Martha Stewart Halloween Cake

This Martha Stewart Halloween Cake is a rich and festive dessert, which uses boxed chocolate cake mix and vibrant orange buttercream frosting. It’s the perfect showstopper for Halloween parties, ready in about 1 hour and 45 minutes.

Martha Stewart Halloween Cake Ingredients

Cake Layers:

• 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

Buttercream Frosting:

• 9 cups powdered sugar
• 3 cups unsalted butter (room temperature)
• 2 teaspoons grated orange zest (optional)
• 2 teaspoons vanilla extract
• Orange food coloring
• 3 to 4 tablespoons heavy cream (as needed)

Chocolate Ganache:

• 4 ounces semi-sweet baking chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon corn syrup (optional)
• Black food coloring (optional)

How To Make Martha Stewart Halloween Cake

1. Prep and bake the cake layers: Preheat oven to 325°F. Spray two 9-inch round cake pans with baking spray. In a large bowl, mix cake mix, eggs, yolks, milk, and melted butter. Beat for 2-3 minutes until fluffy. Divide evenly between pans and bake for 20-25 minutes, rotating halfway. Cool in pans 5 minutes, then transfer to a wire rack.
2. Make the buttercream frosting: Beat powdered sugar and butter on low until blended. Increase to medium and beat for 3 minutes. Add orange zest and vanilla; beat until smooth. Add orange food coloring and cream as needed for spreadable consistency.
3. Assemble the cake: Level the cake layers and slice each in half to make 4 layers total. Layer the cakes with frosting in between each. Chill 30 minutes. Apply a crumb coat and refrigerate another 30 minutes. Finish frosting the cake and chill until ready to ganache.
4. Make the ganache: Heat cream and corn syrup (if using) to a simmer. Pour over chocolate and stir until smooth. Add black food coloring if desired.
5. Finish with ganache: Pour ganache over chilled cake, allowing it to drip over the sides. Let it set before slicing.

Recipe Tips

• Can I make this cake in advance? Yes, you can make the layers and frosting a day ahead. Assemble and add ganache the day of.
• How to get smooth ganache drips: Chill the frosted cake thoroughly and use slightly cooled ganache for better control.
• Can I use a different color buttercream? Yes, switch to purple, green, or black for other Halloween themes.
• How to store leftovers: Keep refrigerated in an airtight container for up to 4 days.

What To Serve With Halloween Cake

This decadent cake goes great with:

• Spiced cider
• Pumpkin punch
• Vanilla ice cream
• Halloween candy platter

How To Store Halloween Cake

Refrigerate: Store in the fridge for up to 4 days in an airtight container.

Freeze: You can freeze the cake layers (unfrosted) for up to 1 month. Thaw and decorate as directed.

Halloween Cake Nutrition Facts

• Calories: 841 kcal
• Carbohydrates: 93g
• Protein: 5g
• Fat: 52g
• Saturated Fat: 31g
• Sugar: 81g
• Cholesterol: 162mg
• Sodium: 256mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use homemade chocolate cake instead of boxed mix?
Absolutely, just ensure it yields two 9-inch rounds.

How do I avoid over-mixing the batter?
Beat until just combined and fluffy, about 2-3 minutes.

Can I color the ganache green or purple?
Yes, just use gel food coloring after mixing.

What’s the best way to transport this cake?
Chill it well and use a cake carrier for stability.

Try More Recipes:

• Martha Stewart Gumdrop Cake
• Martha Stewart Gooey Butter Cake
• Martha Stewart Gluten Free Coffee Cake