Description
This Halloween Witch Cake is a decadent chocolate layer cake perfect for spooky celebrations. Moist layers of chocolate cake are layered and frosted with rich buttercream dyed in eerie green and black hues, adorned with whimsical witch hat decorations made from candy coating, sprinkles, and pearls. It’s a fun and festive dessert that combines classic chocolate flavors with creative Halloween-themed decorations.
Ingredients
Scale
Cake
- 3/4 cup butter, softened
- 2-1/2 cups packed brown sugar
- 4 large eggs, room temperature
- 6 ounces semisweet chocolate, melted and cooled
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 cups sour cream
- 1-1/2 cups water
Frosting
- 1-1/4 cups butter, softened
- 10 cups confectioners’ sugar
- 3 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 to 2/3 cup 2% milk
- Green gel food coloring
- Black gel food coloring
Decorations
- 4 ounces black candy coating disks, melted
- Assorted black sprinkles, sanding sugar, and pearls
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round baking pans and line the bottoms with parchment paper, then grease the parchment to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy, which takes about 5-7 minutes using an electric mixer.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well combined before adding the next. Then mix in the melted and cooled semisweet chocolate along with the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Batter: Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients. Beat well after each addition. Gradually beat in the water to achieve a smooth batter.
- Fill Pans and Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn out onto wire racks to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the confectioners’ sugar, vanilla, salt, and enough milk to reach a spreadable consistency. Remove 1-1/2 cups of the frosting and set aside.
- Color the Frosting: Tint the majority of the frosting with green gel food coloring until desired color is achieved. Tint the reserved frosting with black gel food coloring.
- Level Cake Layers: If the cake layers have domed tops, trim them with a serrated knife to make each layer level for stacking.
- Assemble the Cake: Place one cake layer on a serving plate and spread about 2/3 cup of the green frosting on top. Repeat with the next layer(s), and finish by placing the last cake layer on top. Frost the top and sides of the cake with the green frosting evenly.
- Decorate with Witch Hats: Pour the melted black candy coating into a piping bag fitted with a small round tip. Pipe witch hat shapes onto waxed paper and let them set until firm.
- Add Final Decorations: Place the black frosting in a piping bag with a large star tip and pipe decorative stars or accents on top of the cake. Arrange the set witch hats on top and gently press additional witch hats and black pearls onto the sides of the cake, adhering them with frosting. Scatter assorted black sprinkles and sanding sugar over the cake for a festive finish.
Notes
- Make sure the melted chocolate is cooled before adding to avoid curdling the batter.
- Use room temperature eggs to ensure smooth mixing and better cake texture.
- You can adjust the amount of milk in the frosting to reach your preferred consistency for spreading or piping.
- For a more stable cake, chill the layers after trimming and before frosting.
- If desired, substitute sour cream with Greek yogurt for a slightly tangier flavor.
Nutrition
- Serving Size: 1 slice (based on 16 servings)
- Calories: 480
- Sugar: 40g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
