Spooky Eyes Halloween Cake

Transform a classic chocolate cake into a hauntingly delicious treat with this spooky eye design! Perfect for your Halloween party, this recipe guides you through creating a rich, moist cake topped wi

Serves 12 Medium American

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This recipe details how to bake a chocolate cake and frost it with an Oreo-infused buttercream. The spooky eye decorations are created using full-sized and mini Oreo cookies, Junior Mints, Mini M&Ms, and black licorice nibs for eyebrows. The cake should be stored covered, with eye decorations added on the day of serving if made ahead.

Directions

Heat your oven to 350°F. Lightly coat a 9x13-inch baking pan with cooking spray or butter, then dust the surface with cocoa powder to prevent sticking. In a large bowl, whisk together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, then use a hand mixer to blend everything until smooth, scraping down the sides of the bowl as needed. Gradually pour in the boiling water while mixing until the batter is fully incorporated. Bake for 35 to 40 minutes, then allow the cake to cool completely before proceeding.

Using a stand mixer with the paddle attachment, whip the softened butter and powdered sugar together until creamy. Mix in the vanilla extract, salt, and heavy cream until the frosting is smooth. Fold in the crushed Oreo cookies. Set aside a small portion of this frosting to act as glue for the decorations.

While the frosting is still pliable, gently separate the Oreo cookies and arrange them cream-side up on the cake surface. Apply a tiny amount of the reserved frosting to attach Junior Mints to the full-sized Oreos and Mini M&Ms to the mini Oreos.

For eyebrows, slice the black licorice nibs into quarters lengthwise and position them above the cookie eyes.

Keep the cake covered when storing. If preparing in advance, frost the cake early but wait to add the eye decorations until the day you plan to serve it.