Creepy Eyeball Surprise Cake
This Creepy Eyeball Surprise Cake is a show-stopping Halloween dessert that will impress and spook your guests. The vibrant marbled cake combines electric green, bright orange, and royal purple colors, creating a mysterious and festive appearance ideal for any Halloween gathering. Layered with delightful frosting and filled with candy surprises, this cake is not just a treat for the eyes but also for the taste buds. Decorated perfectly to resemble an ominous eyeball, it's sure to be the centerpiece of your Halloween dessert table. Gather your friends and family and prepare to enjoy a slice of this hauntingly delicious cake!
1
Servings
N/A
Calories
24
Ingredients
Ingredients
Egg whites
6 large (Whisk lightly)
Whole milk
1 1/2 cups, divided (Measure out 1/4 cup for mixing and the remainder for batter)
Vanilla extract
1 tablespoon (Add to egg white mixture)
Cake flour
2 1/4 cups (Measure)
All-purpose flour
2 1/4 cups (Measure)
Sugar
2 1/4 cups (Measure)
Baking powder
2 tablespoons (Measure)
Kosher salt
1/2 teaspoon (Measure)
Unsalted butter
1 cup (At room temperature, cubed)
Unsalted butter
2 tablespoons (At room temperature, for meringue)
Gel paste food coloring (Electric Green, Orange, Royal Purple)
As needed (Use to tint the batter)
Sugar
1 cup (For meringue)
Sugar
2 tablespoons (For meringue)
Kosher salt
1 pinch (For meringue)
Unsalted butter
1 lb (At room temperature, for frosting)
Vanilla extract
1 1/2 teaspoons (For frosting)
Heavy cream
4 ounces (To make ganache)
White chocolate
8 ounces (Finely chopped for ganache)
Malted milk balls
1/2 cup (Chopped, for filling)
Miniature peanut butter cups
1/2 cup (Chopped, for filling)
Red candy-coated chocolate candies
1/2 cup (Chopped, for filling)
Assorted red candy sprinkles
For decoration (Scatter on layers)
Gummy worms
As needed (For serving)
Crushed chocolate sandwich cookie crumbs
As needed (For serving)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a heart-shaped cake pan or heatproof bowl and dust with flour, tapping out the excess. Set aside.
2
In a small bowl, whisk together the egg whites, 1/4 cup of milk, and vanilla until just combined. Set this mixture aside.
3
In a stand mixer fitted with a paddle attachment, combine the cake flour, all-purpose flour, sugar, baking powder, and kosher salt. Mix on low speed for about 30 seconds.
4
Add the remaining milk and the unsalted butter to the dry ingredients. Beat on low speed until just incorporated, then increase to medium speed and beat for 2 minutes until light and fluffy, occasionally scraping down the sides of the bowl.
5
Add the reserved egg mixture in three batches, mixing for 30 seconds after each addition.
6
Divide the batter into three bowls. Tint one third with electric green gel food coloring, another with orange, and leave the last one royal purple. Spoon dollops of the different colors into the prepared pan in a random checkerboard pattern, alternating the colors.
7
Using a butter knife or wooden skewer, gently swirl through the batter to create a marbled effect.
8
Bake in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the top springs back lightly when touched, or a toothpick comes out clean. Cool for 15 minutes in the pan, then remove and transfer to a wire rack to cool completely.
9
While the cake cools, prepare the frosting. In a metal bowl over a simmering pot of water, whisk the egg whites, sugar, and pinch of salt until warm and smooth (2-4 minutes). Transfer to a mixer and beat on medium-high speed for about 15 minutes until stiff peaks form and the bowl is cool.
10
Gradually add the main batch of butter to the meringue, mixing thoroughly after each addition, then blend in the vanilla extract. Set aside.
11
In a separate medium bowl, mix together the chopped malted milk balls, peanut butter cups, and candy-coated chocolates.
12
Once the cake is completely cooled, level the top with a serrated knife and slice the cake into three horizontal layers.
13
Stack the widest bottom layer on a cardboard cake round, applying a dab of frosting to hold it steady. Spread a generous layer of frosting over, sprinkle with 3/4 cup of the chopped candies, and add a festive sprinkle of assorted red sprinkles.
14
Add the middle layer, continue applying frosting and repeat the candy and sprinkle layers, then top with the final cake layer.
15
Apply a crumb coat of frosting over the entire cake, then chill in the fridge for 30 minutes to set.
16
In a small saucepan, heat the heavy cream until just simmering, then pour it over the chopped white chocolate in a bowl. Let it sit for 5 minutes and stir until smooth. Allow the ganache to cool slightly until it thickens, about 10-15 minutes.
17
Remove the chilled cake from the refrigerator and place it on a wire rack over a tray. Pour the ganache over the cake, ensuring it is coated evenly. Return to the fridge to set for at least another hour.
18
Using petal dust mixed with vodka, paint the cooled ganache to resemble an eyeball (or any spooky design). Serve the cake on a dark platter, garnished with gummy worms and crushed chocolate sandwich cookie crumbs for an added touch of eerie.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Creepy Eyeball Surprise Cake?
It is a festive Halloween dessert featuring a marbled interior of green, orange, and purple, filled with candy surprises and decorated to look like an eyeball.
What colors are used for the marbled cake layers?
The cake uses electric green, bright orange, and royal purple gel food coloring to create its mysterious appearance.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What type of cake pan should be used?
A heart-shaped cake pan or a heatproof bowl is recommended to achieve the desired shape.
How many horizontal layers does this cake have?
Once cooled, the cake is sliced into three horizontal layers.
What surprise candies are found inside the cake?
The filling consists of chopped malted milk balls, miniature peanut butter cups, and red candy-coated chocolates.
How do you create the marbled effect in the batter?
Spoon dollops of different colored batters in a checkerboard pattern and gently swirl them with a butter knife or wooden skewer.
How long does the cake need to bake?
The cake typically bakes for 1 hour and 15 minutes to 1 hour and 30 minutes.
How do I know when the cake is finished baking?
The cake is done when the top springs back lightly when touched or a toothpick inserted into the center comes out clean.
What kind of frosting is used for this recipe?
The recipe uses a meringue-based frosting made from egg whites, sugar, and unsalted butter.
How long should the cake cool before being removed from the pan?
Allow the cake to cool for 15 minutes in the pan before transferring it to a wire rack.
What is the purpose of the crumb coat?
The crumb coat seals in loose crumbs and provides a smooth base for the white chocolate ganache.
How long should the crumb coat chill in the refrigerator?
The crumb coat should chill for 30 minutes to set properly.
How is the white chocolate ganache prepared?
Heat heavy cream until simmering, pour it over chopped white chocolate, let sit for 5 minutes, and then stir until smooth.
How long should the ganache set in the fridge?
The cake should set in the refrigerator for at least one hour after the ganache is applied.
How do you decorate the outside to look like an eyeball?
Mix petal dust with vodka to paint an eyeball design onto the cooled ganache surface.
What garnishes are suggested for the final presentation?
Serve the cake on a dark platter garnished with gummy worms and crushed chocolate sandwich cookie crumbs.
What type of flour is required for the batter?
The recipe uses a combination of both cake flour and all-purpose flour.
Should the butter be at room temperature?
Yes, the unsalted butter should be at room temperature for both the cake batter and the frosting.
How many egg whites are needed for the recipe?
The recipe requires 6 large egg whites for the cake batter plus additional whites for the frosting.
How do you prepare the egg white mixture for the batter?
Whisk the egg whites with 1/4 cup of milk and vanilla extract until just combined.
What holds the cake layers in place?
A dab of frosting is applied to a cardboard cake round to hold the bottom layer steady.
What kind of sprinkles are added to the layers?
Assorted red candy sprinkles are scattered over the candy filling layers for a festive look.
How long do you beat the frosting meringue?
Beat the egg white and sugar mixture on medium-high speed for about 15 minutes until stiff peaks form.
What is used to thin the petal dust for painting?
A small amount of vodka is mixed with the petal dust to create a paintable consistency.
How much white chocolate is needed for the ganache?
The recipe calls for 8 ounces of finely chopped white chocolate.
Can I use liquid food coloring instead of gel?
Gel paste food coloring is recommended to achieve the vibrant 'electric' colors without thinning the batter.
What is the first step in making the cake batter?
The first step is whisking together the egg whites, 1/4 cup of milk, and vanilla.
How many servings does this cake provide?
The recipe specifies 1 serving, though as a full cake it is designed for a Halloween gathering or party.
What salt is used in the recipe?
Kosher salt is used in both the dry cake ingredients and the meringue frosting.