If you have a Halloween party coming up, this would be an easy addition to the menu. I know layer cakes seem sometimes overwhelming, but just take it step by step. You could even spread it out over a day or two. I baked the layers on day one. On day two, I made the buttercream, the ganache, assembled it and decorated.
This recipe makes three 8″ yellow cakes. I threw in a chocolate layer for good measure, because well, why not.
This is filled with Italian buttercream and a little chocolate ganache at the top. Decorate with your favorite halloween candy pieces, and there you go. A show stopper fun dessert that will win over any guests you have this Halloween. You could also crumble up Oreo cookies and go with a grave yard dirt look with gummy worms and Peeps tombstones to give you another idea for the decorations.
I’m a fan of the naked cake look. I think it’s just an elegant presentation and I get a bit less buttercream with each bite. Somehow that makes me think it’s a wee bit healthier. I know…denial
You could easily decorate the cake with the buttercream instead of going with the naked look. It’s entirely up to you.
Don’t forget to cut the cake top off of the layers to make sure you get a flat surface to work with. I use a knife for this but you could use this Wilton cake leveler gadget. You can get this from Amazon, and also most craft stores will carry this in their cake making section.
The ganache recipe was a very simple one. It’s easy to whip up, and just pour it right on top once you have iced the cake.
1/4 cup heavy whipping cream
2 oz bittersweet chocolate
1 tablespoon corn syrup
1/2 teaspoon vanilla
In a microwavable measuring cup combine, whipping cream, chocolate, corn syrup. Put in microwave for 15 second intervals until the chocolate is melted. Stir and add in the vanilla. Let this cool a tiny bit before pouring onto the cake top. To stop the drips from running completely down the cake, I put the cake in the refrigerator once I poured it to quickly thicken the ganache. I wanted just a few short drips, not ganache running down every part of the cake. Then it’s as easy as sprinkling on your favorite Halloween candies.
And there you have it, cute, fun and not too spooky. No tricks, just treats.
- 1 lb 5 oz sugar
- 1 lb 4 oz cake flour
- 3/4 oz baking powder
- 1/2 oz salt
- 9 fl oz milk
- 6 3/4 oz eggs
- 5 oz egg yolk
- 3/4 oz vanilla
- 12 oz butter, softened
- 1 lb sugar
- 1/2 lb egg whites
- 4 oz water
- 1 1/2 lb butter, cut into 1" cubes
- 1 1/2 teaspoon vanilla
- Preheat oven to 350°F
- Coat three 8" round pans with cooking spray and line with parchment circles
- Sift together the dry ingredients into a stand mixer bowl
- In a medium bowl combine milk, eggs, egg yolks and vanilla
- Pour 1/2 of the milk mixture into the stand mixer bowl, add butter and mix on medium speed with paddle attachment for 4 minutes
- Add the remaining milk mixture in three additions, mixing 2 minutes after each addition
- Pour 24 ounces of batter into each pan
- Bake until the cake springs back when lightly touched in the center, about 35 minutes
- Once done, cool cake in the pan for a few minutes then unmold onto rack to cool completely
- Combine 4 oz of sugar with the egg whites in the bowl of your stand mixer
- Combine the water with the remaining sugar in a saucepan. Cook the mixture until it reaches 240°F
- When the sugar syrup reaches 230°F, turn on the stand mixer with the whisk attachment to medium
- Stream the hot sugar into the whipping whites. Continue whipping until cooled to room temperature
- Once meringue is cooled, switch whisk attachment to the paddle attachment and start slowly adding the butter on medium speed. (This will look broken once all the butter is in, but keep whipping it will smooth out)
- Cream until smooth and light