Pretty Halloween Sheet Cake Recipe

This Purple and Orange Sheet Cake is perfect for Halloween! With a made from scratch cake mix and colorful frosting on top, this sweet dessert is sure to be delightful treat for all the boys and ghouls!

Prep Time2

Cook Time30

Total Time2 30

Course: Cake, Dessert

Cuisine: American

Keyword: Halloween Sheet Cake

Servings: servings

Calories: 773kcal

Author: Jessica & Nellie

Equipment

6 Frosting Bags
Ateco Tip #869 (dark purple)
Ateco Tip #861 (dark purple)
Ateco Tip #863 (light purple)
Ateco Tip #849 (dark orange)
Ateco Tip #860 (white)
Ateco Tip #862 (light orange)
Rubber Spatulas (I used 5, one for each frosting color)

Ingredients

3 cups All-purpose flour
1 ⅓ cup Granulated sugar
¾ cup Milk
⅓ cup Oil
1 cup Butter room temp
4 Eggs
1 TBSP Lemon juice
1 TBSP Vanilla extract
2 tsp Baking powder
2 tsp Salt

Festive Frosting

5 cups Powdered sugar
3 cups Unsalted butter room temp
3 TBSP Vanilla extract
2 tsp Salt
1 tsp + ¼ tsp orange gel food coloring
1 tsp + ¼ tsp Purple gel food coloring
½ tsp White gel food coloring

Instructions

Preheat the oven to 350 degrees and spray the 9x13 cake pan with nonstick spray.
In a large bowl cream the butter and sugar. Add the vanilla extract, eggs, oil, lemon juice, and milk to the bowl. Use a hand mixer and beat on medium speed until fully combined.
In a separate mixing bowl, combine the flour, salt, and baking powder. Mix well.
Combine the butter and flour mixture, beat on medium speed until no lumps remain and all ingredients are fully combined.
Pour the batter into the prepared cake pan, spread evenly, and bake for 30 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and let fully cool (this can take about an hour).
While the cake is cooling, place half the butter for the frosting in a large mixing bowl and use the hand mixture to beat it until smooth.
Add the rest of the butter, vanilla extract, and salt. Mix again until smooth and combined.
Add the powdered sugar to the butter mixture, one cup at a time, and beat until fully incorporated. Once finished, place the frosting in the fridge while your cake cools.
Once the cake is cool and ready to be frosted, place 5 equal portions of the frosting in 5 different bowls. Place 1 tsp of the orange dye in one bowl and ¼ tsp of the orange dye in a second bowl. Do the same exact thing with the purple dye. Place the white dye in the last bowl. Mix until no streaks of white or color appear.
Place all of the dark orange frosting in a frosting bag with tip #849 and make around 6-7 medium rosettes randomly across the surface of the cake. I do this by starting from the outside and working my way in with a circular motion.
Place half of the dark purple in a frosting bag with tip #869, however, don’t do rosettes like the purple, do dollops. Do this in around 6-7 spots randomly across the cake. Make the dollops by holding the tip straight up and down, squeezing the frosting into a small pile, lightly pressing down, and then squeezing out more frosting into a small pile on top of the first, ending with a light press down and release of the pressure on the frosting.
Place the light orange frosting in a frosting bag with tip #862 and place small dollops randomly across the cake. A lot of them. Have fun with it. Do this by releasing a bit of frosting and ending with a light press down and release of pressure (stop squeezing the frosting out).
Repeat the same exact process as the light orange, with the white frosting, except use its own frosting bag and tip #860. Do even more of the white than the light orange.
Revisit the dark orange and start doing dollops with the same tip instead of rosettes. Do this all over, where you see fit. This will make stars.
Add the light purple frosting to a frosting bag and use tip #863 and fill in small holes with small dollops all over.
Add the rest of the dark purple frosting to a frosting bag and use tip #861 and fill in smaller holes with tiny dollops. Slice, serve, and enjoy!

Notes

Halloween cake should be covered and kept at room temperature for up to 2 days, or in the refrigerator for up to 5 days to keep it fresh. If it’s frosted with cream cheese or buttercream, refrigerate it and let it come to room temperature before serving for the best texture and flavor.

Nutrition