Description
This Halloween Birthday Cake is a festive and indulgent dessert featuring rich dark chocolate fudge cake layers, creamy orange-tinted buttercream frosting, and a smooth chocolate ganache drip. Perfect for a spooky celebration, this cake combines decadent chocolate flavor with vibrant seasonal colors and a moist, fluffy texture for a memorable treat.
Ingredients
Units
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
- 1/2 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
- 1/2 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 the bowl of a stand mixer fitted with a whisk attachment, or a large bowl using a hand mixer, combine the cake mix, eggs and 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 the Cake Layers: Place the cake pans on the center oven rack and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking. Remove the pans to a cooling rack and let cool for 5 minutes before turning the cakes out onto the rack to cool completely.
- Prepare the Buttercream Frosting: In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, beat the powdered sugar and unsalted butter on low speed until combined. Increase speed to medium and beat for 3 minutes until fluffy. Add the grated orange zest if using, and vanilla extract. Beat for another minute until smooth. Use orange food coloring to tint the frosting to your desired shade. Add heavy cream one tablespoon at a time, beating between additions, until the frosting is spreadable.
- Assemble the Cake: Level the cooled cake layers by cutting off the crowns with a cake leveler or a serrated knife. Slice each cake layer in half horizontally to make 4 layers total. Place one cake layer on your serving plate or cake stand. Spread a ½-inch layer of buttercream evenly over the layer to the edges with an offset spatula. Repeat layering and frosting with the remaining layers. Chill the stacked cake for 30 minutes.
- Crumb Coat the Cake: Apply a thin layer of frosting over the entire cake to seal in crumbs, then refrigerate the cake for 30 minutes to set the crusting layer. After chilling, frost the top and sides of the cake generously with the remaining buttercream. Refrigerate the cake until ready to add the 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) just until it barely simmers. Pour the hot cream mixture over the chocolate and stir until the ganache is smooth and glossy. Add a few drops of black food coloring if you want a deeper, darker color.
- Finish the Cake: Pour the chocolate ganache over the chilled cake, allowing it to drip down the sides naturally. Let the ganache set at room temperature before slicing and serving the cake.
Notes
- To ensure even cake layers, use a cake leveler or serrated knife to cut off domed tops.
- The orange zest in the frosting is optional but adds a subtle citrus flavor to complement the chocolate.
- Adding corn syrup to the ganache helps achieve a shiny finish.
- If the ganache is too thick to pour, gently rewarm it over a double boiler to loosen.
- Make sure the cake is fully cooled before assembling and frosting to prevent melting or sliding layers.
- Chilling the cake between frosting layers helps set and stabilize the cake for easier decorating.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg
