Halloween calls for some fun cakes that kids will actually want to eat. These ideas focus on simple recipes with decorations that are easy to pull off at home. You will find options that use basic cake mixes or from scratch methods. Most of them can be made ahead so you are not rushed on the day. Pick the ones that fit your time and what your kids like.
Helpful Tips Before You Start
A little prep makes these Halloween cakes easier to pull off with kids around.
Recommended Products
Monster Truck Cake Topper Design: The monster truck party decorations feature monster truck patterns. The monster truck party favors will create an interesting and unforgettable monster truck birthday party.
MONSTER THEME: Designed with a cartoon monster motif, our cake stand adds a touch of charm to the dessert table and is loved by adults and kids alike
DecoPac Universal Monsters Cupcake Rings - Celebrate Halloween in style with these classic Universal Monsters, featuring Dracula, Frankenstein's Monster, the Bride of Frankenstein, the Mummy, the Wolf Man, and the Gill-man. Bring the scariest horror characters to the dessert table for an unforgettable time at the celebration.
Involve Kids in Simple Steps
Let them stir the batter or pick the colors for frosting. This keeps them engaged without needing advanced skills.
Use Store-Bought Mixes
Start with a box mix to save time on baking. It frees up energy for the fun part of decorating.
Stick to Soft Decorations
Choose candies, sprinkles, and fondant shapes that are easy to handle. Skip anything sharp or too detailed that could frustrate small hands.
Bake Layers Ahead
Make the cakes the day before so they cool fully. This prevents crumbling when kids help frost them.
Ghostly Vanilla Layer Cake with Marshmallow Meringue
This vanilla layer cake gives kids a simple, light dessert with soft layers and a fluffy topping. The marshmallow meringue pipes easily into ghost shapes, making it a fun choice for Halloween parties or after-school treats. The cake stays moist from the milk and butter while the meringue adds a sweet, airy finish without being heavy.
Serves 4 people.
Recommended Products
This set comes with 2 silicone molds, and each mold boasts 6 distinct ghost face designs—from eerie grins to haunting gazes. The little ghosts you craft using these molds stand at 5 centimeters tall and 4 centimeters wide, the perfect size to bring spooky charm to your Halloween spreads. Create a horde of adorable yet creepy ghost - shaped treats that’ll be the hit of your Halloween parties and gatherings.
【Ghosts Mold】you will get 1pcs Ghosts silicone fondant mold. The size of each mold is different; Please refer to the picture for the specific size. With this Ghosts silicone mold, it's easy to create detailed shapes in exciting designs, Great for decorating your cakes. Really a time saver! Enabling you to bring a quality to your work.
THE PACKAGE INCLUDES: You will get 1 pc Halloween themed fondant mold with 9 different designs, featuring sizes about 1.8 x 1.6 inch and 1.4 x 1.3 inch, suitable for use with a wide range of edible and non-edible materials
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 12 mini chocolate chips
Instructions
- Preheat the oven to 350 degrees and grease two 6-inch round cake pans.
- In a mixing bowl, cream the butter and 3/4 cup sugar until light. Add the eggs one at a time, then stir in 2 teaspoons vanilla.
- In a separate bowl, whisk the flour and baking powder. Add the dry mixture to the butter mixture in two parts, alternating with the milk. Mix just until smooth.
- Divide the batter between the pans and bake for 22 to 25 minutes, until a toothpick comes out clean. Cool the layers in the pans for 10 minutes, then remove to a wire rack.
- For the meringue, combine the egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof bowl set over simmering water. Whisk until the sugar dissolves and the mixture reaches 160 degrees. Remove from heat and beat with an electric mixer until stiff, glossy peaks form. Stir in the remaining teaspoon of vanilla.
- Place one cooled cake layer on a plate. Spread a thin layer of meringue on top, add the second layer, and cover the whole cake with more meringue. Pipe the remaining meringue into ghost shapes on top and press two mini chocolate chips into each ghost for eyes.
Extra Tips
Pipe the ghosts while the meringue is still warm so the shapes hold. The meringue sets quickly on the surface but stays soft inside, so serve the cake the same day for the best texture. If you need to make it ahead, bake the layers in the morning and finish with the meringue right before serving.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Electric Mixer, Cake Pans, Piping Bag, Oven
Pumpkin Spice Bundt Cake with Cream Cheese Glaze
This cake brings the cozy taste of pumpkin and warm spices that many kids enjoy around Halloween. The cream cheese glaze adds a smooth finish that turns each slice into a simple treat for parties or after-school fun.
It has a moist crumb from the pumpkin and a light spice flavor that balances the sweetness. The bundt shape makes it easy to slice and serve at gatherings without extra decoration.
Serves 4 people.
Recommended Products
One 16 oz. can of Duncan Hines Dolly Parton's Favorite Chocolate Buttercream Flavored Cake Frosting
Contains: 1 Container of Organic Frosting
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a small bundt pan.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, mix the pumpkin puree, granulated sugar, vegetable oil, and egg until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, beat the cream cheese until smooth, then mix in the powdered sugar, milk, and vanilla extract until the glaze reaches a drizzling consistency.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Extra Tips
For the best texture, make sure the cake cools fully before adding the glaze so it stays thick on top. Leftovers keep well in the fridge for up to two days if wrapped tightly. If the glaze thickens too much after mixing, add a few drops more milk to loosen it.Course: Dessert Cuisine: American Equipment: Bundt pan, Mixing bowls, Whisk, Oven, Wire rack
Chocolate Graveyard Cake with Oreo Crumb Topping
This chocolate graveyard cake brings a simple Halloween theme to the table. Kids like the idea of a cake that looks like a mini burial ground, and the Oreo topping gives it a crunchy dirt effect they can dig into.
The cake stays moist from the chocolate base while the cream cheese layer adds a smooth finish under the cookie crumbs. It works well for small gatherings or as one of several treats on a party table.
Serves 4 people.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 24 Oreo cookies
- 8 gummy worms
Instructions
- Preheat the oven to 350°F and grease an 8×8 inch baking pan.
- In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Stir until the batter is smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- While the cake cools, place 20 Oreo cookies in a zip-top bag and crush them into fine crumbs with a rolling pin. Set the remaining 4 cookies aside.
- In a clean mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is creamy and spreadable.
- Spread the cream cheese mixture evenly over the cooled cake.
- Sprinkle the crushed Oreo crumbs over the cream cheese layer to cover the surface.
- Press the 4 whole Oreo cookies upright into the crumbs to stand as tombstones. Arrange the gummy worms on top so they appear to emerge from the crumbs.
Extra Tips
Crush the Oreos just before topping the cake so the crumbs stay dry and textured. If you make the cake ahead, add the crumbs and gummy worms right before serving to keep the cookies crisp. The whole Oreos work best as tombstones when pressed in gently after the crumbs are in place.Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Inch Baking Pan, Electric Mixer
Candy Corn Swirl Ombre Layer Cake
This cake turns the bright colors of candy corn into a simple layered dessert that kids spot right away. The vanilla batter gets divided and tinted to create an ombre effect from pale yellow to deep orange, with gentle swirls in each layer. It suits Halloween parties or an afternoon baking session with children. The finished cake has a light, tender crumb and a sweet buttercream finish.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Yellow food coloring
- Orange food coloring
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon whole milk
- Candy corn for topping
Instructions
- Heat the oven to 350°F and grease two 6-inch round cake pans.
- In a mixing bowl, beat the granulated sugar and 1/2 cup softened butter until light. Add the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk the flour and baking powder. Add half the dry mixture to the butter mixture, followed by half the milk. Repeat with the remaining flour and milk until just combined.
- Divide the batter into three equal portions in separate bowls. Leave one portion plain, tint the second with yellow food coloring, and tint the third with orange food coloring. Gently swirl the colors together in each pan to create an ombre look.
