Description

This Halloween Birthday Cake is a decadent, multi-layered chocolate fudge cake perfect for spooky celebrations. Featuring rich dark chocolate cake layers paired with creamy orange-tinted buttercream frosting and finished with a glossy dark chocolate ganache, this cake blends festive flavors with a stunning presentation sure to impress your guests.

Ingredients

Scale

For the Cake Layers:

Nonstick baking spray
1 box (15.25 ounces) dark chocolate fudge cake mix
3 large eggs + 2 large egg yolks
1 cup milk
½ cup unsalted butter, melted

For the Buttercream Frosting:

9 cups powdered sugar
3 cups unsalted butter, at room temperature (6 sticks)
2 teaspoons grated orange zest (optional)
2 teaspoons vanilla extract
Orange food coloring
3 to 4 tablespoons heavy cream, as needed

For the Chocolate Ganache:

4 ounces semi-sweet baking chocolate, chopped
½ cup heavy cream
1 tablespoon corn syrup (optional)
Black food coloring (optional)

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Instructions

Make the Cake Layers: Preheat your oven to 325 degrees F. Grease two 9-inch round cake pans with nonstick baking spray. In a stand mixer fitted with the whisk attachment, or using a hand mixer, beat together the cake mix, eggs, egg yolks, milk, and melted butter for 2 to 3 minutes until the batter is well combined and fluffy. Divide the batter evenly between the prepared pans.
Bake the Cakes: Place the pans on the center rack in the oven and bake for 20 to 25 minutes. Rotate the pans halfway through baking. Test doneness by inserting a toothpick in the center; it should come out clean. Once baked, cool pans on a wire rack for 5 minutes before removing the cakes from the pans. Let the cakes cool completely before assembling.
Make the Buttercream Frosting: In the mixer bowl with the whisk attachment, beat the powdered sugar and butter on low speed until blended. Increase to medium speed and continue beating for 3 minutes. Add grated orange zest if using, along with the vanilla extract, and beat for 1 more minute until smooth. Tint the frosting with orange food coloring to your preferred shade. Add heavy cream one tablespoon at a time, beating after each addition until the frosting is spreadable.
Assemble the Cake: Using a cake leveler or large serrated knife, trim the domed tops (crowns) off the cake layers to level them. Cut each cake into two horizontal layers, resulting in 4 total layers. Place one layer on a serving plate or cake stand. Spread a ½-inch layer of buttercream evenly to the edges. Repeat layering with remaining cake layers and frosting. Chill the cake for 30 minutes.
Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate for another 30 minutes to set the crumb coat. Then frost the top and sides with the remaining buttercream and refrigerate until ready for the ganache coating.
Make the Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream and optional corn syrup in a small saucepan over medium-low heat until it just reaches a bare simmer. Pour the hot cream mixture over the chocolate and stir until the mixture is smooth and glossy. Add black food coloring if desired to deepen the ganache’s color.
Finish the Cake: Pour the ganache evenly over the chilled frosted cake, allowing it to drip down the sides. Let the ganache set at room temperature before slicing and serving.

Notes

For best results, ensure cakes are completely cooled before frosting to prevent melting.
Orange zest in the buttercream adds a fresh citrus note but can be omitted if preferred.
Corn syrup helps make the ganache shiny and smooth but is optional.
Use gel food coloring for vibrant frosting colors without thinning the buttercream.
Chilling between frosting layers helps achieve a clean, professional finish.
This cake serves about 16 people, great for parties or large gatherings.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 520
Sugar: 48g
Sodium: 210mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 62g
Fiber: 3g
Protein: 5g
Cholesterol: 120mg