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.
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It’s finally that time of year where you can indulge in all the pumpkin your heart desires! This recipe is Fall in cake form and it is addictingly good! The cakes are loaded with tons of pumpkin and chai, then baked into the most adorable, yet spooky, skull molds. The sticky toffee sauce really knocks these cakes out of the park. The sauce is super sticky and melts into all those crevices in the skull cakes. I can not recommend a better Halloween party dessert!
If you’re really going for that WOW factor at a Halloween party, try adding some red dye to the sticky toffee sauce to resemble blood!
Ingredients for Chai Pumpkin Sticky Toffee Cakes
Beyond the pumpkin and chai, these skull cakes have a lot more amazing ingredients hidden in there. Black trap molasses is my secret ingredient in these cakes – it provides a really intense warmth and sweetness while keeping the cakes extra moist! Buttermilk is another ingredient that makes this cake super moist and adds an extra tanginess. It also helps to give the cakes a softer texture which is exactly what we want for these adorable (I mean spooky) skull cakes.
- unsalted butter
- dark brown sugar
- granulated sugar
- black trap molasses
- pumpkin puree
- large eggs
- buttermilk
- vanilla extract
- masala spiced chai powder – I recommend Blue Lotus Chai traditional masala chai.
- baking powder
- baking soda
- fine sea salt
- all-purpose flour
Sticky Toffee Sauce
- unsalted butter
- heavy cream
- dark brown sugar
- ground cinnamon
- vanilla extract
- flaky sea salt
Here’s what else you’ll need:
- skull baking pan or standard muffin pan
- large mixing bowl
- whisk
- measuring cups and spoons
How to Make Chai Pumpkin Sticky Toffee Cakes
These cakes take only 45 minutes to make from start to finish. The best part is that you don’t have to wait forever for the cakes to cool before eating. You want these cakes nice and warm so that when you pour the sticky toffee sauce over them, it melts into the cake making it even more moist and delicious. 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!
- Whisk together butter, dark brown sugar, granulated sugar and molasses until well combined.
- Add pumpkin puree, eggs, buttermilk and vanilla then whisk. Sprinkle chai powder, baking powder, baking soda and salt over the batter then whisk until combined. Next, add flour then whisk.
- Pour batter evenly into either 6 skull wells or 12 muffin wells. Bake until cakes are completely cooked.
- Make the sticky toffee sauce while the cakes are baking. Let cakes cool in the pan, then turn out onto a cooling rack. Serve warm with sticky toffee sauce.
Sticky Toffee Sauce
- Combine butter, heavy cream, brown sugar and cinnamon over medium-high heat and bring to a simmer. Whisk until the mixture thickens. Add salt and vanilla then mix. Pour warm sauce over warm cakes to serve.
More Fall Recipes
- Sweet Potato Gnocchi with Bacon and Sage
- Apple and Brie Galette with Pretzel Walnut Crust
- Baked Apple Cider Donuts
- Apple Spice Cake with Cream Cheese Frosting
- Italian Beans and Greens Soup with Sausage
- Baked Pumpkin Pudding Cups
Please let me know how your Chai Pumpkin Sticky Toffee Cakes turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Chai Pumpkin Sticky Toffee Cakes
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.
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 23 Minutes. For the muffin pan, bake for 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.
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!
Ingredients
Directions
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 23 Minutes. For the muffin pan, bake for 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.
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!
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