Creating a cake that looks dramatic yet tastes rich and satisfying can feel like a balancing act. This Spooky Halloween Cake gives you both. You’ll learn how to make a chocolate cake layered with blackberry cream and dressed in black buttercream that looks as striking as it tastes. The design suits anyone looking for Halloween cake ideas, whether you want a centerpiece for a party or a cake that doubles as a conversation starter.
The bold look of this cake sets it apart from most spooky Halloween cakes. Its gothic style with cookie “dirt,” fondant ghost, and white chocolate eyeballs gives you a true Halloween cake aesthetic that photographs beautifully. I’ve made this several times for gatherings, and each time the cake became the most talked-about detail of the table.
Ingredients for Chocolate Cake Layers
The cake layers combine flour, cocoa powder, and hot coffee for a deep chocolate base. Buttermilk keeps the crumb tender, while oil adds moisture that lasts for days. Eggs bring structure, and a splash of vanilla rounds the flavor. In my experience, the addition of hot brewed coffee doesn’t give a coffee taste but deepens the chocolate, giving it a more intense flavor. You’ll notice the batter is thin, which is exactly what you want for a light but moist texture.
For another seasonal treat with layers of flavor, you may enjoy this Easy Pumpkin Trifle Recipe. It brings the same showpiece quality to the table.
Preparing the Blackberry Cream Filling
The filling blends cream cheese and whipped cream for a texture that’s smooth yet light. Powdered sugar adds sweetness, and vanilla ties the flavors together. A swirl of blackberry jam gives both a burst of tart fruit and a lovely marbled effect. I prefer seedless jam for a smooth finish, though you can use one with seeds if you enjoy a touch of texture.
I’ve tested this filling with both raspberry and blackberry jam. Raspberry gives a sharper tang, while blackberry brings a more mellow depth. Personally, I find blackberry complements the chocolate best, though raspberry works well if you want a brighter contrast.
If you like playful designs, take a look at these Pumpkin Sugar Cookies Recipe. Their shapes and colors bring the same festive spirit in an easier format.
Mixing the Black Buttercream
Butter, cocoa powder, and powdered sugar form the base. Heavy cream loosens the mixture while vanilla and a pinch of salt balance the sweetness. The key is the black gel food coloring, which turns the frosting into a dramatic canvas. I find that letting the buttercream rest overnight allows the color to deepen without using too much coloring, avoiding a bitter aftertaste.
For another playful option that delights both kids and adults, see these Witch Hat Cupcakes. They offer the same spooky charm in a handheld size.
Assembling and Decorating the Cake
Three layers give the cake height, making it worthy of a centerpiece. Spread the filling evenly between layers, then coat the entire cake in a thin crumb layer before chilling. This step locks in crumbs so the final layer of buttercream looks clean. I always take a moment to smooth the top and sides, as the sleek finish makes the decorations stand out more.
Decorations bring the cake to life. A fondant ghost in the center, white chocolate eyeballs set into cookie crumbs, and piped spiderwebs add the spooky detail. I like to keep the arrangement balanced, with the ghost as the focal point and the eyeballs circling like watchful eyes.
Tips for Serving and Storing
This cake slices beautifully and stays fresh for three days when covered and refrigerated. I like to let it sit at room temperature for 20 minutes before serving so the buttercream softens slightly. If you want to prepare ahead, you can bake the cake layers a day in advance and store them wrapped in plastic. Assemble and decorate the next day for the freshest presentation.
Compared to butter-based fillings, this cream-and-jam filling feels lighter while still holding its shape. That makes it easier to serve at gatherings without worrying about the layers sliding.
Save and Share Your Cake
A cake like this deserves to be remembered. Save this pin to your spooky cake ideas board so you can come back to it for your next party. I’d love to hear how your Spooky Halloween Cake turned out. Share your experience in the comments — did you use the fondant ghost, or try a different Halloween cake design?
Spooky Cake Recipe
A rich chocolate cake with blackberry and cream filling, wrapped in smooth black buttercream and decorated with spooky Halloween touches like cookie “dirt,” white chocolate eyeballs, a fondant ghost, and piped spiderwebs. This cake makes a festive centerpiece that tastes as good as it looks.
Ingredients
- FOR THE CHOCOLATE CAKE LAYERS
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
- FOR THE FILLING
- 1 ½ cups heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup blackberry jam (seedless if preferred)
- FOR THE BLACK BUTTERCREAM
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream (more if needed)
- 1 tbsp black gel food coloring
- 2 tsp vanilla extract
- Pinch of salt
- FOR THE DECORATIONS
- 6–8 white chocolate eyeballs (store-bought or homemade)
- 1 ghost topper (made from white fondant or modeling chocolate)
- 1 cup crushed chocolate cookies
- ½ cup royal icing (white, for spiderweb design)
Instructions
BAKE THE CHOCOLATE CAKE LAYERS: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix buttermilk, oil, eggs, and vanilla. Add the wet mixture to the dry ingredients, then stir in the hot coffee until smooth (batter will be thin). Divide evenly into prepared pans and bake for 28–30 minutes, or until a toothpick comes out clean. Cool completely.
PREPARE THE FILLING: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture. Swirl in blackberry jam gently to create a marbled effect.
MAKE THE BLACK BUTTERCREAM: Beat butter until pale and fluffy. Add cocoa powder and powdered sugar, mixing on low. Pour in heavy cream, vanilla, and salt. Mix until smooth and creamy. Add black gel food coloring gradually, beating until you achieve a deep black color.
ASSEMBLE THE CAKE: Place one cake layer on a board. Spread with an even layer of filling. Top with the second layer and more filling. Place the third layer on top. Apply a thin crumb coat of black buttercream and chill for 20 minutes. Cover with a final smooth layer of black buttercream.
ADD THE DECORATIONS: Pipe spiderweb designs around the sides with white royal icing. Sprinkle crushed cookies on top in a circle to make a “dirt patch.” Place the fondant ghost in the center. Arrange white chocolate eyeballs around the ghost, pressing them gently into the cookie crumbs.
Notes
For the best black buttercream, prepare it the night before to let the color deepen. If your royal icing is too thick for piping, thin it with a drop or two of water until it flows smoothly.
