Hey, friends! Are you getting excited for Halloween? The only time in my life I’ve ever really been excited for Halloween was when I was a kid. It wasn’t because I got to dress up and go around to strangers’ houses asking for candy. It wasn’t because the school day was filled with fun and games and cheesy Halloween movies. Nope. I loved Halloween as a kid because, if I was lucky, I would be invited to someone’s Halloween party and their mom would fill the room with delicious homemade Halloween treats.
I have some fond memories of trick-or-treating, too. Every year without fail my dad would wear a bright yellow, curly wig while he took us from house to house. It always cracked me up, and still does, when I think about it. Picture a bunch of kids in silly and scary costumes, and then picture a dad tailing behind them wearing normal clothes, with his only costume being that bright yellow wig. Everyone tells me all my jokes are “dad jokes”, and I tell them I learned from the best. We share a secret: don’t take yourself too seriously.
If you’re looking for a simple dessert to serve at a Halloween party, this chocolate cake should be your pick. The black and orange colours are perfect for Halloween, and the sweet potato buttercream is just divine. A little sweet potato added to the butter and icing sugar makes for such a smooth icing, you’ll definitely be going back for seconds.
The cake is my easy, one-bowl cake recipe that you’ve seen a few times before. It’s soft and moist, and just the perfect amount of sweetness to take a backseat to the icing. It’s a keeper! Now, it’s time for me to get back to planning my Halloween costume (hint: it involves a bright yellow wig). Enjoy 
Baker’s notes:
- For easier frosting, torte the cake (frost between the layers) and place the cake in the freezer before frosting the rest of the cake
- 3 cups flour
- 2 cups sugar
- ⅔ cup cocoa
- 2 tsp baking powder
- 1 tsp salt
- 1 TB apple cider vinegar
- 1 TB vanilla
- 1 cup vegetable or canola oil
- 1 small sweet potato
- ½ cup butter, softened
- 6 cups icing sugar
- ¼ cup milk
- Pierce the sweet potato a few times on each side and microwave on a plate for 5-6 minutes, or until soft. Set aside to cool.
- Preheat the oven to 375 F. Butter and flour two 8" cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Make a well in the centre and add the vinegar, vanilla, and oil. Slowly add 1 cup of water and continue whisking until the batter is smooth. Divide between the two pans and bake for 35 minutes, or until the top springs back to a touch.
- To make the frosting, scrape out ½ cup of the sweet potato and add to a bowl with the butter, icing sugar, and milk. Mix on low-medium until light and fluffy. Frost the cake once it has cooled completely.