Description

Celebrate Halloween with this spooky and delicious Halloween Witch Cake. Featuring moist layers of chocolate-infused cake frosted with vibrant green and black buttercream, topped with festive witch hats made from melted candy coating and assorted sprinkles, this cake is perfect for a festive party or gathering.

Ingredients

Units 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

Decoration

4 ounces black candy coating disks, melted
Assorted black sprinkles, sanding sugar and pearls

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Instructions

Prepare the pans: Preheat the oven to 350°F. Grease the bottoms of three 8-inch round baking pans and line them with parchment paper. Grease the parchment paper as well to prevent sticking.
Cream butter and sugar: In a large bowl, beat the softened butter with the packed brown sugar using an electric mixer until the mixture is light and fluffy, about 5 to 7 minutes.
Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. 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 flour mixture and sour cream to the creamed mixture, starting and ending with the flour mixture, beating well after each addition. Gradually beat in the water until the batter is smooth.
Bake the cake layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in pans for 10 minutes before removing them to wire racks to cool completely.
Prepare the frosting: In a large bowl, beat the softened butter until smooth. Gradually add the confectioners’ sugar, vanilla extract, salt, and enough 2% milk to achieve a spreadable consistency. Set aside 1-1/2 cups of this frosting to color black and tint the remaining frosting with green gel food coloring to your desired shade.
Level the cake layers: If the cakes have rounded tops, trim them with a serrated knife to create flat surfaces for stacking.
Assemble the cake: Place one cake layer on a serving plate and spread with 2/3 cup of green frosting. Repeat for the second layer, then place the third layer on top. Frost the top and sides of the cake with the remaining green frosting.
Create decorations: Using a piping bag with a small round tip, pipe witch hat shapes onto waxed paper using the melted black candy coating. Allow them to set until firm.
Decorate the cake: Place black frosting into a piping bag fitted with a large star tip and pipe decorative stars on top of the cake. Gently press assorted black sprinkles, sanding sugar, and pearls onto the sides of the cake. Just before serving, gently stand one witch hat on top of the cake, and adhere remaining witch hats and black pearls to the sides by pressing them into the frosting.

Notes

Ensure eggs are at room temperature to help with batter volume and texture.
Take care when trimming cake layers to keep them even for a professional look.
Melt candy coating gently to avoid burning and ensure smooth piping.
Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Use gel food coloring for vibrant frosting without affecting texture.

Nutrition

Serving Size: 1 slice (approximately 1/16 of cake)
Calories: 510
Sugar: 46g
Sodium: 330mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 68g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg