This easy Halloween candy chocolate cake is the perfect cake to make when you have too much Halloween candy. This moist chocolate layered cake is sandwiched with whipped cream cheese and candy. This cake uses Reese's Pieces, but you can use any Halloween chocolate. It is topped with chocolate cream cheese frosting and little white buttercream ghosts
The Best Chocolate Halloween Cake
The combination of everything in this cake makes it the ultimate Halloween candy chocolate cake.
It has 3 moist layers of chocolate cake. Luckily it is crazy easy to make too! I actually use this recipe for my Triple Chocolate Cake. This cake is crazy moist and is super rich.
It is filled with whipped cream cheese. Whipped cream cheese is cream cheese mixed with powdered sugar and whipped cream folded in. Since there is cream cheese, the whipped cream is stable. It also tastes AMAZING!
I chose to use Reese's Pieces because I am a huge fan of chocolate and peanut butter. They give the perfect amount of chocolate crunch and peanut butter flavor. However, you can use any Halloween chocolate candy like Snickers, Milky Way, and Kit Kat etc. You can also do a combo! More on that later.
It is topped with chocolate cream cheese frosting that gives a little tang with all that chocolate.
Another thing that makes it so special is the ghosts! I thought of making them meringue ghosts, but that seemed like a lot of work. They are easy to make with buttercream!
Tips For Baking Chocolate Cake
This is the easiest chocolate cake to make! All it needs is 3 steps! Only 3 steps!
- Step 1: Mix all of the dry ingredients together- All of the flour, sugar, cocoa powder, baking soda, baking powder, and salt gets mixed in a mixing bowl.
- Step 2: Combine the wet ingredients- Combine the eggs, buttermilk, and oil first. Then, add in the hot water very slowly so you don't cook the eggs.
- Step 3: Add wet ingredients into the dry ingredients- Pour the wet ingredients into the mixer in 3 separate intervals. This batter will be very light and a deep chocolate color.
That is all this recipe needs. That is why I love this chocolate cake recipe. It couldn't be easier.
What Type Of Pans To Use
I like to make cakes in 8 inch cake pans. It gives more servings and it makes a wider cake. These are the pans I use. Don't use non-stick pans. It will affect the rise of the cakes.
You can also use a smaller 6 inch pan. It will create 4 layers.
How To Prevent The Cake From Sticking To The Pan
The trick is to use baking non-stick spray The regular Pam won't work. It needs to be a spray with flour in it. Spray the pans really well.
Then, place an 8 inch parchment circle on the bottom. Spray again.
This method works for me every time!
Then, once the cake is done baking let it sit in the pan for 10 minutes. As it sits the cake will pull away from the sides of the pan. Once you flip the cakes onto a cooling rack, they should come right out!
Freezing The Cakes
I prefer to make these cake ahead of time (2-3 days ahead) and then freeze the cakes. Wrap them up tightly in cling wrap before freezing.
Once you are ready to decorate, pull the cakes out to the counter for 1 hour before decorating. We don't want a cake that is too cold because it can affect the buttercream.
Tips For Making Whipped Cream Cheese
Here are my tips to make this filling for the Halloween candy chocolate cake.
- Use room temperature cream cheese- IMPORTANT. Pull the cream cheese out at least 2 hours before baking this filling.
- Blend cream cheese first- I like to use a hand mixer to beat the cream cheese on high for 1 minute. This will beat out any cream cheese chunks.
- Sift powdered sugar- The powdered sugar needs to be sifted before adding to the cream cheese. If you don't, it could be grainy.
- Freeze metal bowl- This makes a dramatic difference when making whipped cream. A cold bowl and whisk attachment whips up whipped cream so much easier and faster.
- Slowly fold in whipped cream- Use a rubber spatula to fold in the whipped cream. Be VERY gentle because otherwise you could deflate the whipped cream. Mix until everything is all combined.
- Keep cold until ready to use- You can make this up to 24 hours before decorating the cake. I like to make it the day of while the cake is thawing.
Assembling The Cake
Here are all of the steps I use to assemble this easy cake.
