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Recipes for 10 spooky Halloween Cakes

A Spooky Halloween Cakes

A Spooky Halloween Cakes

Halloween is a time of year where we like to get creative with food. From pumpkin pie to spooky cupcakes, the possibilities are endless! In this blog post, you will find recipes for 10 different Halloween cakes that will make your party guests scream with delight (unless they’re scared of cake). Whether you want a traditional chocolate cake or something more unique like a banana pudding cake, it’s all here!

My Halloween Land helps you make these spooky cakes to make your Halloween party a huge success. They are very easy to make and look very impressive. You will have your friends and family thinking you spent hours in the kitchen putting it all together. Here are some recipes that we prepared for you to do so.

A Spooky Halloween Cakes
A Spooky Halloween Cakes

Scary Ideas For Halloween Cakes

1. Halloween Cake Pops

The perfect Halloween treat is a mix of cake crumbs and buttercream frosting dipped in melted chocolate. This treat will never disappoint your taste buds!


  • 2 c. cake crumbs
  • 1/2 c. buttercream or premade frosting
  • 1 1/2 lb. white candy melts or dark chocolate, finely chopped
  • Coconut oil (1 Tbsp per 8 oz candy melts)*
  • Silicone cake pop molds
  • Wooden craft sticks
  • Corn syrup, red gel food coloring, and fondant, for decorating


  1. Cake crumbs and frosting should be combined in a large bowl. 
  2. To decorate: Microwave 1 Tbsp coconut oil with 8 oz candy melts at 50% power for 30-sec increments until smooth, working in batches. Melt the other third of the chocolate in the second bowl by microwaving at 50% power in increments of 30 seconds, stirring in between. Remove from microwave, and stir in remaining chocolate until melted. Work with 1 pop mold at a time, and spoon 1 Tbsp melted chocolate or candy melts into each. Use the back of a spoon to coat the sides evenly and let the excess drip into the center. Place in the refrigerator for about five minutes. Coat sides of wooden craft stick with chocolate or melt again after partially inserting into molds. Set aside.
  3. Discard sticks. Then gently push sticks back into the molds after filling each with one tablespoon cake mix. Use an offset spatula to smooth and remove any excess melted chocolate. Add 1 Tbsp more melted chocolate or candy melts. Put in the fridge for 5 minutes to set. Each pop should be gently removed by pushing a stick through the mold and deeper into the pop after it has been removed. This process should be repeated 16 times.
  4. To make blood, combine 1 tsp corn syrup with a few drops of red gel food coloring in a small bowl. Lay parchment paper on a large baking sheet. You can splatter the frosting onto the cake pops with a wooden skewer.
  5. Cornstarch can be lightly dusted on the silicone hand mold to make it look like a skeleton hand. When the fondant is in place, roll it back and forth over the excess with a small rolling pin. Peel off each finger carefully. Attach the cake pops with melted chocolate.
  6. Make a piping bag for the chocolate spiders. To fold a triangle from parchment paper, fold one corner over and bring the edges together. Discard the excess. Take the bottom right corner of the folded side up to meet the top point of the triangle, and curl inwards so it lines up. Take a point and wrap it around another point with one hand to meet them. Fill the piping bag with the points.
  7. The melted chocolate should not be added more than halfway to the bag. Fold open end down to seal. Make spiders by removing the tip from the piping tip and piping them directly onto the popsicle sticks.

2. Pumpkin and Devil’s Food Layer Cake

Serve this decadent dessert with sugar ghosts, dripping chocolate, and sugar ghosts.


Pumpkin Layers

  • 2 1/4 c. all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. Kosher salt
  • 1 1/2 c. pure pumpkin
  • 3 tbsp. molasses (not blackstrap)
  • 1 1/2 tsp. Pure vanilla extract
  • 3/4 c. (1 1/2 sticks) unsalted butter, at room temp
  • 1 c. granulated sugar
  • 3 large eggs

Chocolate Layers

  • 1 1/3 c. all-purpose flour
  • 2/3 c. Unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. Kosher salt
  • 1/2 c. (1 stick) unsalted butter, at room temp
  • 2/3 c. packed brown sugar
  • 2/3 c. granulated sugar
  • 2 large eggs
  • 1 1/2 tsp. Pure vanilla extract
  • 1 c. low-fat buttermilk


