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Pastel Halloween Cake

Pastel Halloween Cake

This pastel Halloween cake is a dreamy, spooky twist on traditional October treats. With soft vanilla layers tinted in lavender, mint, and peach, and swirls of creamy pastel buttercream, it's an eye-catching centerpiece perfect for parties, bake sales, or cozy seasonal gatherings.
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 607
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2.5 cups all-purpose flour sifted for lighter texture
  • 2.25 tsp baking powder helps create rise
  • 0.5 tsp baking soda ensures tender crumb
  • 0.5 tsp salt balances sweetness
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar provides structure and sweetness
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract flavor foundation
  • 0.5 tsp almond extract adds depth (optional)
  • 1 cup buttermilk makes the cake moist and tender
  • Gel food coloring in pastel shades (lavender, mint, peach, sky blue)
For the Pastel Buttercream Frosting
  • 1.5 cups unsalted butter softened
  • 5 cups powdered sugar for structure and sweetness
  • 2.5 tbsp heavy cream adjust for spreading consistency
  • 1 tbsp vanilla extract ties flavor together
  • Gel food coloring same pastel palette as cake layers
Decorative Touches (Optional)
  • Pastel sprinkles, candy eyeballs, meringue ghosts, edible glitter optional decorations
  • Black or metallic drip, Halloween-themed toppers for contrast and design

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat butter and sugar until light and fluffy (3–4 minutes) using a stand or hand mixer.
  4. Beat in eggs one at a time. Stir in vanilla and almond extract.
  5. Alternate adding dry ingredients and buttermilk, starting and ending with dry mix. Mix just until combined.
  6. Divide batter into 3–4 bowls. Add gel food coloring sparingly and mix gently.
  7. Pour batter into pans and bake for 25–28 minutes. Let cool for 10 minutes in pans, then transfer to wire racks.
  8. To make frosting, beat softened butter. Add powdered sugar gradually. Mix in vanilla and cream. Divide and tint with pastel colors.
  9. Level cake layers if needed. Stack with frosting between layers. Apply a crumb coat and chill for 30 minutes, then finish with pastel frosting.
  10. Decorate with sprinkles, eyeballs, webs, or toppers. Chill for at least 1 hour before serving.

Notes

Use gel colors for vibrant pastels without thinning your batter. Avoid overmixing once colors are added. Bring all ingredients to room temperature before starting. You can bake layers a day ahead and wrap them well to save time.