- Pour the swirled batters into the prepared pans and bake for 22-25 minutes, until a toothpick comes out clean. Cool the layers in the pans for 10 minutes, then remove to a wire rack.
- While the cake cools, make the frosting. Beat the powdered sugar with 1/4 cup softened butter and 1 tablespoon milk until smooth and spreadable.
- Place one cooled layer on a plate, spread with frosting, add the second layer, and cover the top and sides with the remaining frosting. Arrange candy corn on top before serving.
Extra Tips
Use gel food coloring for brighter layers without thinning the batter. If the frosting feels too thick, add milk a teaspoon at a time until it spreads easily. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cake Pans, Electric Mixer, Oven
Monster Green Velvet Cake with Candy Eyeballs
This green velvet cake gives kids a fun Halloween treat with its bright color and playful candy eyeballs. It works well for small gatherings or after-school snacks when you want something festive but simple to make.
The cake stays moist with a light chocolate taste that balances the tangy cream cheese frosting. Candy eyeballs add a spooky finish without extra work.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon green food coloring
- 1 teaspoon white vinegar
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- Candy eyeballs for topping
Instructions
- Preheat the oven to 350 degrees and grease a small 6-inch round cake pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a second bowl, combine the buttermilk, vegetable oil, egg, vanilla extract, green food coloring, and white vinegar.
- Pour the wet mixture into the dry ingredients and stir until smooth.
- Transfer the batter to the prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean.
- Let the cake cool completely in the pan before removing it.
- Beat the cream cheese and butter together until creamy, then mix in the powdered sugar until smooth.
- Spread the frosting over the cooled cake and press candy eyeballs into the top.
Extra Tips
Use gel food coloring for a deeper green without thinning the batter. Store leftovers in the fridge to keep the cream cheese frosting firm. The cake tastes best the day it is made but can be baked ahead and frosted the next morning.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cake Pan, Electric Mixer, Oven
Black Cat Chocolate Sheet Cake with Vanilla Buttercream
This black cat chocolate sheet cake brings a simple Halloween touch to any kid-friendly gathering. A moist chocolate base holds up well under a layer of smooth vanilla buttercream that can be piped or spread into cat features without much fuss.
The cake bakes in one pan and stays soft with a light crumb. Vanilla frosting adds sweetness that balances the cocoa, while a few black accents and candy details create the cat face kids notice first.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- Black food coloring
- 2 candy eyes
Instructions
- Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- Add the milk, oil, egg, and 1 teaspoon vanilla extract. Stir until the batter is smooth.
- Pour in the hot water and mix until the batter thins and becomes uniform.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, the remaining 2 tablespoons milk, and 1 teaspoon vanilla extract. Beat until the frosting is light and spreadable.
- Transfer half the frosting to a separate bowl and tint it black with food coloring. Spread the plain vanilla frosting over the cooled cake.
- Pipe or spread the black frosting to form cat ears and whiskers. Place the candy eyes on the cake to finish the face.
Extra Tips
Tint only a small portion of frosting black so the vanilla base stays bright and the cat details stand out. The candy eyes stick best when pressed gently into the vanilla layer before it sets. Leftovers keep in an airtight container at room temperature for two days.Course: Dessert Cuisine: American Equipment: Mixing Bowls, 8×8 Baking Pan, Electric Mixer, Whisk
Frankenstein Marble Cake with Green Icing Hair
This cake turns a simple marble batter into a playful Halloween treat that kids spot right away. The swirled vanilla and chocolate layers give a nice flavor contrast while the bright green icing on top stands in for wild hair.
It suits an afternoon baking session or a small party table. The finished cake has a soft, moist texture that holds up well under the sweet icing layer.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- Green food coloring
Instructions
- Heat the oven to 350°F and grease a small loaf pan.
- In a bowl, whisk the flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and granulated sugar until light. Add the eggs one at a time, then stir in 1 teaspoon of the vanilla.
- Alternate adding the dry mixture and the 1/2 cup milk to the butter mixture until just combined. Scoop half the batter into a second bowl and stir the cocoa powder into it.