  • 1 c. (2 sticks) unsalted butter, at room temp
  • 1 lb. confectioners’ sugar
  • 2 tsp. Pure vanilla extract
  • 2 tbsp. heavy cream


  • 4 oz. bittersweet chocolate, finely chopped
  • 4 oz. heavy cream


  • 2 large egg whites
  • 1/2 c. granulated sugar
  • Thin chocolate sandwich cookies (we used Oreo Thins)
  • Mini chocolate chips


  1. Turn the oven on to 350°F.
  2. Make the pumpkin layers by lightly greasing two 8-inch cake pans and lining the bottom with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and baking soda. Combine the pumpkin, molasses, and vanilla extract in a separate bowl.
  3. To make butter and sugar light and fluffy, beat them together on medium speed for about 3 minutes. Then slowly beat in the eggs one by one. Continue beating until just smooth while adding flour and pumpkin mixture alternately.
  4. Spread batter evenly into prepared pans. To test for doneness, insert a toothpick in the center. Bake for 25 to 30 minutes. Remove from pans and let cool for 5 minutes before transferring to a wire rack.
  5. Layer the chocolate cake by lightly greasing two 8-inch cake pans and lining their bottoms with parchment paper. The flour, cocoa, baking soda, and salt should be whisked together in a large bowl. Beat butter and sugar with an electric mixer on high speed for 4 to 5 minutes, or until light and creamy. Add one egg at a time, beating well after each addition. Reduce speed to medium-low and beat in remaining eggs. Add vanilla. Work in batches of three, alternately adding flour and buttermilk, and beating until smooth.
  6. Fill each cake pan to the top with batter. 25 to 27 minutes should be enough for a toothpick to come out clean. After transferring to a wire rack, let cool for five minutes before removing from the pans to cool completely.
  7. To make Buttercream, beat butter on low speed with an electric mixer until smooth. Beat confectioners’ sugar on low speed for 2 minutes. Add heavy cream and vanilla.
  8. Prepare Ganache: Place chocolate in a medium bowl. Using a small saucepan, heat cream until warm, but not boiling. Pour the hot cream over the chocolate and blend well. Leave for a minute, then stir until melted and smooth. Cover and allow to cool until thickened slightly.
  9. Trim the tops of the cakes with a large serrated knife once they are cool. Top the chocolate layer with 1 cup buttercream and push it over the edges of the cake board. Add another layer of frosting followed by a third cake layer. Repeat with a fourth cake layer, finishing with another layer of frosting. Make a thin layer of buttercream on the top and sides of the cake with a large offset spatula. Let the ganache cool in the refrigerator.
  10. With a small offset spatula, work the ganache immediately toward the edges after it has slightly thickened.
  11. Decorate by adding egg whites and sugar to a large bowl set above a pot of just-boiled water. After about 5 minutes of mixing, the sugar should have dissolved (it should no longer feel grainy). Whisk the egg whites with an electric mixer for 7 to 10 minutes, until stiff, glossy peaks form. Slice off 3/4-inch of the end of the large disposable piping bag before transferring to it. Fill sandwich cookies with ghosts. Make sure the chocolate chips are in their eyes and mouths as soon as possible. Decorate the cake with chocolate chips.
Frankenstein Cake
Frankenstein Cake

3. Frankenstein Cake

With candy decorations and edible food coloring, these monstrous cinnamon swirl cakes will come to life.


  • Butter and flour for the pan.
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) unsalted butter, at room temp (divided)
  • 1/4 c. dark brown sugar
  • 1 tbsp. ground cinnamon
  • 1 1/4 c. granulated sugar
  • 3 large eggs, at room temp
  • 1/2 c. whole milk, at room temp
  • 1 tsp. pure vanilla extract

For frosting

  • 1/2 c. (1 stick) unsalted butter, at room temp
  • 4 tbsp. (1/4 cup) cream cheese, at room temp
  • 1 lb. confectioners’ sugar
  • 1 tsp. Pure vanilla extract
  • Pinch salt
  • 1 tbsp. heavy cream, at room temp
  • Black, red and green gel food coloring

For Frankenstein

  • 1 c. mini chocolate chips, for hair
  • Chocolate sandwich cookies, for eyes
  • Brown M&M’s or chocolate chips, for pupils
  • Black frosting, for scars, eyebrows, and mouth
  • Mini chocolate sandwich cookie, for nose
  • Licorice rods, for bolts
  • For Bride of Frankenstein
  • White chocolate curls, for hair
  • Mini chocolate sandwich cookies, for eyes and ears
  • Black frosting, for pupils, eyelashes, and scars
  • Mini chocolate chips, for hair
  • Red frosting, for the mouth.


