Description
This Halloween Witch Cake is a festive and moist layered chocolate cake perfect for spooky celebrations. Rich with semisweet chocolate and brown sugar, it features a luscious sour cream batter and is frosted with vibrant green and black vanilla buttercream. The cake is decorated with whimsical witch hats made from black candy coating and adorned with sprinkles, making it an eye-catching centerpiece for any Halloween party.
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 and black gel food coloring
- 4 ounces black candy coating disks, melted
- Assorted black sprinkles, sanding sugar and pearls
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F. Grease the bottoms and sides of three 8-inch round baking pans and line the bottoms with parchment paper, then grease the parchment to ensure cakes release easily.
- Cream butter and sugar: In a large mixing bowl, cream 3/4 cup softened butter with 2-1/2 cups packed brown sugar until the mixture is light and fluffy, which will take about 5-7 minutes using a mixer.
- Add eggs: Beat in 4 large room temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
- Mix in chocolate and vanilla: Add 6 ounces of melted and cooled semisweet chocolate along with 3 teaspoons of vanilla extract, blending thoroughly into the batter.
- Combine dry ingredients and alternate with wet: In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking soda, and 1 teaspoon salt. Add this mixture to the creamed batter alternately with 1-1/2 cups sour cream, beginning and ending with the flour mixture, beating well after each addition.
- Incorporate water: Gradually beat in 1-1/2 cups water to the batter until fully blended, creating a smooth and pourable consistency.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely.
- Prepare frosting: In a large bowl, beat 1-1/4 cups softened butter until smooth. Gradually add 10 cups confectioners’ sugar, 3 teaspoons vanilla extract, 1/4 teaspoon salt, and enough 2% milk (about 1/2 to 2/3 cup) to reach your desired frosting consistency. Remove 1-1/2 cups of this frosting and set aside.
- Color the frosting: Tint the larger portion of frosting with green gel food coloring until you reach the desired shade of green. Tint the reserved 1-1/2 cups of frosting with black gel food coloring for decorating.
- Level cake layers: If the cake layers have domed tops, use a serrated knife to trim them level for stacking.
- Assemble cake: Place one cake layer on a serving plate and spread with about 2/3 cup of green frosting. Repeat with the second layer and frosting, then place the final cake layer on top.
- Frost cake: Use the remaining green frosting to coat the top and sides of the cake smoothly.
- Create witch hats: Place the melted black candy coating in a piping bag fitted with a small round tip. Pipe witch hat shapes onto waxed paper and let them set until hardened.
- Decorate cake: Top the cake with assorted black sprinkles and sanding sugar. Fill a piping bag fitted with a large star tip with black frosting and pipe decorative stars on top of the cake.
- Final touches: Just before serving, gently stand one witch hat on the top center of the cake. Press additional witch hats and black pearls onto the sides of the cake, adhering them into the frosting for a festive Halloween look.
Notes
- To ensure even baking, try to have all ingredients at room temperature before starting.
- Do not overbeat the batter once the flour is added to prevent a dense cake.
- The witch hats can be made a day ahead and stored in an airtight container at room temperature.
- For a more intense chocolate flavor, substitute semisweet chocolate with bittersweet chocolate if desired.
- Use gel food coloring to avoid thinning out the frosting consistency.
- Leftover cake can be stored covered at room temperature for 2 days, or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 470
- Sugar: 45g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
