Description
Celebrate Halloween with this decadent Halloween Birthday Cake featuring rich dark chocolate fudge layers, creamy orange buttercream frosting, and a glossy black chocolate ganache finish. Perfect for parties or festive gatherings, this cake combines bold flavors with spooky seasonal colors for an impressive dessert centerpiece.
Ingredients
Scale
For the Cake Layers:
- Nonstick baking spray
- 1 box dark chocolate fudge cake mix (15.25 ounces)
- 3 large eggs + 2 large egg yolks
- 1 cup milk
- ½ cup unsalted butter, melted
For the Buttercream Frosting:
- 9 cups powdered sugar
- 3 cups unsalted butter at room temperature (6 sticks)
- 2 teaspoons grated orange zest (optional)
- 2 teaspoons vanilla extract
- Orange food coloring
- 3 to 4 tablespoons heavy cream as needed
For the Chocolate Ganache:
- 4 ounces semi-sweet baking chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon corn syrup (optional)
- Black food coloring (optional)
Instructions
- Make the Cake Layers: Preheat the oven to 325°F. Spray two 9-inch round cake pans with nonstick baking spray. In a stand mixer with a whisk attachment or a large bowl with a hand mixer, combine the cake mix, eggs and egg yolks, milk, and melted butter. Beat for 2 to 3 minutes until the batter is well combined and fluffy. Divide the batter evenly between the prepared pans. Bake on the center rack for 20 to 25 minutes, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 5 minutes, then turn onto racks to cool completely.
- Make the Buttercream Frosting: In a stand mixer with a whisk attachment or a large bowl with a hand mixer, beat powdered sugar and unsalted butter on low speed until combined. Increase speed to medium and beat for 3 minutes. Add orange zest (if using) and vanilla extract and beat for 1 minute until smooth. Tint the frosting with orange food coloring to the desired shade. Add heavy cream, one tablespoon at a time, beating between additions until the frosting is spreadable.
- Assemble the Cake: Level the cooled cakes by cutting off the domed crowns with a cake leveler or serrated knife. Slice each cake layer horizontally to create 4 total layers. Place one layer on a serving plate or cake stand. Using an offset spatula, spread a ½-inch layer of buttercream evenly to the edges. Repeat layering and frosting with the remaining layers. Chill for 30 minutes. Apply a thin crumb coat of frosting around the entire cake and refrigerate for another 30 minutes. Finish frosting the top and sides with remaining buttercream. Refrigerate until ready to add ganache.
- Make the Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. In a small saucepan over medium-low heat, warm the heavy cream and corn syrup (if using) until it just begins to simmer. Pour the hot cream mixture over the chocolate and stir until smooth and fully melted. Add black food coloring if desired to deepen the ganache color.
- Finish the Cake: Pour the prepared ganache over the chilled frosted cake, allowing it to drip down the sides. Let the ganache set at room temperature for a bit before slicing and serving.
Notes
- Corn syrup in the ganache is optional; it adds shine and flexibility but can be omitted. If omitted, add an extra tablespoon of warmed cream to maintain pourability.
- Ensure cakes are completely cooled before assembling to prevent frosting from melting.
- You can adjust the intensity of the orange food coloring in the buttercream to suit your theme.
- Black food coloring deepens the ganache color to create a more dramatic Halloween effect.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 520
- Sugar: 50g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