Make cake

  1. Preheat the oven to 350°F. Butter up a loaf pan 8 1/2 by 4 inches. Sprinkle some flour in the pan and tap and rotate it. Tap off any excess flour.
  2. Combine flour, baking powder, and salt in a large bowl.
  3. Brown sugar and cinnamon should be combined with melted butter in a medium bowl. 
  4. Beat the 14 Tbsp remaining butter and granulated sugar using an electric mixer for 3 minutes until light and fluffy. Beat the eggs one at a time, well separating them between additions. Add the vanilla extract.
  5. Add flour and milk alternately in three additions, beating until just combined.
  6. In a bowl, combine 3/4 cup butter with the cinnamon mixture, stirring just until combined. Distribute half of the remaining batter evenly between the prepared loaf pans. Sprinkle the remaining batter with cinnamon. Finally, whisk together the remaining vanilla batter. Create a figure-eight pattern in the cake by using an offset spatula or bread knife.
  7. Incorporate the wooden pick into the center of the cake and bake for 70 to 75 minutes. For full cooling, invert onto a wire rack after cooling for 10 minutes. The cake should be chilled at least an hour before frosting to avoid crumbs.

Make frosting

  1. Use an electric mixer to beat butter until smooth in a large bowl. Once butter is smooth, add cream cheese and beat until smooth (do not overbeat). Be sure to fully combine confectioners’ sugar, vanilla, and salt by beating at low speed. Add cream, half a tablespoon at a time, if the mixture is not spreadable. Use within 3 days if not used immediately. Store in the refrigerator. It is best to bring the frosting to room temperature before using it and soften it gently in the microwave at 50% power in short bursts. 

To decorate

  1. On a serving platter, place the chilled cake. Smooth sides and edges with an offset spatula after lightly coating in 1/2 cup frosting. Refrigerate for 20 minutes.
  2. Add black food coloring to 1/4 cup frosting in a small bowl. To make the bride’s frosting red, tint 1/4 cup frosting red. Fill piping bags with size 2 or 3 tips with both frostings. Tip the remaining frosting into a third bowl to make it green.
  3. Spread green frosting over the cake (save a little for the nose). Insert mini chocolate chips into the frosting to make the hair.
  4. Cut half a cookie in half and top with chocolate pupils for Frankenstein’s eyes. Fill in the mouth and scars with black frosting. Use remaining green frosting to decorate the nose. Licorice rods for bolts should be gently pressed into the side of the cake.
  5. For the bride, white chocolate curls should be added to the hair. For the eyes, cut 2 mini cookies in half and place the cream side out; for the pupils, use some black frosting. For the ears, cut one mini cookie in half and press gently into the cake’s sides. Create eyelashes and scars by using black frosting. Make a mouth by using red frosting.

4. Pumpkin Patch Cakes

As you wait for Charlie Brown’s It’s the Great Pumpkin, it’s the perfect time to snack on these miniature cakes.  


  • 1 box yellow or chocolate cake mix
  • Orange and green gel food coloring
  • 2 c. confectioners’ sugar
  • Orange and green sugars and candy decors
  • Pretzel rods or sticks Marzipan


  1. Preheat the oven to 350 degrees F, and spray 12 mini Bundt pans with nonstick baking spray.
  2. Baking pans should be half-filled with batter, and cake mix should be tinted if desired.
  3. When the cakes are done, remove them from the mold and let them cool completely on a wire rack.
  4. Add 3 to 4 tablespoons of water to sugar in a 4-cup measuring cup to make a thick glaze. Cut each cake’s bottom flat with a sharp knife; then assemble them into pairs. Assemble pumpkins by draping a small amount of glaze on the flat sides of cakes.
  5. Add sugar or decorations to pumpkin cakes or drizzle them with glaze. Break pretzel rods to serve as stems. Roll pretzels in sugar after moistening with water. Place in the centers of the pumpkins.
  6. Make leaves out of marzipan. Cut the leaves as desired and place them around the pretzel stems. Set the glaze aside while the cakes stand.
Spooky Pumpkin Cake
Spooky Pumpkin Cake

5. Pumpkin Carrot Cake With Cream Cheese Frosting

It’s not necessary to carve fancy pumpkins here. Just grab a fork and dig in once the pumpkin is decorated with orange and green frosting.


