There’s something magical about fall the crisp air, rustling leaves, and the smell of cinnamon and cocoa warming the kitchen. My story with this Haunted House Layer Cake with Dark Chocolate Frosting began on a foggy October evening in my grandmother’s kitchen. As a kid, I’d help her bake spooky treats for our neighborhood Halloween party. One year, we built a crooked chocolate cake tower, frosted it dark as the night sky, and decorated it with candy cobwebs and ghostly silhouettes. It wasn’t perfect, but it was ours and every bite tasted like joy, tradition, and a little Halloween mischief.
This layered showstopper has become a reader favorite, and it’s easy to see why. Moist, rich, deeply chocolatey layers are smothered in velvety dark chocolate frosting plus it’s wildly fun to decorate. Whether you’re throwing a Halloween bash or just love baking seasonal treats, this cake delivers dramatic looks and cozy flavors in every slice.
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Haunted House Layer Cake with Dark Chocolate Frosting
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Haunted House Layer Cake with Dark Chocolate Frosting is a Halloween showstopper. Inspired by a foggy October spent baking spooky treats in Grandma’s kitchen, this moist, rich chocolate cake is layered with velvety frosting and decorated with candy ghosts and eerie silhouettes. It’s festive, fun, and deeply delicious.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup neutral oil
- 1 cup buttermilk
- 1 cup brewed coffee (cooled)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup unsalted butter, room temperature
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ¼ cup whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Black cocoa or extra dark chocolate chips (optional, for deep color)
- Candy ghosts, bats, pumpkins, or DIY fondant decorations
- Halloween sprinkles
- Optional: black wafer paper cutouts for haunted house shapes
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar, oil, eggs, and vanilla until light and smooth.
- Add buttermilk and coffee to the wet mix. Gradually fold in dry ingredients until fully combined.
- Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
- Cream butter until fluffy. Sift in cocoa powder and powdered sugar. Add milk, vanilla, and salt. Beat until smooth. Add black cocoa or melted dark chocolate for extra depth and color.
- Level cake layers if needed. Spread frosting between layers and over top and sides. Chill cake for 15–20 minutes.
- Decorate with candy ghosts, Halloween sprinkles, and haunted house silhouettes. Use edible glitter for added glow.
Notes
Use room-temperature ingredients for smoother batter. Chill layers briefly between frosting for stability. Coffee enhances chocolate flavor—don’t skip it! Add black cocoa to frosting for a deep, spooky look.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients You’ll Need for Haunted House Layer Cake with Dark Chocolate Frosting
Creating this cake is simpler than it looks, but you’ll need quality ingredients for the best flavor and structure. Here’s everything you’ll need:
For the Cake Layers:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup neutral oil
- 1 cup buttermilk
- 1 cup brewed coffee (cooled)
- 2 large eggs
- 2 tsp vanilla extract
For the Dark Chocolate Frosting:
- 1 cup unsalted butter, room temperature
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ¼ cup whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
For Decorating:
- Black cocoa or extra dark chocolate chips for deep color
- Candy ghosts, bats, pumpkins, or DIY fondant decorations
- Halloween sprinkles
- Optional: black wafer paper cutouts for “haunted house” shapes
Tip: To keep the cake halal, use halal-certified vanilla and check chocolate ingredients for compliance.
Step by Step Instructions
Step 1: Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar, oil, eggs, and vanilla until light and smooth.
- Add buttermilk and coffee to the wet mix. Gradually fold in dry ingredients until fully combined.
- Divide batter evenly into pans.
- Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
Step 2: Make the Dark Chocolate Frosting
- In a mixing bowl, cream butter until fluffy.
- Sift in cocoa powder and powdered sugar.
- Add milk, vanilla, and salt. Beat on medium speed until smooth and spreadable.
- For an ultra-dark hue, mix in black cocoa or melted extra dark chocolate.
Step 3: Assemble the Cake
- Level cake layers if needed.
- Place one layer on a stand. Spread a generous amount of frosting.
- Repeat with the next layers, then frost the top and sides.
- Chill for 15–20 minutes for stability.
Step 4: Decorate
- Use black frosting or melted chocolate to create haunted house silhouettes.
- Add candy ghosts and Halloween sprinkles.
- For glowing effects, try edible glitter or glow-in-the-dark accents.
Looking for more Halloween dessert fun? You’ll love these Ghostly Marshmallow Sandwich Cookies or these playful Halloween Candy Corn Shortbread Cookies.
Tips for Success
- Use Room Temperature Ingredients: This helps the batter mix evenly and creates a smooth texture.
- Chill Between Layers: Brief refrigeration between frosting each layer helps with stability.
- Don’t Skip the Coffee: It deepens the chocolate flavor without making the cake taste like coffee.
Want a darker look? Try adding black cocoa to the frosting for that midnight-black Halloween vibe just like in these Witches Hat Cookies with Chocolate.
Variations You Can Try
- Gluten-Free Version: Substitute a 1:1 gluten-free flour blend. Add 1 tsp xanthan gum if your blend doesn’t contain it.
- Streusel Crunch Filling: Add a layer of cinnamon-pecan streusel between cake layers for autumn texture.
- Pumpkin-Chocolate Layers: Alternate chocolate with pumpkin spice layers using this Pumpkin S’mores Cookies Recipe for inspiration.
- Sheet Cake Option: Turn it into a spooky graveyard sheet cake by using one 9×13-inch pan and decorating the top.
For fall lovers, our Brown Sugar Pumpkin Loaf pairs beautifully with this cake at any Halloween dessert table.
How to Store Haunted House Layer Cake with Dark Chocolate Frosting
- Room Temperature: Store in a covered cake stand for up to 2 days.
- Refrigerator: Keeps for 5 days when tightly covered; bring to room temp before serving.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil.
Need more chocolate inspiration? Don’t miss these Easy Chocolate Desserts and Chocolate Zucchini Bread Recipe for year-round treats.
Conclusion
Making this Haunted House Layer Cake with Dark Chocolate Frosting is more than baking it’s creating a memory. From spooky parties to quiet fall evenings with loved ones, this cake brings warmth, fun, and rich flavor to your Halloween season. Whether you’re a first-time baker or seasoned pro, this recipe invites you to have fun, get a little messy, and enjoy every bite.