Spooky Coffin Cake
A hauntingly delicious pumpkin cake decorated as a mummy coffin for your perfect Halloween treat. Spooky, sweet, and festive!
Equipment
- 2 x 8.5 x 4.5-inch Loaf Pans
- Electric Mixer
- Piping Bag with flat tip
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg freshly ground
- 1/2 tsp kosher salt
- 2 cups sugar
- 1 cup unsalted butter melted
- 3 large eggs
- 15 oz pumpkin purée
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Frosting & Decoration
- 8 oz cream cheese room temperature
- 4 Tbsp unsalted butter room temperature
- 2 cups confectioners' sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 4 candy eyeballs
Instructions
- Preheat your oven to 350°F. Lightly grease two 8½ x 4½-inch loaf pans with oil, then line the bottoms with parchment paper, leaving about 1 inch of overhang on the long sides.
- In a big bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
- In another large bowl, beat the sugar, melted butter, eggs, pumpkin, and vanilla until smooth. Add the flour mixture in three parts, alternating with the buttermilk, and mix just until combined.
- Divide the batter evenly between the two prepared pans. Bake for 65–70 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then lift them out using the parchment overhangs and cool completely.
- For the frosting, beat the cream cheese and butter with an electric mixer on low speed until creamy. Add the confectioners’ sugar and mix until just combined. Pour in the heavy cream and vanilla, then beat until soft peaks form, about 2 minutes.
- Spread a thin layer of frosting over the top of each cooled cake. Transfer the remaining frosting to a piping bag fitted with a large flat tip, then pipe diagonal lines back and forth across the cakes to create mummy bandages. Place two candy eyeballs at one end of each cake.
Notes
Nutrition per serving: Calories: 464, Total Carbs: 62g, Net Carbs: 61g, Fats: 22g, Protein: 5g.
