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I know that many of you have seen vibrant coloured cakes for years. But back in the days when I was a kid, a cake with this colour was very special. This (Danish) cake bring back so many childhood memories to me and I have always known it as the The Poison Cake!
Basically it’s just an almond flavoured cake, coloured green. Green and perfect for Halloween! The cake is super moist and I like to eat it with a big glass of cold milk.
On top of the cake is a thin spread of cocoa icing (powdered icing sugar and unsweetened cocoa powder) If you want it a little more festive, you can sprinkle some fun Halloween sprinkles on top.
Halloween poison cake
Preheat oven to 350 F (175 C)
9″x13″rectangle cake pan, prepared with parchment paper or cake release.
375 grams sugar (2 cups)
250 grams soft unsalted butter (9 oz)
3 large eggs
250 grams all purpose flour (1 3/4 cup)
1 1/2 teaspoon baking powder
pinch of salt
250 ml milk (room temperature) (1 1/8 cup)
2-3 teaspoons almond extract (Vanilla can be used instead)
Green food colouring
Powdered icing sugar (I never really use any measurements for this. I just add 1 cup or more)
unsweetened cocoa powder (Use a little less than the amount of powdered icing sugar)
A few tbsp of boiled lukewarm water
I don’t really use any specific recipe for the icing. I just take 2-3 cups of powdered sugar. About 1/2 cup of cocoa powder and whisk it well together. Then I add 1-2 tablespoons of cooled boiled water and mix it in. Add more water if its to thick and more powdered sugar if its too thin. It should have a thick pouring consistency, that is easy to spread on with a spatula.
In a bowl sift together the all purpose flour, baking powder and a pinch of salt. Set aside.
In another bowl cream the unsalted butter and sugar well together.
Add the eggs one at a time, mixing well in between. Scrape down the sides when needed.
Next add the flour mix in three parts and the milk in two. Mix well in between.
Stir in the almond flavour. Then add drops of green food colouring. Be careful not to use too much food colouring as the colour gets a little more dark while baking.
Pour the green cake batter into the cake pan and smooth with a rubber spatula. To avoid the cake from getting too brown, place the cake on the lowest rack in the oven. Bake the cake for about 40-60 minutes and a cake tester comes out clean.
Transfer the cake to a cooling rack and let it cool completely before you spread on the cocoa icing. Cut the cake into squares and enjoy.