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Witches Brew Halloween Cake Jars Recipe

ByLily
Jump to Recipe· 4.8 from 40 reviews

If you’re on the hunt for a whimsical, show-stopping dessert this Halloween, you absolutely have to try my Witches Brew Halloween Cake Jars Recipe. These little jars of spooky sweetness aren’t just adorable — they’re packed with rich chocolate cake, vibrant green buttercream, and topped with these quirky fondant witch legs that give the whole thing a fun, festive vibe. Trust me, whether you’re serving these at a party or just for a cozy night in, they’re going to be a fan-freaking-tastic hit.

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Why This Recipe Works

  • Fun & Festive Presentation: The fondant witch legs bring whimsy and create a memorable Halloween dessert that’s as fun to look at as it is to eat.
  • Moist Chocolate Cake: Using black cocoa powder gives the cake an intense dark color and deep chocolate flavor that pairs perfectly with buttery frosting.
  • Creamy Buttercream With a Pop of Color: The electric green frosting adds a magical, “witches brew” effect and balances the chocolate richness with smooth sweetness.
  • Perfectly Portion-Controlled: Serving the cake in jars makes it easy for guests to indulge and adds that cute homemade charm.
Witches Brew Halloween Cake Jars, Halloween dessert ideas, spooky Halloween treats, Halloween cake jars, festive Halloween desserts - The image shows three clear small cups with a layered dessert on a black cake stand over a white marbled texture. Each cup has four layers: the bottom layer is dark brown and crumbly, followed by a thin bright green creamy layer with small colorful sprinkles, then another thick dark brown crumbly layer, and topped with a thick swirled bright green cream. On top of each cup, two black and orange striped witch leg decorations stick out, pointing upward. The dessert is decorated with small decorative balls and sprinkles on the green cream. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This recipe brings together simple yet powerful ingredients that layer flavor and texture beautifully. I love that you can find everything at your local grocery store, but the black cocoa powder and fondant really make it special. Here’s a quick breakdown of the key ingredients and what makes them essential:

Witches Brew Halloween Cake Jars, Halloween dessert ideas, spooky Halloween treats, Halloween cake jars, festive Halloween desserts - Flat lay of bright orange fondant rolled into smooth, soft strips and small balls, glossy black fondant shaped into thin strips and rounded shoe-like forms with a satin texture, pale creamy butter chunks with a soft and rich appearance, fine powdered white sugar dusted lightly and sparkling, deep dark cocoa powder with a velvety matte finish, fresh whole eggs with smooth brown shells, golden yellow butter cubes with a creamy texture, and colorful tiny edible sprinkles scattered gently nearby, all beautifully arranged in natural, flowing lines and clusters, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Self-raising flour: Gives the cake structure and ensures a nice rise without needing extra baking soda or powder.
  • Granulated sugar: Sweetens and creates a beautiful tender crumb when creamed with butter.
  • Butter: Adds richness and a moist texture; using salted butter here enhances overall flavor.
  • Eggs: Bind everything together and contribute to the cake’s fluffiness.
  • Unsweetened black cocoa powder: This is the secret to that deep, almost black chocolate color and bold taste that screams Halloween.
  • Baking powder & salt: Help balance the flavors and aid in proper rising.
  • Milk: Moisturizes the batter and makes the cake tender.
  • Vanilla extract: Brings warmth and depth to the chocolate.
  • Powdered sugar (icing sugar): Essential for that silky smooth buttercream.
  • Electric green food coloring: To get that spooky witches brew color — just a few drops go a long way!
  • Orange and black fondant: For the charming witch legs and shoes decorations.
  • CMC powder: Stabilizes the fondant, making those legs firm and easy to work with.
  • Sprinkles: A fun final touch that adds texture and that party vibe.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing the Witches Brew Halloween Cake Jars Recipe depending on my mood or occasion. Sometimes I switch up the sprinkles for themed ones or add a little orange zest to the cake batter for a subtle citrus kick. You should definitely feel encouraged to make this recipe your own!

  • Variation: One year, I swapped the black cocoa powder for regular cocoa and added a hint of cinnamon — it produced a cozy, spiced flavor that had everyone asking for seconds.
  • Dietary tweak: For dairy-free options, try using plant-based butter and milk alternatives; just keep your eye on the frosting consistency.
  • Easier decorating: If fondant scares you, pipe green frosting “legs” and use licorice for stripes — still spooky but simpler!

Step-by-Step: How I Make Witches Brew Halloween Cake Jars Recipe

Step 1: Crafting Those Witchy Fondant Legs

I usually start by preparing the orange and black fondant legs the day before assembling the cake jars. Mixing the CMC powder into the orange fondant makes it pliable and easier to roll out without cracking, which totally pays off. Rolling long orange strips about 5mm in width, then carefully brushing dabs of water where the black fondant stripes go, takes some patience but looks so cool! Remember to keep everything covered — dusty or sticky fondant is no fun.

