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Witches' Brew Halloween Cake Jars

Witches' Brew Halloween Cake Jars That Wow Every Guest

Delight your guests this Halloween with visually stunning Witches' Brew Halloween Cake Jars that layer rich chocolate cake with fluffy buttercream.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 jars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Self-Raising Flour Provides essential structure; swap with gluten-free flour for a gluten-free version.
  • 250 g Granulated Sugar Enhances sweetness; feel free to use coconut sugar for a lower glycemic option.
  • 360 g Butter Add unsalted for precise salt control.
  • 3 large Eggs Flax eggs are a great vegan substitute.
  • 60 g Unsweetened Black Cocoa Powder Delivers a deep chocolate flavor; regular cocoa will suffice if unavailable.
  • 1 tsp Baking Powder Check freshness for optimal results.
  • pinch Salt Balances sweetness.
  • 90 ml Milk Almond milk makes a good dairy-free replacement.
  • 2 tsp Vanilla Extract Always choose pure vanilla.
For the Buttercream Frosting
  • 400 g Butter for Frosting Margarine can be used for a dairy-free version.
  • 500 g Powdered Sugar Sifting before use helps avoid clumps.
  • a few drops Electric Green Food Coloring Gel color offers the best intensity.
For the Fondant Decorations
  • 250 g Orange Fondant For crafting the whimsical witch legs.
  • 200 g Black Fondant Perfect for adding details to the witch shoes.
  • 1 tbsp CMC Powder Aids in setting the fondant properly.
For Decoration
  • Sprinkles Choose Halloween-themed sprinkles for extra cheer.

Equipment

  • 9-inch round cake tin
  • Mixing bowls
  • Spatula
  • piping bag with star tip
  • digital kitchen scale

Method
 

Cake Preparation
  1. Make Witch Legs: Knead 1 tbsp of CMC powder into 250g of orange fondant until combined. Shape strips into witch legs and mold shoes from 200g of black fondant. Assemble and let firm overnight.
  2. Prepare Cake Batter: Preheat oven to 170°C (340°F). Cream 360g of butter and 250g of sugar until fluffy, add 3 eggs one at a time. Mix dry ingredients, alternate with 90ml of milk, and fold in vanilla.
  3. Bake Cake: Pour batter into the tin, smooth the top, and bake for 45–50 minutes. Check for doneness with a skewer. Cool for 10 minutes in the tin then transfer to a wire rack.
  4. Make Buttercream: Cream 400g of butter until light and fluffy, mix in 500g of sifted powdered sugar, add vanilla and coloring until desired shade is reached, then transfer to a piping bag.
  5. Assemble Cake Jars: Crumble cooled cake into small pieces. Layer cake crumbles and buttercream in jars until filled, finishing with a swirl of buttercream.
  6. Finish with Witch Legs: Insert fondant witch legs into the buttercream tops and add festive sprinkles for extra charm.

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

These cake jars can be prepared in advance and stored to make your Halloween gathering stress-free.

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