Do you need a fun and festive Halloween cake for a lucky child having a Halloween birthday, or for your upcoming Halloween party? We’ve got simple Halloween cakes that will both delight the kids and impress the neighbours! Easy to make Halloween Cakes and Cupcakes that even the kids can help you out with. A yummy pumpkin cake, gooey spider cake and black cat cupcakes are just the beginning…
Now for some serious baking…
Gooey Spider Cake
Ingredients
1 Cake mix 1 pk Green jello prepared Black frosting 8 Licorice sticks 8 Gumdrops
Take a standard cake mix. Divide the mixture into 2 round cake tins-1 bigger than the other and bake. Once cooled and removed from cake tins, cut the bigger one (the body) in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. Fill with well-whipped set green Jello, and reattach the halves. Arrange the cake on a serving platter and frost with the black frosting. Use licorice stix as legs and the 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts yucky green goop. Lovely!
Pumpkin Cake
Ingredients
1 cup vegetable oil 3 eggs, lightly beaten 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla extract 2 1/2 cups white sugar 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup chopped walnuts
Preheat oven to 350F/180C. Grease one 10 inch bundt or tube pan. Cream the oil, eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and stir until just combined. If desired, add some chopped nuts. Pour into the prepared pan and bake at 350F/180C for 1 hour or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the pan for 5 minutes then turn out onto a plate and sprinkle with confectioners’ sugar.
The Perfect Decoration for Any Halloween Cake
Chocolate Spiders and Webs
A bit fiddly, but well worth the effort!
Spider and Web Pattern
On a 12 x l5 inch sheet of light-colored paper, boldly draw at least 1 pattern for a spider and web. You can either repeat the pattern as you pipe the chocolate onto the waxed paper, or you can draw a pattern that includes designs for multiple items. Start with spider legs: draw a half circle that is 1 1/2 inches across. Inside and about 1/4 inch parallel to it, draw another half circle. Back to back to the big half circle, repeat the 2 curved lines; you now have 8 legs. Where the lines curve together, draw a small circle to intersect all 4 lines to make the body. Draw a small circle for the head on top the first circle. For the web, draw a 4 inch long cross. Draw diagonal lines to bisect the quadrants. Connect these spokes with concentric loops.
Ingredients 1 sm Pk (6 oz or 1 c) semisweet chocolate chips
In the top of a double boiler over barely simmering water, stir the chocolate until melted; remove from heat. Allow it to stand over water until the chocolate is cool but still fluid, about 10 minutes. Lay the pattern on a 12 x l5 inch baking sheet and cover with waxed paper. Put chocolate into a pastry bag fitted with 1/4 inch diameter tip or a paper cone; fold top edge down to seal. Gently squeeze chocolate out of pastry bag onto waxed paper, tracing spider or web designs that show through from the pattern underneath. If chocolate is too runny to hold lines, allow it to cool a little more. As the pan is filled, transfer the pattern to another 12 x l5 inch, cover with waxed paper and continue. Chill spiders or webs on pan until firm, about 10 minutes. Gently peel paper away from chocolate. Spiders and webs are delicate and melt fast, so handle gently and quickly. If made ahead, arrange in single layers, separated by waxed paper; store airtight in the refrigerator up to 2 weeks. Serve as candy or to top desserts and cakes. Makes about 2 dozen spiders or 1 dozen webs.
Tomb Stone Cake
Ingredients
1 Cake Mix Cookies and Cream Frosting Licorice Strips or black icing
Bake a cake in a 9×12 pan. When cool, round off two of the corners to make the shape of a headstone. Frost with cookies and cream frosting (this makes it look like granite) and use dark icing in tube or black licorice laces to write RIP, Happy Halloween, or any other message you want.
Black Cat Cupcakes
Ingredients
1 1/4 cups Reduced Fat Oreo. cookie crumbs 18 1/4 oz reduced fat chocolate cake mix 16 oz reduced fat milk chocolate frosting Black string licorice Jelly beans Chocolate chips Halloween Oreo. cookies
Preheat oven to 350F/180C. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside. Prepare the cake mix according to package directions and stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes then remove from pans and cool on wire rack. Make the cat faces on each of the remaining cookies. Use some frosting to attach 4-1 1/2″ licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Allow to set for at least 30 minutes. Frost the cupcakes with remaining frosting. Stand the cat faces on the edge of each cupcake. Place 3″ piece licorice string on the back half of each cupcake for a tail. Makes about 24.
Witch Cup Cakes
Make the cupcakes as for Black Cat Cupcakes. Add green food color to white frosting to frost cup cakes. Make a witches face with an assortment of items- like black licorice laces for hair, for eyes use mini M&Ms, Butterfinger BBs or other small candies, peanuts in the shell for nose, chocolate chips for moles, etc. Here’s where the creativity of your kids will come in handy!
The Perfect Decoration for Any Halloween Cake
For our other Halloween Recipes why don’t you try out- The 
