Witches' Brew Halloween Cake Jars for Spooky Sweet Fun

Delightful Witches' Brew Halloween Cake Jars combine moist chocolate cake with vibrant green buttercream and whimsical decorations for a spellbinding treat.

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Prep Time 20

Cook Time 50

Fondant Setting Time 1

Total Time 1 1 10

Servings: 8 jars

Course: Dessert

Cuisine: Halloween

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

360 g Unsalted Butter Provides richness and moisture; can substitute with margarine for a dairy-free option.
360 g Granulated Sugar Sweetens the cake and helps create a tender crumb.
330 g Self-Raising Flour Gives structure and lift to the cake; use all-purpose flour plus baking powder if needed.
6 units Eggs Binds ingredients together and adds moisture.
30 g Unsweetened Black Cocoa Powder Offers a deep chocolate flavor and contributes rich color; regular unsweetened cocoa powder can be used as a substitute.
1.5 teaspoons Baking Powder Serves as a leavening agent for fluffy cake.
0.5 teaspoon Salt Enhances the overall flavor.
90 ml Milk Adds moisture to the batter; plant-based milk is an excellent alternative.
2 teaspoons Vanilla Extract Adds sweetness and depth to the flavor profile.

For the Buttercream

400 g Unsalted Butter The key component for a creamy texture and rich flavor.
800 g Powdered Sugar Sweetens and thickens the buttercream for a smooth texture.
Green Food Coloring Gives a spooky hue to your buttercream; use white frosting for a ghostly effect instead.

For the Decor

250 g Orange Fondant Essential for creating whimsical witch legs; colored modeling chocolate is a great substitute.
200 g Black Fondant For crafting the witch shoes.
2 tablespoons CMC Powder Helps fondant set and harden for easier shaping.
Sprinkles Adds a festive touch and extra fun to your jars.

Equipment

Mixing bowls
Whisk
piping bag
cake pans
serrated knife

Method

Step-by-Step Instructions

Prepare the Fondant: Knead the CMC powder into the orange fondant until well combined. Roll into thin strips for witch legs and cut pieces for shoes. Let set overnight.
Bake the Cake: Preheat oven to 170°C (340°F). Cream butter and sugar until fluffy. Add eggs one at a time. Mix dry ingredients, alternate adding with milk. Pour into pans and bake for 45-50 minutes.
Make the Buttercream: Beat unsalted butter until creamy. Sift in powdered sugar, mix on low. Stir in vanilla and green food coloring. Transfer to piping bag.
Assemble the Jars: Cut cooled cake into circles. Layer in jars with cake and buttercream, finishing with sprinkles and fondant legs.

Nutrition

Serving: 1jarCalories: 380kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Allow cakes to cool completely before layering. Use a serrated knife for clean circles. Make fondant decorations a day ahead.

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