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Winston, the Thanksgiving Turkey Cake

We had a great time putting this pumpkin and chocolate cake together - it's fun, easy, and kid-friendly!
Check out our suggestions down below for ways to make this cake even easier!
 
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Standing Time: 60 minutes
Total Time: 3 hours total, 1 hour inactive
Yield: 1 turkey cake

Check out our how-to video below:


Ingredients

For the Pumpkin Cake

1/2 cup brown sugar
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 teaspoon allergy friendly vanilla extract
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 egg or egg replacer
 
For the Frosting
 
 
For Winston's Feathers
 
1 (7.1 oz) bag Pascha Chocolate White Vegan Chocolate Chips
Allergy-Friendly Food Coloring
or
mini cupcake paper cups in assorted colors
 

How To

For the Pumpkin Cakes
Preheat your oven to 360° F. Mix all dry ingredients in one bowl, and all wet ingredients in another. Fold the wet ingredients into the dry ingredients. Split the pumpkin batter between three 8" cake pans, and bake for 25 - 30 minutes, until an inserted toothpick or skewer in the center comes out clean. Remove the cakes from the pans and chill in the refrigerator or freezer for one hour, until completely cool.
 
For the Frosting
Follow the chocolate frosting recipe here: Chocolate Frosting Recipe
 
For the Feathers
If using white chocolate:  Separate the white chocolate chips into microwave safe bowls - separate into as many bowls as colors you'd like for your feathers. Microwave each bowl on high for 10 second increments, so as not to burn the chocolate. When there's just a few solid chips left in the bowl, remove from the microwave and stir in your food coloring.
Continue to stir until all chips are melted.
Line a half sheet tray with parchment paper, and pour all of your colored white chocolate next to each other in a thin, even layer. Chill in the refrigerator or freezer until completely set.
 
If using Hungry Harry's Yellow Cake:  Bake the yellow cake into cupcakes following the instructions on the packaging, using multiple colors of paper cupcake liners. Cool and set aside.
 
To assemble Winston:
 
Carefully slice the dome tops off of two of the cakes. Place one of the topless cakes on a plate bottom side up, and place 1/2 cup of chocolate frosting on top of it. Spread the frosting evenly on the cake with a large offset spatula. Top with the second topless cake, bottom side up. Repeat the process, spreading 1/2 cup of chocolate frosting evenly on top of the cake. Top with the final cake round, again spreading 1/2 cup of chocolate frosting evenly on top of it.
Use the remainder of the frosting for the sides of the cake, using your offset spatula to spread
the chocolate frosting onto the sides.
If using cupcakes for the feathers, use large wooden skewers to hold cupcakes of varying colors. Leave about 3" of skewer without cupcakes on it to insert into the cake, which will ensure the feathers don't fall over.
If using white chocolate, remove the tray of colored white chocolate from the refrigerator. Break off large pieces, and poke them standing up into Winston's back. Reserve a small piece of yellow for the beak, red for Winston's wattle, and white and blue or brown for his eyes. (Tip: use a little leftover frosting to attach the pupil to the eye white!)
 
Questions about this recipe? We're happy to help! Email us at hello@hungryharrys.com for all of your baking questions!