There’s something enchanting about the vibrant hue of a red velvet cake, particularly when it takes on the charming shape of a pumpkin. It stirs the nostalgia of crisp autumn days and festive gatherings, where every bite is a treat not just for the taste buds but for the eyes too. I found myself inspired to create this delightful red velvet pumpkin-shaped cake while perusing my kitchen, dreaming of ways to elevate traditional recipes.
With an elegant combination of rich cocoa, creamy vegan ingredients, and a swirl of Swiss meringue buttercream, this cake isn’t just a feast; it’s a celebration! Perfect for autumn gatherings or Halloween get-togethers, this showstopper is surprisingly easy to make, transforming any occasion into something special. Whether you’re a seasoned chef or a home cook looking to impress, this recipe brings joy and warmth to the table. So, roll up your sleeves and let’s dive into this scrumptious journey together!
Why choose a Red Velvet Pumpkin-Shaped Cake?
Delightful Aesthetics: The vibrant orange and red tones are sure to catch everyone’s eye at your fall gatherings.
Rich, Decadent Flavor: Combining cocoa with creamy vegan ingredients, each slice is a rich experience for your taste buds.
Easy to Make: Despite its impressive look, this cake is surprisingly simple, perfect for both novice bakers and seasoned chefs.
Versatile for Occasions: Ideal for Halloween, Thanksgiving, or any autumn celebration, this cake will be a hit at any event.
Fun Decorating: Transform it with your favorite Vegan Swiss meringue buttercream and edible luster dust for a show-stopping finish.
Crowd-Pleasing Treat: With its unique shape and flavor, this cake is bound to be the talk of the table!
Red Velvet Pumpkin-Shaped Cake Ingredients
For the Cake
- 900 g unbleached all-purpose flour – A key base for structure, ensuring your cake rises beautifully.
- 95 g unsweetened cocoa powder – Adds depth to the flavor, balancing the sweetness of the sugar.
- 60 g cornstarch – Helps create a tender crumb, making the cake light and fluffy.
- 600 g white granulated sugar – Sweetness that enhances the rich flavor, making it irresistible.
- 20 g baking powder – A leavening agent for a perfectly airy texture.
- 7.5 g baking soda – Works with the vinegar to provide an extra lift.
- 9 g fine sea salt – Balances sweetness, enhancing overall flavor.
- 22 g white vinegar – Reacts with baking soda to create a tender cake.
- 840 g plant-based milk of your choice – Keeps the cake moist and adds a touch of creaminess.
- 240 g room temperature vegan margarine – Provides rich flavor and moisture.
- 285 g light-tasting vegetable oil – Ensures a moist, tender cake without overpowering flavors.
- 250 g Aquaflaxa – A fantastic egg substitute that adds moisture and binding properties.
- 100 g plain vegan yogurt – Enhances moisture and adds a slight tang.
- 18 g vanilla extract – Imparts warmth and sweetness to the cake.
- 17 g concentrated vegan red food gel coloring – Gives the cake its beautiful signature hue, making your red velvet pumpkin-shaped cake truly stand out.
For the Frosting
- 1 batch vegan Swiss meringue buttercream – Creates a luscious and glossy finish that beautifully complements the cake.
- 120 g Torani Classic Hazelnut Syrup – Adds a nutty sweetness that elevates the flavor profile of the frosting.
- Orange and dark brown concentrated gel food coloring – For additional festive touches or to create a beautiful marbled effect.
- Orange, red, gold and copper edible luster dust – Transforms your cake into a sparkling masterpiece, perfect for celebration!
How to Make Red Velvet Pumpkin-Shaped Cake
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Preheat the oven to 350°F (175°C) and generously grease your pumpkin-shaped bundt pan. This ensures your cake releases easily once baked.
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Whisk together all the dry ingredients in a large bowl: flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt. This step helps create an even mix for consistent flavor and texture.
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Mix the wet ingredients in a separate bowl. Combine plant-based milk, vegan margarine, vegetable oil, Aquaflaxa, yogurt, vinegar, vanilla extract, and red food gel coloring. Mix until smooth and creamy.
