Mummy Cake
A fun and creative twist on traditional cake decorating that’s perfect for Halloween celebrations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 cups white candy melts or fondant (for decoration)
- Mini chocolate chips, for eyes
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
- Mix the flour, baking powder, and salt in a large bowl and whisk them together to ensure even mixing.
- Cream the softened butter and granulated sugar in another mixing bowl until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time along with the vanilla extract, mixing well after each addition.
- Combine the dry ingredients with the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Bake the batter evenly between the prepared pans for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting by beating the softened butter until creamy, adding powdered sugar, milk, and vanilla extract, and beating until smooth.
- Frost the first cooled cake layer, placing the second layer on top and frosting the top and sides of the entire cake.
- Melt the white candy melts and drizzle over the cake to create a mummy wrap effect, adding mini chocolate chips for eyes.
Notes
Make sure to use room temperature ingredients for better mixing. Let cakes cool completely to prevent frosting from melting.