Halloween Hidden Bat Loaf Cake

Unleash a spooky surprise: this loaf cake hides bat-shaped chocolate pieces inside a fluffy vanilla crumb.

Hard

Our own summary of the original — the full post and photos live at savorymomentsblog.com.

This Halloween-hidden bat loaf cake starts with a thin cocoa sheet that's cut into bat shapes after freezing. Those bats are then nestled into a plain loaf cake batter, so every slice reveals a festive flying friend. A simple buttercream frosting and sprinkles finish the treat.

Directions

Grease an 8x8-inch baking pan lightly, then line the bottom and two opposite sides with parchment paper, letting it hang over the edges. Set your oven to 350°F.

In a medium bowl, whisk together 2/3 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, and 1/8 teaspoon salt.

In a large bowl, cream 1/4 cup softened unsalted butter with 1/4 cup plus 2 tablespoons sugar until it's light and fluffy. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/3 cup milk.

Gradually mix the dry ingredients into the wet mixture until just combined, scraping the bowl sides as necessary.

Spread the batter evenly in the prepared pan and bake for 14-16 minutes, or until a toothpick inserted comes out clean. Let it cool on a wire rack for about 10 minutes.

Using the parchment overhangs, lift the cake (still on the paper) onto a baking sheet and freeze for 15 minutes. Meanwhile, prepare the white cake batter.

Cut out bat shapes from the chilled cake using a bat-shaped cookie cutter, making as many as you can.

Grease an 8x4-inch loaf pan and line the bottom with parchment paper.

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.

In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup sugar until light and fluffy. Beat in 3 large eggs, one at a time, then 2 teaspoons vanilla extract, and finally 1 cup milk.

Gradually mix in the dry ingredients until combined, scraping the bowl as needed.

Spread just enough white batter into the loaf pan to cover the bottom about 1/2-inch deep. Arrange the bat cutouts in a row down the center, close together, pressing them into the batter. Then carefully spoon the remaining white batter around and over the bats.

Bake for about 45 minutes, until the top is golden and a toothpick inserted comes out clean. Let cool in the pan on a rack for 15 minutes.

Remove the loaf from the pan and let it cool completely on the rack.

For the frosting, beat 1/2 cup softened unsalted butter until lightened. Gradually beat in 2 cups powdered sugar, about 1/2 cup at a time. Then mix in 1-1/2 teaspoons vanilla and 2 tablespoons half and half (or milk).

Spread the frosting over the cooled cake and top with sprinkles.