Halloween Layer Cake

A spooky-sweet layer cake with orange and chocolate tiers, creamy frosting, and a glossy ganache drip.

60 min Hard

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This Halloween layer cake features alternating orange and chocolate cake layers, a cream cheese frosting tinted orange, and a dark chocolate ganache drip. Decorate with candy corn and sprinkles for a festive treat that's perfect for any Halloween celebration.

Directions

Set your oven to 350°F. Grease three 9-inch round cake pans with baking spray and set them aside.

In a stand mixer, cream the butter until smooth. Add the sugar and eggs, then beat on medium speed.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add half of the flour mixture to the butter mixture and beat on medium for 1 minute.

Pour in the milk and mix on medium for another minute.

Add the remaining flour mixture and beat until just combined.

Remove 2 cups of the batter and place it in a medium bowl.

Stir the cocoa powder and warm water together until smooth, then mix this into the 2 cups of batter until fully combined.

To the remaining batter, add the vanilla, orange extract, and orange zest, and beat for 1 minute.

Pour the chocolate batter into one prepared pan.

Divide the orange batter evenly between the other two pans.

Bake all three cakes for 30 minutes, rotating the pans halfway through.

Remove the cakes from the oven and let them cool completely, then take them out of the pans.

For the frosting, beat the cream cheese and butter together on medium-high until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the milk and orange food coloring, and mix until the frosting is orange.

To assemble, place one orange layer on a cake plate. Spread 1 cup of frosting on top, then place the chocolate layer over it. Spread another cup of frosting on the chocolate layer, and top with the remaining orange layer.

Use the remaining frosting to cover the top and sides of the cake.

For the ganache, heat the dark chocolate and heavy cream in a small saucepan over medium heat, stirring constantly until melted and combined. Continue heating for 2–3 minutes until it begins to thicken.

Let the ganache cool for 10–15 minutes, then pour it over the top of the cake, allowing it to drip down the sides.

Press candy corn around the bottom edge of the cake and sprinkle sprinkles on top.