Delightful Witches' Brew Halloween Cake Jars

These Witches' Brew Halloween Cake Jars offer a whimsical twist on classic cake, perfect for impressing guests this Halloween.

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Course: Dessert

Cuisine: American

Keyword: buttercream cake, cake jars, Halloween desserts, Halloween Recipes, spooky treats, Witches' Brew Halloween Cake Jars

Prep Time: 20

Cook Time: 50

Cooling Time: 3

Total Time: 1 13

Servings: jars

Calories: 450kcal

330 g self-raising flour This helps the cake rise perfectly for a delightful texture.
360 g granulated sugar Adds sweetness and moisture to the cake.
360 g butter Use high-quality butter for a rich flavor in each bite.
6 pcs eggs Essential for binding and giving a light, fluffy texture.
30 g unsweetened black cocoa powder This gives the cake its spooky color and a rich chocolate flavor.
1.5 teaspoon baking powder Ensures the cake rises nicely for that perfect slice.
0.5 teaspoon salt Enhances all the flavors, balancing the sweetness.
90 ml milk Keeps the batter moist and adds creaminess.
2 teaspoon vanilla extract A must-have for that comforting vanilla flavor in every layer.

400 g salted butter The saltiness contrasts beautifully with the sweetness of the sugar.
800 g powdered sugar (icing sugar) This forms the sweet base of your fluffy buttercream.
1.25 teaspoon vanilla extract Enhances the overall flavor profile of the buttercream.
2 tablespoon milk or cream (optional) Use this for a smoother, creamier consistency if desired.
electric green food coloring Just a few drops will make your buttercream pop with Halloween spirit!

250 g orange fondant Ideal for creating fun, festive decorations.
200 g black fondant Perfect for adding a spooky touch to your edible creations.
1 tablespoon CMC powder Helps fondant hold its shape when making decorations.
sprinkles Unleash your creativity and make these jars truly festive with a generous sprinkle of fun!

Preheat your oven to 170°C (340°F) and grease a 9-inch square cake tin.
In a large mixing bowl, cream together butter and granulated sugar until fluffy.
Add eggs two at a time, beating well after each addition until smooth.
Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.
Gradually mix dry ingredients into the creamed mixture, alternating with milk. Mix in vanilla extract.
Pour batter into the prepared tin and bake for 45 to 50 minutes. Check with a skewer for doneness.
Cool the cake in the tin for 2-3 minutes before transferring to a wire rack.
Cream together salted butter until smooth, then gradually mix in powdered sugar.
Stir in vanilla extract and green food coloring until evenly mixed.
Cut the cooled cake into 18 circles using a round cutter for layering.
Start layering in jars with sprinkles, cake circles, and buttercream until filled.
Finish with sprinkles and shaped fondant decorations for a festive look.

Store assembled jars in the fridge for up to 3 days. Freezing is possible without decorations for 2 months.