Halloween Pumpkin Patch Cake

Name: Halloween Pumpkin Patch Cake
Prep time: 20 min
Total time: 2 h
Yield: 12 - 16 serving(s)
Ingredients: 1 c. (2 sticks) unsalted butter at room temperature, plus more for cake pans; 2 c. all-purpose flour; 1 c. cocoa; 2 c. granulated sugar; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. kosher salt; 2 large eggs; 1 c. sour cream; 1/2 c. canola oil; 1 tsp. pure vanilla extract; 1 tsp. white vinegar; 1 (12-ounce) package white chocolate chips; 1 tsp. coconut oil; Orange food coloring; 9 to 10 small strawberries; 1 c. unsalted butter, at room temperature; 3 tbsp. whole milk or heavy cream; 3/4 c. unsweetened cocoa powder; 4 c. confectioners’ sugar; Mini pretzel sticks; 3 Oreo Thins cookies, crushed; Fresh mint sprigs

This cute sheet cake is perfect for your next Halloween party!

By Beth BranchPublished: Jul 27, 2023

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Ian Palmer

Yields:

12 - 16 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs

This gorgeous Halloween sheet cake has us channeling our inner Linus! Bake it up and then watch the classic It's The Great Pumpkin, Charlie Brown, with your kids this year.

Though be careful: Instead of eating a slice, they may try to wait up all night and watch it, in the hopes that Linus is right.

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Ingredients

Chocolate Cake

1 cup (2 sticks) unsalted butter at room temperature, plus more for cake pans
2 cups all-purpose flour
1 cup cocoa
2 cups granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 tsp. pure vanilla extract
1 tsp. white vinegar

Strawberry Pumpkins:

1 (12-ounce) package white chocolate chips
1 tsp. coconut oil
Orange food coloring
9 to 10 small strawberries

Chocolate Buttercream:

1 cup unsalted butter, at room temperature
3 Tbsp. whole milk or heavy cream
1 tsp. pure vanilla extract
3/4 cup unsweetened cocoa powder
4 cups confectioners’ sugar

Decorations:

Mini pretzel sticks
3 Oreo Thins cookies, crushed
Fresh mint sprigs

Directions

1. Step 1Make the cake: Heat oven to 350°F. Preheat oven to 350°F. Grease then flour a 9- by 13-inch baking pan. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
2. Step 2Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool completely.
3. Step 3Make the pumpkins: Line a small, rimmed baking sheet with parchment paper. Melt chocolate according to package directions. Stir in coconut oil and food coloring. Dip strawberries in chocolate and place on prepared baking sheet. Chill until set. Transfer remaining melted chocolate to a piping bag or squeeze bottle. Pipe lines onto dipped strawberries to make them resemble pumpkins.
4. Step 4Make the buttercream and assemble: Beat butter on medium-high speed with an electric mixer until light and fluffy, 1 to 2 minutes. Beat in milk, vanilla, cocoa powder, and 2 cup confectioners’ sugar. Beat in remaining 2 cups confectioners’ sugar.
5. Step 5Frost top and sides of cake. Press pretzel sticks into the frosting around the outside of the cake to create a fence. Sprinkle three lines of crushed cookies across the top of the cake to create the pumpkin patch rows. Arrange strawberries on top of the rows. Garnish with mint to look like pumpkin vines.