Halloween Sprinkle Cake

Get ready to bring in the season with this irresistible Halloween Sprinkle Cake! Sprinkle cakes are my DREAM year round, but they’re even better for Halloween. For this one, layers of moist almond cake are stacked high and then spread with creamy vanilla frosting and a rich and chocolatey fudge filling. The entire cake is then coated in a frighteningly festive, crunchy sprinkle mix that adds the best kind of texture to every bite. (I may be a little biased.) Let’s get Halloween started with this spooky, sweet, and sprinkley party cake! 

SPRINKLE OF CREATIVITY!

If you’re not a fan of almond/chocolate/vanilla, mix it up! this cake would be amazing with chocolate layers and orange buttercream.

Or switch up the recipe by coloring one layer orange and one yellow to look like candy corn.

Not a fan of sprinkles? Mini chocolate chips, crushed Halloween candy, or chocolate ganache would also be fantastic.

Halloween Sprinkle Cake

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• Author: Taryn Camp

Ingredients

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• 1 box of vanilla cake mix
• Sub the water for buttermilk (I used a Betty Crocker mix so it was 3/4 cup)
• 1/2 cup vegetable oil, as directed on the box
• 3 eggs, as directed on the box
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 sticks of butter, softened
• 4 cups of powdered sugar
• 3–5 tbsp heavy cream
• 1 tsp vanilla extract
• 1 jar of chocolate fudge topping- this is “hot fudge topping” like you’d use on ice cream, just don’t heat it up make sure it’s room temperature
• Halloween jimmies/sprinkles (not the kind with nonpareils or harder balls)

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Instructions

1. Preheat the oven to 350 degrees. Spray 3-6″ circular pans with baking spray and set aside. 
2. In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and extract until you don’t see anymore cake mix streaks. Divide it evenly among the 3 pans. 
3. Bake the cake layers according to the package directions. Let them cool completely.
4. After the cake layers have cooled, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, heavy cream, and extracts. Mix until combined. Start with 3 tbsp of the heavy cream and add more until it’s spreadable with a spatula. 
5. Stack the first layer on a plate or cake board. Spread the frosting on top (about 1/3-1/2 cup). It should only be a thin layer. Pipe a border of frosting around the perimeter of the cake layer. Basically you’re creating a “stopper” so that the filling doesn’t come out. Fill the center with fudge topping. It should be about as tall as the frosting border. Place the next cake layer on top and repeat the steps. Flip the last cake layer over and place it on top. 
6. If you’d like the cake to be a bit easier to work with, refrigerate it for 30 minutes. After that spread the rest of the frosting on the top and sides of the cake. Use a cake scraper to smooth the sides and an offset spatula to smooth the top. It most definitely doesn’t have to be perfect since we are covering it with sprinkles!
7. When you’ve finished smoothing the cake, use your hand to add sprinkles around the sides and top. It can get messy, so be sure to place a rimmed baking sheet under the cake to catch any sprinkles that fall off! After the sprinkles are pressed in, place the cake in the fridge for about a half hour.
8. Once the cake has “set,” top it with your choice of decorations. When it gets to room temperature, slice and serve!

When it comes to cake decorating, there’s one thing I always find irresistible: sprinkles! They add that extra bit of fun and color and just feel like a party cake to me. This Halloween-inspired sprinkle layer cake is no exception. It’s a combo of moist vanilla almond cake layers, rich chocolate fudge filling, and a smooth, creamy frosting, all topped off with a generous coating of festive sprinkles. The best part? It’s easy to make, thanks to a few simple tricks and ingredients that elevate a classic vanilla cake mix into something truly spooktacular 😉

To begin, you’ll start with a standard box of vanilla cake mix, but we’re giving it a little twist. Instead of using plain water, we’re substituting buttermilk, which makes it more like a bakery cake to me. You’ll also mix in vegetable oil, eggs, and a blend of vanilla and almond extracts for a subtle yet delicious flavor. Once everything is well combined and smooth, the batter is divided into three 6-inch pans and then baked until lightly golden brown.

While the cake layers are cooling, it’s time to prepare the frosting. This frosting is a classic buttercream with a rich, creamy texture, perfect for spreading and piping. Start by beating softened butter until it’s nice and smooth. Then, gradually add in the powdered sugar, mixing until it’s fully incorporated. To achieve the ideal consistency, you’ll need to add some heavy cream. Start with three tablespoons and add more as needed until the frosting is easily spreadable. Don’t forget to mix in a little vanilla extract for extra depth of flavor.

Once your cake layers are completely cooled, it’s time to assemble. Begin by placing the first layer on your cake board or plate, then spread a thin layer of frosting on top. To prevent the rich fudge filling from oozing out, you’ll pipe a border of frosting around the edge of the cake layer. Fill the center with room-temperature chocolate fudge topping—just thick enough to complement the frosting. Repeat this process with the next layer, and finally, place the last cake layer on top, flipping it over for a smooth, flat surface.

At this point, you might want to refrigerate the cake for about 30 minutes to make it easier to frost. Once chilled, you can spread the remaining buttercream frosting over the top and sides of the cake, smoothing it out as much as possible. But remember, perfection isn’t the goal here because the sprinkles will cover any imperfections. And speaking of sprinkles, this is where the fun begins! Use your hand to press Halloween-themed sprinkles all over the sides and top of the cake. It’s a bit messy (so use a rimmed baking sheet under the cake if you can!), but it’s most definitely worth the end result.

After the sprinkles are in place, let the cake chill in the fridge for another 30 minutes to set everything. When it’s time to serve, bring the cake to room temperature, slice, and enjoy the magical combo of soft cake, creamy frosting, and rich fudge filling. And I can’t forget the sprinkles. I truly think they make this cake irresistible. Whether you’re making this cake for a Halloween party or just because it’s a Tuesday during Spooky Season (and sprinkles make everything better), it’s sure to be a hit.