Easy Cauldron Cakes Recipe | How to Make

Discover the magic of baking with this easy Cauldron Cakes recipe. Follow our step-by-step guide for delicious, wizard-approved treats perfect for any occasion.

Kids will absolutely love these adorable little witches cauldrons Rich, decadent but incredibly light and fluffy chocolate cake topped with my favorite buttercream frosting and peppered with fun Halloween themed candy These are surprisingly easy to make and make adorable treats for those ghosts and goblins on Halloween night or for your favorite Harry Potter fan.

Easy Cauldron Cakes Recipe | How to Make

The delicious dark chocolate cauldron cakes are not a cake within a cauldron. They are a cauldron base using a mini bundt pan and then decorated to look like a witch’s brew boiling over. That makes them easy to make!! These are terrific for not only Harry Potter-themed parties but also Halloween parties and gatherings

What Are Cauldron Cakes?

You may recall cauldron cakes from the Wizarding World of Harry Potter. Harry purchased some on the Hogwarts Express, which he shared with Ron the first time and on subsequent trips with Hermione. This Harry Potter fandom page has the history of cauldron cakes if you would like to read it.

These cauldron cakes are individually sized cakes. There is no need to cut up this sweet treat – the entire cake is perfect for one person, although the cake can be cut in half and shared. This delicious cauldron cake is perfect for your next themed witch party.

Tips and variations for making this easy cauldron cake recipe:

● An upside-down mini bundt cake is a great cauldron shape.
● You should use a dusting of cocoa powder in the pan for two reasons: the first is that it is easier to get the cakes out of the pans The second reason is that cooking spray can leave a yellowish film on baked goods and it is very noticeable on chocolate or dark colored cakes The cocoa powder mixes with the cooking spray and leaves a lovely chocolate coating around the outside
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup Add enough milk to reach the 1 cup mark Leave undisturbed for 5 minutes and then stir and use
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or your local grocery store may carry it.
● You can decorate this in any “bubble” color you like. Use this vanilla buttercream frosting recipe and learn how to color buttercream frosting. You can use canned frosting, but it will not be buttercream.
● These cakes are decorated in green frosting. Other frosting color ideas that would work are purple, yellow, red, blue, or orange frosting.
● You can get creative and add a few frosting flames shooting out from the top, on the rim of the cauldron, or bubbles bubbling over the side of the cauldron.
● You can decorate the top with candy eyeballs, gummy worms, gummy frogs, sprinkles, and edible sugar pearls (different colors and sizes) however you like!
● There is no cauldron handle on these cakes. You can make one by rolling black fondant or using black licorice.
● Serve with ice cream – pumpkin, vanilla, or chocolate flavored ice creams work well.
● Elevate Your Baking Game: Learn the Magic of Sifting
● Butter in Baking: Essential Tips for Perfect Baked Goods
● Cake Troubleshooting 101: Navigating Baking Challenges with Ease
● Store leftovers, covered, at room temperature for up to three (3) days It will go stale before it goes bad You can store them in the fridge for up to five (5) days, but you do lose some of the fluffiness in the cake when it is refrigerated
● You can freeze these cakes for up to 3 months Simply place in an airtight container in a single layer before freezing Thaw on the counter when you are ready to serve

Other spooky recipes you might enjoy:

● No-Bake Peanut Butter Eyeballs Halloween Treats – super simple to make
● Hairy Monster Cookies Recipe
● Easy Halloween Rice Crispy Treats Recipe – easy-peasy
● How to Make a Halloween Bag Cake – ultimate Halloween cake that is easy to make

Some great cauldron-related crafts:

● Homemade Halloween Witch’s Cauldron
● Homemade Halloween Witch’s Cauldron Wreath
● Easy DIY Halloween Glitter Witch’s Broomstick

Easy Cauldron Cakes Recipe Ingredients:

● 1½ cups All-purpose Flour
● ¾ cup Unsweetened Cocoa Powder (plus an extra tablespoon or 2 for the pans)
● 1 teaspoon Salt
● 1 Tablespoon Baking Soda
● 1 teaspoon Baking Powder
● 1 cup Buttermilk
● ½ cup freshly Brewed Coffee, cooled
● 2 large Eggs
● ½ cup Vegetable Oil
● 2 cups Granulated Sugar
● 2 cups Buttercream Frosting
● Green Food Gel
● Candy Eyeballs, Candy Worms, Candy Frogs, etc., for decorating

Easy Cauldron Cakes Mise en Place:

● Medium Bowl
● Rubber Spatula
● Mini Bundt Cake Pans
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Baking Sheet
● Wire Baking Rack (Cooking Rack, Baking Rack)
● Piping Bag (Pastry Bag)
● 2A Piping Tip

Easy Cauldron Cakes Recipe Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray the bundt pans with cooking spray. Sprinkle a little bit of cocoa powder on top of the spray and tap the pans to coat the inside of the pans.
3. In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

4. In the bowl to your stand mixer, use the whisk attachment to beat together the buttermilk, coffee, eggs, vegetable oil, and granulated sugar at medium-high speed until fully combined.

5. Slowly add the dry ingredients flour mixture, approximately ½ cup at a time, to the buttermilk mixture, and beat on medium until combined. Scrape the sides of the bowl and beat for an additional 2 minutes after it comes together. The batter will be very thin.