  • 3/4 c. canola oil
  • 3 c. all-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 3 large eggs
  • 3/4 c. granulated sugar
  • 3/4 c. dark brown sugar
  • 1 can pure pumpkin
  • 1/4 c. whole milk
  • 2 tsp. Pure vanilla extract
  • 2 medium carrots
  • 1 c. walnuts
  • 4 packages of cream cheese
  • 1 c. unsalted butter
  • 4 tsp. Pure vanilla extract
  • 6 c. confectioners’ sugar
  • Orange and green gel or paste food color
  • 1 flat-bottom wafer ice cream cone


  1. Preheat the oven to 350°F. To prepare the bundt pan, lightly oil it and dust it with flour. The ingredients for the pumpkin pie spice cake are flour, pumpkin pie spice, baking powder, salt, and baking soda. Whisk them together.
  2. Beat the eggs, oil, sugar, pumpkin, milk, and vanilla together in a medium bowl. Using a mixer, combine the flour mixture with the egg-oil mixture. Combine carrots and walnuts.
  3. Bake the cake for 55 to 60 minutes, or until a wooden pick inserted in the center of the cake comes out clean. After the cake has cooled in the pan for 15 minutes, place it on a wire rack to cool completely. Wash the pan again and bake the second cake.
  4. The second cake needs to be beaten with an electric mixer after it has cooled. In a large bowl, combine the cream cheese, butter, and vanilla. Whip the confectioners’ sugar for about 3 minutes, until fluffy.
  5. Divide the cakes in half, horizontally. Place 3/4 cup frosting on the bottom half of each cake and sandwich with the top. In a small bowl, tint half of the frosting green. Put the pastry in a bag fitted with a writing tip (we used a #3) and set it aside.
  6. Orange-colored frosting can be finished at this point. Place one cake on a serving platter rounded side down. Sandwich the rounded side of the remaining cake with 1/2 cup orange frosting and sprinkle with additional sugar.
  7. Spread the remaining orange frosting over the entire cake. Chill for 15 minutes.
  8. While covering the wafer cone with the green frosting, pipe horizontally over all sides; refrigerate until ready to use. Make a loose ball out of a piece of foil, insert it into the middle of the cake, and place the frosted cone slightly at an angle on top.

6 Pumpkin Roll

It’s better to have a spiced pumpkin cake topped with cream cheese frosting than any bucket of candy.



  • 3/4 c. flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 3 whole eggs
  • 1 c. sugar
  • C. pumpkin purée
  • 1 tsp. lemon juice


  1. Preheat oven to 350°F. Make a jelly-roll pan by greasing it, lining it with parchment paper or waxed paper, and dusting it with flour.
  2. To make the dough, stir together the flour, baking powder, cinnamon, ginger, and nutmeg in a small bowl. Combine eggs and sugar in a large bowl and beat on high speed for about 5 to 6 minutes until light yellow, fluffy, and thick.
  3. Whisk the pumpkin with lemon juice and gently fold it into the egg mixture. Sprinkle the flour mixture over the pumpkin mixture, and mix gently to combine. Fill the pan evenly with batter. Cook for 15 minutes. Allow cooling for 10 minutes.
  4. Using a clean kitchen towel, sift confectioners’ sugar evenly. Begin by rolling up the longer side of the cake on a towel, inverting it onto the towel. Allow it to cool completely.
  5. Then prepare the filling. Beat together softened cream cheese, butter, and 3/4 cup powdered sugar until light and fluffy. Mix well.
  6. Once the cake has been unrolled, spread the filling evenly over it. Gently roll the cake up, ending with the seam facing down. Place in the refrigerator for at least an hour. Slice before serving. Store leftovers in the refrigerator.

