Halloween Cake Recipe

Directions

1. Coat the bottom of your pan with non-stick spray, then line it with parchment paper cut to match the bottom. This helps the cake release easily and simplifies cleanup.
2. Prepare the batter in a large bowl or stand mixer following the box instructions. If using a pan deeper than 2 inches (like a 3-inch-deep pan), you'll need more batter—I mixed two boxes. Standard pans are usually 2 inches deep.
3. In a small bowl, combine 2 cups of batter with orange food coloring until you get your desired shade. Then drop spoonfuls of the chocolate and orange batters alternately into the pan, letting them spread naturally.
4. Run a skewer from the center outward to create lines, then do a few gentle swirls around the pan to form a marble pattern. Tap the pan on the counter to level the batter and release any air bubbles.
5. Bake per the box directions—most standard mixes call for 350°F for 28 minutes in a regular 9x13 pan. For pans deeper than 2 inches, reduce the temperature to 325°F and bake for about 55 minutes. Insert a toothpick; if it comes out clean, it's done.
6. Beat the softened butter and shortening together in a mixer on high for 5 minutes until creamy.
7. On low speed, add the 10 cups of powdered sugar one cup at a time, mixing until smooth after each addition.
8. Add the 1 cup of cocoa powder and mix thoroughly.
9. Switch to high speed and mix in the vanilla, almond extract, and 4-6 tablespoons of hot water for 5 minutes until fluffy and smooth. Add more hot water if needed to reach a spreadable consistency.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling. Refrigerate for at least 2 hours, or ideally overnight—I like to bake one day and decorate the next. Chilling helps release steam and makes the frosting stick better.
11. Put a small dab of chocolate frosting on a piece of cardboard cut to fit the cake, set it on a tray or cutting board, and place the cake on top. This prevents sliding while you decorate.
12. Frost the cake using a small offset spatula, smoothing the frosting over the top and sides as best you can. Chill the cake in the fridge while you prepare the chocolate decorations.
13. Cut a piece of parchment paper to fit neatly inside a large baking sheet. Slide the downloadable chocolate design template underneath the parchment paper.
14. To melt the chocolate, combine the chocolate chips and 1 teaspoon of vegetable oil in a double boiler over simmering (not boiling) water, stirring until melted. Avoid getting any water into the chocolate or it may seize up. Add a little more oil if needed for a smooth consistency. Transfer the melted chocolate to a zip-top bag fitted with a small round piping tip (I used Wilton size 5).
15. Quickly pipe the graveyard fence, gate, and tree onto the parchment paper using the template as a guide—or make your own. Pro tip: pipe the chocolate fairly thick to prevent breakage. Chill the chocolate pieces in the fridge to set; they can stay overnight if needed. Fill a candy mold with melted chocolate for tombstones and white candy melts for bones, then refrigerate until firm.
16. Crush Oreos in a small zip-top bag to make “dirt.” Pop the tombstones and bones out of the molds and arrange them on the cake, adding Oreo “dirt” around them. Place the tree on the cake, piping some frosting at its base to hold it up. Spread chocolate buttercream on the lower parts of the fences and gate as “glue” and attach them around the edges. Break off smaller fence pieces if needed.
17. The cake keeps well in the fridge for 1–2 days. I recommend decorating the day of your party or the night before. It’s also fun to let guests decorate during the party!
18. Note: The chocolate pieces may soften on a hot day. Keep the cake chilled until serving time.