4 Spooky Halloween Cakes Guaranteed to Scare Up Smiles

Ingredients:

• 1 package of yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 bag of white candy melts, melted
• regular and mini Oreo cookies, split
• M&M’s Minis
• 1 1/2 cups butter at room temperature
• 4 1/2 cups of confectioner’s sugar
• 1/2 teaspoon grated orange zest
• 3 tablespoons of orange juice
• 1 sp. orange concentrated food coloring

Instructions:

Preheat the oven to 325°F. Coat two round cake pans with baking spray and flour. Beat one yellow cake mix, 3 eggs, and ⅓ cup oil on a medium flame. Divide the batter evenly. Bake for 30 minutes on medium flame. Draw three spider webs on the baking sheet. Cover them with wax paper. Pipe some melted candy on wax paper and chill. Attach the M&M’s on top of the mini Oreos to look like eyes and licorice for legs. Beat 1 ½ cups butter, 4 ½ cups confectioner’s sugar, ½ tbsp grated orange zest, 3 tbs. orange juice, and orange food coloring on medium flame until fluffy. Place one piece of the cake, add frosting, and then put the second layer. Cover with frosting, drizzle candy lines, and decorate the cake with webs.

Ingredients:

• 3 packages of poundcake mix
• 6 eggs
• ¾ cups of butter at room temperature
• 3 (16 oz.) cans vanilla frosting
• Orange-concentrated food coloring
• 7 large green gumdrops
• Granulated sugar
• 3 large black gumdrops
• Black decorating sugar

Instructions:

Heat the oven to 350°F. Butter two Bundt pans. Mix 6 eggs, ¾ cup butter, and 2 cups of water and divide the batter equally. Bake for around 38-43 minutes. Let it cool. Add orange food coloring. Frost one baked cake before adding the second layer on top. Seal the cake with the rest of the frosting. Let it sit for around 10-15 minutes. Knead five green gumdrops, roll in the granulated sugar, and then shape into the stem. Place the mixture on the cake. Take a sugared surface, and cut out the eyes, nose, and mouth. Coat the details with black sugar and add more frosting.

Ingredients:

• 1 package of devil’s food cake mix
• 1 (3.9 oz.) instant chocolate pudding mix
• 3 eggs
• ⅓ cup oil
• 1 teaspoon of grated orange zest
• 1½ cups of butter at room temperature
• 3 cups confectioners’ sugar
• 3 tablespoons of orange juice
• Orange-concentrated food coloring
• Orange edible sugar pearl sprinkles
• Plastic bats (for decoration only)

Instructions:

Preheat the oven to 350°F. Take devil’s food cake mix, one cup water, one instant chocolate pudding mix, 3 eggs, and ⅓ cup oil until blended well. Let it boil for around two minutes on medium speed and continue stirring. Divide the blend into two round cake pans and bake them for around 25-30 minutes. Let it cool for 10 minutes before transferring to a rack. On a medium flame, beat the butter until fluffy. Do the same with 3 cups of confectioners sugar, 3 tbs. Orange juice and orange food coloring. Place the first part of the cake on the plate, add frosting, and then the second layer. Garnish it with sugar pearls and plastic bats.

Ingredients:

• 3 eggs
• ½ cup creamy peanut butter
• ⅓ cup oil
• 2 cups butter, at room temp.
• 4 cups confectioners’ sugar
• 2 tsp. vanilla extract
• ½ cup semisweet chocolate chips
• ⅓ cup heavy cream
• ¾ cup Reese’s Pieces candy
• Reese’s mini peanut butter cups

Instructions:

Preheat the oven to 325°F. Take two round cake pans and coat them with baking spray and flour. Beat cake mix, 3 eggs, ½ cup creamy peanut butter, ⅓ cup oil, and one cup of water on a medium flame and divide the batter equally. Bake for around 25-30 minutes and cool for 10 minutes. Beat butter, confectioner’s sugar, and vanilla separately on medium flame until fluffy. Place the first layer of cake on the plate, add frosting on top, and add the second layer. Let it sit for half an hour. Microwave the chocolate chip cookies and heavy cream for 15 seconds and pour it all over. Sprinkle Reese’s Pieces on the cake and let the cake chill.