Step 2: Baking the Rich Black Cocoa Cake

Preheat your oven to 170℃ and prepare a 9-inch square pan by greasing and flouring it. Cream the butter and sugar until you get that dreamy light and fluffy texture — about two minutes on medium speed. Scrape down the bowl halfway to get even mixing. When adding eggs, I always add two at a time to avoid curdling, beating thoroughly. The secret to this cake’s phenomenal texture is folding in the sifted flour mixture alternated with milk, keeping it light and airy. Baking takes about 45 to 50 minutes. Pull out a skewer 5 minutes early to check — if it comes out clean and the cake springs back when pressed, you’re golden.

Step 3: Whipping Up That Electric Green Buttercream

While the cake cools, I get started on the buttercream. Creaming salted butter until soft and smooth is so satisfying, and adding the powdered sugar gradually keeps the kitchen tidy — nobody wants icing sugar flying everywhere! Add vanilla, and if it feels a bit stiff, a splash of milk or cream helps. Then, the best part — mixing in electric green food coloring until you get a vibrant, magical tone that looks like it jumped right out of a witch’s cauldron.

Step 4: Building Your Halloween Cake Jars

Once your cake’s cooled completely, slice it horizontally so you have two layers. Using a round cutter the size of your jars, cut out 9 perfect circles from each layer. I like to add sprinkles at the bottom of the jar to fill any gaps and get that extra festive feel. Gently drop in the first cake layer, pipe a ring of green buttercream, more sprinkles for the sides, then top with the second cake round and a generous swirl of buttercream. Finish by poking in the witch legs (using a skewer to make holes beforehand) — they stand proudly sticking out, so fun and so Halloween!

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Tips from My Kitchen

  • Getting Smooth Fondant Legs: Use a fondant smoother instead of hands to avoid finger marks and achieve sleek legs every time.
  • Handling Fondant in Humidity: If your kitchen is humid, adding CMC powder and working in an air-conditioned room helps the decorations firm up properly.
  • Buttercream Coloring: Start with a drop or two of gel coloring — it’s super concentrated — and build up gradually to avoid overly dark frosting.
  • Assembling Jars: Poke holes carefully with a skewer before inserting legs to keep decorations upright and prevent breaking.

How to Serve Witches Brew Halloween Cake Jars Recipe

Garnishes

I stick with classic Halloween colors when garnishing—vibrant green buttercream piped with a large star tip is non-negotiable for me. I also love to scatter orange and black sprinkles generously on top for extra crunch and color contrast. Edible glitter sometimes sneaks in, adding a subtle magical shimmer that kids adore.

Side Dishes

The best part about these cake jars is they’re a standalone treat. But if you’re serving a full Halloween spread, pair them with a chilled glass of spiced apple cider or a cup of warm pumpkin spice latte—both complement the rich chocolate and sweet buttercream wonderfully.

Creative Ways to Present

For parties, I’ve tried placing each jar inside a mini cauldron prop or wrapping a little ribbon around the lid with a handmade tag saying “Drink Me.” It makes the jars feel even more magical and perfect for gifting or party favors.

Make Ahead and Storage

Storing Leftovers

After the party, I cover leftover cake jars tightly with plastic wrap or lids if they came with them and store them in the fridge. They stay fresh for up to 3 days — the layering helps keep the cake moist and the frosting protected.

Freezing

Freezing assembled cake jars isn’t my favorite because the buttercream and fondant can take on a different texture once thawed. But you *can* freeze the cake layers separately wrapped tightly in plastic wrap if you want to prep in advance.

Reheating

I avoid reheating these jars to preserve the buttercream’s texture. If you want warm cake, remove the cake parts from the jars and warm them briefly in the microwave, but enjoy the jars cold or at room temperature for the best experience.

FAQs

  1. Can I make the Witches Brew Halloween Cake Jars Recipe dairy-free?

    Absolutely! Swap the butter for a dairy-free variety and use your favorite plant-based milk instead of cow’s milk. Just keep an eye on the consistency of your buttercream, as you might need a bit more powdered sugar or liquid to get that perfect texture.

  2. How far in advance can I prepare the witch legs decoration?

    I recommend making the fondant legs at least one day ahead and letting them dry overnight. This helps them firm up so they won’t bend or lose shape once inserted into the cake jars.

  3. What if I don’t have black cocoa powder?

    You can substitute regular cocoa powder, but your cake won’t be as dark and rich in color. You might want to add a little extra cocoa powder or even a touch of black food coloring for that signature Halloween deep black look.

  4. Can I use store-bought frosting instead of making buttercream?

    Sure! Just add some green food coloring to your store-bought frosting and mix well. Keep in mind homemade buttercream usually tastes fresher and you can adjust sweetness and texture to your liking.

