This is the Halloween showpiece that looks bold and party ready without tricky techniques. Moist chocolate layers get covered in bright orange buttercream, then you finish with playful candy decorations that kids can help place. It slices cleanly, photographs beautifully, and the crumb stays soft for days, so you can bake it ahead and relax before the party.
Why It’s So Good
Hot water blooms the cocoa for deep chocolate flavor and a tender crumb, while a simple American buttercream whips up light and pipes easily. The high contrast orange frosting and candy toppers deliver instant Halloween vibes with minimal effort.
Serves & Timings
Serves: 12 · Active Prep: 30 minutes · Bake Time: 30 to 35 minutes · Additional Passive Time: 1 hour cooling and decorating · Total Time: about 2 hours
Equipment
Two 9 inch round cake pans, lined and greased
Mixing bowls, large and medium
Hand mixer or stand mixer
Measuring cups and spoons
Whisk and rubber spatula
Wire racks
Offset spatula and bench scraper
Piping bags and round or star tips, optional
Parchment paper
Ingredients
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Orange Buttercream
- 1 cup unsalted butter, softened
- 3½ to 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream, plus 1 to 3 tbsp more as needed
- 2 tsp vanilla extract
- Pinch of fine salt
- Orange gel food color
Decorations
- Halloween sprinkles, candy eyes, mini pumpkins, or gummy bats
Method
- Heat oven to 350°F. Grease two 9 inch pans, line bases with parchment, and lightly flour sides.
- In a large bowl whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl whisk eggs, milk, oil, and vanilla. Pour wet into dry and beat 1 to 2 minutes until smooth.
- Carefully whisk in boiling water. Batter will be thin. Divide evenly between pans.
- Bake 30 to 35 minutes until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pans, then turn out to racks to cool completely.
- Make the buttercream. Beat butter until pale and fluffy, 2 to 3 minutes. Add 3½ cups powdered sugar, salt, vanilla, and ¼ cup milk or cream. Beat on low to combine, then on medium high until light and smooth, 2 to 3 minutes. Adjust with more sugar for thickness or a splash of milk for softness. Tint to a vivid orange with gel color.
- Level cake layers if needed. Place one layer on a board, add a generous layer of buttercream, top with the second layer, and crumb coat. Chill 15 minutes, then apply a smooth final coat.
- Decorate with sprinkles and candies or halloween decorations. Pipe small swirls or borders if you like. Chill 10 minutes to set before slicing.
Tips & Variations
- Sheet cake option, bake in a 9 by 13 inch pan for 30 to 35 minutes and frost the top only.
- Flavor twist, add 1 tsp espresso powder to the dry ingredients for richer chocolate.
- Color control, use gel color (not liquid) for bright orange without thinning the frosting.
- Make ahead, bake layers 1 day ahead, wrap and chill. Frost day of or the evening prior.
Compact Nutrition (Per Serving — Approximate)
Calories: 360 · Protein: 4 g · Fat: 16 g · Carbs: 52 g · Fibre: 2 g
FAQ
Q: Can I make the frosting black instead of orange
A: Yes. Use black gel color or black cocoa buttercream. If using gel, start with a dark chocolate base so you need less dye.
Q: How do I keep crumbs out of the frosting
A: Apply a thin crumb coat and chill 15 minutes before your final coat. Work with a slightly chilled cake and a soft, spreadable buttercream.
Q: Will the colors bleed onto the candy
A: Gel colors are stable, but moisture makes sprinkles bleed. Decorate close to serving time if using gummy candies, or store the finished cake loosely covered in a cool room.
Q: Can I freeze it
A: Freeze unfrosted layers up to 2 months, well wrapped. Thaw overnight in the fridge, then frost.
Q: How should I transport the cake
A: Chill the frosted cake 20 to 30 minutes to firm the buttercream, place in a snug cake carrier, and keep flat during travel.
Mouth Watering Halloween Chocolate Cake with Orange Frosting
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Ingredients
Equipment
Method
- Heat oven to 350°F. Grease two 9 inch pans, line bases with parchment, and lightly flour sides.
- In a large bowl whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl whisk eggs, milk, oil, and vanilla. Pour wet into dry and beat 1 to 2 minutes until smooth.
- Carefully whisk in boiling water. Batter will be thin. Divide evenly between pans.
- Bake 30 to 35 minutes until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pans, then turn out to racks to cool completely.
- Make the buttercream. Beat butter until pale and fluffy, 2 to 3 minutes. Add 3½ cups powdered sugar, salt, vanilla, and ¼ cup milk or cream. Beat on low to combine, then on medium high until light and smooth, 2 to 3 minutes. Adjust with more sugar for thickness or a splash of milk for softness. Tint to a vivid orange with gel color.
- Level cake layers if needed. Place one layer on a board, add a generous layer of buttercream, top with the second layer, and crumb coat. Chill 15 minutes, then apply a smooth final coat.
- Decorate with sprinkles and candies or halloween decorations. Pipe small swirls or borders if you like. Chill 10 minutes to set before slicing.
Nutrition
Notes
Tips & Variations
- Sheet cake option, bake in a 9 by 13 inch pan for 30 to 35 minutes and frost the top only.
- Flavor twist, add 1 tsp espresso powder to the dry ingredients for richer chocolate.
- Color control, use gel color (not liquid) for bright orange without thinning the frosting.
- Make ahead, bake layers 1 day ahead, wrap and chill. Frost day of or the evening prior.
FAQ
Q: Can I make the frosting black instead of orange.A: Yes. Use black gel color or black cocoa buttercream. If using gel, start with a dark chocolate base so you need less dye. Q: How do I keep crumbs out of the frosting.
A: Apply a thin crumb coat and chill 15 minutes before your final coat. Work with a slightly chilled cake and a soft, spreadable buttercream. Q: Will the colors bleed onto the candy.
A: Gel colors are stable, but moisture makes sprinkles bleed. Decorate close to serving time if using gummy candies, or store the finished cake loosely covered in a cool room. Q: Can I freeze it.
A: Freeze unfrosted layers up to 2 months, well wrapped. Thaw overnight in the fridge, then frost. Q: How should I transport the cake.
A: Chill the frosted cake 20 to 30 minutes to firm the buttercream, place in a snug cake carrier, and keep flat during travel.
