Batman Cake

Course: Dessert

Cuisine: American

Prep Time: 1 30

Cook Time: 1 30

Total Time: 3

Servings: servings

Calories: 738kcal

Author: Emily

This Batman Cake is fun to make and so delicious. With bat cutouts inside the cake and thick yellow buttercream frosting, everyone will love this cake.

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Equipment

Ingredients

Chocolate Cake for Bat Cutouts

¾ cups cake flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup cocoa powder
¼ cup boiling water
black gel food coloring
½ cup sugar
¼ cup unsalted butter room temp
1½ teaspoon vanilla
1 large egg room temp
¼ cup sour cream

Pound Cake for Batman Cake

6 tablespoons unsalted butter room temp
1 cups sugar
1 teaspoon vanilla extract
1 large eggs room temp
1¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
¾ cup milk room temp
yellow gel food coloring

Thick Buttercream Frosting

¼ cup unsalted butter room temp
¾ cup vegetable shortening makes a crust when dry
1¼ teaspoon vanilla extract
1 pinch kosher salt
4 cups powdered confectioners sugar
3-4 teaspoon water
yellow gel food coloring

Marshmallow Fondant

4 cups mini marshmallows loosely packed
1 teaspoon vanilla extract use clear for white fondant
1 pinch kosher salt
1-2 tablespoon water
½ tablespoon white corn syrup
4 cups powdered confectioners sugar
gel food coloring
vegetable shortening for kneading

Instructions

Chocolate Cake for Bat Cutouts

Preheat oven to 350°F and prepare baking pan with nonstick spray or butter and parchment.
Add cake flour, baking soda, baking powder, and salt to a bowl and stir until combined. In another bowl stir cocoa powder with the boiling water and mix together. Add black gel coloring and set aside to cool.
In a mixer add butter, vanilla, and sugar and cream together. Add eggs one at a time, fully mixing in after each one.
Add ½ of the dry mixture to butter mixture and combine then add ½ of the sour cream and combine. Repeat until all ingredients are added and mixed in. Then, add cocoa and mix until fully incorporated.
Add batter to the prepared baking dish and bake for 30 minutes or until a toothpick is clean. After the cake has fully cooled, remove it from the baking pan and cut out bats using a cookie cutter.
Pound Cake for Batman Cake
Preheat oven to 350°F and prepare a rectangle baking pan (loaf pan) with non-stick spray or butter and parchment paper.
In a mixing bowl add the flour, baking powder, and salt and mix together until combined.
In a stand mixer or a separate bowl, cream together butter and sugar until nice and fluffy.
Add vanilla and mix in completely. Add eggs one at a time, fully mixing in after each one.
Add ⅓ of the dry mixture to the butter mixture and combine then add ⅓ milk and combine. Repeat until all ingredients are added and mixed in. Add gel food coloring and mix until fully combined.
Add a little batter to the bottom of the rectangle baking pan, no more than ½ inch.
Take bat cutouts and place them upside down in a line along the top of the batter in the pan (put them upside down so when you flip your cake after baking they are right side up).
Carefully add the rest of the cake batter around the bats to fully cover. Place the baking pan in the oven and bake for 45 minutes.

Thick Buttercream Frosting

Place butter and shortening in mixer and cream together on medium speed. Add in vanilla and salt and continue mixing.
Begin to add confectioners sugar one cup at a time, mixing on low speed until combined then med-high speed for a minute or so each time. After each cup addition, add a tablespoon of water to get your desired consistency. Add gel food coloring and fully incorporate it.

Marshmallow Fondant

Grease the inside of a microwave-safe bowl with unsalted butter and place marshmallows, vanilla, salt and water in a bowl. Microwave for 60 seconds.
Stir and ensure marshmallows are melted, if not zap for another 30 seconds and stir to ensure everything is combined and melted. Stir in corn syrup and gel food coloring at this time if you are going to color your fondant.
Add mixture to stand mixer along with sifted confectioners sugar. Use dough hook attachment and mix at low speed until everything is combined, then mix at medium speed for about 1 minute. At this point, it's pretty sticky!
Remove from mixer and place on surface sprinkled with confectioners sugar. Use vegetable shortening as needed to keep the dough from sticking as you knead in more confectioners sugar and create a smooth dough.
Wrap ball of dough in plastic wrap and place in a ziplock bag to keep from drying out. Let dough rest for at least an hour before using it.
Once you are ready to use the fondant, have vegetable shortening ready to knead once more as you make your creation. This helps it from being dry and gives it a nice shine. I used a flat surface sprinkled with confectioners sugar to roll out the fondant and cut out my shapes.

Notes

You can also freeze cake batter! Just place it in a plastic freezer bag, lay it flat, and ensure all the air is out before sealing. Lay in your freezer flat. The batter should last about 1 month in the freezer.
Buttercream frosting can be made ahead and stored in an airtight container in the fridge for up to 3 days before use.
If you have leftover frosting, you can freeze it in a sealed container for up to 3 months.
The fondant will last up to two weeks in the fridge. I did this step a day in advance for the Batman cake.

Nutrition