Looking for a show-stopping dessert that’s both eerie and delicious? Spooky Halloween Cake, or Halloween Chocolate Cake, is a rich chocolate layered cake with blackberry cream and black buttercream, perfect for Halloween parties or festive gatherings. This festive chocolate dessert features a gothic look with cookie “dirt” and fondant ghosts, making it a creepy layered cake that’s as fun to display as it is to eat. Create this tasty Halloween treat for a memorable celebration!
Why You’ll Love Spooky Halloween Cake
- Dramatic Look: Black frosting and spooky decor make a stunning creepy layered cake.
- Rich Flavor: Chocolate and blackberry cream create a tasty Halloween treat.
- Party-Ready: Ideal centerpiece for festive chocolate dessert gatherings.
- Customizable: Add your own spooky touches to this creepy layered cake.
- Make-Ahead: Bake layers early for easy assembly of this tasty Halloween treat.
Ingredients for Spooky Halloween Cake
Here’s what you need for this creepy layered cake (makes ~12 servings):
Cake Layers:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) hot brewed coffee
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
Blackberry Cream Filling:
- 8 oz (226g) cream cheese, softened
- 1 cup (240ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- ⅓ cup (80g) seedless blackberry jam
Black Buttercream:
- 1 cup (230g) unsalted butter, softened
- ¼ cup (20g) unsweetened cocoa powder
- 4 cups (480g) powdered sugar
- ¼ cup (60ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Black gel food coloring (as needed)
Decorations:
- ½ cup crushed chocolate cookies (for “dirt”)
- Fondant (for ghost topper)
- White chocolate (for eyeballs)
- Piping bag (for spiderwebs)
Equipment
- Three 8-inch round cake pans
- Mixing bowls
- Whisk and spatula
- Piping bag
- Cooling racks
Ingredient Tips
- Coffee: Enhances chocolate flavor without a coffee taste in this festive chocolate dessert.
- Jam: Seedless blackberry jam ensures smooth tasty Halloween treat filling.
- Food Coloring: Use gel for vibrant creepy layered cake frosting; let rest overnight for deeper color.
- Butter: Soften for smooth buttercream in this tasty Halloween treat.
- Fondant: Shape into ghosts for a spooky festive chocolate dessert.
Directions for Spooky Halloween Cake
Let’s make this creepy layered cake—a hauntingly delicious treat!
Preheat Oven
I preheat the oven to 350°F (175°C) and grease three 8-inch cake pans, lining with parchment for easy release of this festive chocolate dessert.
Make Cake Batter
In a bowl, I whisk 1¾ cups flour, ¾ cup cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp salt. In another bowl, I beat 2 cups sugar, ½ cup butter, and ½ cup oil until fluffy. I add 2 eggs, 1 tsp vanilla, and 1 cup buttermilk, mixing well. I gradually add dry ingredients, then 1 cup hot coffee, creating a thin batter for this tasty Halloween treat.
Bake Cakes
I divide the batter evenly among the pans and bake for 25–30 minutes until a toothpick comes out clean. I cool the cakes in pans for 10 minutes, then transfer to racks for this creepy layered cake.
Prepare Filling
I beat 8 oz cream cheese, ½ cup powdered sugar, and 1 tsp vanilla until smooth. I whip 1 cup heavy cream to stiff peaks, fold into the cream cheese, and swirl in ⅓ cup blackberry jam for a marbled festive chocolate dessert filling.
Make Buttercream
I beat 1 cup butter, ¼ cup cocoa powder, and 4 cups powdered sugar, adding ¼ cup heavy cream, 1 tsp vanilla, a pinch of salt, and black gel coloring until dark and smooth for this tasty Halloween treat.
Assemble and Decorate
I spread filling between cooled cake layers, apply a thin crumb coat of buttercream, and chill for 20 minutes. I frost with black buttercream, smooth the sides, and decorate with crushed cookies, a fondant ghost, white chocolate eyeballs, and piped spiderwebs for a creepy layered cake.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: ~1 hour (plus chilling)
- Servings: ~12 slices
- Calories: ~450–500 kcal per serving
- Macros per Serving: 60g carbs, 6g protein, 25g fat, 2g fiber
Variations for Spooky Halloween Cake
Try these spins on this tasty Halloween treat:
- Raspberry Filling: Swap blackberry for raspberry jam for a tart festive chocolate dessert.
- Spooky Toppers: Use gummy worms or candy bones for a creepy layered cake.
