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Easy Halloween Chocolate Cake

If you are looking for an Easy Halloween Chocolate Cake then you need this easy Halloween sheet cake recipe. An easy way to use up leftover Halloween candy and create a beautiful piece perfect for a Halloween party. The Easy Halloween Cake is a simple chocolate sponge traybake decorated with a rich chocolate cream cheese buttercream. For the easy Halloween cake decoration I used my favourite Halloween sweets.
Course Bakes, Cakes, Party Food, Sweet Treats
Cuisine American, English, International
Keyword bake, cake, Chocolate Cake, Easy Halloween Chocolate Cake, Fun Halloween Food, Halloween Food, Halloween Sheet Cake, Halloween Traybake
Prep Time 25 minutes
Cook Time 35 minutes
Decorating Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 Large Slices
Calories 667kcal
Author Sisley White

Equipment

  • 9 inch x 12 inch cake tin
  • greaseproof paper
  • Mixing bowl x 2
  • Wooden spoon
  • weighing scales
  • Electric whisk

Ingredients

  • 380 g unsalted butter (or baking block like Stork)
  • 100 g light brown soft sugar
  • 250 g caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 60 g cocoa powder
  • 0.5 teaspoon baking powder
  • small pinch salt
  • 150 ml semi skimmed milk

Chocolate Cream Cheese Buttercream Frosting

  • 125 g unsalted butter
  • 150 g icing sugar
  • 180 g cream cheese
  • 75 g cocoa powder
  • Halloween Sweets and Candy

Instructions

  • Preheat the oven to 180ºC.
  • Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
  • In a large mixing bowl cream together the butter and sugars until light and fluffy.
  • Add the eggs and mix in.
  • Sieve the flour, cocoa powder, baking powder and the salt in to the mixing bowl and mix well together.
  • Stir in the milk and add some flour if the mix starts to seperate.
  • Pour the mix into the prepared tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
  • Bake fro 35-40 minutes until the centre of the cake is cooked - use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
  • Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.

Chocolate Cream Cheese Buttercream

  • Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
  • Using a hand mixer, mix the butter and icing sugar.
  • Add the cream cheese and create a smooth mix.
  • Sieve in the cocoa powder and mix in. If the mix is very thick add a splash of milk and mix again.
  • Smear the chocolate cream cheese buttercream thickly over the cold cake.
  • Decorate with your favourite Halloween candy and sweets.

Notes

•The cake will last for up to 5 days in an air tight container.
•Store somewhere cool but not the fridge.
•For the best results use the eggs and butter from room temperature.

Nutrition

Calories: 667kcal | Carbohydrates: 71g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 162mg | Sodium: 97mg | Potassium: 262mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1332IU | Calcium: 68mg | Iron: 3mg