7. Chocolate Brown Sugar Butter Cake With Spiced Pumpkin Frosting

You can serve this sophisticated treat as a dessert at your Halloween party with gooey chocolate, creamy pumpkin frosting, and crunchy pecans.


Chocolate Brown Sugar Butter Cake

  • 1 c. butter
  • 1 1/4 c. firmly packed dark brown sugar
  • 1 c. granulated sugar
  • 4 large eggs
  • 2 tbsp. Unsweetened cocoa
  • 1/4 c. hot water
  • Chocolate syrup
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 container sour cream
  • 1/2 c. buttermilk
  • 2 tsp. vanilla extract

Spiced Pumpkin Frosting

  • 1/2 c. pumpkin puree
  • 1/4 c. heavy cream
  • 2 white chocolate baking bars
  • 1 tsp. pumpkin pie spice
  • 1 package cream cheese
  • 1/2 c. butter
  • 1 box powdered sugar
  • 1/2 c. lightly toasted pecans
  • 1/2 c. lightly toasted walnuts
  • Pecan halves


  1. Set oven to 350 degrees Fahrenheit and prepare the Chocolate Brown Sugar Butter Cake. Cream butter until it is creamy with an electric mixer. Combine sugars gradually, beating well. After each addition of egg yolks, beat until smooth.
  2. Pour hot water into a small bowl and stir in unsweetened cocoa until it dissolves. Pour chocolate syrup over the mixture and whisk well. Set aside.
  3. To prepare the dough, combine flour, salt, and the next 3 ingredients in a medium bowl. To prepare the sour cream, combine the next 2 ingredients in another bowl. Beginning and ending with the flour mixture, alternately add the sour cream mixture to the butter mixture. Following each addition, beat until just blended, scraping the bowl as needed. Mix in cocoa for the final step.
  4. With an electric mixer, beat the egg whites until stiff peaks form in a large bowl. One-third of the egg whites should be stirred into the batter; fold the remaining whites in.
  5. Grease (with shortening) and flour 3 (9-inch) round cake pans. Spread batter evenly in prepared pans. Release air bubbles by gently dropping pans on the counter.
  6. Place in the oven at 350 degrees F for 18 to 20 minutes, or until a wooden pick is clean when inserted in the center. Remove from pans and cool completely on racks (about 1 hour). Cool in pans on a wire rack for 10 minutes; remove and cool completely on racks.
  7. To make the spiced pumpkin frosting, stir together the pumpkin puree and cream in a small saucepan; warm over medium heat, stirring constantly, for 3 to 4 minutes. Add the white chocolate and stir until melted. Combine pumpkin pie spice and white chocolate cubes. Place in the refrigerator for two hours or until completely cooled.
  8. Use an electric mixer to cream the cream cheese and butter together. As you beat at low speed, gradually add powdered sugar. Beat only until blended after adding the pumpkin mixture. Add the pecans and walnuts at the end. Cover the cake with a layer of frosting and top it with icing. Place the cake in the refrigerator. Garnish with sliced pecans.

8. Graveyard Cake

  • 3 c. all-purpose flour
  • 3/4 c. unsweetened cocoa
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. Kosher salt
  • 2 c. firmly packed brown sugar
  • 1 1/4 c. unsalted butter
  • 3 large eggs
  • 1 tbsp. pure vanilla extract
  • 2 tsp. pure vanilla extract
  • 1 c. sour cream
  • 1 c. freshly brewed coffee
  • 1 1/2 c. heavy cream
  • 1/2 c. granulated sugar
  • 3 c. bittersweet chocolate chips
  • Pastry bag fitted with fine writing tip


  1. Heat oven to 350°F. Two 9-inch round cake pans should be sprayed with cooking spray and lined with parchment paper. The paper should also be sprayed with cooking spray. Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
  2. Beat 3/4 cup (1 1/2 sticks) butter and brown sugar in a large bowl with an electric mixer until fluffy, about 3 minutes. Beat in 1 egg at a time, then 1 Tbsp vanilla. By alternating the flour mixture with sour cream, reduce the mixer’s speed to low and mix just until incorporated. Stir in the coffee until combined.
  3. The batter should be spread evenly into the prepared pans and baked for 30 to 35 minutes until a wooden pick inserted in the middle comes out clean. After 15 minutes, turn the cakes out onto wire racks to finish cooling.
  4. In the meantime, prepare the frosting: Melt 1/2 cup of butter and the remaining 1/4 cup heavy cream in a heavy-bottomed saucepan over medium heat. Stir until smooth and melted the chocolate chips, and remove from heat. Stir in the remaining 2 teaspoons of vanilla. After 30 to 40 minutes, stirring occasionally until thick and spreadable. Refrigerate the cake for at least two hours before frosting (refrigerating the cake too long will make it hard to frost)
  5. Spread 1 cup of frosting on one of the cakes. Spread the remaining frosting on the second cake.

