A round cake featuring an image of Snoopy dressed as a witch with a red cape and purple hat, riding a broomstick with a jack-o'-lantern. The background is blue with yellow stars and black bats. The cake is layered with white cream filling.
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Halloween Snoopy Designed Sponge Cake

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Creating a stunning Halloween Snoopy Designed Sponge Cake is easier than you might think! This cake is made with a light and fluffy sponge cake batter that is dyed in various colors to create a fun and festive design. Find the full recipe and link to the Complete Guide below!

A three-layered sponge cake with generous layers of white whipped cream between each sponge. The top layer features a colorful icing decoration with a blue background, orange elements, and a character or figure. The cake sits on a white pedestal.

How to Make a Halloween Snoopy-Designed Sponge Cake

Prepare the Pan:

  • Cut your parchment paper to fit your pan perfectly.
  • Use an edible marker to trace your desired Snoopy design onto the parchment paper.
  • Preheat the oven to 375°F and grease your pan with cooking spray.
  • Line the pan with the designed parchment paper.
Two round baking pans are shown. One is lined with parchment paper with a drawing on it. The other contains several piping bags filled with different colors of frosting, including blue, black, orange, yellow, and gray.

Separate the Eggs:

  • Separate the egg whites from the egg yolks.
  • Place the egg whites in a large bowl and the egg yolks in an even larger bowl.

Make the Egg Yolk Batter:

  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
  • Sift the flour and cornstarch into the egg yolk mixture.
  • Whisk until the batter is nice and smooth. The batter will be thick. Set aside.

Whip the Egg Whites:

  • In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites until frothy.
  • Slowly add the sugar and vinegar to the egg whites.
  • Whisk until stiff peaks form. The peaks should stand up straight when the whisk is lifted.

Combine the Batters:

  • Gently fold the egg whites into the egg yolk mixture. Be careful not to over-mix, as this can deflate the egg whites.
  • Mix until the egg whites are just evenly distributed and the batter has few streaks.

Color and Pipe the Batter:

  • Divide the batter into small bowls and dye each portion with gel food coloring as needed for your design.
  • Place each color into a piping bag.
  • Pipe the design onto the parchment paper, following the traced lines.
  • Freeze the design for 5-8 minutes to set it.
Two round baking pans are shown. The pan in the foreground contains a layer of brown parchment paper lining the bottom, while the pan in the background holds several piping bags filled with various colors of icing, including blue, black, purple, yellow, orange, and white.

Bake the Cake Layers:

  • Pipe the original, uncolored batter on top of the frozen design.
  • Bake for 8-10 minutes or until golden brown on the edges.
  • Flip the pan onto parchment paper as soon as it comes out of the oven, and peel off the parchment to reveal the design.
  • Bake the remaining batter on a pan similar to the one prepared for additional layers.

Make the Whipped Cream:

  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar, vanilla, and salt until stiff peaks form.

Assemble the Cake:

  • Once the cakes have cooled, layer them with whipped cream between each layer. Add fresh fruit or Reese’s Pieces if desired.
  • Use the designed layer as the top of the cake.
  • Trim the sides for a clean, polished look.
A cake featuring an image of a cartoon dog in a witch costume riding a broomstick with a pumpkin basket, set against a blue background with yellow stars and black bats. The cake has layers of cream and sponge visible on the sides.

How to Make a Fluffy Sponge Cake

A fluffy sponge cake is all about technique and ingredients. Here are some key tips:
Room Temperature Ingredients: Ensure your eggs and other ingredients are at room temperature for better volume and texture.
Proper Folding: Gently fold the whipped egg whites into the batter to maintain the airiness. Avoid over-mixing.
Sifting: Sift the dry ingredients to incorporate air and remove any lumps.

A round cake featuring an image of Snoopy dressed as a witch with a red cape and purple hat, riding a broomstick with a jack-o'-lantern. The background is blue with yellow stars and black bats. The cake is layered with white cream filling.

