With Halloween just around the corner, it’s time to embrace the spooky spirit and whip up a dessert that’s as delicious as it is delightfully eerie. Enter the Chocolate Graveyard Cake—a bewitching creation that’s sure to steal the spotlight at any Halloween gathering. This moist chocolate sheet cake combines rich chocolate flavors with a hauntingly fun presentation, making it the perfect centerpiece for your spooky celebrations!
Recipe tips:
Room Temperature Ingredients: Allow ingredients like eggs, milk, and butter to come to room temperature before using. This helps in better mixing and aeration.
Properly Grease the Pan: Grease the sheet pan and line it with parchment paper. This will make it easier to remove the cake after baking.
Check for Doneness: Use the toothpick test. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
Proper Storage: Store the cake in an airtight container at room temperature or in the refrigerator for up to 5 days.
Tombstones: I found these tombstones on amazon and they are cupcake toppers> Last year I found small ones at Target and Walmart in the Halloween section!
Following these tips will help you bake a delicious, moist chocolate sheet cake perfect for this spooky occasion. The recipe comes together easily and don’t hesitate to experiment with different toppings and garnishes to make your cake even more Halloween-themed!
Chocolate Graveyard Cake
Ingredients
For the cake:
- 2 cups granulated sugar
- ¼ cup salted butter melted
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs room temperature
- ¾ cup cocoa powder
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup coffee
- 1 cup whole milk
For the frosting:
- 1 cup salted butter room temperature
- 4 cups powdered sugar
- ¾ cup cocoa powder
- ¼ cup whole milk room temperature
- 1 tsp vanilla
- ½ tsp salt
For garnish:
- 1 cup crushed Oreos
- candy pumpkins
- peep ghosts
- gummy worms
- cupcake tombstones
Instructions
For the cake:
- Preheat the oven to 350° Grease and line a 9×13 metal baking pan with parchment paper and set aside. In the bowl of a stand mixer combine the melted butter, granulated sugar, vegetable oil, vanilla extract and eggs. Mix on medium until combined.
- In a medium bowl sift cocoa powder, flour, baking soda, baking powder and salt. With the mixer on low, add half of the dry ingredients, then the milk. Add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
- Pour into the prepared baking pan and bake for 30-35 minutes or until baked through. Remove from the oven and allow to cool for 30 minutes at room temperature before refrigerating until cold, about 1 hour or up to overnight.
For the frosting:
- In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.
For assembly:
- Once the cake has completely cooled top with the frosting. Then sprinkle on crushed Oreos and top with candy pumpkins, peep ghosts, gummy worms, tombstones and any other graveyard garnishes you have!