Okay, I have to admit — this Mummy Pound Cake Loaf is hands down one of my favorite ways to get into the Halloween spirit without involving a single spider web or fake bat. It’s like the classic pound cake you grew up loving, but dressed up in its cutest (and slightly spooky) mummy costume. Imagine biting into a moist, buttery slice that’s as soft and dense as grandma’s hugs, then seeing those playful strips of frosting intertwined like mummy bandages staring back at you. It’s the perfect mix of nostalgia and Halloween fun, and honestly, who says spooky treats can’t taste amazing and feel cozy too? Plus, it’s ridiculously easy to whip up, so you can spend less time fussing and more time enjoying those pumpkin-scented vibes!
Quick Facts
Yield: Serves 8–10
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the Main Dish:
1 ½ cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, at room temperature
2 teaspoons vanilla extract
For the Frosting & Decoration:
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Mini chocolate chips or candy eyes (for the mummy’s eyes)
How I Make It
Step 1:
Start by preheating your oven to 350°F. Grease and flour a standard loaf pan or use parchment paper for easy removal. In a large bowl, beat the softened butter and sugar together until light and fluffy — this usually takes about 3-4 minutes with a hand or stand mixer. This step is key for a tender cake crumb!
Step 2:
Add the eggs one at a time, beating well after each addition so everything emulsifies smoothly. Then mix in the vanilla extract. Make sure your eggs are room temperature to avoid curdling here.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. Now alternate adding the dry ingredients and the milk to your butter mixture, beginning and ending with the dry. Mix gently — over-beating after adding flour can make the cake tough.
Step 4:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 55–60 minutes, or until a toothpick inserted comes out clean. Your kitchen will start smelling irresistible — buttery and sweet!
Step 5:
Let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is important so the cake firms up and doesn’t crumble when decorating.
Step 6:
For the “mummy bandages,” whisk the powdered sugar, vanilla, and milk until smooth and thick but still pipeable. Use a small piping bag or a zip-top bag with a corner snipped to pipe long, overlapping strips across the loaf. Stick on two mini chocolate chips or candy eyes for that fun (and slightly creepy) mummy face. Chill for a few minutes to set the frosting.
Variations & Tips
Swap vanilla for almond extract for a nutty twist.
Add finely chopped pumpkin or pumpkin puree (reduce milk slightly) for a fall vibe.
If you prefer a smoother frosting, add a teaspoon of corn syrup for shine and pliability.
Try using colored candy eyes or edible glitter for extra Halloween flair.
Overwhipped batter can cause shrinking—mix just until combined after flour goes in.
Leftover pound cake slices toast beautifully with a pat of butter for breakfast.
How I Like to Serve It
This mummy pound cake loaf is perfect for a cozy Halloween brunch or as a sweet finale to a spooky dinner. Serve it alongside a steaming cup of chai or hot cocoa to complement the buttery cake. It also makes a fantastic treat for kids’ parties — the frosting mummy wrap is always a crowd-pleaser and a great conversation starter!
Notes
Store leftovers wrapped in plastic wrap at room temperature up to 3 days or freeze for up to 2 months.
Warm slices slightly in the microwave (about 10 seconds) for that fresh-baked feel.
Closing: Once you try this mummy pound cake loaf, it’ll quickly become your go-to Halloween dessert that’s as fun to make as it is to eat!
