Halloween Pumpkin Patch Marble Cake

One of my spookiest Halloween recipes I've made, a marbled sheet cake with browned butter cake and wicked dark chocolate cake, topped with a grey cream cheese buttercream, cookie crumbs, tombstones, pumpkins and worms.

I was planning on posting this last week but life happened and I needed to take at least a week off to get sleep and get my life back together. I'm feeling better so I'm posting it right now.

Halloween is just weeks away when I post this and I am excited. I haven't decide in what I want to dress up at, last year I was a like a Vampire Minnie Mouse.

This is a wicked cake because it is a haunted pumpkin patch with tiny pumpkins, tombstone, tasty dirt and even more tasty decayed ground.

The ground maybe decayed but the pumpkins are healthy as can be. Strange as it may seem but it is haunted by all of the carved pumpkins so that is why they thrive.

Under all the pumpkins, vines and dirt is a wicked browned butter cake marbled together with dark chocolate and browned butter.

Recipes you may like:
Pumpkin Spice Black Velvet Cupcakes
Halloween Witch's Hat Cookies
Halloween Black Grape Pop Tarts

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Halloween Pumpkin Patch Cake

Time:
Prep- 15 minutes
Baking- 45 to 50 minutes
Chilling- 1 hour

Ingredients

Browned Butter Orange Cake
1 1/4 cups Unsalted Butter, browned and chilled
2 1/2 cups Unbleached All Purpose Flour
1 cup Granulated Cane Sugar
1 cup  Dark Brown Sugar
3 large eggs, room temperature
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 cup Buttermilk
1/2 cup Sour Cream
2 teaspoons Vanilla Extract
1 teaspoon Fine Sea Salt
1 Tablespoon Orange Gel Food Coloring
1/2 teaspoon Yellow Gel Food Coloring

Wicked Dark Chocolate Cake
1 1/4 cups Unsalted Butter, browned and chilled
2 1/2 cups Unbleached All Purpose Flour
1 3/4 cups Granulated Cane Sugar
3 large eggs, room temperature
1/2 cup Black Cocoa Powder
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 cup Canola Oil, can use any unflavored oil
1/2 cup Sour Cream
1 cup Buttermilk
2 teaspoons Pure Vanilla Extract
1 teaspoons Fine Sea Salt

Ground and Vine Buttercream
1 cup Unsalted Butter, softened
1 cup Whole Milk
4 Tablespoons Unbleached Flour
1 cup Granulated Cane Sugar
1 teaspoon Vanilla Bean Paste
1/4 cup Black Cocoa Powder
4 drops Green Gel Food Coloring

Pumpkin Patch
1 cup White Chocolate Chips
1/2 teaspoon Black Cocoa Powder
1 teaspoon Coconut Oil
Ice Cube Tray
Miniature pumpkins
Oreo cookie crumbs
Bone Sprinkles


1. In a large sauce pan, bring 4 sticks of butter to a simmer until it is completely melted. Once the butter has fully melted bump up the heat to a medium-high and simmer it for 10 to 13 minutes or until it bubbly, nutty in fragrance. Remove from the heat and let it cool for 10 minutes. Once the butter has cooled in the pan strain it through a mesh strainer to get most of the brown bits. Let it cool for 15 to 20 more minutes.
2. Preheat oven to 350 degrees and grease and lightly flour 11 by 15 or 10 by 13 pan.
3. In a medium size bowl, whisk together from flour, baking soda, baking powder and salt. Set aside.
4.  Once the butter has cooled add granulated sugar to the butter and beat for 2 or 3 minutes.
5. Add in eggs, sour cream, and vanilla extract until just incorporated. Alternative buttermilk and flour mixture. Starting and ending with the flour mixture. Scrap the sides and fold to make sure it is mixed well.
6. Divide the batter in half. To one bowl, add black cocoa powder and fold it in. In the other bowl, add in dark brown sugar and orange and yellow gel food coloring.
7. Alternate each batter and swirl with a toothpick or knife. Bake for 45 to 50 minutes or until a toothpick comes clean.
8. Grey Buttercream: In a medium sauce pan, heat up milk until it starts to steam, add in flour and salt and whisk continuously until it is thick paste, 1 to 2 minutes. Transfer to a smaller bowl, add vanilla bean paste and let it cool to room temperature. In a larger bowl, cream together butter and sugar until light and fluffy. Add flour paste and whip for 4 to 5 minutes or until it is fluffy. Set aside at least a 1/4 cup for the pumpkin vines. Add in the black cocoa powder or gel food coloring.
9. Smooth buttercream over the cooled cake and decorate as you like. Cover and store in a cool place. Place miniature pumpkins around. Scatter around the cookie crumbs. Pipe the green around the pumpkins with a small tip. Add bone sprinkles and tombstones. Tombstone melt white chocolate, coconut oil and black cocoa powder. Pour melted chocolate into ice cube tray and freeze for 5 or so minutes.
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