- Drop spoonfuls of both batters into the pan and swirl gently with a knife. Bake for 30 to 35 minutes until a toothpick comes out clean. Cool completely.
- Mix the powdered sugar, remaining 3 tablespoons milk, remaining 1 teaspoon vanilla, and several drops of green food coloring until smooth. Spread the green icing over the top of the cooled cake to form the hair.
Extra Tips
Spread the green icing in uneven peaks so it looks like messy hair. If the icing feels too thick, add milk one teaspoon at a time until it spreads easily. Store leftovers in the fridge in a covered container and let slices come to room temperature before serving so the icing softens again.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Loaf Pan, Whisk, Oven
Spiderweb Caramel Apple Cake
This spiderweb caramel apple cake combines moist apple pieces with warm cinnamon and a rich caramel topping. The chocolate web design on top makes it a hit at Halloween parties or family fall baking days. Kids like the sweet flavor and the playful look without any complicated steps.
The cake bakes up soft with tender fruit throughout and a sticky caramel layer that sets nicely. Drizzling melted chocolate creates the spiderweb effect right on the surface for a simple yet themed finish.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 medium apples, peeled and chopped
- 1/2 cup caramel sauce
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and grease an 8-inch round cake pan.
- In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a second bowl, beat the softened butter with the eggs until smooth.
- Stir the wet mixture into the dry ingredients until just combined.
- Fold in the chopped apples.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the caramel sauce evenly over the cooled cake.
- Melt the chocolate chips in the microwave in short bursts, stirring until smooth.
- Drizzle the melted chocolate in circles over the caramel, then drag a knife through the lines to form a spiderweb pattern.
Extra Tips
Drizzle the caramel first so the chocolate sticks better when forming the web. If the chocolate thickens while you work, warm it for a few seconds to keep it fluid. Store leftovers in an airtight container at room temperature for up to two days to keep the cake from drying out.Course: Dessert Cuisine: American Equipment: Mixing bowls, 8-inch cake pan, oven, microwave
Witch Hat Red Velvet Cake with Chocolate Ganache Brim
This witch hat cake gives kids a fun Halloween treat they can recognize right away. The red velvet base stays soft and lightly cocoa flavored while the dark chocolate ganache forms a glossy brim that holds the shape together.
It suits small family parties or after-school baking projects. The finished cake offers moist crumb and a rich chocolate coating without being overly sweet.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons black sprinkles
Instructions
- Preheat the oven to 350°F. Grease a 6-inch round cake pan and a small cone-shaped baking mold.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the egg with the buttermilk, oil, red food coloring, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined and no dry streaks remain.
- Divide the batter between the prepared round pan and cone mold. Bake for 22-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- Place the cooled round cake on a serving plate to form the brim. Set the cone cake upright in the center to create the hat shape.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat, add the chocolate chips, and stir until the ganache is glossy and fully melted.
- Slowly pour the ganache over the round base so it spreads outward like a brim. Let some drip slightly down the sides of the cone.
- Sprinkle black sprinkles over the wet ganache before it sets.
Extra Tips
Use room-temperature buttermilk to keep the red velvet color bright. If the cone leans, secure it with a small dab of ganache before pouring the rest. Store leftovers in an airtight container at room temperature for one day or in the fridge for up to three days. Bring slices back to room temperature before serving so the ganache softens again.Course: Dessert Cuisine: American Equipment: Mixing bowls, 6-inch round cake pan, cone-shaped baking mold, saucepan, wire rack
Skeleton Bone White Cake with Raspberry Filling
This cake brings a fun Halloween twist with its white layers and bright raspberry filling that peeks out like a surprise inside. Kids enjoy the bone shape details on top, and it works well for a small party or after-school treat. The cake stays light and fluffy while the filling adds a tart contrast to the sweet frosting.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees and grease a small loaf pan.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, milk, egg whites, and vanilla extract to the dry ingredients. Beat until the batter turns smooth.