Final Thoughts

This Witches Brew Halloween Cake Jars Recipe is one of those treats that brings a smile to my face every time I make it. It’s part decoration project, part baking challenge, and all fun and flavor rolled into one. Whether you’re looking to impress at a Halloween party or create a magical moment with your family, these cake jars deliver on wow factor and taste. Go ahead, give it a try — I promise you’ll love the whimsical touch it adds to your Halloween celebrations!

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Witches Brew Halloween Cake Jars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 40 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Create spooky and delightful Witches Brew Halloween Cake Jars featuring rich chocolate cake layers, vibrant green buttercream frosting, and whimsical fondant witch legs and shoes for a festive treat perfect for Halloween celebrations.

Ingredients

Cake

  • 330 g self raising flour
  • 360 g granulated sugar
  • 360 g butter
  • 6 eggs
  • 30 g unsweetened black cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 90 ml milk
  • 2 teaspoon vanilla extract

Buttercream Frosting and Decoration

  • 400 g butter (salted)
  • 800 g powdered sugar (icing sugar)
  • 1¼ teaspoon vanilla extract
  • 2 tablespoon milk or cream (optional – if the buttercream is too stiff)
  • Electric green food coloring (a few drops)
  • 250 g orange fondant
  • 200 g black fondant
  • 1 tablespoon CMC powder
  • Sprinkles

Instructions

  1. Prepare Fondant Legs: Knead half a tablespoon of CMC powder into orange fondant until soft and pliable. Roll into long strips approximately 5mm in diameter, then cut into 10 cm lengths. Repeat until you have 18 strips. Keep covered to prevent drying.
  2. Add Black Stripes: Roll black fondant into thin strips about 2-3 mm diameter and 25-30 cm long. Dampen orange fondant legs with a brush and attach black stripes spaced evenly to create five stripes per leg. Keep covered while working.
  3. Create Black Fondant Shoes: Knead remaining half tablespoon of CMC into black fondant and form 18 balls about 2 cm diameter. Roll each into short sausages, pinch ends to shape heels and pointed toes, and create a rounded opening with a ball tool for leg insertion.
  4. Attach Shoes to Legs: Lightly moisten the inside of shoe openings with a damp brush and attach them to the orange legs. Press firmly and set on a flat surface. Let all legs dry and firm overnight.
  5. Prepare Cake Batter: Preheat oven to 170℃. Grease and flour one 9-inch square cake tin. Cream butter and sugar on medium speed for about 2 minutes until light and fluffy, scraping bowl halfway through. Add eggs two at a time, beating well after each.
  6. Combine Dry Ingredients: Whisk flour, baking powder, cocoa powder, and salt together. Sift into creamed mixture in three batches, alternating with milk, folding gently after each addition. Finally, fold in vanilla extract.
  7. Bake Cake: Pour batter into prepared tin and bake for 50 minutes. Test doneness by inserting a skewer; it should come out clean and cake surface springy. Cool in tin 2-3 minutes, then invert onto a wire rack and cool completely.
  8. Make Buttercream Frosting: Beat butter until soft and creamy. Add sifted powdered sugar gradually, mixing to moisten, then whip using electric mixer until smooth. Beat in vanilla extract and add milk if too stiff. Mix in green food coloring thoroughly. Transfer to piping bag with large star tip.
  9. Assemble Cake Jars: Level cake and slice horizontally into two layers. Use round cutter to cut nine circles from each layer. Place sprinkles around the bottom inside of each jar to fill gaps. Add first cake layer, pipe green buttercream on top, then add more sprinkles on sides. Repeat with second cake layer and finalize with a large swirl of buttercream on top. Sprinkle liberally.
  10. Decorate with Fondant Legs: Use a wooden skewer to poke two holes in the buttercream top of each cake jar. Insert two fondant witch legs into the holes to complete the decoration. Let set before serving.

Notes

  • Make fondant legs at least one day ahead so they dry and harden properly, preventing bending after assembly.
  • Use a fondant smoother instead of hands to roll strips for smooth and uniform legs without finger marks.
  • In humid climates, fondant can become sticky and saggy; adding CMC powder and working in air-conditioned rooms helps, or insert lollipop sticks wrapped in fondant for extra support.
  • Moisten fondant with a damp brush sparingly; excessive water causes sogginess and color bleeding.
  • Keep fondant balls covered while shaping shoes; re-knead if they feel dry before rolling.
  • The first shoe takes longer to shape; speed improves with practice.
  • Start with a small amount of green food coloring in buttercream and add more as needed; gel colors are concentrated.
  • Plan the layout before cutting cake circles to ensure nine equal pieces per layer.
  • Sprinkles at the bottom of the jars fill uneven bases and add visual interest but are optional.

Nutrition

  • Serving Size: 1 jar
  • Calories: 550 kcal
  • Sugar: 60 g
  • Sodium: 150 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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