Filling Alternatives

While whipped cream is a classic filling, you can get creative with other options:
Buttercream: For a richer taste.
Pastry Cream: For a custard-like texture.
Fruit Preserves: Add a fruity twist to your layers.

Designed Sponge Cake Complete Guide

Complete Guide – Designed Sponge Cakes

Posted on
Welcome to my complete guide to creating these beautiful and delicious designed sponge cakes! In this guide, I am going to cover everything from the basics of making sponge cake…

Tools You Need

Piping Bags
Food Dye
White Food Dye
Parchment Paper
Edible Markers
8″ Round Pans
1/4 cookie sheet
1/2 cookie sheet
Offset spatula
Electric Handheld Mixer
Stand Mixer

Halloween Snoopy Designed Sponge Cake
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Halloween Snoopy Designed Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 7 votes

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Servings

10-12

servings
Prep time

30

minutes
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 12 egg yolks

  • 1/2 cup sugar (for yolk batter)

  • 1/2 cup vegetable oil

  • 1/2 cup whole milk

  • 4 tsp. vanilla extract

  • 2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 1 tsp. white vinegar

  • 12 egg whites

  • 1/2 cup sugar (for egg whites)

  • gel food dye (not liquid)

  • Whipped Cream Filling

  • 2 cups heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • fresh fruit or Reese’s Pieces, optional

Directions

  • Cut your parchment paper to fit your pan perfectly then use an edible marker to trace your desired design onto parchment paper. I am using an 8″ circle pan.
  • Preheat the oven to 375 degrees F and grease your pan with cooking spray and line it with the designed parchment paper. This makes three layers of sponge cake. You can also just use a standard-size cookie sheet, note that using a standard-size cookie sheet will only make two layers instead of three.
  • Separate the egg whites from the egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
  • Sift the flour and cornstarch into the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add the sugar and vinegar to the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
  • Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over-mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are just evenly distributed and the batter has few streaks.
  • Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
  • Pipe the design with your desired colors. Do your best to trace the design that you created earlier, with your piping bag.
  • Once you have the design finished, freeze it for 5-8 minutes so it sets and is nice and firm.
  • Pipe the original, uncolored batter on top of the frozen design.
  • Bake for 8-10 minutes or until golden brown on the edges.
  • As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter on the same-size pan fit with un-designed parchment paper. The other layers do not need designs since they will be hidden in the layers. They will bake the same way. Let the cakes cool before assembling.
  • To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer, adding fresh fruit is optional. Use the designed sheet cake as the top layer.
  • Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
  • Enjoy!
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8 Comments

  1. Hi! How do you get the white cake batter for snoopy? I know with buttercream you add a tiny bit of purple dye to get white, but that didn’t seem to work in this recipe.

    Reply

  2. Hello,

    I am curious if this whipping cream will be stable out of the fridge for any amount of time? I want to make a designed cake for a 2 year olds birthday and it needs to sit on display for several hours before being eaten. Should I had gelatin or something to the whipping cream to stabilize it?

    Thank you!

    Reply

  3. I peeled off the parchment paper while hot. The edges of cake were lightly brown, however the parchment paper pulled half the design with it. Half of it stayed nicely. Any tips?

    Reply

    2. Hi there! I’m sorry to hear this!! You did the right thing by pulling the parchment paper off while the cake is hot out of the oven. How was the texture of the cake? Often if the cake is under-baked OR over-baked it can cause the design to peel off with the parchment. Be sure to bake for 8-10 minutes. The edges as you mentioned should be lightly brown. I would also suggest trying the brand of food gel I use, Americolor, as I always have good results with this! I hope that this helps!!

      Reply

    1. I can’t guarantee if this will work with other recipes as other recipes and brands all have different recipes and consistencies! A thinner cake batter would spread and bake differently than my sponge cake recipe. You are certainly welcome to try but I cannot guarantee that the results will be the same.

      Reply