Description
Indulge in a rich, velvety Halloween Chocolate Layer Cake topped with creamy buttercream, perfect for spooktacular celebrations or satisfying chocolate cravings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 cup buttermilk (or milk with vinegar)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 2 tbsp milk (as needed for consistency)
- Food coloring (optional for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine granulated sugar, eggs, vegetable oil, and vanilla extract. Beat until creamy. Gradually stir in buttermilk until well combined.
- Gently add dry ingredients to wet ingredients and mix until just combined; avoid overmixing.
- Divide batter evenly between prepared pans and bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans for a few minutes before transferring to wire racks.
- While cakes cool down, beat softened butter in a bowl until pale.
- Gradually add sifted powdered sugar while mixing on low speed until fluffy. Add milk as needed to achieve desired consistency.
- Once cakes are completely cooled, layer them with frosting between each layer and frost the top and sides liberally. Decorate with edible decorations or colored frosting if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg