Haunted Hill Skull Cake
Ingredients
Scale
Cake
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix (13.25 oz)
- 1/4 cup vegetable oil
- 1/4 cup salted butter, melted and slightly cooled
- 1 cup whole milk
- 3 large eggs + 1 extra yolk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Frosting
- 2 sticks salted butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Decoration
- Foliay White sprinkles – Pearl Bits
- Satin Ice Chocolate drip – Satin Ice
- Halloween Oreos
- Ghirardelli white melts
Instructions
- Melt the Ghirardelli white melts according to package directions. Fill the skull mold with the white chocolate, tap gently to remove air bubbles, and refrigerate until firm.
- Preheat the oven to 350°F. Spray three 6-inch pans with baking spray.
- In a large bowl, mix together the cake mix, oil, melted butter, milk, eggs plus yolk, sour cream, and vanilla until smooth.
- Divide the batter evenly among the pans, smooth the tops, and bake 24–26 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes, then transfer to wire racks.
- Beat the butter until creamy. Add the powdered sugar, cocoa, vanilla, and heavy cream. Mix until fluffy and spreadable.
- Place one cake layer on a plate or board and spread with a thin layer of frosting. Add the second layer and repeat. Top with the final layer.
- Cover the cake with a thin crumb coat of frosting. Refrigerate 15–30 minutes, then frost with a smooth final layer. While frosting is still soft, press white chocolate skulls around the base.
- Warm the chocolate drip as directed and pour over the top, letting it drip slightly down the sides.
- Arrange 8 Halloween Oreos evenly around the top. Pipe chocolate frosting swirls between them using a 1M piping tip.
Fill the center with the white sprinkles. - Slice and serve!
Notes
Find it online: https://lifeandsprinkles.com/haunted-hill-skull-cake/