Easy Halloween Chocolate Cake Recipe from Scratch

Halloween is the perfect time to indulge in delicious treats, and what’s better than a homemade chocolate cake? Making a cake from scratch might seem daunting, but it’s simpler than you think. Here’s a straightforward recipe with a Halloween twist that will impress your guests.

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Halloween candy for decoration

Instructions

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottom with parchment paper for extra non-stick assurance.

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir the dry ingredients until they are thoroughly mixed.

In another bowl, beat the eggs. Add the milk, vegetable oil, and vanilla extract. Mix until well combined.

Slowly blend the wet ingredients into the dry mixture. Stir until everything is incorporated, but do not overmix. The batter will be thin; this is okay and ensures a moist cake.

Carefully pour the boiling water into the batter. Stir slowly, watching your hands as the water can splash. This step will make the batter smooth and glossy.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Give each pan a gentle tap on the counter to release any air bubbles.

Bake in the preheated oven for 30 to 35 minutes. Insert a toothpick into the center to check for doneness. It should come out clean or with a few moist crumbs.

Let the cakes cool in the pans for 10 minutes, then remove from the pans to cool completely on wire racks.

Chocolate Frosting

While the cakes cool, prepare the frosting. The following ingredients are needed for a simple chocolate buttercream:

1 cup unsalted butter, softened
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Beat the softened butter in a mixing bowl until creamy. Slowly add the powdered sugar and cocoa powder. Mix on low speed at first, then increase the speed to medium-high. Stop occasionally to scrape down the bowl.

Add the heavy cream, vanilla extract, and a pinch of salt. Beat the mixture for about 3 minutes, until it becomes light and fluffy. If the frosting is too thick, add a little more cream. If it’s too thin, add a bit more powdered sugar.

Decorating Your Cake

Place one cake layer on a serving plate or a cake stand. Spread a thick layer of frosting on top. Add the second cake layer and spread frosting over the top and sides of the cake.

For a Halloween touch, use colorful Halloween candies to decorate. Consider using candy corn, Halloween-themed sprinkles, or candy eyeballs to make it spooky.

For extra fun, simulate a graveyard by using cookie crumbs for dirt and small wafer cookies for tombstones. Write spooky messages on the tombstones with an edible marker or melted chocolate.

Take care to serve your creation at room temperature for the best taste and texture.

Storing the Cake

This chocolate cake can be made a day ahead. Store it covered at room temperature. If you need to keep it longer, cover tightly and refrigerate for up to five days. Bring to room temperature before serving, or the cake might be too firm.

Tips for Perfect Chocolate Cake

Measure accurately: Use a kitchen scale for precise measurements if possible.
Don’t overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
Use fresh ingredients: Ensure your baking soda and baking powder are fresh for the best rise.
Don’t skip the boiling water: This makes the cake extra moist and rich.

This recipe is straightforward and reliable, making it a go-to for Halloween festivities. The ingredients are likely already in your pantry, ensuring that you’re never far from a satisfying homemade dessert.