Description
Celebrate Halloween with this festive Halloween Birthday Cake featuring rich dark chocolate fudge layers, vibrant orange buttercream frosting, and a glossy chocolate ganache drip. Perfect for parties, this cake combines moist cake with creamy frosting and a rich ganache finish to impress your guests.
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, 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 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 the batter is well combined and fluffy. Divide the batter evenly between the prepared pans. Bake on the center rack for 25 minutes, rotating pans halfway through baking. Check doneness by inserting a toothpick; it should come out clean. Let the cakes cool in pans for 5 minutes, then turn out onto a cooling rack to cool completely.
- Make the Buttercream Frosting: In a large bowl or stand mixer fitted with a whisk attachment, beat the powdered sugar and butter on low speed until blended. Increase speed to medium and beat for 3 minutes until smooth and fluffy. Add grated orange zest if using, and vanilla extract; beat for an additional minute. Add orange food coloring until the frosting reaches your desired shade. Gradually add heavy cream, 1 tablespoon at a time, beating after each addition until the frosting is spreadable.
- Assemble the Cake: Using a cake leveler or serrated knife, trim the crowns off each cake layer to create flat surfaces. Cut each cake layer horizontally in half to create 4 layers total. Place one layer on a serving plate or cake stand. Spread a ½-inch layer of buttercream evenly over the top, reaching the edges. Repeat with remaining layers, stacking carefully. Chill the assembled cake for 30 minutes. Next, apply a thin crumb coat of frosting over the entire cake; refrigerate for another 30 minutes. Finish by frosting the top and sides with the remaining buttercream. Refrigerate until ready for ganache.
- Make the Chocolate Ganache: Place the chopped semi-sweet chocolate in a medium bowl. In a small saucepan, heat the heavy cream and corn syrup over medium-low heat until it begins to barely simmer. Pour the hot cream mixture over the chocolate and stir until completely melted and smooth. If desired, add a drop of black food coloring to deepen the ganache color.
- Finish the Cake: Pour the ganache over the chilled buttercream-frosted cake, allowing it to drip naturally down the sides. Let the ganache set at room temperature until firm enough to slice and serve.
Notes
- Corn syrup in the ganache is optional but adds shine and flexibility; omit if preferred.
- If the ganache is too thick, stir in 1 additional tablespoon of warmed heavy cream to restore pourability.
- Make sure cakes are completely cool before assembling to prevent frosting from melting.
- Use orange zest in frosting to enhance citrus flavor and aroma, but it can be skipped if unavailable.
- Chilling the cake between frosting layers helps achieve a clean crumb coat and smooth final finish.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