- Vanilla Cake: Replace chocolate with vanilla cake for a lighter tasty Halloween treat.
- Mini Cakes: Bake in muffin tins for individual festive chocolate desserts, inspired by LaylaCooks’ Taco Pizza Appetizer.
- Vegan: Use plant-based butter and cream cheese for a vegan creepy layered cake.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a festive drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store this festive chocolate dessert covered in the fridge for up to 3 days. I let it sit at room temperature for 20 minutes before serving for soft buttercream. For longer storage, I wrap cake layers in plastic and freeze for up to 2 months, assembling fresh for a tasty Halloween treat.
Serving Tips
- Presentation: Display this creepy layered cake on a stand with spooky decor.
- Garnish: Add extra cookie crumbs or candy eyeballs for a festive chocolate dessert.
- Pairing: Serve with LaylaCooks’ Cucumber Mint Agua Fresca or hot cocoa.
- Portion Size: 1 slice per person for a satisfying tasty Halloween treat.
- Occasions: Perfect for Halloween parties, fall gatherings, or themed dinners.
FAQs About Spooky Halloween Cake
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, bake layers a day early and assemble before serving for a fresh festive chocolate dessert.
Can I use raspberry jam?
Yes, raspberry jam adds a tart contrast to this tasty Halloween treat.
How do I get black frosting?
Use gel food coloring and let buttercream rest overnight for a deep creepy layered cake color.
Can I make it vegan?
Yes, use plant-based ingredients for a vegan festive chocolate dessert.
How do I store it?
Refrigerate for 3 days or freeze layers for 2 months for a fresh tasty Halloween treat.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Spooky Halloween Cake is a dramatic, delicious centerpiece that’s perfect for any Halloween celebration. This creepy layered cake, with its rich chocolate layers and eerie decorations, brings fun and flavor to the table. Create this tasty Halloween treat and enjoy the festive spirit of a festive chocolate dessert!
Spooky Halloween Cake
Ingredients
Cake Layers:
- 1¾ cups 220g all-purpose flour
- ¾ cup 65g unsweetened cocoa powder
- 2 cups 400g granulated sugar
- ½ cup 115g unsalted butter, softened
- ½ cup 120ml vegetable oil
- 1 cup 240ml buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 240ml hot brewed coffee
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
Blackberry Cream Filling:
- 8 oz 226g cream cheese, softened
- 1 cup 240ml heavy cream
- ½ cup 60g powdered sugar
- 1 tsp vanilla extract
- ⅓ cup 80g seedless blackberry jam
Black Buttercream:
- 1 cup 230g unsalted butter, softened
- ¼ cup 20g unsweetened cocoa powder
- 4 cups 480g powdered sugar
- ¼ cup 60ml heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Black gel food coloring as needed
Decorations:
- ½ cup crushed chocolate cookies for “dirt”
- Fondant for ghost topper
- White chocolate for eyeballs
- Piping bag for spiderwebs
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and grease three 8-inch cake pans, lining with parchment for easy release of this festive chocolate dessert.
Make Cake Batter
- In a bowl, I whisk 1¾ cups flour, ¾ cup cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp salt. In another bowl, I beat 2 cups sugar, ½ cup butter, and ½ cup oil until fluffy. I add 2 eggs, 1 tsp vanilla, and 1 cup buttermilk, mixing well. I gradually add dry ingredients, then 1 cup hot coffee, creating a thin batter for this tasty Halloween treat.
Bake Cakes
- I divide the batter evenly among the pans and bake for 25–30 minutes until a toothpick comes out clean. I cool the cakes in pans for 10 minutes, then transfer to racks for this creepy layered cake.
Prepare Filling
- I beat 8 oz cream cheese, ½ cup powdered sugar, and 1 tsp vanilla until smooth. I whip 1 cup heavy cream to stiff peaks, fold into the cream cheese, and swirl in ⅓ cup blackberry jam for a marbled festive chocolate dessert filling.
Make Buttercream
- I beat 1 cup butter, ¼ cup cocoa powder, and 4 cups powdered sugar, adding ¼ cup heavy cream, 1 tsp vanilla, a pinch of salt, and black gel coloring until dark and smooth for this tasty Halloween treat.
Assemble and Decorate
- I spread filling between cooled cake layers, apply a thin crumb coat of buttercream, and chill for 20 minutes. I frost with black buttercream, smooth the sides, and decorate with crushed cookies, a fondant ghost, white chocolate eyeballs, and piped spiderwebs for a creepy layered cake.
Notes
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