Description
A festive and fun Stenciled Halloween Sprinkle Cake featuring moist vanilla layers loaded with Halloween-themed sprinkles, topped with vibrant colored buttercream frosting and decorated with spooky stencil designs using cocoa powder or colored sugar.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup Halloween-themed sprinkles
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Food coloring (orange, purple, black, or green)
- Halloween sprinkles for decorating
Stencil Decoration
- 1 paper or plastic stencil with Halloween shapes (pumpkin, bat, ghost, etc.)
- Cocoa powder or colored sugar
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix gently until just combined. Avoid overmixing.
- Fold in sprinkles: Gently fold the Halloween-themed sprinkles into the batter to evenly distribute them without bleeding color.
- Bake the cakes: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow cakes to cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Make the buttercream frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract, continuing to beat until smooth and fluffy. Tint the frosting with desired food coloring.
- Assemble and frost: Once cakes are completely cool, spread a layer of frosting between the two cake layers and then cover the entire cake with the remaining frosting, smoothing with an offset spatula.
- Apply stencil design: Gently place the Halloween stencil on top of the frosted cake. Sift cocoa powder or colored sugar evenly over the stencil. Carefully lift the stencil to reveal the themed design.
- Decorate with sprinkles: Add additional Halloween sprinkles around the sides or base of the cake for a festive finishing touch.
Notes
- For a black velvet cake variation, replace 1/4 cup of flour with cocoa powder and add black food coloring to the batter.
- You can substitute cream cheese frosting if you prefer a tangier flavor.
- For best flavor and texture, make the cake a day ahead to allow the flavors to develop.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