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Combine the wet and dry ingredients. Gradually add the wet mixture to the dry, stirring gently until fully incorporated. The batter should be thick, rich, and vibrantly colored.
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Pour the batter into the prepared bundt pan, filling it about two-thirds full to allow room for rising. Smooth the top for an even bake.
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Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s perfectly set and ready.
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Cool in the pan for about 15 minutes before inverting onto a wire rack. Allow to cool completely before decorating. This helps prevent the frosting from melting.
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Prepare the Hazelnut Swiss Meringue Buttercream, as this will crown your cake with a luscious finish. Use a stand mixer for airy and silky buttercream.
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Decorate the cooled cake with the buttercream. Use a spatula to create swirls or a piping bag for intricate designs. Sprinkle with edible luster dust for that dazzling, festive touch.
Optional: Add fresh fruit or edible flowers for an extra pop of color.
Exact quantities are listed in the recipe card below.
Red Velvet Variations
Feel free to unleash your creativity and personalize this delightful cake to match your taste preferences!
- Pumpkin Spice: Add 2 teaspoons of pumpkin pie spice to the dry ingredients for a warm, seasonal flavor. Perfect for fall gatherings!
- Chocolate Lover’s: Increase cocoa powder to 120 g for an even more intense chocolate flavor that will make any chocoholic swoon.
- Nutty Delight: Fold in 100 g of chopped walnuts or pecans into the batter for added crunch and a rich, nutty taste.
- Berry Fusion: Swirl in 150 g of fresh raspberries or blueberries for a fruity twist that brightens every bite with its juicy bursts.
- Heat It Up: Add a pinch of cayenne pepper or chili powder to the batter for a subtle kick that complements the sweetness beautifully.
- Almond Joy: Replace vanilla extract with almond extract for a uniquely nutty flavor, marrying perfectly with the rich cake.
- Coconut Cream: Incorporate 100 g of shredded coconut into the batter for a tropical flair, adding sweetness and chewiness.
- Gluten-Free: Swap out all-purpose flour for a gluten-free blend to accommodate those with dietary restrictions while retaining delicious flavors!
Make Ahead Options
These Red Velvet Pumpkin-Shaped Cakes are perfect for meal prep enthusiasts, saving you precious time on busy days! You can prepare the cake batter up to 24 hours in advance. Simply mix the wet and dry ingredients, store the batter in an airtight container in the refrigerator, and let it rest overnight to enhance the flavors. You can also bake your cake ahead of time and leave it at room temperature for up to 3 days, wrapped tightly to keep it moist. When you’re ready to serve, just whip up the Hazelnut Swiss Meringue Buttercream, decorate it, and you’ll have a stunning cake that tastes just as delicious as if it were freshly made!
What to Serve with Red Velvet Pumpkin-Shaped Cake?
When it comes to delightful desserts, enhancing your red velvet creation with complementary sides can elevate any gathering.
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Creamy Vanilla Ice Cream: A scoop of this smooth, rich ice cream adds a delightful contrast to the moist cake, enhancing the overall experience.
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Spiced Whipped Coconut Cream: Light and airy, this whipped cream brings a hint of cinnamon or nutmeg, perfectly echoing fall flavors.
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Maple Pecan Pie: The nutty sweetness of this classic pie pairs beautifully, introducing a comforting richness that balances the cake’s texture.
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Chocolate Ganache Drizzle: Adding a warm chocolate ganache provides a luxurious touch, intensifying the cake’s cocoa flavor with a silky finish.
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Cranberry Citrus Salad: A fresh salad with tangy cranberries and oranges brightens up your dessert table, offering a refreshing contrast to the cake’s richness.
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Chai Tea Latte: Serve with a warm chai latte to envelop your guests in cozy spices, beautifully complementing the flavors of your pumpkin-shaped cake.
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Hazelnut Coffee: A robust cup of hazelnut coffee can enhance each bite, adding depth and warmth that brings the whole experience together.