6. Pour the batter into your prepared bundt pans. Fill each one approximately 75% full.

7. Place the bundt pans on a baking sheet and bake in a preheated 350°F oven for 18-20 minutes, or until the cake appears dry and a toothpick inserted comes out clean.
8. Remove the mini bundt cakes from the oven and cool in the pans for 10 minutes before flipping them out onto a cooling rack to cool completely.

9. Once cooled, start decorating and frosting. This is the buttercream frosting recipe used for these cauldrons.
10. In a medium bowl, add about ½ a teaspoon of green gel food coloring to the buttercream frosting. Use a rubber spatula to mix it in. Make sure the food gel is well incorporated, and there are no streaks in the frosting.

11. Place the green frosting in a piping bag fitted with the 2A tip. It is the large round one. Position the cake so the fluted end is at the bottom. Usually you would flip this cake upside down but for this recipe the cakes will be right side up (just the way that they bake in the oven).

12. Begin piping the frosting in small dabs over the top of the cake to look like the bubbles in the cauldron. To do this, position the tip nozzle directly over the cake. Gently squeeze a small amount onto the top, making sure that the frosting is sticking to the cake. The frosting will come out rounded. Once you have the amount you need, release the pressure and THEN pull the tip away. This will give you a teardrop shape in the frosting. Do this all over the top of the cake and down the sides of the cake (like overflow, one side or two. You may need more frosting if you do this on a lot of the cauldron cakes). Let the frosting sit for about 5 minutes to harden slightly, then take the back of a spoon and lightly press down on the teardrop to give you a bubble shape.

13. Add some sprinkles, candy eyeballs, gummy worms, and gummy frogs to the cauldron and serve immediately.

14. Store leftovers, covered, at room temperature for up to three (3) days The cakes will go stale before it goes bad. You can store the cauldron cakes in the fridge for up to five (5) 5 days but you do lose some of the fluffiness in the cake when it is refrigerated
15. You can freeze these cakes for up to three (3) months Simply place in an airtight container in a single layer before freezing Thaw on the counter when you are ready to serve.

Yield: 1

Easy Cauldron Cakes Recipe | How to Make

Print

Easy Cauldron Cakes Recipe | How to Make. Discover the magic of baking with this easy Cauldron Cakes recipe. Follow our step-by-step guide for delicious, wizard-approved treats perfect for any occasion.

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1½ cups All-purpose Flour
• ¾ cup Unsweetened Cocoa Powder (plus an extra tablespoon or 2 for the pans)
• 1 teaspoon Salt
• 1 Tablespoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• ½ cup freshly Brewed Coffee, cooled
• 2 large Eggs
• ½ cup Vegetable Oil
• 2 cups Granulated Sugar
• 2 cups Buttercream Frosting
• Green Food Gel
• Candy Eyeballs, Candy Worms, Candy Frogs, etc., for decorating

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray the bundt pans with cooking spray. Sprinkle a little bit of cocoa powder on top of the spray and tap the pans to coat the inside of the pans.
3. In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In the bowl of your stand mixer, use the whisk attachment to beat together the buttermilk, coffee, eggs, vegetable oil, and granulated sugar at medium-high speed until it is fully combined.
5. Slowly add the dry ingredients and flour mixture, approximately ½ cups at a time, to the buttermilk mixture and beat on medium until combined. Scrape the sides of the bowl and beat for an additional 2 minutes after it comes together. The batter will be very thin.
6. Pour the batter into your prepared bundt pans. Fill each one approximately 75% full.
7. Place the bundt pans on a baking sheet and bake in a preheated 350°F oven for 18-20 minutes, or until the cake appears dry and a toothpick inserted comes out clean.
8. Remove the mini bundt cakes from the oven and cool in the pans for 10 minutes before flipping them out onto a cooling rack to cool completely.
9. Once cooled, start decorating and frosting. This is the buttercream frosting recipe used for these cauldrons.
10. In a medium bowl, add about ½ a teaspoon of green gel food coloring to the buttercream frosting. Use a rubber spatula to mix it in. Make sure the food gel is well incorporated, and there are no streaks in the frosting.
11. Place the green frosting in a piping bag fitted with the 2A tip. It is the large round one. Position the cake so the fluted end is at the bottom. Usually you would flip this cake upside down but for this recipe the cakes will be right side up (just the way that they bake in the oven).
12. Begin piping the frosting in small dabs over the top of the cake to look like the bubbles in the cauldron. To do this, position the tip nozzle directly over the cake. Gently squeeze a small amount onto the top, making sure that the frosting is sticking to the cake. The frosting will come out round. Once you have the amount you need, release the pressure and THEN pull the tip away. This will give you a teardrop shape in the frosting. Do this all over the top and down the sides of the cake (like overflow, one side or two. You may need more frosting if you do this on a lot of the cauldron cakes). Let the frosting sit for about 5 minutes to harden slightly, then take the back of a spoon and lightly press down on the teardrop to give you a bubble shape.
13. Add some sprinkles, candy eyeballs, gummy worms, and gummy frogs to the cauldron and serve immediately.
14. Store leftovers, covered, at room temperature for up to three (3) days. The cakes will go stale before it goes bad. You can store the cauldron cakes in the fridge for up to five (5) days, but you do lose some of the fluffiness in the cake when it is refrigerated
15. You can freeze these cakes for up to three (3) months. Simply place them in an airtight container in a single layer before freezing. Thaw on the counter when you are ready to serve.
    

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 605Total Fat: 24gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 68mgSodium: 705mgCarbohydrates: 93gFiber: 2gSugar: 73gProtein: 5g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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