- Pour the batter into the prepared pan and bake for 25 minutes until a toothpick comes out clean. Let the cake cool completely.
- Slice the cooled cake horizontally into two layers. Spread the raspberry jam evenly over the bottom layer and replace the top layer.
- Stir the powdered sugar with the remaining milk until a thick frosting forms. Spread it over the top and sides of the cake.
- Pipe or spoon small bone shapes from any extra frosting across the top surface.
Extra Tips
Use seedless raspberry jam to keep the filling smooth between the layers. If the frosting thickens too much while you work, add a few drops of milk to loosen it. Store leftovers in an airtight container at room temperature for up to two days.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Loaf Pan, Oven, Whisk
Haunted House Gingerbread Layer Cake
This gingerbread layer cake gives kids a hands-on way to build a spooky house out of cake. The warm spices and rich molasses flavor pair well with sweet frosting, and the small size keeps it manageable for a family Halloween activity. It serves nicely after an afternoon of carving pumpkins or before heading out for candy.
The moist layers hold up to stacking and decorating without crumbling. Dark-tinted frosting creates windows and doors, while candy pieces add the haunted-house details children like to arrange themselves.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 2 large eggs
- 3/4 cup buttermilk
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Black food coloring
- Assorted Halloween candies for decoration
Instructions
- Heat the oven to 350 degrees. Grease and line two 6-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat the 1/2 cup softened butter with the brown sugar until light. Add the molasses and mix until smooth. Beat in the eggs one at a time.
- Alternate adding the dry mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir just until combined.
- Divide the batter between the prepared pans and bake for 22-25 minutes, until a toothpick comes out clean. Cool the layers in the pans for 10 minutes, then turn them out onto a rack to cool completely.
- While the cake cools, beat the cream cheese and 1/4 cup butter until smooth. Add the powdered sugar and vanilla and mix until creamy. Stir in black food coloring a drop at a time until the frosting reaches a dark shade.
- Place one cooled layer on a plate and spread a thin layer of frosting on top. Add the second layer and cover the entire cake with the remaining frosting. Use a piping tip or zip-top bag to draw house outlines if desired. Press candies onto the sides and top to finish the haunted-house look.
Extra Tips
Tint only half the frosting black at first so you can use the lighter portion for any repairs or extra piping. Press candies into the frosting while it is still soft so they stay in place. Leftovers keep covered in the refrigerator for two days; let slices sit at room temperature for 15 minutes before serving so the frosting softens again.Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cake Pans, Electric Mixer, Oven
Mummy Wrapped Funfetti Cake with Candy Bandages
This cake brings a playful Halloween touch that kids enjoy spotting at a party table. The inside holds colorful sprinkles that show up when sliced, while the outside gets a simple wrap of candy strips that look like bandages. It works well for small gatherings or after-school treats because it stays light and sweet without needing fancy tools.
The texture stays soft from the cake crumb, and the frosting adds a creamy layer that holds the candy in place. Kids like picking off the candy pieces as they eat.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup rainbow sprinkles
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups vanilla frosting
- 8 flat white candy strips
- 4 candy eyes
Instructions
- Preheat the oven to 350 degrees and grease a small 8-inch round cake pan.
- In a mixing bowl, stir together the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, milk, and vanilla extract. Mix until the batter is smooth.
- Fold in the rainbow sprinkles gently so the colors stay bright.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
- Spread a thin layer of vanilla frosting over the top and sides of the cooled cake.
- Cut the white candy strips into shorter lengths and lay them across the cake in a crisscross pattern to look like mummy wraps.
- Press the candy eyes onto the frosting near the top of the cake.
Extra Tips
Use room-temperature butter so the batter mixes evenly and the cake rises well. If the candy strips feel stiff, warm them slightly between your hands to help them bend without breaking. Store any leftovers in an airtight container at room temperature for up to two days to keep the candy from getting sticky.Course: Dessert Cuisine: American Equipment: Mixing Bowl, Cake Pan, Oven, Wire Rack
