Description
Chai Pumpkin Sticky Toffee Cakes are the perfect treat to scare your guests this Halloween. These skull shaped cakes are not only spooky but totally delicious! Chai pumpkin skull cakes are served warm with a sticky toffee sauce that oozes into every crevice of the skull cakes.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1/3 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 tbsp black trap molasses
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp masala spiced chai powder – I recommend Blue Lotus Chai (see notes below)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 3/4 cups (230g) all-purpose flour
Sticky Toffee Sauce
- 4 tbsp (1/2 stick) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp flaky sea salt
Instructions
- Preheat oven to 350°F. Grease a skull baking pan or standard muffin pan. In a large mixing bowl, whisk together butter, dark brown sugar, granulated sugar and molasses until well combined.
- Add pumpkin puree, eggs, buttermilk and vanilla then whisk until smooth. Sprinkle chai powder, baking powder, baking soda and salt over the batter then whisk until completely combined. Next, add flour then whisk until you can no longer see white spots.
- Pour the batter evenly into either 6 skull wells or 12 muffin wells. For the skull baking pan, bake for 22-24 minutes. For the muffin pan, bake for 12-14 minutes. To test if the cakes are completely cooked, insert a toothpick into the center and if it comes out clean, it’s done.
- Make the sticky toffee sauce while the cakes are baking. Let cakes cool in the pan for 10 minutes, then turn out onto a cooling rack. Serve warm with sticky toffee sauce.
Sticky Toffee Sauce
- In a medium saucepan over medium-high heat, combine butter, heavy cream, brown sugar and cinnamon and bring to a simmer. Whisk constantly while simmering for about 5 minutes until the mixture thickens. Add salt and vanilla then mix. Pour warm sauce over warm cakes to serve. Enjoy!
Notes
Pro Tip: The best way to eat these skull cakes is when they’re super fresh, just minutes from taking them out of the oven. Prepare the sticky toffee sauce while the skull cakes are baking so that it’s warm and sticky when the cakes are done baking. If you’re not serving the cakes right away, you can reheat them briefly in the microwave prior to serving. The sticky toffee sauce can be stored in an airtight container in the refrigerator and re-heated in the microwave when you’re ready to serve!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop + oven
Nutrition
- Serving Size: 1 skull cake
- Calories: 594
- Sugar: 37g
- Sodium: 443mg
- Fat: 33g
- Saturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 151mg