Mummy Mallow Cake Recipe

If you’re looking for a show-stopping Halloween treat that’s as fun to make as it is to eat, let me introduce you to the Mummy Mallow Cake Recipe. It’s joy wrapped up in layers of fluffy sponge, indulgent coconut and cherry jam filling, topped off with spooky marshmallow “mummy” decorations. Trust me, once you try this, you’ll be hooked—and your family and guests will be asking for it year after year!

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Ingredients You’ll Need

The beauty of the Mummy Mallow Cake Recipe is in its balanced blend of basic baking pantry staples with a few special touches. Each ingredient works beautifully to build the perfect texture, flavor, and look, whether you’re a baking pro or just having fun in the kitchen.

• Unsalted butter: Softened butter helps create that dreamy, fluffy texture for the sponge and a smooth, creamy icing.
• Caster sugar: Fine sugar dissolves quickly for even sweetness and a delicate crumb.
• Vanilla bean paste: I love this over vanilla extract because it adds a richer, more aromatic vanilla flavor.
• Eggs: They provide structure and richness—be sure they’re at room temperature for best results!
• Plain flour: Sifting it is key to prevent lumps and gives a lighter sponge.
• Baking powder: This little leavening agent makes the cake rise beautifully.
• Hot water: Added last, it helps keep the sponge moist and tender.
• Morello cherry jam: The tartness is perfect inside this sweet cake—it’s one of my favorite flavor combos.
• Desiccated coconut: Adds texture and a hint of tropical flavor that pairs surprisingly well with cherry.
• Icing sugar: For that smooth, sweet frosting that melts in your mouth.
• Soft cheese: It gives the icing a slight tang and creaminess, making it way better than plain buttercream.
• Ready rolled royal icing: For the “mummy” strips on top, super easy to handle and cuts beautifully.
• Marshmallows: These create the fluffy mummy face—such a fun texture and look!
• Liquorice allsorts: Use these candies here and there for eyes, eyebrows, and other decorations—they’re playful and cute.
• Pirate sprinkles: Adds that spooky finishing touch all around the sides.

Variations

I love how versatile the Mummy Mallow Cake Recipe is! While I stick to the original most years because it’s such a hit, you can switch things up depending on your mood or dietary needs—go wild, the mummy won’t mind.

• Gluten-Free Variation: I swapped plain flour for a gluten-free blend once and honestly, it worked like a charm—just make sure your baking powder is gluten-free too.
• Dairy-Free Option: I’ve used vegan butter and a vegan cream cheese alternative with great results—texture was slightly different but still delicious.
• Fruit Jam Switch-Up: Try raspberry or blackcurrant jam instead of morello cherry for a unique twist.
• Decoration Fun: Use candy eyes or chocolate chips instead of liquorice for a less intense flavor but same fun look.

How to Make Mummy Mallow Cake Recipe

Step 1: Prep Your Pans and Ingredients

Before you dive in, preheat your oven to 180°C (160°C fan)/Gas Mark 4. Lightly grease and line three 18cm (7-inch) round tins with nonstick baking paper. I find that lining the tins carefully prevents sticking and helps the layers come out perfectly flat, which is key to a neat final look.

Step 2: Cream Butter, Sugar, and Vanilla

Using an electric mixer, beat the softened butter, caster sugar, and vanilla bean paste until the mixture is really light and fluffy. This usually takes about 2 to 3 minutes. I learned early on that crisp creaming here makes the sponge lighter and gives the cake such a wonderful texture.

Step 3: Add Eggs Slowly and Flour Gradually

Next, add the beaten eggs a bit at a time, beating after each addition to keep the mix smooth. If it starts to look like it might split or curdle, stir in a tablespoon of the flour—that trick saved me more than once. Then fold in the rest of the flour, baking powder, and hot water carefully to keep the batter airy and smooth.

