Name: Witches Brew Halloween Cake Jars Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: Western
Ingredients: 330 g self raising flour; 360 g granulated sugar; 360 g butter; 6 eggs; 30 g unsweetened black cocoa powder; 1½ teaspoon baking powder; ½ teaspoon salt; 90 ml milk; 2 teaspoon vanilla extract; 400 g salted butter; 800 g powdered sugar (icing sugar); 1¼ teaspoon vanilla extract; 2 tablespoon milk or cream (optional if buttercream is too stiff); Electric green food coloring (a few drops); 250 g orange fondant; 200 g black fondant; 1 tablespoon CMC powder; Sprinkles

Jump to Recipe· 4.6 from 25 reviews

If you’re looking for a show-stopping Halloween treat that’s as fun to make as it is to eat, you’re going to adore this Witches Brew Halloween Cake Jars Recipe. Imagine rich, moist black cocoa cake layered with vibrant green buttercream, all tucked inside cute little jars and crowned with whimsical fondant witch legs and shoes. Trust me, these jars are as delightful to gift as they are to serve at a spooky gathering – and I’m here to walk you through every magical step so your batch turns out perfectly!

🧡

Why This Recipe Works

Perfect Portion Control: The cake jars let you enjoy individual servings that look adorable and eliminate any cake-cutting stress.
Eye-Catching Presentation: The hand-sculpted fondant witch legs add a unique, playful touch that instantly makes your dessert stand out.
Rich Chocolate Flavor: Using black cocoa powder gives the cake a deep, intense color and flavor that feels totally indulgent.
Customizable Buttercream: The electric green buttercream adds a spooky vibe and you can tweak it for either stiffer or softer textures depending on your preference.

Witches Brew Halloween Cake Jars, Halloween cake jars, spooky Halloween dessert, DIY Halloween treat, festive Halloween cake presentation - The image shows three clear small cups with a layered dessert on a black cake stand over a white marbled texture. Each cup has four layers: the bottom layer is dark brown and crumbly, followed by a thin bright green creamy layer with small colorful sprinkles, then another thick dark brown crumbly layer, and topped with a thick swirled bright green cream. On top of each cup, two black and orange striped witch leg decorations stick out, pointing upward. The dessert is decorated with small decorative balls and sprinkles on the green cream. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Witches Brew Halloween Cake Jars Recipe was chosen to create layers of flavor and texture that complement one another beautifully. Plus, the fondant components add that playful Halloween charm you’ll love showing off.

Witches Brew Halloween Cake Jars, Halloween cake jars, spooky Halloween dessert, DIY Halloween treat, festive Halloween cake presentation - Flat lay of bright orange fondant rolled into smooth, soft strips and small balls, glossy black fondant shaped into thin strips and rounded shoe-like forms with a satin texture, pale creamy butter chunks with a soft and rich appearance, fine powdered white sugar dusted lightly and sparkling, deep dark cocoa powder with a velvety matte finish, fresh whole eggs with smooth brown shells, golden yellow butter cubes with a creamy texture, and colorful tiny edible sprinkles scattered gently nearby, all beautifully arranged in natural, flowing lines and clusters, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Self-raising flour: The leavening already mixed in makes the cake nice and fluffy without needing extra effort.
Granulated sugar: Gives just the right sweetness and helps with that tender crumb in the cake.
Butter: Adds rich flavor and moistness; using salted butter for the frosting gives balance to the sweetness.
Eggs: The key to structure and binding – they keep the cake from falling apart in the jars.
Unsweetened black cocoa powder: Provides that intense chocolate color and deep flavor perfect for the Halloween theme.
Baking powder: Gives the cake an extra lift; you’ll notice the perfect crumb thanks to this.
Salt: Enhances all the other flavors—never skip it!
Milk: Keeps the batter smooth and helps create a tender crumb.
Vanilla extract: Rounds out the sweet flavors and pairs beautifully with chocolate.
Powdered sugar (icing sugar): For that silky smooth buttercream texture.
Electric green food coloring: Bring your witches’ brew to life with that vivid, magical swirl.
Orange and black fondant: The stars of the decoration, perfect for creating witch legs and shoes with that spooky vibe.
CMC powder: Helps make the fondant easier to shape and keeps it firm once dried.
Sprinkles: Adds fun texture and a festive pop of color inside and atop your jars.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about the Witches Brew Halloween Cake Jars Recipe is how easy it is to make your own. Whether you prefer your buttercream sweeter, less sweet, or want to experiment with different fondant colors, this recipe is a fantastic canvas.

Variation: I’ve tried swapping out black cocoa for regular cocoa powder when I couldn’t find black, and while the color’s less dramatic, the flavor is still rich and delicious.
Dairy-Free Option: For a dairy-free treat, substitute the butter with a vegan butter alternative and use oat or almond milk.
Color Mix-Up: Play with different food coloring in your buttercream—purple or neon orange both make for eerie yet festive twists!
Sprinkles Swap: Use themed sprinkles—like bats, pumpkins, or stars—to surprise guests with different textures inside each jar.

Step-by-Step: How I Make Witches Brew Halloween Cake Jars Recipe

Step 1: Crafting the Spooky Witch Legs

Begin ahead by kneading a bit of CMC powder into the orange fondant—it makes a world of difference by keeping your fondant soft but sturdy. When rolling out the skinny strips for the legs, I recommend using a fondant smoother if you have one; it helped me get clean, even shapes without finger dents. Remember, keep these legs covered as you go so they don’t dry out too fast. The black stripes are like a fun little detail that truly bring the witch legs to life—just dampen with a brush (don’t overdo on water or the fondant will get soggy!), press the black strips on, and cut away the excess.

