Jack O Lantern Candy Bucket Cake
The cutest Halloween candy bucket cake made from chocolate bundt cakes and buttercream! This tutorial will show you how to make the perfect jack-o-lantern cake and transform it into a realistic looking treat bucket filled with Halloween candy.
Servings 30 slices
Equipment
- 1 10-inch cake round cardboard or acrylic
Ingredients
Chocolate Bundt Cakes
- 2 separate batches of one-bowl chocolate cake or any of my cake recipes
Dye-Free Black Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 2 1/2 Cups (300g) powdered sugar
- 1/2 Cup (56g) black cocoa powder
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
Vanilla Buttercream
- 2 Cups (452g) unsalted butter, room temperature
- 7 Cups (840g) powdered sugar
- 4 tsp pure vanilla extract
- 4 Tbsp whole milk, room temperature
- pinch of salt, or to taste
- 10 drops orange food color gel
Additional Ingredients
- 2 pieces hollow black licorice
- Halloween candy
Instructions
Make the Chocolate Bundt Cakes
- Preheat the oven to 350ºF (177ºC) and prepare two bundt cake pans by spraying the inside surface with baking spray.
- Make two separate batches of one-bowl chocolate cake and pour the batter evenly between the two prepared bundt cake pans. Bake (at the same time or separately) for 35-40 minutes, until a skewer inserted into the cake comes out clean or with just a few moist crumbs.
- Let the cakes cool in the pans for 5-10 minutes, then turn them out onto wire racks for an additional few hours of cooling.
Make the Black Buttercream
- In a stand mixer fitted with a paddle attachment (or with a hand mixer and large bowl), whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed.
Make the Vanilla Buttercream
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add vanilla, milk, salt, and orange food coloring. Mix on low for another minute until the ingredients are fully incorporated and the color is uniform.
Assembly
- Once the cakes are cooled to room temperature and the buttercream is made, follow the decorating tutorial in the blog post above.
Notes
Make Ahead Tips:
- The chocolate bundt cakes can be made ahead and stored at room temperature, covered in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- Both buttercream recipes can be made ahead and stored in airtight containers at room temperature for up to one day. Alternatively, you can store them in airtight containers in the refrigerator for up to two weeks. When you’re ready to use the buttercream, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to frosting consistency.