How to Decorate a Halloween Graveyard Cake
This ghostly graveyard cake is perfect for any Halloween party. Featuring classic elements of the spooky occasion—spiders, the full moon, a skeleton, and a grave—this chocolate cake with chocolate frosting will delight both the eyes and the appetite.
Makes one 9” X 13” cake.
Chocolate Halloween Cake and Chocolate Frosting
- 1 chocolate cake mix
- eggs, oil, and water as specified on cake mix box
- 1 tub of chocolate frosting, reserving 3 T
- Mix and bake cake according to directions for 9” x 13” cake. Cool 10 minutes in pan, then turn out onto the surface where the cake will be decorated and displayed. Let cool completely.
- Cut a small rectangle out of the cake for the grave. Do not cut all the way through to the bottom. Reserve the portion of cake that you removed; this will be the dirt from the fresh-dug grave.
- Frost cake with chocolate frosting, reserving a small amount of frosting to use later to write on the gravestones. Pile the frosting a little higher where the two other graves will be. Do not frost inside the open grave.
Supplies for Decorating
- white almond bark
- chocolate almond bark
- stick pretzels (small)
- 1 large York Peppermint Pattie®
- 2 Keebler® Vienna Fingers®
- ¼ C butter
- ¼ C shortening
- 2 C powdered sugar
- ½ tsp vanilla
- 1 T milk
- green food coloring
- candy pumpkins (about 10)
- plastic spider
- plastic skeleton to fit in grave
- 1 frosting decorating bag
- 1 frosting decorating tip #2 (writing tip)
- 1 frosting decorating tip #233 (grass tip)
Prepare the decorations:
- Melt 6 squares of white almond bark on very low heat.
- Open two Keebler® Vienna Fingers® and scrape out the filling. Dip the cookies in the white almond bark, laying them out on a piece of parchment or waxed paper to cool and harden. These will be the gravestones.
- Quickly and gently, coat the York Peppermint Pattie® in the white almond bark. Set it on the parchment or waxed paper to cool and harden.
- Melt four squares of chocolate bark in a saucepan on very low heat.
- Coat pretzel sticks in the chocolate bark, shaking off excess, and construct a long fence for the back of the cake and one or two fences for the sides. As each fence piece is dipped, lay it on a piece of parchment or waxed paper and arrange the pieces to form fences. Let cool and harden before trying to pick up.
- Put the reserved chocolate frosting in the decorating bag, with tip #2, and write on the Vienna Finger® gravestones.
- Place gravestones, the fences, and the Peppermint Pattie® onto the cake.
Prepare the frosting:
- Mix the butter, shortening, powdered sugar, and vanilla until very fluffy and dry, then add the milk to make frosting. Tint the frosting a green grass color.
- Add the green frosting to the decorator bag and squeeze until most of the chocolate frosting is out. Pipe grass onto the cake in a patchy fashion.
- Pipe grass along the bottom edge of the cake.
- Crumble the reserved cake, saved from cutting the grave, onto the “ground” next to the open grave.
- Place the skeleton into the grave.
- Place the spider over the full moon (Peppermint Pattie®)
- Place candy pumpkins around the cake.
This cake is beautiful and interesting and will be the star of your Halloween party.