Lemon Sugar Skull Cakes

5 (3 ratings)

Lemon Sugar Skull Cakes

These Mini Lemon Sugar Skull Cakes are the perfect festive treat for Día de los Muertos or Halloween. Soft, fluffy lemon cakes are baked in a skull-shaped pan, then decorated with powdered sugar, sprinkles, and edible flowers. They’re fun to make, easy to decorate, and delicious to share.

Cook Time25

Total Time1 18 5

Course: Desserts

Cuisine: Mexican

Servings:

Author: Yvette Marquez

Equipment

1 Lodge Mini Skull Cake Pan

Ingredients

Cake:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon ground ginger
Pinch salt optional and to taste
2 tablespoons lemon zest
2 large eggs
1 cup buttermilk see notes
2/3 cups sour cream
1/2 cup lemon juice
6 tablespoons canola or vegetable oil
4 teaspoons lemon extract vanilla or almond extract may be substituted

Toppings:

Powdered sugar
Royal icing
Edible writing gel
Sprinkles
Cupcake toppers
Edible fresh flowers optional

Instructions

Preheat oven to 350 degrees F. Grease a skull cake pan.
In a large bowl, whisk together flour, granulated sugar, baking powder, ground ginger, and salt, if using.
Whisk in lemon zest; set aside.
In a separate small bowl, whisk together the eggs, buttermilk, sour cream, lemon juice, oil, and lemon extract.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Fill each well of the skull cake pan no more than ¾ full—about ½ cup of batter each. Gently tap the pan on top of the counter to evenly distribute batter and eliminate air bubbles.
Bake for about 25 minutes. Allow the cakes to cool in the pan 15 to 20 minutes before inverting onto a cooling rack. Repeat with remaining batter.
Decorate with royal icing, writing gel, little candies, or sprinkles. For more decorating tips, see photos.

Video

Notes

Spray molds: I prefer and highly recommend Baker's Joy Cake Pan Spray to grease baking pan.
Chill the batter: For sharper details in the skull molds, refrigerate the batter for 30 minutes before baking.
Make-ahead: Bake, cool, wrap tightly, and freeze for up to 1 month. Thaw before decorating.
Decorating: Keep it simple with powdered sugar or go all out with sprinkles, writing gel, and edible flowers.
Serving: These cakes are perfect for Día de los Muertos altars, Halloween parties, or as edible gifts in mini cake boxes.
Storage: Undecorated cakes can be stored in an airtight container at room temperature for up to 2 days. Decorated cakes are best enjoyed within 1–2 days. Give them as gifts in these mini cake boxes with windows.

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