Pumpkin Bat Cake with Cream Cheese Frosting
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
Guests will rave about this moist pumpkin cake topped with rich cream cheese frosting, and because it calls for canned pumpkin pie mix, it's a snap to make. Feel free to get creative with the decorations - the internet and novelty stores offer a wide range of edible Halloween candies and frostings.
- For the Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 1 1/2 cups canned pumpkin pie mix
- 1 cup vegetable oil
- 3/4 cup sugar
- 3/4 teaspoon vanilla extract
- 3 large eggs
- For the Cream Cheese Frosting:
- 1 8-ounce package cream cheese, softened
- 1/2 stick unsalted butter, softened
- 1 1/4 cup confectioners' sugar
- For Decorating the Cake:
- bat-shaped stencils
- 1/8 teaspoon orange icing color gel
- Black ready-to-use decorating icing
- Make cake: Preheat oven to 350 F. with rack in middle. Butter and flour a 9-inch square cake pan with 2 inch high sides, knocking out excess flour.
- Whisk together flour, baking soda and powder, ginger and salt in a bowl. Beat together pumpkin, oil, sugar and vanilla in a large bowl with an electric mixer. Beat in eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until just combined. Pour batter into pan and bake until a tester inserted in center comes out clean, 25 to 30 min. Cool cake in pan 10 minutes, then turn out onto a rack and cool completely.
- Make frosting: Beat together cream cheese and butter in a bowl with an electric mixer at medium-high speed until fluffy. Reduce speed to medium, add confectioners sugar and beat until frosting is smooth. Transfer 1/3 cup frosting to a small bowl and whisk in orange gel.
- Decorate: Put cake on a cake plate flat side up and spread white portion of frosting on side and top. Place bat stencils lightly on frosting and outline with a skewer, then remove carefully. Pipe bat shape with black icing, then fill in with orange-tinted frosting or black icing.
- Make ahead: Cake will improve in flavor if baked 1 day ahead and kept at room temperature wrapped in plastic wrap.