Best 2 Halloween Monster Cake Recipes
Indulge in the spooky spirit of Halloween with this hauntingly delicious Monster Cake extravaganza! This monstrously fun cake is not just a dessert; it's an edible work of art that will be the centerpiece of your Halloween celebration. With three terrifyingly delightful variations – the Frankenstein Cake, the Mummy Cake, and the Vampire Cake – this recipe article offers a trio of monstrous treats that cater to every taste bud's craving for the macabre. Prepare to unleash your inner mad scientist in the kitchen as you embark on a thrilling baking adventure, transforming ordinary ingredients into these captivating cake creations.
Let's cook with our recipes!
HALLOWEEN MONSTER CAKE
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
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
HALLOWEEN MONSTER OF A CAKE
I made this for Halloween Night and my guests were so impressed. My dad couldn't stop raving about it, he thought I bought it from a bakery or Cake Boss! The pistachio filling is soooo good. I serve with Blue Bunny Pistachio Almond ice cream, yum! Please read directions throughly before starting the tips will help. Recipe from Phyllis Hoffman "Celebrate" Halloween Edition
Provided by Amber C.
Categories Dessert
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Cake:.
- Preheat oven to 350.
- Spray 4, 8-9" round cake pans with nonstick spray and flour.
- Line bottom of pans with parchment paper, spray parchment; set aside.
- Prepare devil's food cake mix according to package directions (I listed the ing. for Betty Crocker cake mix, not sure if all brands use the same ing.)Divide between 2 pans and bake according to package directions.
- Cool COMPLETELY.
- Prepare white cake mix according to package directions, add green food coloring.
- Divide batter between 2 remaining pans and bake according to package directions.
- Cool COMPLETELY.
- *Tips* I cut off the rounded tops of cakes to even them out and then put in freezer so when I frost the crumbles will not get in frosting. Put a sheet of wax paper on cake stand or plate then put cake layers on, when you are done just pull out the wax paper and your plate will be clean. Put the top of cakes facing down so you have a nice flat area to spread filling and frost top layer.
- Spread Pistachio filling evenly between layers (about 1 1/8-1/4c each).
- Spread Chocolate Ganache Icing evenly over top and sides of cake, if icing sets up on cake before you can blend it all put cake in oven on WARM setting for a bit to soften then blend top and sides well.
- Garnish with chopped pistachios.
- Pistachio Filling:.
- In a lg bowl, combine pudding mix, cream, sour cream, milk and powdered sugar.
- Beat at med speed with an electric mixer until stiff peaks form, refrigerate at least one hour or until ready to use.
- Chocolate Ganache Icing:.
- In a lg bowl, place chocolate; in a lg saucepan combine cream, butter, liquer and vanilla.
- Bring to a boil over med-high heat; pour over chocolate whisking until chocolate is melted and smooth.
- Refrigerate for 45 min to an hour until spreading consistency is reached.
Nutrition Facts : Calories 1322.7, Fat 90.1, SaturatedFat 40.7, Cholesterol 237.9, Sodium 980.8, Carbohydrate 122.3, Fiber 5.2, Sugar 88.5, Protein 15.2
Tips:
- For the best results, use a good quality chocolate cake mix. Duncan Hines and Betty Crocker are both reliable brands.
- Be sure to grease and flour your cake pans before baking. This will help the cakes to come out cleanly.
- Let the cakes cool completely before assembling the monster cake. This will help to prevent the frosting from melting.
- When making the frosting, be sure to use a stand mixer or hand mixer on high speed. This will help to incorporate air into the frosting, making it light and fluffy.
- If the frosting is too thick, you can add a little bit of milk to thin it out.
- When assembling the monster cake, be sure to use a serrated knife to cut the cakes. This will help to prevent the cakes from crumbling.
- To create the monster's eyes, use two large marshmallows. Cut each marshmallow in half and then use a black food marker to draw on the pupils.
- To create the monster's mouth, use a red food marker to draw a jagged line across the front of the cake.
- To create the monster's hair, use black frosting to pipe on some spikes.
Conclusion:
The Halloween monster cake is a fun and festive treat that is sure to be a hit at your next Halloween party. With its moist chocolate cake, creamy vanilla frosting, and spooky decorations, this cake is sure to be a crowd-pleaser. So if you're looking for a delicious and easy-to-make Halloween dessert, give this monster cake a try!
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