- Let the cakes thaw for 1 hour. Then, make the frosting while the cake is thawing, especially since the butter for the frosting has to be on the counter for 30 minutes. Also, make the frosting for the ghosts at this point, too.
- Use a 10 inch cake board and an 8 inch cake board. The 10 inch cake board will act as an easy way to transfer the cake to the freezer. Apply a small amount of frosting on the top of the 8 inch cake board. It will act as the glue and keep the cake steady.
- Place the first layer of cake on the the cake board. Then, pipe a layer of frosting around the edge of the cake. This will act as the border and will keep the filling inside.
- Spread the filling inside. Make sure to fold in the candy before spreading. Then, top with more candy. There should be plenty of candy in each slice of cake! The more candy the better.
- Once the cake is assembled, freeze the cake for 10 minutes. The filling is very soft, so it needs to be cold before applying the frosting.
What Type of Halloween Candy To Use
Obviously, don't use any non-chocolate candies in the middle of the cake. However, any chocolate candy bars will work. Snickers, milky way, Reese's, M&M's, or cookies 'n cream chocolate! You can use whatever chocolate you would like.
Whatever chocolate you choose, it should be the size of the Reese's Pieces. Chop the chocolate fairly small, because you don't want a big chunk when you are eating the cake.
Frosting The Cake
First, apply a light layer of frosting around the cake. This will be the crumb coat layer. This will keep all of the crumbs from the cake in this layer and keep them from getting on the final layer of frosting. Freeze the cake for 15 minutes to have the frosting set.
Next, frost the cake. Heat up a cake scraper to get very even and smooth frosting.
Once the cake is all frosted, make the chocolate ganache. I like to use a squeeze bottle and pour the warm ganache down the sides of the cake.
Then, pour the ganache on top of the cake. Use an offset spatula to gently push the chocolate to the edge of the cake and let it naturally fall down the cake. That's exactly what I did for this cake.
Before making the ghosts, freeze the cake for 10 minutes. This will set the chocolate and your ghosts won't slide down the cake.
Buttercream Ghosts
To pipe these ghosts on top of the cake, use Wilton 2A tip . This is large round tip. Pipe a large circle and then make up and down movements to make the ghost shapes.
Make all of the ghosts around the edge of the cake. Then, freeze the cake for 10 minutes. This will cause the ghosts to harden and be easier to pipe the little faces on.
To make the faces, use a food safe very small tipped paintbrush. Then, dip it in black food coloring. I tried piping black buttercream for the faces, but the food color method looked a lot better.
Can This Cake Be Gluten Free?
Although I haven't tested it, you can use a 1:1 ratio all purpose gluten free flour. Like Bob's Red Mill. That is very trusted brand and I think it would work just fine. Since this Halloween candy chocolate cake is easy to make, I'm sure the gluten free flour would work.
Other Cake Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made this cake. I hope you loved it! To get more ideas follow me on Pinterest.
Halloween Candy Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups All-purpose flour sifted
- 1 ¾ cups White granulated sugar
- ¾ cup Unsweetened cocoa powder sifted
- 2 tsp Baking soda
- ¾ tsp Baking powder
- 1 tsp Salt
- ½ cup Oil canola or vegetable
- 3 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 cup Hot water
Whipped Cream Cheese
- 8 oz Cream cheese room temperature
- 1 ½ cup Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 cup Heavy Cream cold
- ¾ cup Reese's Pieces or any chopped chocolate candy bars.
Chocolate Cream Cheese Frosting
- 1 ½ cups Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- 7 cups Powdered sugar sifted
- 1 ½ cups Unsweetened cocoa powder sifted
- 1 TBSP Pure vanilla extract
- Pinch of salt
- ¼ cup Heavy cream
Chocolate Drip
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
Buttercream For Ghosts
- 1 cup Unsalted butter slightly cold
- 3 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- Pinch of salt
- ⅛ cup Heavy cream
Instructions
Chocolate Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with non-stick baking spray. Line the bottoms of each pan with an 8 inch parchment circle. Spray the pans again.
