Wicked Witch's Cauldron Cake

This Halloween dessert layers two cocoa cakes with a vanilla buttercream tinted green, then finishes with gummy worms and candy eyes for a spooky cauldron look. The cake slices cleanly once fully cooled and delivers a moist chocolate crumb against sweet, creamy frosting.

By Julienne

Cook time: 28 minutes

Servings: 4

Ingredients

• 160 g all-purpose flour sifted
• 200 g granulated sugar
• 45 g unsweetened cocoa powder
• 6 g baking powder
• 2 g baking soda
• 3 g fine salt
• 2 large eggs room temperature
• 120 ml whole milk room temperature
• 60 ml neutral oil
• 10 ml vanilla extract
• 120 ml hot water
• 113 g unsalted butter softened
• 240 g powdered sugar sifted
• 3 ml green food coloring
• 24 g gummy worms
• 12 piece candy eyes

Instructions

1. Heat the oven to 175°C. Grease two 20 cm round cake pans, line the bottoms with parchment, and set them on a sheet pan if you want easier handling. The oven is fully preheated and the pans are prepared.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until no streaks remain. The dry mixture looks uniform and lump-free.
3. In a medium bowl, whisk the eggs, milk, oil, and vanilla until smooth. Whisk in the hot water last; the batter will be thin. The wet mixture is glossy and evenly combined.
4. Pour the wet mixture into the dry ingredients and fold just until no dry pockets remain. Divide the batter evenly between the two pans. The batter is evenly divided and looks smooth, with no floury patches.
5. Bake for 24 to 28 minutes, until the centers spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. The cakes are risen, set at the center, and pulling slightly from the pan edges.
6. Cool the cakes in the pans for 10 minutes, then turn out onto a rack and cool completely before frosting. The layers are fully cool to the touch.
7. Beat the softened butter until smooth, then add the powdered sugar in two additions. Beat in the green food coloring and adjust until the frosting is a vivid Halloween green. The buttercream is fluffy, spreadable, and evenly tinted.
8. Place one cake layer on a serving plate, spread about one third of the frosting over it, then top with the second layer. Frost the top and sides with the remaining buttercream. The cake is fully coated and the layers are aligned.
9. Press the gummy worms and candy eyes into the top and upper sides so the cake looks like a spooky cauldron scene. Chill for 15 minutes if you want cleaner slices before serving. The decorations stay in place and the frosting firms slightly.