|

Witches Brew Halloween Cake Jars Recipe

ByCaroline
Jump to Recipe· 4.9 from 71 reviews

If you’re looking for a show-stopping Halloween treat that’s as fun to make as it is to eat, you’ve got to try my Witches Brew Halloween Cake Jars Recipe. These adorable little jars are filled with rich black cocoa cake, vibrant green buttercream, and topped with charming orange and black fondant witch legs sticking out like magic. Whether you’re hosting a spooky party or just want to surprise your family, this recipe is fan-freaking-tastic and guaranteed to wow everyone!

🤍

Why This Recipe Works

  • Layered Flavors: The dark cocoa cake pairs perfectly with the sweet, creamy green buttercream for a delightful contrast.
  • Eye-Catching Presentation: The Halloween jars with witchy fondant legs create a festive, interactive treat that everyone will remember.
  • Make-Ahead Friendly: Fondant decorations dry overnight, and cakes can be baked in advance, making this manageable for party prep.
  • Kid-Friendly Fun: Letting little ones help assemble or decorate adds to the Halloween excitement and creativity.
Witches Brew Halloween Cake Jars, Halloween cake jars, spooky Halloween desserts, Halloween party treats, Halloween cake ideas - 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

The magic really begins with quality ingredients that blend into moist chocolate cake layers and luscious buttercream. Plus, the fondant adds that whimsical Halloween touch that’s totally worth the extra effort. Here’s why each ingredient is key to this witches brew:

Witches Brew Halloween Cake Jars, Halloween cake jars, spooky Halloween desserts, Halloween party treats, Halloween cake ideas - 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: A perfect choice here since it simplifies the rising with baking powder already included, keeping the cake tender.
  • Granulated sugar: Sweetens evenly and creaming it with butter gives the cake structure and light crumb.
  • Butter: Using butter both in the cake and frosting adds richness and helps with creaminess and flavor depth.
  • Eggs: They bind ingredients and provide moisture, essential for a soft cake.
  • Unsweetened black cocoa powder: This gives the cake its deep, inky black color and intense chocolate flavor—a must for the spooky theme.
  • Baking powder: Adds extra lift ensuring your cake isn’t dense or heavy.
  • Salt: Enhances all the other flavors, balancing sweetness.
  • Milk: Keeps the cake moist and helps everything mix smoothly.
  • Vanilla extract: Elevates the chocolate with warm, sweet notes.
  • Powdered sugar (icing sugar): Essential for silky smooth buttercream without any graininess.
  • Electric green food coloring: Gives the frosting that enchanting witches’ brew hue which pops against dark cake.
  • Orange and black fondant with CMC powder: Used to craft those playful witch legs and shoes—CMC helps the fondant hold its shape and dry firm.
  • Sprinkles: Add sparkle and fun dimension to each jar’s inside and top.
📝
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 how flexible this Witches Brew Halloween Cake Jars Recipe is. You can make it as spooky or as sweet as you want by tweaking colors, decorations, and even flavors. Don’t hesitate to put your own spin on it—it’s all about having fun and making it your own!

  • Variation: I once swapped the black cocoa powder for regular cocoa for a milder cake, and added a hint of cinnamon for a warm twist—my guests loved the surprise.
  • Dietary Swaps: Try using dairy-free butter and plant-based milk to make these vegan-friendly, or gluten-free flour if needed.
  • Seasonal Touch: Adding orange zest into the batter gives a fresh citrus zing perfect for autumn vibes.
  • Difficulty Levels: Fondant work may seem intimidating at first, but start small and practice—the results totally pay off!

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

Step 1: Crafting the Witches’ Black and Orange Fondant Legs

This is where the magic starts—making those whimsical witch legs. I mix a bit of CMC powder into the orange fondant to keep it firm, then roll it into long strips about 5mm thick. Cutting these into 10cm lengths, I keep them covered so they don’t dry out while I work. For the black stripes, I roll black fondant super thin and carefully attach them to the orange strips using just a touch of moisture on a brush—too much water can ruin the fondant, so go light! Later, these get topped with shoe-shaped black fondant pieces which I shape by hand. It’s fiddly but trust me, watching those little legs come alive is totally worth it. I like to make the legs a day ahead to let them dry solid—this helps them hold up perfectly once on the cake jars.

Step 2: Baking the Ultra-Moist Black Cocoa Cake

Next, get your oven ready at 170°C and prep a 9-inch square cake tin. I cream the butter and sugar until super fluffy, which takes just about 2 minutes on medium speed—don’t skip scraping the bowl halfway through to keep it uniform. Adding eggs two at a time helps everything emulsify beautifully. Meanwhile, I whisk together the dry ingredients: self-raising flour, baking powder, black cocoa powder, and salt before sifting them into my wet mix in batches, folding gently with milk and vanilla between. This keeps the batter light and not overworked. The cake needs around 45 to 50 minutes to bake; I always start checking at 40 minutes with a skewer for doneness. Letting it cool completely before slicing ensures clean layers for the jars.