Step 2: Shaping the Wicked Witch Shoes

Next up, knead the black fondant with the remaining CMC for pliability, then roll into small sausages. I used a ball tool to make a neat little opening for the legs, but if you don’t have one, a rounded object like the end of a paintbrush or chopstick will do. Attaching the shoes to the legs is a gentle process, so be patient and use a damp brush to help glue them together. Setting them overnight ensures they dry firm, so they stand upright on your finished jars—this little step saved me frustration when my first batch flopped!

Step 3: Baking the Dark Chocolate Cake

The cake is the rich, chocolaty backbone of the whole dessert. I like to cream the butter and sugar until light and fluffy—that’s a game-changer for a moist and tender cake. Adding eggs two at a time prevents breaking the batter, so don’t rush this part. Mixing dry ingredients separately ensures even dispersion, and alternating folding with milk keeps the batter smooth. Baking at 170°C for about 45–50 minutes, keep an eye on the cake and test early with a skewer; no wet batter means you’re good to go. Let it rest a few minutes in the tin before loosening and cooling completely. This cake layers beautifully in your jars without crumbling.

Step 4: Whipping Up That Electric Green Buttercream

Start by creaming your softened butter until smooth, then add the powdered sugar gradually—that little trick stops sugar clouds in your kitchen! Once combined, stir in vanilla, and if it feels sturdy, a splash of milk or cream will help you reach the perfect piping consistency. Adding green food coloring in small doses lets you control that bright witchy hue—you don’t want it too neon! Fit your buttercream into a piping bag with a star tip to get those luscious swirls in your jars.

Step 5: Assembling Your Witches Brew Halloween Cake Jars

Level your cooled cake, then slice it in half horizontally so you have two even layers. Use a round cutter the size of your jars to punch out cake circles—you’ll get 9 from each layer. I like to add a little sprinkle layer at the bottom of the jars—not only does it fill uneven spots, but it adds a fun surprise crunch. Layer cake, buttercream, sprinkles, then cake again, finishing with a big swirl of frosting. The last sprinkle topping adds magic and sparkle. Poke two holes on top of the jars with a skewer, then carefully pop in your dry, firm witch legs—and voilà, your Halloween dessert is alive!

💡

Pro Tips for Making Witches Brew Halloween Cake Jars Recipe

Fondant Prep in Advance: Make your witch legs and shoes a day ahead to let them dry completely and avoid bending.
Avoid Water Overload: Use a barely damp brush when applying black stripes to keep fondant from going soggy or colors bleeding.
Even Cake Layers: Use a serrated knife or cake leveler to ensure smooth slices that fit neatly in your jars.
Sprinkles as Gap Fillers: If your jars have uneven bottoms, sprinkles can be a charming fix that adds texture and visual interest.

How to Serve Witches Brew Halloween Cake Jars Recipe

Garnishes

I like to garnish the top of mine with festive sprinkles—think little bats, stars, or bright orange confetti. It gives an extra pop of color and whimsy right on top of the luscious green buttercream swirl. Sometimes I add a tiny edible glitter dust for that magical sparkle effect—it’s a crowd-pleaser!

Side Dishes

Since these jars are rich and decadent, I usually keep side dishes light. A fresh autumn fruit salad or spiced apple cider pairs beautifully to balance out the sweetness and keep the Halloween vibe cozy and warm.

Creative Ways to Present

For a Halloween party, I’ve served these jars nestled in a cauldron filled with dry ice for that eerie, misty effect. Another fun idea is tying a little handwritten tag on each jar with spooky names like “Zombie Elixir” or “Vampire’s Delight” to add a personalized, playful touch.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the jars tightly with lids or plastic wrap and pop them in the fridge. They’ll keep beautifully for up to 3 days. The cake stays moist and the buttercream holds its shape without getting too hard or soggy.

Freezing

I’ve frozen whole baked cake layers before assembling, wrapped tightly in plastic wrap and foil, and they thaw perfectly when brought back to room temperature. For assembled jars, freezing isn’t ideal because the buttercream and fondant decorations can be compromised.

Reheating

Because these are chilled desserts, I actually enjoy them best straight from the fridge—no reheating needed! If you prefer your buttercream softer, take the jars out about 15 minutes prior to serving to let them come closer to room temperature.

FAQs

Can I make the witch legs and shoes without CMC powder?

You can, but the fondant will be softer and may not hold its shape as well, especially in humid environments. Adding CMC powder helps the fondant firm up so the decorations stay sturdy and don’t bend after drying.
What size jars work best for this recipe?

I find that small 8-10 oz jars work perfectly—they hold just enough cake layers and frosting for an individual portion that feels generous but not overwhelming.
How far ahead can I prepare these cake jars?

The fondant decorations benefit from being made a day or two in advance to dry. The cake and buttercream are best assembled the day of serving, but the cake layers can be baked and stored up to 2 days ahead.
Can I swap the black cocoa for regular cocoa powder?

Yes, you can! The cake will be lighter in color and slightly less intense in flavor, but still delicious. Just be aware it won’t have the same dramatic black color that makes this recipe unique.
What if my buttercream is too thick or too thin?

If it’s too thick, add milk or cream a teaspoon at a time until it softens to piping consistency. If too thin, beat a little more powdered sugar in to thicken it. The key is to take your time and get a texture that holds a nice swirl.

Final Thoughts

Making the Witches Brew Halloween Cake Jars Recipe has genuinely become one of my favorite Halloween projects—it’s part delicious indulgence, part whimsical craft. There’s something so satisfying about layering cake and bright green buttercream in jars, then finishing with those quirky, handmade witch legs sticking out, like mini potions! I hope you enjoy bringing this recipe to life in your kitchen as much as I do. So grab your rolling pin and piping bags, and let’s make some magic happen!