Haunted Graveyard Cake I’m Obsessed With for Spooky Halloween Parties

With the perfect balance of moist cake and crunchy “graveyard” toppings, this recipe is as fun to make as it is to eat. If you want a dessert full of creepy charm and crowd-pleasing flavor, keep reading for all the tips to nail this spooky favorite.

Why I Can’t Stop Making These Cookies

• Quick-win dessert: ready in about an hour from start to finish
• Flavor twist: deep cocoa meets hints of cinnamon and espresso for a subtle Halloween touch
• Pantry-friendly: uses common baking essentials you probably have on hand
• Kid-friendly decoration ideas make it fun for little helpers
• Seasonal appeal with spooky graveyard decorations that wow at parties

What Type of Chocolate Should I Use?

For the richest flavor, use a good-quality semisweet or bittersweet baking chocolate. Fresh bars or chips work just fine, but avoid low-quality candy melts they can be waxy or overly sweet. If you choose frozen chocolate chips, thaw them gently at room temperature, drain any moisture, and pat dry before mixing to prevent batter clumping.

Options for Ingredient Alternatives

• Swap butter for coconut oil for dairy-free convenience chill the dough well before shaping
• Use white or milk chocolate chips for a sweeter, creamier twist on the classic dark chocolate
• Replace whole milk with almond, oat, or soy milk for a vegan-friendly version
• Add vanilla or almond extract to deepen flavor, or use orange extract for a citrusy Halloween pop
• Fresh fruit like raspberries or dried cherries can add surprising bursts of tartness

The Biggest Challenges While Baking

• Folding in delicate mix-ins last keeps them from breaking down and turning the batter dense
• Use butter at room temperature for easy creaming but avoid letting it get too soft or melty
• Overmixing flour causes toughness mix just until combined
• If dough feels dry, add milk a tablespoon at a time to reach the right consistency
• Chilling dough for 30 minutes before baking helps flavors meld and prevents spreading

Storage & Freezing Instructions

Store your finished cake covered at room temperature for up to 3 days. Refrigerate if you want it to last 5 days, just bring to room temp before serving. You can freeze baked cake layers wrapped tightly in plastic and foil for up to 2 months thaw overnight in the fridge. Dough can also be made ahead, wrapped and frozen, then thawed in the fridge for 24 hours before baking.

Estimated Nutrition

For the whole cake: approximately 2400 calories, 120g fat, 300g carbohydrates, and 30g protein.
Per slice (assuming 12 servings): about 200 calories, 10g fat, 25g carbs, and 2.5g protein. Nutrition can vary with ingredient substitutions.

Ingredients

• 2 cups all-purpose flour (240 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar (200 g)
• 1/2 cup packed brown sugar (110 g)
• 1 cup unsalted butter, softened (225 g)
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup buttermilk (240 ml)
• 1 cup semisweet chocolate chips (170 g)
• Halloween decorations (crushed Oreos for dirt, candy tombstones, gummy worms)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, cream softened butter with granulated and brown sugars until fluffy, about 3 minutes.
4. Beat in eggs one at a time, then add vanilla extract.
5. Alternately add flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix gently until just combined. Do not overmix.
6. Fold in the chocolate chips carefully to keep them intact. Divide batter evenly between prepared pans.
7. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before decorating.

Tips, Variations & Serving Ideas

• Add a teaspoon of espresso powder to the batter for a deeper chocolate flavor
• Use crushed chocolate cookies and candy bones on top to create realistic “graveyard dirt” and decorations
• Underbake by a couple of minutes for fudgier slices
• Gift extra cake slices wrapped with a Halloween ribbon for party favors
• Use cream cheese or chocolate ganache frosting for a rich finish
• Store frosted cake in a cool room or fridge, depending on your frosting choice
• Bring kids into decorating for fun, spooky creativity

FAQs

Q: Can I make this cake gluten-free?
A: Yes, substitute with a 1-to-1 gluten-free flour blend and watch baking time closely.

Q: How do I keep the cake moist?
A: Avoid overbaking, and consider brushing layers with simple syrup before frosting.

Q: Can I use almond milk instead of buttermilk?
A: Yes, add 1 tbsp vinegar to 1 cup almond milk and let it sit 5 minutes to create a buttermilk substitute.

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