Make sure all your ingredients are room temperature.
Do not overmix your cake batter.
Cannot emphasize this enough! Use kitchen scale to measure your dry ingredients or spoon into the cup measure then level with a knife.
Once your cake baked and cooled, wrap each layer in plastic wrap twice, then freeze for at least 3 hours. You want to frost this cake when it’s cold for better results.
Level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
Make your cake layers in advance and freeze them: Such a timesaver!
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the freezer for up to 3 months. Re whip the frosting once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
Listen to your tastebuds: Taste your frosting as you make it! You are the cake artist here, and if you feel like it needs more sugar or vanilla just go for it. I tend to cut out sugar as much as I can in my cakes.
How cute is this Boo Cake? Kick up the fear factor by making this Halloween dessert. Hot Halloween Tip! If you add googly eye sprinkles to your baked goods, they instantly feel freaky and festive. This is an easy take on my original scratch Boo Cake Recipe. We are baking this cake using Dunken Hines Cake Mix. Trust me! It is going to be delicious.
2/3 cup sour cream
3/4 cup buttermilk
4 egg whites
1 tsp vanilla extract
1/3 cup vegetable oil
1 box Duncan Hines Fudge
For the Frosting
2 cup Heavy Whipping Cream
16 oz Semi-sweet chocolate
1/2 cup Chocolate Syrup
7 oz Jet-Puffed Marshmallows Creme
1/4 cup googly eye sprinkles
1/4 cup dark cocoa powder
FOR THE CAKE:
Preheat oven to 325 degrees. Prep three 6″ cake (or two 8” cake ) rounds with butter and dust with flour. Set aside.
In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs and vanilla extract until thoroughly combined. Sift in cake mix and stir until just combined.
Split cake batter evenly between prepared cake rounds.
Bake for 25-30 minutes. Note: the cake rounds will resemble a brownie, middle of the cake will not look done, it will get harden once it cools. Remove rounds from the oven, let cool in the pan for 20 minutes, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap twice for each round, then freeze for at least 3 hours until solid. You want to frost this cake when it’s cold for better results.
FOR THE FROSTING:
Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer. (Do not let it come to a rapid boil) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Do not use chocolate chips. Use pure chocolate baking bars. I recommend Bakers or Ghirardelli brands.
With a small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. DO NOT MICROWAVE THE CHOCOLATE
Let it cool for 20-45 minutes. It should feel cool to the touch.
Beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
Work fast, chocolate ganache tends to harden faster. If this happens, set aside 1/4 cup of frosting in a microwave safe bowl. Microwave for 15-30 seconds (careful not to burn it) and add it back to your ganache mixture and mix it together.
Stack and frost cake layers on a cake board, use a bit of frosting to help stick the first cake layer to the board. I like using a cake turntable for my assembly.
Place down first cake layer and pipe on a thin layer of frosting. Spread flat, then pipe a thick rim around the outside rim of the cake layer to act as a dam. Spoon in about ¼ cup of chocolate syrup.