Easy Mummy Cake {Halloween Cake}

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This easy mummy cake is homemade with simple ingredients. Decorated with buttercream icing and candies. Great Halloween cake for parties.

Easy Mummy Cake on Rustic Background- Overhead Shot

I recently got a cool candy corn shaped cake pan. I had full intentions of decorating a cake that would look like a candy corn. But then, an Idea struck! I wanted to make a triangular shaped mummy cake. I love when you can use a cake mold for more than just its intended use. I also love when a cake is this easy to make and it turns out this adorable. In fact it would make an excellent addition to this curated Kids Halloween Party. Need more inspiration? This Monster Cake and Spider Web Cake are both whimsical cakes sure to make any child squeal with an EEEEK of joy!

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How to make easy Halloween mummy cake recipe from scratch?

  1. Bake cake– Cool completely.
  2. Frost cake– In white icing.
  3. Add mummy eyes– Stick two peppermint patties and eyeball candies near the top of the cake.
  4. Pipe strips– With white icing.
  5. Dust cake- With cocoa powder
  6. Add decor– Sprinkle some crushed Oreos and stick some gummy worm candies. Enjoy!

Variations for homemade Halloween cake

  • Try other cake flavors– Such as Coca Cola Cake, Pistachio Cake {With Cake Mix}, or German Chocolate Cake.
  • Try other white frostings- Such as Sugar Free Frosting, Marshmallow Frosting, Best Cream Cheese Frosting, or this White Chocolate Buttercream Frosting.
  • Add a cake filling such as– Such as Strawberry Pie Filling, Blueberry Pie Filling, Cherry Pie Filling, Homemade Caramel Sauce, or Lemon Curd {4 Ingredients}.
  • Try another decorating tip instead of Wilton’s Tip #104– Use the round tip or the star tip. The final result will be cool but different.
  • Make a multi-colored rainbow version– For rainbow parties or girls’ parties.
  • Use a different shaped pan– Use the same tutorial on different shaped pans like a circle, square, or rectangle.
Slice of Vanilla Cake With Vanilla Icing

Tips and techniques

  • You can use cake mix and store bought frosting– Do this if you are short on time, but I prefer to use homemade buttercream when possible since it tastes so good.
  • Consistency of icing is important– If it’s too thin, it will become messy and runny instead of defined strips. If it’s too firm, it would be too hard to squeeze out of the piping bag and not stick to the cake. It should be a medium consistency- Not too thick and not too thin!
  • Cake must be cool before icing- You cannot ice or pipe a hot or even warm cake. It needs to cool down completely or else the buttercream will melt.
  • Practice piping– If you have never piped before or you are a little rusty, just practice piping on a sheet of wax paper before piping on the cake. This is one of the easiest piping techniques, so I promise you can do this.
  • Frost in a cool kitchen– A hot kitchen can soften the frosting making it impossible to pipe. Turn that A/C up when piping frosting.
  • Don’t pipe over the peppermint patties– Keep the eyes visible!
Closeup Shot of Homemade Halloween Cake

Storage of decorated cake

  • Refrigerate– In a sealed container for up to 3 days.
  • Freeze– I don’t recommend freezing decorated cakes because sometimes, they don’t thaw well. Freeze the cake and frosting separately and when you are ready to assemble, thaw to room temperature and follow the instructions in the recipe card.
Partially Sliced Halloween Cake in Shape of Mummy

More Halloween cake ideas

  • Easy Candy Cake (With Halloween Leftovers)
  • Halloween Candy Corn Cake
  • Halloween Cake (Twizzler Cake)

Recipe

Easy Homemade Halloween Mummy Cake on Rustic Background

Halloween Mummy Cake

Abeer Rizvi

Easy mummy cake, homemade with simple ingredients. Decorated with buttercream icing and candies. Great Halloween cake for parties.

5 from 3 ratings

Video

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Prep Time 10 minutes
Cook Time 40 minutes
Decorating time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 304 kcal

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Ingredients

  

  • 1 batch Best Vanilla Cake Make in 9×13 rectangle pan instead of circle pans or use a candy corn shaped pan
  • 3 cups Buttercream icing
  • 2 Peppermint patty candies
  • 2 Eyeball candies
  • 1 tablespoon Cocoa powder
  • ¼ cup Crushed Oreos
  • 8-10 Gummy worm candies

Instructions

 

  • Bake your cake and allow it to cool completely.
  • If you used a candy corn shaped pan, skip this step. If you used a rectangle pan, cut the sides to create a triangle shape.
  • Use a spatula to frost the entire cake in white buttercream icing.
  • Stick two peppermint patties near the top of the cake for the mummy’s eyes.
  • Stick eyeball candies on the peppermint patties, using some icing.
  • Fill a piping bag with frosting and attach Tip #104.
  • Hold the piping bag at a 45 degree angle and randomly start piping strips of frosting all over the cake.
  • Make sure not to frost the peppermint patty eyes.
  • Fill a small fine mesh strainer with cocoa powder dust and do a light dusting of cocoa powder all over the cake.
  • Sprinkle some crushed Oreos and also stick some gummy worm candies here and there. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 304kcalCarbohydrates: 49gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 141mgPotassium: 40mgFiber: 1gSugar: 45gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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