Description
Moist Halloween Chocolate Layer Cake with Creamy Buttercream is the perfect spooky dessert to delight your guests. This rich chocolate cake, layered with fluffy buttercream frosting, captures the essence of Halloween festivities. Easy to make and visually stunning, it’s bound to be a showstopper at any gathering. Whether you’re celebrating Halloween or simply indulging in chocolatey goodness, this cake will evoke childhood memories and bring joy to every bite.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs (room temperature)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- For the buttercream: 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup heavy cream
- ⅓ cup unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
- Add eggs, milk, oil, and vanilla extract; beat on medium speed for about 2 minutes until smooth.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For the buttercream, beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream until desired consistency is reached.
- Assemble by layering one cake on a serving plate with frosting in between layers; frost the top and sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg