These Easy Mini Halloween Cakes (Petit Fours) are the perfect bite sized dessert for your Halloween party! A fun a festive dessert that both adults and kids will enjoy!
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These mini Halloween petit fours are not very spooky BUT they are adorably festive! Little purple, orange and white cake stacks layered with icing in between.
And guess what? They only LOOK like they took hours to prepare since everything is store-bought, making these super easy to put together!
Making purple and orange colored cake
Coloring cake is easy to do. You need to start with a box of WHITE store-bought cake mix. Once you have this, you just need to add some food coloring to your batter.
Then you just prepare the cake according to the directions (usually just add some egg whites and oil).
Next, you need to divide the batter up into THIRDS. The easiest way to do this is to mix your entire boxed batter in the mixer first. Then, remove 1/3 of it using a ladle. Add the white batter to a baking dish. That is ready to go as is.
TIP* Don’t use YELLOW cake mix because it will offset your colors. You want WHITE cake mix.
Then, add half of the remaining batter to another bowl. Now you have two separate bowls of white cake batter.
In one bowl, add your orange coloring until you get a nice bright orange color. This will depend based upon the food coloring you choose to use.
In the other mixing bowl, add purple (or red and blue) until you get a nice bright and spooky Halloween purple.
How To Bake The Different Layers
Once your Halloween colors are achieved, you will bake each layer in separate pans. (You can do this all at once!)
I used a 9″ pie dishes which makes it easy and the perfect thickness for stacking your mini cakes.
Your cake batter should not be more than 1/2 – 3/4″ thick in your baking dish or the cake layers will be too thick and your finished cake stacks will end up looking more like the Leaning Tower of Pisa. Eeek! Not the scare we want.
Once your cake is baked, remove them from each dish and let them cool fully.
Frosting your mini cakes
This is the easy part! To make this super easy, I used Pillsbury’s Filled Pastry Bag to pipe the icing in between each cake layer! Have you tried them?? They make icing SO convenient and it’s ridiculous easy to work with. Just snip the end of the bag and pipe away!
If you want, you can make your own icing instead! Here is a delicious recipe for a homemade vanilla buttercream frosting. Just make sure you have your own piping bags and tips to frost!
Here are the tools I used for this recipe! (from Amazon)
Other Halloween party recipes:
Easy Mini Halloween Cake Stacks
- 1 Boxed White Cake Mix ((plus egg whites and oil))
- 1 Pillsbury Filled Pastry Bag ((I used their cream cheese icing))
- Red, Blue and Yellow Food Coloring
- Halloween Sprinkles
- Prepare the cake mix according to the directions.
- Divide the batter into three 9″ baking pan. If you have a cheesecake pan, this works well.
- In one baking pan, add yellow and red food coloring and mix until the orange color is achieved. (You can do this in a stand mixer or with a hand mixer if you want to speed it up) I used about 25 drops of yellow to 15 drops of red but it could differ based on the food coloring you use.
- In another pan, add red and blue until you have your purple batter. I used about 15 drops of each.
- Once desired color is achieved for both, place the white, purple and orange batter in the oven to bake. It shouldn’t take more than 20 minutes. Make sure a toothpick comes out clean when inserted in the center.
- Allow to cool before cutting rounds. If you have time, freeze each layer! This makes cutting the rounds easier and neater. When ready, use a small cutter or shot glass to cut out as many rounds as you can from each layer.
- Then begin stacking and piping the frosting in between the layers of cake. Top the third layer with another squeeze of frosting and then finished with sprinkles!