Haunted House Cake For Halloween Recipes

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TOWERING HAUNTED HOUSE CAKE



Towering Haunted House Cake image

You've never seen a Halloween cake recipe until you've seen this Towering Haunted House Cake! Here's to how to make the creepy construction come to life.

Categories     Halloween     dessert

Time 5h

Yield 30 servings

Number Of Ingredients 28

For the Cake (Make Twice):
1 3/4 c. all-purpose flour, spooned and leveled
2 c. granulated sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
3 large eggs
2/3 c. vegetable oil
1 tsp. pure vanilla extract
1 c. milk, warm
For the Vanilla Buttercream and Decoration:
2 1/2 c. unsalted butter (5 sticks), at room temperature
7 1/2 c. sifted confectioner's sugar
1 1/2 tsp. pure vanilla extract
Pinch kosher salt
17 chocolate sandwich cookies, crushed, divided
Black food coloring
1 c. black candy melts
Black fondant
Silver luster dust
White fondant
Wilton bones and skulls sprinkles, for top of windows and door
Black and Gray Sixlets, for roof and balcony
Green sprinkles, for moss
Green licorice or sour strings, for plants
Black and gunmetal dragées, for above windows and door and along house corners
Silver & white lollipops, for door trim

Steps:

  • Make cake: Preheat oven to 350°F. Grease a 9- by 13-inch pan and line the bottom with parchment paper. Grease parchment.
  • Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt with an electric mixer on medium speed until combined, about 1 minute. Add eggs, oil, vanilla, and milk. Whisk on medium-low until smooth, about 1 minute. Increase speed to medium and beat for 2 minutes.
  • Spread batter into prepared pan. Bake, rotating once, until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in pan on a wire rack, 15 minutes. Turn out onto wire rack, right side up, and cool completely. Make a second cake. Wrap cooled cakes in plastic wrap and chill for 1 hour and up to 2 days.
  • Make buttercream: Beat butter with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes. Beat in confectioners' sugar, 1/2 cup at a time, mixing well and scraping down sides of bowl occasionally. Beat in vanilla and salt. (Use within 2 hours or refrigerate for up to 1 week. Before using, bring to room temperature and beat until smooth.)
  • Transfer 1 2/3 cups buttercream to a separate bowl, stir in 10 crushed cookies. Color remaining buttercream gray with black food coloring; transfer 1 cup to a zip-top bag and snip a small hole in one corner (or to a piping bag fitted with a #16 open star tip).
  • Set fence template on a baking sheet; top with parchment paper. Melt black candy melts per package directions; transfer to a zip-top bag and snip a very small hole in 1 corner. Pipe melted candy on to parchment, following template; chill.
  • Cut cake according to template. Place 1 base layer on a platter; frost top with about 2/3 cup cookie buttercream. Repeat with remaining base layer; frosting only the left- hand side. Place second-story layer on frosting; frost top with about 1/3 cup frosting; top with remaining second story layer. Place tower pieces next to the second story, frosting between the layers. Top with roof pieces, frosting between layers. Frost outside with gray buttercream. Use a cake comb to create siding texture.
  • Roll black fondant to about 1/8-inch thickness. Using templates, cut windows and door; gently press a butter knife onto the windows to create panes. Brush windows and door lightly with luster dust; attach to house. Roll together some black and white fondant and make small marbled stones for the walkway.
  • Using the gray frosting in the piping bag as "glue," decorate the roof, windows, and all outside with candies. Add the Chocolate Fence. Use remaining 7 crushed cookies to create a path.

HAUNTED HOUSE CAKE FOR HALLOWEEN



Haunted House Cake for Halloween image

The ideal Halloween cake should be as yummy as it is scary! So it is with this haunted house cake made with (appropriately enough) devil's food cake mix.

Provided by My Food and Family

Categories     Home

Time 1h44m

Yield 30 servings

Number Of Ingredients 13

2 pkg. (2-layer size each) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup butter, softened
1/2 cup milk
8 cups powdered sugar
3 sugar cones
1 tube (4 oz.) green decorating icing
3 creme-filled Swiss cake roll s
1 tube (4 oz.) white decorating icing
3 Tbsp. green pearl sprinkles
3 bat-shaped gummy candies
5 chocolate wafer cookies

Steps:

  • Heat oven to 350ºF.
  • Grease and flour 1 (8-oz.) ramekin and 1 each of the following round pans: 6-inch, 8-inch and 10-inch. Cover bottoms of ramekin and all pans with parchment.
  • Prepare cake batter as directed on package. Add dry pudding mixes; beat 2 min. Pour 2/3 cup batter into prepared ramekin, 1-2/3 cups batter into prepared 6-inch pan, 2-1/4 cups batter into prepared 8-inch pan and remaining batter into prepared 10-inch pan.
  • Bake cakes 30 to 34 min. or until toothpick inserted in centers comes out clean, removing cakes from oven when they are done. (Smaller cakes should be done at about 30 min., while the larger 10-inch cake should be done after about 34 min. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.
  • Melt chocolate as directed on package. Beat butter in large bowl with mixer until creamy. Blend in milk, then melted chocolate. Gradually add sugar, mixing well after each addition.
  • Stack cake layers, from largest to smallest, on plate, securing layers to each other with small amount of the chocolate frosting. Frost top and sides of cakes with remaining chocolate frosting. Frost sugar cones with green decorating icing; place on cake pieces as shown in photo. Decorate with remaining ingredients to resemble haunted house as shown.

Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 80 g, Fiber 2 g, Sugar 62 g, Protein 4 g

HAUNTED HOUSE CAKE



Haunted House Cake image

Bring an on-theme Haunted House Cake to your next Halloween get together. As haunted houses go, this Haunted House Cake Halloween treat is not very scary! Maybe it's because it's deliciously obvious there's chocolatey amazingness to be had inside.

Provided by My Food and Family

Categories     Home

Time 2h5m

Yield Makes 16 servings.

Number Of Ingredients 15

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)
3 cups powdered sugar
1/3 cup butter, softened
1 tsp. vanilla
1/4 cup milk
13 mini vanilla creme-filled chocolate sandwich cookies
4 vanilla creme-filled chocolate sandwich cookies, split
2 Tbsp. Halloween sprinkles
8 pieces black licorice
18 pieces candy corn
4 JET-PUFFED Marshmallows
1/2 cup PLANTERS Almonds
4 worm-shaped chewy fruit snacks

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package, beating the dry pudding mix into the batter before pouring into prepared pan. Cool cake 10 min.; invert onto wire rack. Remove pan; cool cake completely.
  • Melt chocolate as directed on package; cool 5 min. Pour into large bowl. Add sugar, butter and vanilla; beat with mixer on low speed until well blended. Gradually beat in milk until well blended and of spreading consistency.
  • Transfer cake to cutting board; cut into pieces as shown in diagram. Arrange cake pieces on tray or platter as shown in diagram, securing pieces together with some of the frosting.
  • Frost cake with remaining frosting. Decorate with remaining ingredients as shown in photo.

Nutrition Facts : Calories 500, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

HAUNTED-HOUSE CAKE



Haunted-House Cake image

This haunted house's towering cookie facade, candy details, and golden caramel windows are guaranteed to become the stuff of legend-that is, should anyone who ventures near live to tell the tale. A winding nougat staircase leads up the chocolate buttercream grounds to the entrance, where a construction-paper caretaker hovers just inside, waiting for the next unsuspecting visitor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

3 recipes Devil's Food Cake Layers
Chocolate Buttercream for Haunted-House Cake
1 package (10.58 ounces) soft chocolate or vanilla torrone, cut into 2- to 2 1/2-inch blocks
Cocoa powder, for rolling
1 thick block milk chocolate, for shaving
Haunted-House Chocolate Cookies
Candy Cats, optional

Steps:

  • To assemble the cake: Secure one 11-inch cake layer to corresponding-size round foam board with a dab of chocolate buttercream. Spread 2 cups buttercream on top. Stack another 11-inch cake on top of buttercream, and frost as before. Top with remaining 11-inch cake. Spread 1 cup buttercream over top and sides of tier, scraping lightly to create a thin layer, or crumb coat, and refrigerate until frosting is firm, about 30 minutes. Spread 2 cups buttercream over entire tier until smooth.
  • Repeat with 9-inch cake layers on second foam board, using 1 cup frosting between layers, 1/2 cup for crumb coat, and 1 cup for the final coat.
  • Trim 5 dowels to height of 9-inch tier and 6 to height of 11-inch tier. Insert dowels in corresponding tiers in a circle, 2 1/2 inches from the edge of cake. Center 9-inch tier over 11-inch tier, pressing gently to secure. Fill a pastry bag fitted with a 1/2-inch plain tip (#806) with remaining buttercream. Pipe pearls around bottoms of tiers for a border, as shown below. (Cake can be refrigerated up to 3 days before proceeding.)
  • Make the steps: Fill a small bowl with cocoa powder. Cut torrone into 2-to 2 1/2-inch-long blocks. Cut toothpicks in half (1 for each block). Roll torrone in cocoa powder to coat. Insert toothpicks into torrone blocks, and push blocks into cake, starting from top of 9-inch tier and curving to bottom of 11-inch tier. Using a vegetable peeler, shave milk chocolate; sprinkle over tops of tiers.
  • Finish the cake: Carefully transfer assembled cookie house to top of cake. Press cookie doors into cake in front of house. Decorate cake with cookie tree, tombstones, and candy cats, if desired. Press caretaker cutout onto top of cake, behind door. Arrange a flashlight behind cake to shine through door and windows.

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