- Using a mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine oil, eggs, buttermilk, and hot water.
- Add in the wet ingredients to the dry ingredients in 3 intervals. Mix on low until almost combined before adding the next interval. Once all combined, scrape the bowl. Mix for 15 seconds.
- Pour the chocolate cake batter evenly between the 3 cake pans by using a kitchen scale. Bake for 18-20 minutes. The cake is done baking when a toothpick inserted comes out clean
- Let the cakes sit in the pan for 10 minutes. Then, transfer the cakes to a cooling rack. Allow them to cool completely. Wrap the cakes in cling wrap and store in the freezer until ready to decorate.
Whipped Cream Cheese
- Use a hand mixer to beat the cream cheese for 1 minute on high until smooth. Add in the sifted powdered sugar. Mix on low until combined and then turn to high and mix until smooth. Add in vanilla.
- Freeze the metal mixing bowl and whisk attachment for 10 minutes. Then, pour in heavy cream. Beat on medium-high until stiff peaks form.
- Pour the whipped cream on top of the cream cheese. Use a rubber spatula and gently fold in the whipped cream. Fold until the cream cheese is fully mixed in. Keep the whipped cream cheese cold until ready to use.
Chocolate Cream Cheese Frosting
- Leave the butter on the counter for 30 minutes. The butter will be cold to the touch, but you can leave a slight finger indent. While butter is on the counter, sift the powdered sugar and cocoa butter in a large bowl.
- Using a mixer, beat the cream cheese on medium-high for 1 minute. Add in the butter and beat for 1-2 minutes. There should be no more butter chunks.
- Slowly add in the powdered sugar and cocoa powder. Once all mixed, add in vanilla, salt, and heavy cream. Mix on high for 4 minutes. Then, scrape the bowl. Beat again for 1 minute on high.
- Place bowl in the fridge for 15 minutes. Then, take a wooden spoon and beat the air bubbles out of the frosting. It should be smooth and silky.
Chocolate Drip
- Don't start the chocolate ganache until after you frost the cake. Pour the chocolate chips in a bowl. Then using a sauce pan, heat the heavy cream on medium-low until hot and steaming. Pour over chocolate chips.
- Let it sit for 1 minute and 30 seconds. Then, stir until smooth and glossy.
Buttercream For Ghosts
- Let the butter sit on the counter for 30 minutes. Sift the powdered sugar while the butter is on the counter.
- Using a mixer, beat the butter on medium-high for 1-2 minutes until fluffy. Slowly add in powdered sugar and mix until combined.
- Add in vanilla, salt, and heavy cream. Beat for 4 minutes on high. Then, scrape the bowl. Beat again for 1 minute.
- Chill in the fridge for 15 minutes. Then, use a wooden spoon to beat out the air bubbles until smooth.
Assembly
- Pull cakes out of the freezer for 1 hour before decorating
- Use 10 inch and 8 inch cake boards. Tape the 8 inch to the 10 inch cake board. Place a small amount of frosting on top of the of the 8 inch cake board. This will act as the glue for the cake.
- Place the 1st cake layer bottom side down. Pipe a border around the edge of the cake to keep the filling in. In 2 small bowls place ¾ cup whipped cream cheese per bowl. Stir in ⅓ cup Reese's Pieces per bowl. Spread the whipped cream cheese on the cake. Then, top with extra Reese's pieces. Repeat with the 2nd layer
- Place the last layer bottom side up. Then, freeze the cake for 10 minutes since the filling is so soft. Apply a light layer of frosting over the cake. This is the crumb coat layer. Freeze for 15 minutes.
- Frost the rest of the cake. Make the chocolate drip and spread the chocolate ganache over the edge of the cake. Then, smooth the top. Freeze the cake for 10 minutes.
- Use a 2A wilton tip to pipe the ghosts on top of the ganache. Freeze the cake again for 10 minutes. Then, you can draw the faces on using black food coloring. Keep cake in the fridge until ready to serve.
Eileen Rutherford says
Absolutely Adorable!!!!!