9. Double Chocolate Bundt

It keeps the adults awake for a long night of trick-or-treating, thanks to coffee in the batter and frosting.


For the cake

  • 1 c. unsweetened cocoa, divided
  • 2 1/4 c. all-purpose flour
  • 1 3/4 c. granulated sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 c. buttermilk
  • 1 c. strong coffee, cold
  • 2/3 c. vegetable oil
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract

For the glaze

  • 3 oz. semisweet chocolate, melted
  • 4 tbsp. butter, melted
  • 1/4 c. confectioners’ sugar
  • 1/4 c. sour cream
  • 2 tbsp. Strong coffee, cold
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. salt


  1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup Bundt pan; dust with 1/4 cup cocoa. Combine flour, sugar, baking soda, baking powder, salt, and 3/4 cup cocoa in a large bowl.
  2. Combine buttermilk, coffee, oil, eggs, and vanilla in a medium bowl using a mixer on medium speed. Stir in flour mixture just until combined. Place in a Bundt pan. A toothpick inserted into the center should come out clean. Bake 45 to 55 minutes.
  3. Transfer to a wire rack to cool completely. Use an offset spatula to loosen the sides. Remove the pan from the wire rack.
  4. Whisk chocolate and butter in a medium bowl. Pour in confectioners’ sugar, sour cream, coffee, vanilla, and salt; stir until smooth. Top chocolate cake with frosting. Allow sitting for 4 hours at room temperature.

10. Coffin Cake

This pumpkin loaf cake looks mummified with its thick bands of cream cheese frosting.


  • Oil, for the pans
  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. freshly ground nutmeg
  • 1/2 tsp. kosher salt
  • 2 c. sugar
  • 1 c. (2 sticks) unsalted butter, melted
  • 3 large eggs
  • 1 15-oz. Can pumpkin
  • 1 tsp. Pure vanilla extract
  • 1/2 c. buttermilk

For the frosting

  • 1 8-oz. Package cream cheese, at room temperature
  • 4 tbsp. unsalted butter, at room temperature
  • 2 c. confectioners’ sugar
  • 1/4 c. heavy cream
  • 1/2 tsp. Pure vanilla extract
  • 4 candy eyeballs for serving


  • Heat oven to 350°F. Lightly oil two 8½ x 4½-inch loaf pans and line the bottoms with parchment paper, leaving at least a 1-inch overhang on the two long sides.
  • Whisk flour, baking powder, baking soda, nutmeg, and salt together in a large bowl.
  • Beat sugar, butter, pumpkin, eggs, and vanilla in a second large bowl. The flour mixture should be added in three additions, alternately with buttermilk, and mixed between additions.
  • Then divide the mixture between the prepared bread pans and bake them, rotating them halfway through, for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Place the cooled pans on a wire rack and let cool for 10 minutes before removing the cakes from the pans with the parchment overhangs to cool completely.
  • In a large bowl, beat cream cheese and butter with an electric mixer on low speed until smooth. Then beat in sugar just until combined. Beat the heavy cream and vanilla for about two minutes until soft peaks form. Top each cake with a thin layer of frosting (about 14 cups). Use the remaining frosting to pipe mummy bandages back and forth on a diagonal with a large tip piping bag. Attach two candy eyeballs to one end of each cake.

Halloween cake decorations are fun to make and to look at. We hope that this article helped you find some fun ways to decorate your Halloween cakes. These are all great ideas for spooky Halloween cakes and we hope that you will try them out this year. Scary cakes are a great way to add some spooky fun to your Halloween party. Easy Halloween cakes are also the best cakes because you don’t want to spend too much time making them. Scary Halloween cakes can be made in a variety of ways and we hope that this article gave you some great ideas on how to make them.

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