Fluttering to a Kitchen Near You: Halloween Bat Cake

Name: Fluttering to a Kitchen Near You: Halloween Bat Cake
Prep time: 40 min
Total time: 1 h 15 min
Yield: 12 - 16 serving(s)
Ingredients: Unsalted butter, for cake pans; 2 c. all-purpose flour, spooned and leveled; 1 c. unsweetened cocoa powder; 2 c. granulated sugar; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. kosher salt; 2 large eggs, lightly whisked; 1 c. sour cream; 1/2 c. canola oil; 1 tsp. pure vanilla extract; 1 tsp. white vinegar; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 1/2 c. unsweetened cocoa powder; 1/2 c. semisweet chocolate chips, melted and cooled; 1/4 c. heavy cream; 4 c. confectioners’ sugar; 1/4 tsp. salt; 1/4 c. (1/2 stick) unsalted butter, at room temperature; 1 c. confectioners’ sugar; 1/2 tsp. pure vanilla extract; Splash of milk

It will be flying off the tray!

By Beth BranchPublished: Oct 19, 2024

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a black sheet cake in the shape of a bat with wings and ears and cute eyes

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 15 mins

Halloween party planning have you going ... a little batty? Lean into it with this fun and festive bat cake!

The simple sheet cake design is actually made out of two 8-inch round cakes! You can find the template right here. It's cute, it's fun, and it's simple enough that you can get the whole thing done the day of the Halloween party with time to spare! You might even have time to make some Spiced Chocolate Bat Cookies to go with!

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Ingredients

For the Chocolate Cake:

Unsalted butter, for cake pans
2 cups all-purpose flour, spooned and leveled
1 cup unsweetened cocoa powder
2 cups granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 large eggs, lightly whisked
1 cup sour cream
1/2 cup canola oil
1 tsp. pure vanilla extract
1 tsp. white vinegar

For the Chocolate Buttercream:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips, melted and cooled
1 tsp. pure vanilla extract
1/4 cup heavy cream
4 cups confectioners’ sugar
1/4 tsp. salt

For the Vanilla Buttercream:

1/4 cup (1/2 stick) unsalted butter, at room temperature
1 cup confectioners’ sugar
1/2 tsp. pure vanilla extract
Splash of milk

Directions

1. Step 1Make the Chocolate Cake: Heat the oven to 350°F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Whisk together flour, cocoa, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, sour cream, oil, vanilla, vinegar, and 1 cup hot water and stir until batter is smooth.
2. Step 2Pour batter into prepared pans, dividing evenly. Bake until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes. Cool in pans on a wire rack, 20 minutes, then turn out onto the rack to cool completely.
3. Step 3Make the Chocolate Buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cocoa powder, melted chocolate, vanilla, and cream until combined, scraping down sides as necessary. Add half the confectioners’ sugar and mix until combined. Add remaining confectioners’ sugar and salt; beat for 1 minute.
4. Step 4Make the Vanilla Buttercream: Beat butter with an electric mixer on medium speed until light and creamy, about 1 minute. Beat in confectioners’ sugar, vanilla, and milk. Beat for 1 minute.
5. Step 5Place one cake layer in the center of a large tray or serving board. Cut the other cake layer in half to make two half circles (these will be the wings). Place one wing on each side of the whole cake layer. Trim about 1 1/2 inches from the inside corner of each half circle. Arrange these pieces at the top of the whole cake to make the ears. Using a 4-inch circle cookie cutter or cup, cut two half circles from the bottom of each wing. Use the same cookie cutter to trim a small half circle from the inside top of each wing. (See this template for illustration.)
6. Step 6Use a dab of Chocolate Buttercream to attach wings and ears to cake. Reserve about 1/4 cup of Chocolate Buttercream for the eyes. Frost cake with Chocolate Buttercream. Transfer Vanilla Buttercream to a piping bag with a round piping tip. Pipe two large eyes on the middle of the cake. Transfer remaining Chocolate Buttercream to a second piping bag with a small round piping tip; pipe a pupil on each eye.