Description

This vibrant Stenciled Halloween Sprinkle Cake features moist, tender layers of vanilla cake with an ombré buttercream frosting. Decorated with festive sanding sugars and colorful candies using a parchment stencil, it’s perfect for a spooky celebration or fall gathering. The recipe yields an impressive 8-layer cake that is as delightful to look at as it is to eat.

Ingredients

Scale

Cake Layers

8 oz unsalted butter, at room temperature
3 cups (21 oz) granulated sugar
6 large eggs, at room temperature
4 1/2 cups (20.25 oz) all-purpose flour
2 tsp salt
2 tbsp + 1 tsp (7 tsp) baking powder
2 1/2 cups milk, at room temperature
1 tbsp vanilla extract

Buttercream Frosting

1 cup (8 fl oz) pasteurized liquid egg whites
8 cups (32 oz) powdered sugar
3/4 tsp salt
4 cups (32 oz) unsalted butter, at room temperature
2 1/2 tbsp vanilla extract

Decorations

Assorted gel food coloring (yellow, orange, electric orange)
Sanding sugar in white, gold, yellow, and orange
Parchment paper (for stenciling)
Orange and yellow round candies, such as Sixlets

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Instructions

Preheat Oven: Preheat your oven to 350°F. Prepare four 9-inch cake pans by lining the bottoms with parchment paper and spraying them with nonstick cooking spray to ensure easy release of the cake layers.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together for 5-6 minutes until the mixture becomes light and fluffy, creating a perfect base for the cake batter.
Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure full incorporation and a smooth batter.
Mix Dry Ingredients and Combine: On low speed, gradually add the all-purpose flour, salt, and baking powder. Then pour in the milk and vanilla extract. Mix just until all ingredients are well combined to avoid overmixing.
Bake the Cake Layers: Evenly divide the batter among the prepared pans, smoothing the tops. Bake for 25-30 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks before frosting.
Prepare Buttercream: In a clean mixing bowl, combine pasteurized liquid egg whites, powdered sugar, and salt. Mix on low speed until combined.
Add Butter and Flavor: Gradually add the softened unsalted butter while beating on medium speed until the frosting is light, fluffy, and smooth. Finally, add vanilla extract and mix for an additional minute for full flavor incorporation.
Cut and Layer Cakes: Once cooled, carefully slice each cake round in half horizontally to create eight thin layers. Stack the layers, spreading tinted buttercream between each to create a beautiful ombré effect with shades of yellow and orange.
Apply Crumb Coat: Cover the assembled cake with a thin layer of white buttercream to trap any crumbs. Refrigerate the cake for 1 hour to set the crumb coat before final decoration.
Stencil Decoration: Place a parchment paper stencil on the chilled cake. Using sanding sugars in an ombré pattern from white to gold to yellow to orange, sprinkle the sugars carefully on the stencil. Apply orange sanding sugar generously over the top.
Finish Decoration: Remove the stencil gently. Decorate the base of the cake with orange and yellow round candies like Sixlets for a festive Halloween touch.

Notes

Ensure all ingredients are at room temperature for the best mixing results and cake texture.
The pasteurized liquid egg whites in the frosting help create a light and fluffy buttercream without the use of raw eggs.
When cutting the cake layers, a serrated knife works best for clean, even slices.
Keep the cake refrigerated if not serving immediately, especially because of the buttercream’s egg white content.
Customize the stencil design with Halloween-themed shapes for a more personalized decoration.