Step 3: Whipping Up Vibrant Green Buttercream

While the cake cools, I tackle the buttercream. Softening salted butter first is key—cream it until perfectly smooth. Slowly adding the powdered sugar helps prevent that airborne sugar storm in your kitchen. Vanilla extract enriches it, and if the buttercream feels too stiff for piping, a touch of milk or cream softens it right up. The final flourish? A few drops of bright green gel food coloring, blended until you get that spellbinding witches’ brew shade. I transfer this into a piping bag fitted with a large star tip to make those gorgeous swirls atop each jar.

Step 4: Assembling the Halloween Cake Jars

I gently level the cake tops and slice each layer in half horizontally. Using a round cutter or the cake jars themselves, I punch out 9 circles from each layer. To start, I add a little pile of sprinkles at the bottom of each jar — plus, if your jars aren’t perfectly flat at the bottom, this helps fill in gaps and adds a festive touch. Next, the first cake layer goes in, pressed gently, then I pipe a ring of buttercream starting at the sides and working my way inward. Adding more sprinkles around the sides ensures the jars look fun through the glass. The second cake circle follows, topped with one last swirl of buttercream. Piling on sprinkles over the top finishes it off with panache. To complete these bewitching jars, I use a wooden skewer to make two small holes in each cake’s buttercream surface and carefully insert the witch’s legs, making them look like they’re popping right out of the brew!

💡

Tips from My Kitchen

  • Fondant Prep: Kneading in the CMC powder before shaping prevents fondant from sagging—trust me, it saved me from many broken legs on my first try!
  • Water Use for Fondant: When dampening for stripes or assembly, dip your brush in water and then blot it lightly—too much water is the enemy of firm fondant shapes.
  • Piping Buttercream: Use a star tip for swirls that look professional but are super easy to pipe, even if you’re a newbie.
  • Cake Cutting: Planning your circles before cutting saves wasted cake and ensures perfect-sized slices for each jar.

How to Serve Witches Brew Halloween Cake Jars Recipe

Garnishes

I like to keep it traditional with bright sprinkles on the top and sides because the colors really pop through the jars. For extra fun, adding edible glitter or mini chocolate spiders amps up the spooky vibe. Sometimes, I tuck a small candy bat or pumpkin pick near the witch legs for a playful detail kids adore.

Side Dishes

Pair these jars with simple treats like popcorn seasoned with pumpkin spice, or a hot apple cider for a cozy fall gathering. For big parties, a platter of assorted Halloween cookies complements perfectly without competing against the cake jars’ star power.

Creative Ways to Present

To make these extra memorable, I sometimes place each jar inside mini cauldrons or on a bed of dry ice for a spooky mist effect. Wrapping jars with black or orange ribbons and attaching a little tag with a fun Halloween pun turns them into delightful party favors. Another hit is layering different color frostings for an ombré witches’ brew effect inside clear jars.

Make Ahead and Storage

Storing Leftovers

These Halloween cake jars store beautifully in the fridge covered loosely with plastic wrap or inside an airtight container. Because of the sturdy design and buttercream, the cake stays moist and fresh for up to 3 days—though honestly, they rarely last that long in my house!

Freezing

If you want to freeze the cakes ahead, wrap each cake layer tightly in plastic wrap and then foil, freezing for up to a month. I usually freeze fondant decorations separately too. When you’re ready, thaw all components at room temperature before assembling the jars for best texture and fondant firmness.

Reheating

Because these are best served chilled or at room temperature, I don’t recommend reheating. If you prefer softer buttercream, take them out of the fridge about 30 minutes before serving to let the frosting come to a perfect creamy consistency.

FAQs

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

    Absolutely! Swap out butter for dairy-free margarine or coconut oil and use plant-based milk like almond or oat milk in the cake. Just be sure your fondant is dairy-free or substitute with vegan alternatives.

  2. How far in advance can I prepare the fondant decorations?

    Making the orange and black fondant witch legs at least one day before assembly is ideal. This lets them dry and firm up so they won’t bend or sag when inserted into the cake jars.

  3. What if I don’t have cake jars? Can I use something else?

    Definitely! Small glass jars, mini mason jars, or even clear plastic cups work great as alternatives. Just make sure they’re food-safe and the right size to hold the cake layers and frosting neatly.

  4. Can I use regular cocoa powder instead of black cocoa powder?

    You can, but the cake won’t be as dark or intensely chocolatey, which might affect the spooky vibe of the witches’ brew. If you want a deep black cake, black cocoa is your best bet.

