Description
This Halloween Birthday Cake features rich dark chocolate fudge layers paired with creamy orange buttercream frosting and a glossy chocolate ganache. Perfectly moist and flavorful, it’s a festive dessert ideal for spooky celebrations.
Ingredients
Scale
For the Cake Layers:
- Nonstick baking spray
- 1 box (15.25 ounces) dark chocolate fudge cake mix
- 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 (6 sticks), at room temperature
- 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 degrees F. Spray two 9-inch round cake pans with nonstick baking spray. In a large bowl or stand mixer fitted with a whisk attachment, combine the cake mix, eggs, egg yolks, milk, and melted butter. Beat for 2 to 3 minutes until well combined and fluffy.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place the pans in the center rack of the oven and bake for 25 minutes, rotating the pans halfway through baking to ensure even cooking. Insert a toothpick into the center to check for doneness. Once done, transfer pans to a cooling rack and let cool 5 minutes before inverting the cakes onto the rack. Allow cakes to cool completely.
- Make the Buttercream Frosting: In a clean bowl or stand mixer fitted with a whisk attachment, beat the powdered sugar and butter together on low speed until blended. Increase speed to medium and beat for 3 minutes. Add the orange zest (if using) and vanilla extract, then beat for 1 minute until the frosting is smooth. Add orange food coloring until the desired shade is reached. Gradually beat in 3 to 4 tablespoons of heavy cream one tablespoon at a time until the frosting is spreadable.
- Assemble the Cake: Level the cake layers by trimming the crowns off with a cake leveler or serrated knife. Cut each layer horizontally in half to create four layers. Place the first layer on a serving plate or cake stand and spread a ½-inch layer of buttercream evenly to the edges. Repeat with the remaining layers. Chill the cake for 30 minutes.
- Crumb Coat the Cake: Apply a thin layer of frosting around the entire cake to seal in crumbs. Refrigerate the crumb-coated cake for 30 minutes. Then, frost the top and sides of the cake with the remaining buttercream. Refrigerate until ready for ganache.
- Make the Chocolate Ganache: Place chopped chocolate in a medium bowl. Heat the heavy cream and corn syrup (if using) in a small saucepan over medium-low heat just until it begins to simmer. Pour the hot cream mixture over the chocolate and stir until smooth and melted. Add black food coloring if desired to deepen the ganache color.
- Finish the Cake: Pour the ganache over the frosted cake, allowing it to drip down the sides naturally. Let the ganache set slightly at room temperature before slicing and serving.
Notes
- Corn syrup in the ganache helps add shine and flexibility, but it can be omitted if preferred.
- If the ganache is too thick, add an additional tablespoon of warmed heavy cream to achieve the desired pourable consistency.
- Allow cakes to cool completely before assembling to prevent melting the frosting.
- Use an offset spatula for even spreading of buttercream between layers and for the crumb coat.
- Chilling the cake after each frosting step helps to achieve a smooth, professional finish.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
