Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, divided
- 1 cup hot water, divided
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- Black and white food coloring
- Fondant for ghosts and licorice for bats
- Edible gold dust
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Prepare vanilla batter: Mix flour, sugar, baking soda, baking powder, and salt. Add buttermilk, water, oil, eggs, and vanilla. Beat until smooth.
- Divide batter in half. Color one half with black food coloring.
- Alternately spoon black and white batters into pans. Use a knife to swirl gently—do not overmix.
- Bake 30–35 minutes or until toothpick comes out clean. Cool completely.
- For frosting: Beat butter until fluffy. Gradually add powdered sugar, cream, and vanilla. Divide and tint half black.
- Stack and frost cake layers. Smooth with offset spatula.
- Decorate with fondant ghost cutouts, black licorice bats, and dust with edible gold.
Notes
- For deeper color, use gel food coloring instead of liquid.
- Swirl gently to keep stripes distinct—no overmixing!
- Store covered at room temp up to 2 days or refrigerate up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