  5. How do I prevent the fondant from becoming sticky in humid environments?

    Adding CMC powder to the fondant helps firm it up. Working in an air-conditioned room or inserting lollipop sticks wrapped with fondant can also prevent sagging. Avoid exposing the fondant to excess moisture.

Final Thoughts

This Witches Brew Halloween Cake Jars Recipe has quickly become one of my favorite Halloween projects. It’s got that perfect mix of spooky charm and delicious flavor that brings people together. Plus, the fondant witch legs always spark delight and “wow” reactions. I’m confident you’ll enjoy making (and eating!) these as much as I do. So grab your favorite Halloween playlist, pour yourself a cup of coffee or cider, and get ready to create some edible magic in your kitchen!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Witches Brew Halloween Cake Jars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 71 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Create spooky and fun Witches Brew Halloween Cake Jars featuring rich chocolate cake layers, vibrant green buttercream frosting, and detailed fondant witch legs and shoes. Perfect for Halloween parties, these individual cake jars combine delicious chocolate cake with whimsical decorations making a festive treat that impresses both in taste and appearance.

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 salted butter
  • 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. The Witches’ Black and Orange Fondant Legs: Knead half a tablespoon of CMC into the orange fondant until soft and pliable. Roll the fondant into long strips about 5mm in diameter and cut into 10 cm lengths to make 18 legs. Keep them covered while working. Roll black fondant into thin strips (2-3mm diameter) and brush dampened areas on orange legs to stick 5 black stripes on each leg. Keep legs covered to prevent drying.
  2. The Black Fondant Shoes: Knead remaining half tablespoon of CMC into black fondant, then form 18 balls (approx. 2cm diameter). Roll each into a short sausage shape, pinch one end for heel, thicken the top, and curl the other end to create pointy witch shoes. Make an opening using a small tool to fit the fondant leg.
  3. Attaching the Shoes to the Legs: Lightly moisten the inside of shoe openings with a damp brush and gently attach each shoe to a leg. Press lightly for secure attachment. Let legs with shoes rest overnight to firm up.
  4. Preheat and Prepare Cake Tin: Preheat oven to 170℃. Grease and flour a 9-inch square cake tin and set aside.
  5. Make Cake Batter: Cream butter and sugar on medium speed for about 2 minutes until light and fluffy, scraping sides halfway. Add eggs two at a time, beating well after each. Whisk flour, baking powder, cocoa powder, and salt, sift into creamed mixture in three batches, alternating with milk, folding gently. Fold in vanilla extract.
  6. Bake the Cake: Pour batter into prepared tin and bake for 50 minutes. Test doneness with skewer 5-10 minutes before end; cake is done when skewer comes out clean and top springs back. Cool in tin 2-3 minutes, then transfer onto wire rack and cool completely.
  7. Make Buttercream Frosting: Cream butter until smooth and creamy. Add sifted powdered sugar and mix to moisten, then use electric mixer to whip. Add vanilla extract and beat again. Add milk if buttercream is too stiff. Mix in green food coloring until evenly colored. Transfer to piping bag with large star tip.
  8. Prepare Cake Layers for Jars: Level cake top if needed and slice cake horizontally into two layers. Use round cutter to cut out 9 circles from each layer.
  9. Assemble Cake Jars: Add a spoonful of sprinkles to the bottom of each jar, pushing them to the sides for visibility. Place one cake layer circle into each jar. Pipe buttercream starting from jar sides towards center and add additional sprinkles on sides. Add second cake layer and top with final swirl of buttercream, then decorate top with more sprinkles.
  10. Finish Decoration: Use a skewer to make two holes in each cake jar and insert the prepared witch legs into these holes to complete the Witches’ Brew Halloween Cake Jars.

Notes

  • Prepare the 18 fondant legs at least one day ahead to allow them to harden and avoid bending.
  • A fondant smoother can help roll strips evenly without fingerprints or dents.
  • In humid environments, adding CMC powder helps fondant set firmer; working in an air-conditioned room is also beneficial.
  • Use a damp brush lightly for attaching black stripes; too much water may cause sogginess and color bleeding.
  • Keep fondant balls covered to prevent drying; knead again if too dry.
  • Attaching the shoes becomes easier with practice; the first shoe takes more time.
  • Use gel food coloring sparingly to control the green shade of the buttercream.
  • Plan cake circle cutting to get 9 pieces per layer without wasting cake.
  • Adding sprinkles at the bottom of jars fills gaps in uneven jar bottoms and adds a fun visual effect, but is optional.

Nutrition

  • Serving Size: 1 jar
  • Calories: 650 kcal
  • Sugar: 55 g
  • Sodium: 150 mg
  • Fat: 40 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 140 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star