Best 4 Halloween Witch Cake Recipes
Halloween is just around the corner, and what better way to celebrate than with a delicious and festive witch cake? Whether you're hosting a Halloween party or just want to enjoy a special treat, this spooky dessert is sure to be a hit. With its rich chocolate flavor, gooey filling, and creative decorations, this witch cake is sure to delight witches, warlocks, and muggles alike.
Here are our top 4 tried and tested recipes!
HALLOWEEN WITCH CAKE POPS
Get creative with these cute witch cake pops for your Halloween party. The delicious bites of Betty Crocker™ Super Moist™ cake mix and Whipped cream cheese frosting are decorated with Bugles®, Fruit by the Foot®, Fruity Cheerios® and other candies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 72
Number Of Ingredients 13
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Crumble into bowl. Add frosting. Shape into 1-inch balls; place on waxed paper-lined cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave green candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of each lollipop stick about 1/2 inch into melted green candy and insert stick into cake ball no more than halfway. Place on cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls into melted green candy; tap off excess. Poke opposite end of stick into foam block.
- Twist sandwich cookies; remove creme filling. Dip cookies in melted black candy; let set on waxed paper-lined cookie sheet. Dip Bugles into black candy; place in center of each cookie. Let set. Wrap fruit snack piece around each Bugle. Use black candy to attach cereal piece to fruit snack for buckle. Use green candy to attach licorice to cake pop for hair. Use black candy to attach hat to top of cake pop, and pipe eyes and mouth on cake pop.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg
HALLOWEEN WITCH CAKE
If you're looking for an extra-special dessert to serve for Halloween, this witch cake will delight all the ghouls and goblins at your party. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla, salt and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with green gel food coloring until desired color is reached. Tint reserved frosting with black food coloring., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe witch hat shapes onto waxed paper. Let stand until set. Top cake with assorted sprinkles. Place black frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand 1 witch hat on top of cake. Adhere remaining witch hats and black pearls to sides of cake by gently pressing into frosting.
Nutrition Facts : Calories 882 calories, Fat 35g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 504mg sodium, Carbohydrate 135g carbohydrate (115g sugars, Fiber 1g fiber), Protein 6g protein.
HALLOWEEN WITCH CAKE BALLS
Looking for a creative dessert? Then check out this witch shaped cake balls made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and frosting - perfect to serve at Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes; remove cake from pan to cooling rack. Cool 15 minutes.
- Line cookie sheet with waxed paper. In large bowl, crumble cake. Add chocolate frosting; mix well with back of spoon. Use ice cream scoop to scoop cake mixture into 2 1/2-inch balls onto cookie sheet. Freeze about 15 minutes or until firm. Refrigerate to keep chilled.
- In medium microwavable bowl, microwave dark cocoa candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Using small food-safe brush, brush melted chocolate coating over each ice cream cone to coat completely; decorate as desired with sprinkles before coating hardens. Dip open end of each ice cream cone into remaining melted chocolate coating; place dipped end of each cone onto a chocolate wafer cookie, pressing lightly, to form hat and brim. Let stand until set.
- In medium microwavable bowl, microwave green candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Place 1 cake ball on a fork; dip cake ball into melted green coating to cover. Gently tap off any excess coating. Place coated ball on cookie sheet; top with 1 chocolate-coated cone hat, pressing gently. Repeat with remaining cake balls and cone hats. Let stand until set.
- Squeeze icing from tube onto bottom edge of each chocolate wafer cookie; attach licorice pieces with icing to form hair (about 12 pieces licorice per cake ball). Use icing to attach 2 chocolate candies in front of each ball for eyes and 1 piece candy corn for nose.
Nutrition Facts : Calories 792, Carbohydrate 115 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 546 mg
WITCH CAKE
The most bewitching thing about this Halloween cake? It doesn't require a special baking pan. A plain ol' 13x9-inch does the trick!
Provided by My Food and Family
Categories Halloween Desserts
Time 1h50m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely.
- Transfer cake to cutting board; cut into pieces using diagram 1. Arrange cake pieces on cake board or large platter to form the witch's head, nose, hair and hat as shown in diagram 2.
- Frost and decorate with Evil Embellishments as listed below. Store in refrigerator.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will ensure a smooth and efficient baking process.
- Follow the Recipe Accurately: Baking is a precise process, so it's important to follow the recipe measurements and instructions carefully. Don't substitute ingredients or change the proportions unless you have experience in baking.
- Use Fresh Ingredients: Fresh ingredients will yield the best flavor and texture in your cake. Choose ripe bananas, pure vanilla extract, and high-quality cocoa powder.
- Cream the Butter and Sugar Properly: This step is essential for creating a light and fluffy cake. Cream the butter and sugar together until they are pale and fluffy, and the sugar has dissolved completely.
- Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Don't Overmix the Batter: Overmixing can result in a tough, dense cake. Mix the batter only until the ingredients are well combined.
- Bake the Cake at the Right Temperature: The oven temperature should be accurate, and the cake should be baked until a toothpick inserted into the center comes out clean.
- Let the Cake Cool Completely: Before frosting or decorating the cake, let it cool completely. This will help prevent the frosting from melting and the cake from crumbling.
- Use a Quality Frosting: The frosting is a key component of this cake, so choose a frosting that you enjoy and that complements the flavors of the cake.
Conclusion:
The Halloween Witch Cake is a fun and festive dessert that is perfect for Halloween parties or gatherings. With its rich chocolate flavor, creamy frosting, and spooky decorations, it's sure to be a hit with kids and adults alike. By following the tips and instructions provided in this recipe, you can easily create a delicious and eye-catching cake that will be the star of your Halloween celebration.
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