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Caramel Sauce: Drizzling this golden sweetness on your cake will not only enhance its flavor but also add a luscious, indulgent touch.
Expert Tips for Red Velvet Pumpkin-Shaped Cake
• Ingredient Temperature: Always use room temperature ingredients, especially the vegan margarine and plant-based milk, to ensure a smooth batter and even baking.
• Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to achieve a light, fluffy texture in your Red Velvet Pumpkin-Shaped Cake.
• Check for Doneness: Use a toothpick inserted into the thickest part of the cake; it should come out clean or with a few moist crumbs, not wet batter.
• Cool Properly: Allow the cake to cool in the pan for about 15 minutes before inverting. Cooling too long in the pan can cause sogginess.
• Decorate Wisely: Wait until the cake is completely cool before frosting with the Hazelnut Swiss Meringue Buttercream to prevent melting or sliding.
• Storage Tips: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for a week to keep it fresh.
Storage Tips for Red Velvet Pumpkin-Shaped Cake
Room Temperature: Store leftover cake in an airtight container for up to 3 days to maintain its moist texture and flavor.
Fridge: If you want to keep your cake fresh longer, place it in the fridge for up to a week. Make sure it’s well-wrapped to prevent drying out.
Freezer: For longer storage, you can freeze slices of the Red Velvet Pumpkin-Shaped Cake for up to 3 months. Wrap each slice tightly in plastic wrap and foil.
Reheating: To enjoy your cake after freezing, let it thaw in the fridge overnight. Warm individual slices in the microwave for a few seconds before serving for added comfort.
Red Velvet Pumpkin-Shaped Cake Recipe FAQs
How do I choose ripe ingredients for my Red Velvet Pumpkin-Shaped Cake?
Absolutely! When selecting ingredients, make sure to use ripe fruits if you choose to incorporate any, as they enhance the flavor. For vegan margarine, select a high-quality brand that is soft at room temperature to allow for easy mixing. The plant-based milk should be fresh, and for the vegan yogurt, opt for one that’s creamy and smooth for the best texture.
What’s the best way to store leftover Red Velvet Pumpkin-Shaped Cake?
Very! Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it in a well-wrapped container for up to a week. This prevents drying out and keeps that delightful flavor intact!
Can I freeze portions of the Red Velvet Pumpkin-Shaped Cake?
Absolutely! For longer storage, wrap each slice of the cake tightly in plastic wrap followed by aluminum foil or place in an airtight container. Your cake can be frozen for up to 3 months. To thaw, move it to the fridge overnight. Reheat individual slices in the microwave for a few seconds, and they’ll be as delicious as freshly baked!
What if my cake is dense or doesn’t rise properly?
Oh no! If your cake ends up dense, check for a few common factors: ensure your baking powder and baking soda are fresh, as expired leavening agents can affect the rise. Mix your wet and dry ingredients just until incorporated; overmixing leads to a tough texture. Finally, make sure your oven is properly calibrated, as it can affect baking times and doneness.
Is this Red Velvet Pumpkin-Shaped Cake suitable for people with dietary restrictions like allergies?
Certainly! This cake is vegan, making it free of eggs and dairy, which is great for most allergies. However, always check for individual sensitivities to ingredients like gluten, as it’s made with all-purpose flour. For nut allergies, substitute the hazelnut syrup with a nut-free alternative, or simply omit it while ensuring the frosting retains its delightful flavor.
Irresistible Red Velvet Pumpkin-Shaped Cake for Fall Treats
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and generously grease your pumpkin-shaped bundt pan.
- Whisk together all the dry ingredients in a large bowl.
- Mix the wet ingredients in a separate bowl until smooth.
- Combine the wet and dry ingredients, stirring gently until incorporated.
- Pour the batter into the prepared bundt pan, filling it about two-thirds full.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for about 15 minutes before inverting onto a wire rack.
- Prepare the Hazelnut Swiss Meringue Buttercream.
- Decorate the cooled cake with the buttercream and sprinkle with edible luster dust.