With a moist chocolate cake and simple glaze, these mini skull cakes are super spooky for any Halloween celebration.
Prep Time20 minutesmins
Cook Time25 minutesmins
Cooling Time1 hourhr
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Keyword: halloween desserts, skull cakes
Servings: 12cakelets
Ingredients
For the chocolate cake:
1 ½cupsunsalted butter (3 sticks)
⅔cupcocoa powder
1teaspoonsalt
1 ½cupswater
3cupsall-purpose flour
2 ½cupsgranulated sugar
2teaspoonsbaking soda
3large eggs
¾cupsour cream
1teaspoonvanilla extract
For the glaze:
1 ½cupsconfectioners' sugar
3tablespoonsmilk
½teaspoonpure vanilla extract*
Instructions
Preheat oven to 350˚ F. Spray skull cake pan with non-stick cooking spray and flour well. Set aside.
In a small sauce pan, whisk the butter, cocoa powder, salt, and water over medium heat until butter is melted. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Slowly add the chocolate mixture into the flour mixture while whisking. When batter is too thick, switch to a spoon. Add eggs, sour cream, and vanilla extract and mix until combined.
Fill skull cavities about 90% full (cake won't rise a huge amount). Bake for about 25 minutes or until a toothpick inserted into the middle of a skull comes out clean. Let skulls cool completely (about an hour) before glazing.
For the glaze, whisk together confectioner's sugar, milk, and vanilla extract in a small bowl. Generously brush glaze on cooled cakes and do a second or even third coat until the skulls are well coated (some of the glaze will be absorbed by the cake). Enjoy!
Notes
*Use clear vanilla extract if you have it. Otherwise, just use the regular stuff. Your glaze will be ever so slightly darker (which doesn't bother me in the least). Storage: Store these cakes in an airtight container in the refrigerator to keep fresh. Skulls will stay fresh for 4-5 days.