Step 4: Bake and Cool the Sponge Layers

Divide the batter evenly between your tins (about 495g per tin if you want to be precise) and smooth the tops. Bake for 30 to 40 minutes until golden and springy to the touch. The skewer test is your best friend here—if it comes out clean, the cakes are ready. Cool them in the tins for 5 minutes, then transfer to a wire rack. Once fully cool, trim the tops flat for stacking. I can’t emphasize enough how much trimming helps your finished cake look neat and balanced.

Step 5: Whip Up the Icing

Mix soft cheese, soft butter, and icing sugar on medium-high speed for 5 to 7 minutes until pale and fluffy. I use the paddle attachment on my stand mixer, but hand mixers do the job too—with a little more arm power! This icing is luscious but light, a refreshing change from heavy buttercreams.

Step 6: Build Your Cake Layers

Stick the first sponge layer down on a cake board with a dab of icing, then spread half the morello cherry jam evenly on top, leaving a bit of a border. Sprinkle some desiccated coconut over the jam—it adds a lovely texture surprise. Repeat with the second layer, then top with the third cake layer.

Step 7: Roughly Ice and Create the Mummy Face

Slap on a thick, rough layer of the cream cheese icing with a pallet knife. Don’t strive for perfection here—the rough texture gives your mummy cake that cool, homemade charm. For the face, pile a big marshmallow round in the center and attach the liquorice allsorts for eyes and eyebrows using cocktail sticks. Use striped liquorice for the mouth, then unroll your royal icing and cut it into thin strips to drape over like mummy bandages.

Step 8: Decorate the Sides

Finish by sticking black skull liquorice allsorts around the sides of the cake and scatter pirate sprinkles for that extra spooky vibe. Not only does this look fantastic, but it’s a fun way to get the family involved with decorating, especially for the little ones.

How to Serve Mummy Mallow Cake Recipe

Garnishes

I love adding extra pirate sprinkles when serving—it boosts the spooky vibe and adds a little crunchy texture. Sometimes, I drizzle a bit of melted chocolate around the base for a dramatic flair. If you’re feeling extra creative, edible glitter on the marshmallow mummy eyes really pops under party lights.

Side Dishes

The Mummy Mallow Cake Recipe is pretty sweet and rich, so I keep sides light and simple. A cup of spiced chai or hot chocolate complements it perfectly. For daytime parties, fresh berries or a tangy fruit salad balance the sweetness beautifully.

Creative Ways to Present

One year, I placed the mummy cake on a rustic wooden board with fake cobwebs and plastic spiders for a Halloween party table centerpiece—it was a huge hit! Wrapping the cake board with orange or black ribbon adds a festive touch, plus you can serve the cake in individual “mummy slices” for easy self-serving at kids’ parties.

Make Ahead and Storage

Storing Leftovers

I usually keep any uneaten Mummy Mallow Cake wrapped tightly in clingfilm in the fridge. This helps keep the sponge moist and the icing fresh for up to 3 days. The flavors meld beautifully overnight, so sometimes I find it’s actually better the next day!

Freezing

If you want to make this in advance (which I definitely recommend for busy Halloween schedules), bake all the layers and cool them fully, then freeze—no icing or decorations yet. Wrap each cake tightly in clingfilm and foil to avoid freezer burn. It freezes wonderfully for up to 3 months.

Reheating

When you’re ready to serve, defrost the cake layers wrapped at room temperature for several hours. Once thawed, add icing and decorate fresh. If you have leftover slices, I find warming them gently in the microwave for 10 seconds revives the softness beautifully without melting the icing.

FAQs

Final Thoughts

This Mummy Mallow Cake Recipe is one of those rare finds that’s equal parts easy, festive, and downright delicious. I love how it brings my family together to bake, decorate, and then—most importantly—devour! If you’re after a Halloween cake that’s all about fun and flavor with a touch of whimsy, I wholeheartedly recommend giving this recipe a try. You’ll see your cake disappear slice by slice, and maybe even catch some “oohs” and “ahhs” along the way. Happy baking!

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