Dessertscountryliving
Fluttering to a Kitchen Near You: Halloween Bat Cake
This spooky Halloween cake will be flying off the tray!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 40 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the Chocolate Cake: Heat the oven to 350°F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Whisk together flour, cocoa, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, sour cream, oil, vanilla, vinegar, and 1 cup hot water and stir until batter is smooth.
large eggs, lightly whisked2
2
Pour batter into prepared pans, dividing evenly. Bake until a wooden skewer inserted in the center comes out clean, 35 to ⏱️ 40 minutes. Cool in pans on a wire rack, ⏱️ 20 minutes, then turn out onto the rack to cool completely.
3
Make the Chocolate Buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Beat in cocoa powder, melted chocolate, vanilla, and cream until combined, scraping down sides as necessary. Add half the confectioners’ sugar and mix until combined. Add remaining confectioners’ sugar and salt; beat for ⏱️ 1 minute.
4
Make the Vanilla Buttercream: Beat butter with an electric mixer on medium speed until light and creamy, about ⏱️ 1 minute. Beat in confectioners’ sugar, vanilla, and milk. Beat for ⏱️ 1 minute.
5
Place one cake layer in the center of a large tray or serving board. Cut the other cake layer in half to make two half circles (these will be the wings). Place one wing on each side of the whole cake layer. Trim about 1 1/2 inches from the inside corner of each half circle. Arrange these pieces at the top of the whole cake to make the ears. Using a 4-inch circle cookie cutter or cup, cut two half circles from the bottom of each wing. Use the same cookie cutter to trim a small half circle from the inside top of each wing. (See this template for illustration.)
6
Use a dab of Chocolate Buttercream to attach wings and ears to cake. Reserve about 1/4 cup of Chocolate Buttercream for the eyes. Frost cake with Chocolate Buttercream. Transfer Vanilla Buttercream to a piping bag with a round piping tip. Pipe two large eyes on the middle of the cake. Transfer remaining Chocolate Buttercream to a second piping bag with a small round piping tip; pipe a pupil on each eye.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...