Cauldron Cake
This Cauldron Cake is a lot easier than you would think and seriously perfect for Halloween!
This Cauldron Cake is a lot easier than you would think and seriously perfect for Halloween!
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 extra-large eggs at room temperature
- 1 3/4 cup (210g) all-purpose flour
- 1/2 cup (112g) vegetable oil
- 1 cup (240g) buttermilk (room temperature)
- 3/4 cup (90g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- pinch table salt
- 2 teaspoons mccormick pure vanilla extract
- 1 cup (237g) freshly brewed coffee
- 1 1/2 cup (340g) butter (at room temperature)
- 4 cups (500g) confectioners sugar
- 3/4 cup (94g) cocoa powder can also use dark cocoa
- 4 tablespoon (60ml) heavy whipping cream
- 2 teaspoon (10ml) mccormick pure vanilla extract
- 1 teaspoon (5-10ml) mccormick black food color
- 1 package vanilla instant pudding (prepare according to package instructions)
- 4 drops mccormick neon food color
- 2 cups vanilla buttercream (click for recipe)
- Carbohydrate 6.85168611044974 g
- Cholesterol 81.6138888883366 mg
- Fat 30.7885055554341 g
- Fiber 0 g
- Protein 0.546847221765198 g
- Saturated Fat 19.5017611110354 g
- Serving Size 1 1 Serving (52g)
- Sodium 426.706633318836 mg
- Sugar 6.85168611044974 g
- Trans Fat 2.15389916666046 g
- Calories 300 calories
Step-by-step
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 extra-large eggs at room temperature
- 1 3/4 cup (210g) all-purpose flour
- 1/2 cup (112g) vegetable oil
- 1 cup (240g) buttermilk (room temperature)
- 3/4 cup (90g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- pinch table salt
- 2 teaspoons mccormick pure vanilla extract
- 1 cup (237g) freshly brewed coffee
- 1 1/2 cup (340g) butter (at room temperature)
- 4 cups (500g) confectioners sugar
- 3/4 cup (94g) cocoa powder can also use dark cocoa
- 4 tablespoon (60ml) heavy whipping cream
- 2 teaspoon (10ml) mccormick pure vanilla extract
- 1 teaspoon (5-10ml) mccormick black food color
- 1 package vanilla instant pudding (prepare according to package instructions)
- 4 drops mccormick neon food color
- 2 cups vanilla buttercream (click for recipe)
Producing a themed novelty cake without specialty spherical baking pans requires relying on standard round cake tins and strategic frosting work. The architectural integrity of a dark chocolate cake relies heavily on precise chemistry and thermal management.
- Ensure eggs and buttermilk measure 68 degrees Fahrenheit before mixing to prevent the fat from seizing.
- Brew the coffee and let it cool slightly; hot liquid will prematurely activate the baking soda before the batter enters the oven.
- Whip the butter and confectioners' sugar for at least five minutes until the buttercream increases visibly in volume and lightens in color.
- Incorporate black gel paste coloring gradually into the frosting, as liquid food dye introduces excess moisture that breaks the emulsion.
- Store frosted portions in an airtight container at room temperature for up to two days, or refrigerate for up to five days if sealed tightly against drying.
The tradition of molded novelty cakes dates back to mid-century novelty baking pans, though modern decorators frequently achieve identical shapes through carving and layering standard layers. Proper cooling on a wire rack prevents condensation from softening the crumb structure.
