A round cake decorated with an image of a dog wearing a witch hat sitting on top of an orange jack-o'-lantern. The cake features white frosting layers and is missing one slice, revealing its interior. Black bats are also part of the decoration around the image.
0 Comments

Snoopy Halloween Designed Sponge Cake

Jump to Recipe Print Recipe

I am getting in the spirit super early this year because I just can’t wait for Spooky season! This is one of my classic Designed Sponge Cakes but with a crushed Oreo filling and an adorable design of Snoopy and Woodstock celebrating Halloween. I hope you enjoy this recipe as much as I do! Check out all of the tools I use for this recipe linked below as well as my Complete Guide to mastering this style of cake.

A Halloween-themed cake featuring a baked design of a cartoon dog and birds, sitting atop a carved pumpkin surrounded by bats. The cake is cut to reveal layers of white frosting with chunks of chocolate.

Tools I Use For Designed Sponge Cakes

A three-layer sponge cake with white buttercream frosting between the layers, decorated with chocolate chips. The cake is displayed on a white decorative cake stand against a light-colored, tiled background. The top of the cake has an abstract design.

How To Make A Snoopy Halloween Designed Sponge Cake

Prepare Your Pan and Design:

  • Cut parchment paper to fit your pan perfectly, then use an edible marker to trace your desired Snoopy and Woodstock design. I am using an 8″ circle pan.
  • Preheat the oven to 375 degrees F, grease your pan with cooking spray, and line it with the designed parchment paper. This recipe makes three layers of sponge cake.

Make the Batter:

  • Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in an even larger bowl. Set the egg whites aside.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
  • Sift the flour and cornstarch into the yolk mixture and whisk until smooth. The batter will be thick. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites until frothy. Gradually add the sugar and vinegar.
  • Continue whisking until stiff peaks form. The peaks should stand straight when the whisk is lifted.
  • Gently fold the egg whites into the yolk mixture, being careful not to over-mix. The batter should be smooth with minimal streaks.

Create and Freeze Your Design:

  • Divide the batter into small bowls and dye each portion the colors you need for your design. Place each color into a piping bag.
  • Pipe your design onto the prepared parchment paper, following your traced outline.
  • Freeze the design for 5-8 minutes to set it.

Bake the Cake:

  • Pipe the remaining, uncolored batter over the frozen design.
  • Bake for 8-10 minutes or until golden brown on the edges.
  • Immediately flip the pan onto parchment paper, revealing the design. Peel off the parchment while the cake is still hot.
  • Bake the remaining batter in another pan lined with un-designed parchment paper for the additional layers. Let all layers cool completely.

Prepare the Whipped Cream Filling:

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

Assemble the Cake:

  • Once the cakes have cooled, spread a layer of whipped cream between each layer. Optionally, add fresh fruit or crushed Oreos.
  • Stack the layers, using the designed layer as the top. Trim the sides for a cleaner look if desired.
A partially eaten vanilla layer cake with a white frosting and chocolate cookie crumb filling is displayed on a white cake stand. One slice has been removed, revealing the interior layers. The cake top has a colorful design, partially visible.

How To Fold Egg Whites Into Cake Batter

Folding egg whites into the cake batter is a critical step to ensure a light and airy sponge cake. Here’s how to do it:

  1. Start Slowly: Add a small amount of whipped egg whites to the yolk mixture to lighten it.
  2. Use a Spatula: Gently fold the egg whites into the batter using a spatula. Cut through the middle, scrape around the sides, and lift the batter over the whites.
  3. Be Gentle: Avoid stirring or beating. Gently fold until the egg whites are just incorporated, with minimal streaks.

How To Not Over-Mix Egg Whites

Overmixing egg whites can deflate them, resulting in a dense cake. Follow these tips to avoid overmixing:

  1. Whisk Properly: Ensure you whisk the egg whites to stiff peaks, but do not over-whisk to the point where they become dry and clumpy.
  2. Fold Gently: Use a gentle folding motion to incorporate the egg whites into the batter. Stop as soon as the whites are evenly distributed.
A baking pan lined with parchment paper features a sketch of Snoopy and Woodstock on top of a pumpkin, surrounded by bats and a moon. In the foreground, three piping bags filled with orange, yellow, and black icing are placed on a white surface.

How To Store Snoopy Halloween Designed Sponge Cake

To keep your Halloween-designed sponge cake fresh and delicious, follow these storage tips:

  1. Refrigerate: Store the assembled cake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days.
  2. Freeze: You can freeze the sponge cake layers before assembly. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw the layers at room temperature before assembling.

Filling Alternatives

If you want to switch up the filling for your Halloween-designed sponge cake, here are some delicious alternatives:

  1. Chocolate Ganache: Rich and decadent, chocolate ganache pairs wonderfully with the light sponge cake.
  2. Lemon Curd: For a tangy and refreshing twist, use lemon curd between the layers.
  3. Berry Compote: A mixture of fresh berries cooked down with a bit of sugar makes a delightful filling.
  4. Nutella: For a quick and easy filling, spread Nutella between the layers for a chocolate hazelnut flavor.
A close-up view of two glass mixing bowls on a marble countertop. The foreground bowl contains a creamy yellow batter, while the larger background bowl is filled with fluffy white whipped egg whites. Both are positioned ready for the next step in the baking process.

Designed Sponge Cake Complete Guide

A colorful cake featuring Snoopy and Woodstock roasting marshmallows over a campfire under a starry night sky with a crescent moon. The cake layers are filled with white cream and decorated with the vibrant camping scene on top.

Complete Guide – Designed Sponge Cakes

Tools I Use For Designed Sponge Cakes

Print

Snoopy Halloween Designed Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.7 from 3 votes

Join my creative baking community! In depth courses, direct access to me, and more 🤎 Click here to join!

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 crushed Oreos, 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!
Instagram

Did you make this recipe?

I love seeing what you bake on socials! Just tag @thesqueakymixer

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.