Preheat your oven to 350°F (175°C). Gather your ingredients and tools.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well-blended.

In a separate bowl, mix the melted butter, eggs, and vanilla extract. Gradually add the milk while blending until smooth.

Pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy.

Grease the cauldron molds and fill each mold about three-quarters full with the batter.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cakes should spring back when lightly touched.

Allow the cakes to cool in the molds for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, frost the tops with chocolate frosting and sprinkle with edible glitter or colored sugar.