Spooky fault line Halloween cake decorated with sprinkles, candy monster eyes and bold buttercream colors. Create this show stopping cake for your Halloween party or just for some spooky fun!
Halloween is my favorite holiday. It’s the one holiday you don’t have to travel, cook a huge meal and plus there’s candy. I love making Halloween treats like these candy corn cupcakes and this spiderweb cake. This year, I wanted to make a Halloween cake using the super trendy fault line technique with a spooky twist.
Fault Line Cake
My first fault line cake was a simple Swiss meringue buttercream with sprinkles. For this cake, I used my American buttercream frosting and a 6″ inch vanilla cake (recipe below). This technique looks challenging but it’s not hard to make! Here are the steps to making the perfect fault line Halloween cake.
STEP 1: ADD A THIN LAYER OF FROSTING AROUND THE MIDDLE OF THE CAKE
After you have crumb coated the cake and chilled the cake, add a thin layer of frosting around the middle of the cake. This is where your sprinkles will go so make sure you have the width that you desire.
STEP 2: ADD SPRINKLES TO THE LAYER OF FROSTING
Put a cookie sheet underneath the cake to catch all the excess sprinkles. Then, gently add sprinkles to the middle layer of frosting all around the cake. Be gentle when putting on the sprinkles so you don’t dent the cake.
STEP 3: ADD FROSTING TO THE TOP AND BOTTOM OF THE SPRINKLES
Using your offset spatula, add frosting to the top and bottom of the sprinkles. Don’t worry about it being perfect. This is the beauty of the fault line cakes. Allow the natural flow of frosting to go up and down. This will create a more natural “fault line” in your cake. Be sure to add a equal layer of frosting around the cake.
STEP 4: ADD FROSTING TO THE TOP OF THE CAKE
Don’t forget to add a layer of frosting to the top of the cake!
STEP 5: SMOOTH OUT THE FROSTING
Using a bench scraper, slowly scrape the frosting to remove the excess frosting. You can start by scraping down the sides of the cake. Then, scrape and smooth the top of the cake. Be sure to clean your bench scraper in between each scrape. Continue scraping and removing frosting until you have smooth layer of frosting all around the cake.
STEP 6: ADD DECORATIONS AND MORE SPRINKLES
Finish the cake with any final decorations. I added a cake border around the top and of course, more sprinkles!
- Fault Line Cake Tutorial
- Spooky Spiderweb Cake
- Candy Corn Cupcakes
- White Cake from Scratch
- American Style Buttercream
6" Vanilla Cake
- 2 1/3 cups of cake flour 280 g
- 1 tsp of salt
- 2 1/2 tsp of baking powder
- 4 egg whites
- 1 stick of butter 120 g
- 1 1/4 cups of sugar 280 g
- 2 tsp of vanilla
- 1/2 cup of milk 125 ml
- 1/2 cup of sour cream 130 g
- Preheat oven to 325°F/160°C.
- Prepare three 6-inch cake pans by coating each pan with butter and adding a light dusting of flour. Add parchment paper to the bottom of the pan.
- Combine your dry ingredients (cake flour, salt and baking powder) in a bowl and set aside.
- Beat egg whites until a soft peak and set aside.
- In another bowl, beat the butter and sugar together until creamy.
- Add the vanilla.
- Add half of the dry ingredients to the butter mixture.
- Add half of the milk to the mix.
- Add the remaining dry ingredients.
- Add the remaining milk.
- Add the sour cream.
- Fold in the egg whites.
- Divide the batter evenly among the prepared pans. Bake for 25 minutes or until cake is cooked (when a toothpick is inserted in the middle and it comes out clean).
- Allow cakes to cool (15-20 minutes) and then gently remove from the pan and allow them to cool completely on a wire rack.