Description
This Halloween Layer Cake is a decadent and festive dessert perfect for spooky celebrations. Featuring rich chocolate layers infused with coffee and buttermilk for moistness, it is topped with a vibrant, colorful white chocolate buttercream in shades of orange and yellow to capture the Halloween spirit. A luscious bittersweet chocolate glaze adds depth, and the cake is finished with a playful sprinkle mix to create an eye-catching haunted house theme.
Ingredients
Scale
For the cake
- 3 cups (12.75 oz) all-purpose flour
- 3 cups (21 oz) sugar
- 1 1/2 cups (4.5 oz) unsweetened cocoa powder
- 1 tbsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups strongly brewed coffee
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
For the buttercream
- 9 large egg whites, at room temperature
- 2 cups (14 oz) sugar
- 1 lb unsalted butter, soft but still cool
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 8 oz white chocolate, melted
- 20 drops orange gel food coloring
- 5 drops red gel food coloring
- 5 drops yellow gel food coloring
For the glaze
- 1 cup heavy cream
- 7 oz bittersweet chocolate chips
Additional
- Sweets and Treats Haunted House Sprinkle Mix
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt to ensure even mixing. In a separate medium bowl, whisk the eggs, buttermilk, coffee, vegetable oil, and vanilla extract until fully combined. Gradually blend the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and uniform.
- Bake the cake layers: Divide the batter evenly among three greased and floured 9-inch round cake pans. Smooth the tops with a spatula for even baking. Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the white chocolate buttercream: Using a double boiler or microwave, gently melt the white chocolate until smooth and set aside to cool slightly. In a heatproof bowl, combine the egg whites and sugar. Place over a simmering water bath and whisk continuously until the sugar dissolves completely and the mixture is warm to the touch (about 160°F/71°C) to create an Italian meringue. Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form and the meringue has cooled to room temperature. Gradually add the softened butter in small pieces while mixing, ensuring each piece is fully incorporated before adding the next. Mix in the vanilla extract, salt, and the melted white chocolate until smooth.
- Color the buttercream: Divide the buttercream evenly into three bowls. Add 20 drops of orange gel food coloring to the first bowl and mix thoroughly for bright orange. To the second bowl, add 5 drops of red and 5 drops of yellow gel food coloring to create a warm yellow-orange hue. Leave the third bowl of buttercream white. Adjust colors as needed for vibrancy.
- Assemble and frost the cake: Place the first cake layer on a serving plate or cake stand. Spread a thick, even layer of orange buttercream on top. Add the second cake layer, then cover with the yellow-orange buttercream. Add the final cake layer and frost the entire outside with the white buttercream, smoothing the surface with a spatula or bench scraper for a clean finish.
- Prepare the chocolate glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the bittersweet chocolate chips in a bowl. Let sit for 2-3 minutes, then stir gently until the chocolate is fully melted and the glaze is smooth and glossy.
- Glaze and decorate the cake: Pour or drizzle the chocolate glaze over the top of the frosted cake, allowing some to drip down the sides for a dramatic effect. Immediately decorate with the Sweets and Treats Haunted House Sprinkle Mix to add festive textures and colors. Allow decorations and glaze to set for about 30 minutes before serving.
Notes
- Ensure the egg whites for the buttercream are at room temperature for better volume and stability.
- If you do not have strongly brewed coffee, use espresso or very strong instant coffee for the best chocolate flavor enhancement.
- The cake layers can be baked a day in advance and wrapped tightly in plastic wrap to maintain moisture.
- For a non-alcoholic version, omit any flavorings like extracts that contain alcohol or replace with alternatives.
- Allow the cake to come to room temperature before slicing to prevent the buttercream from cracking.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 520 kcal
- Sugar: 50 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
