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Graveyard Pumpkin Sheet Cake

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A charmingly spooky, snowy graveyard cake is the perfect treat for Halloween! The cake is pumpkin flavored and super moist with olive oil. We topped it with a whipped maple buttercream frosting and then decorated the cake with adorable California Strawberry ghosts, pumpkins and cookie tombstones! Recipe by Sugar and Charm.

Strawberry Halloween Cake

Graveyard Pumpkin Sheet Cake

Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Decor Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 1 8x8 Cake

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Equipment

  • Mixing bowls, whisk, measuring cups, 8x8 square baking dish, parchment paper, piping bag, electric mixer.

Ingredients

Strawberry Ghost

  • 5 California Strawberries
  • 1 cup white candy melts or white chocolate melted.
  • 1/4 cup chocolate chips melted

Pumpkin Olive Oil Cake

  • 1 cup dark brown sugar
  • 3 eggs
  • 1 cup pumpkin puree
  • 1/2 cup olive oil
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cardamom
  • 1 tsp salt
  • 1 1/2 all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Maple Buttercream Frosting

  • 2 1/2 cup confectioners sugar
  • 1/2 cup unsalted butter room temp.
  • 1/4 tsp cinnamon
  • 3 tbsp heavy cream
  • 5 tbsp maple syrup

Cake Toppings

  • Cookies for Tombstones
  • Candy Pumpkins
  • Fresh mint or edible flowers from the garden.
  • Powdered sugar for snow dusting.

Instructions

Pumpkin Olive Oil Cake

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, whisk the eggs and brown eggs for about 2 minutes. You want the mixture to be light and pale in color.
  • Add in the pumpkin puree, olive oil, vanilla extract, spices and salt and whisk until combined.
  • Add the flour, baking soda and powder and fold all of the ingredients together.
  • Prepare an 8x8 baking dish with parchment paper and a lot of butter.
  • Pour the batter in the dish and bake in a 350 degree oven for 25 minutes.
  • Let the cake cook before removing from the pan and frosting.

Maple Buttercream Frosting

  • In an electric mixer, beat the room temperature butter and sugar on high.
  • Add in the milk, maple syrup and vanilla and continue to whip on hight until light and fluffy, about 5 minutes.
  • If the frosting curdles, add in another 1/4 confectioners sugar and keep whipping.

California Strawberry Ghosts

  • While the cake is baking and cooling, make the little ghosts.
  • Melt a bowl of white chocolate chips or white candy melts.
  • Dip the strawberries into the melted chocolate and place on parchment paper to dry.
  • Then, melt milk chocolate chips and in a piping bah (or plastic bag) cut a super small hole in the tip to create eyes and a mouth of the dipped strawberries.

Assembling the Cake

  • Add the whipped frosting over the cooled cake.
  • Add cashed chocolate cookies over the top (optional)
  • Place the ghosts and decorations on the top and then sift powdered sugar over the cake.
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