Monster Cake Recipes

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MATCHA MONSTER BUNDT CAKE



Matcha Monster Bundt Cake image

Provided by Molly Yeh

Categories     dessert

Time 4h10m

Yield 8 servings

Number Of Ingredients 15

Butter, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup brewed coffee
1/2 cup unrefined coconut oil
1/3 cup unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
One 14-ounce can coconut milk
1 teaspoon vanilla
2 large eggs, lightly beaten
16 ounces white chocolate, chopped (or white chocolate chips)
2 teaspoons cooking-grade matcha
Candy eyeballs, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
  • Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
  • Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
  • Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
  • Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
  • Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
  • Decorate the cake with candy eyeballs, then slice and serve.

HALLOWEEN MONSTER CAKE



Halloween Monster Cake image

Enjoy this creatively decorated monster cake - perfect dessert for a Halloween celebration.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy creamy white frosting
Black food color
Betty Crocker™ green neon gel food color
Betty Crocker™ black decorating icing (from 4.25-oz tube)
2 pieces black string licorice (5 to 6 inch)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting.
  • Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 37 g, TransFat 2 g

MONSTER 'CAKE'



Monster 'Cake' image

Check out the video to see how our Monster 'Cake' is done. No specially shaped monster cake pan is required to make this Halloween showstopper; it's' just cupcakes in disguise! We're sorry for the trick, but enjoy the treat.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 24 servings.

Number Of Ingredients 11

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
6 drops green food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 tube (0.75 oz.) black decorating gel
8 thin vanilla creme-filled chocolate sandwich cookies, finely crushed
3 JET-PUFFED Miniature Marshmallows, cut in half
black decorating gel

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups. Cool completely.
  • Beat cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended. Gradually add sugar, beating well after each addition.
  • Arrange cupcakes on platter or tray as shown in diagram to resemble a monter's head; spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5282 g, Sugar 0 g, Protein 2 g

SILLY MONSTER CAKE



Silly Monster Cake image

With a box of Betty Crocker cake mix, ready-made frosting, and Fruit Roll-Ups, it's scary how easy it is to make this birthday cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 containers Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
Neon orange food color
2 rolls Betty Crocker™ Blastin' Berry Fruit Roll-Ups® chewy fruit snack (from 5-oz box)
3 to 4 pieces black string licorice
Small black gumdrop
2 sugar-style ice cream cones with pointed ends
2 wooden skewers (4 inch)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
  • Make and bake cake mix as directed on box for 8-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
  • In medium bowl, mix 2 containers frosting and orange food color. On serving plate, place 1 cake layer, rounded side down. Spread with 1 cup of the orange frosting. Top with second cake layer, rounded side up. Spread thin layer of orange frosting over cake to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
  • Frost top and side of cake with orange frosting, using back of spoon to create texture.
  • Spread large circle of vanilla frosting for eyeball. Unroll 1 fruit snack; cut out small circle for eye and teeth for mouth. Place circle in center of eye. Top with gumdrop. Spread vanilla frosting for mouth; add fruit roll-up for teeth. Outline each with black licorice; add eye lashes.
  • Unroll remaining fruit snack; wrap around ice cream cone. Insert skewers at top of cake; attach cones to look like horns.

Nutrition Facts : Calories 710, Carbohydrate 112 g, Cholesterol 45 mg, Fat 5 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 7 g

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