Moist Halloween Chocolate Layer Cake with Creamy Buttercream

Name: Moist Halloween Chocolate Layer Cake with Creamy Buttercream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs (room temperature); 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; For the buttercream: 1 cup unsalted butter (softened); 4 cups powdered sugar; ½ cup heavy cream; ⅓ cup unsweetened cocoa powder

Published: November 6, 2025

by Jackson

Why You'll Love This Recipe

This Moist Halloween Chocolate Layer Cake combines ease of preparation with an irresistible richness
The visually stunning layers make it a centerpiece at any gathering
Its versatility means you can adapt the flavors or decorations for any occasion
Plus, who can resist creamy buttercream frosting?

Baking this chocolatey masterpiece always brings smiles and compliments from friends and family alike.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: pumpkin spice donuts for fall.

All-Purpose Flour: A staple in most baking recipes; using high-quality flour ensures your cake has the right texture. pumpkin honeybun cake recipe.
Cocoa Powder: Unsweetened cocoa powder adds depth to your cake; opt for Dutch-processed for richer flavor.
Sugar: Granulated sugar sweetens your batter perfectly; don’t skimp on this essential ingredient!
Baking Powder: This leavening agent helps your cake rise beautifully; check expiration dates for optimal results.
Baking Soda: Works alongside baking powder to give your cake that delightful fluffiness.
Salt: A pinch balances the sweetness and enhances the chocolate flavor; never underestimate salt in baking!
Eggs: These bind everything together while adding moisture; use room temperature eggs for best results.
Milk: Whole milk creates a moist crumb; feel free to substitute with buttermilk for extra richness.
Vegetable Oil: Keeps your cake moist and tender; avoid using olive oil as its flavor can overpower the chocolate.
Vanilla Extract: Pure vanilla extract elevates all other flavors; it’s worth splurging on quality here!
Butter (for frosting): Unsalted butter is key for creamy buttercream; let it soften at room temperature before mixing.
Powdered Sugar: The secret to smooth frosting; sift it before adding to eliminate lumps.
Cream (heavy cream): Adds richness to your frosting; don’t skip it if you want a dreamy consistency.
Cocoa Powder (for frosting): Use this again in your buttercream to maintain that chocolate theme throughout!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick spray and line them with parchment paper to ensure easy removal later.

In a large bowl, mix all the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. This step ensures an even distribution of flavors throughout the cake.

Add eggs, milk, oil, and vanilla extract into the dry mixture. Beat on medium speed until you have a smooth batter—about 2 minutes—scraping down sides as needed.

Divide the batter evenly between the prepared pans. Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean—your kitchen will smell heavenly!

Once baked, let cakes cool in pans for 10 minutes before transferring them onto wire racks. Allow them to cool completely before frosting—patience is key here!

While cakes cool down, whip up your creamy buttercream by beating softened butter until light and fluffy. Gradually add powdered sugar and cocoa powder while alternating with heavy cream until you reach desired consistency.

Assemble your layers by placing one cooled cake on a serving plate. Spread a generous layer of buttercream on top before stacking the second layer gently on top.

Frost the entire surface of the stacked cakes with remaining buttercream—feel free to get creative with decorations! Sprinkles or spooky Halloween-themed toppers work wonders here.

Slice into this decadent creation and watch faces light up with delight! Enjoy every bite of this Moist Halloween Chocolate Layer Cake with Creamy Buttercream at gatherings or cozy nights in. For more inspiration, check out this peppermint dark chocolate truffles recipe.

This recipe invites laughter and joy into every celebration!

You Must Know

This Moist Halloween Chocolate Layer Cake with Creamy Buttercream is a showstopper
The rich chocolate aroma fills your kitchen, enticing everyone nearby
Don’t forget to let the cake cool completely before frosting; otherwise, you might end up with a melty mess

Perfecting the Cooking Process

Start by preheating your oven to 350°F, then mix dry ingredients first before wet. This ensures a smooth batter and even baking, creating that perfect moist texture.

Add Your Touch

Feel free to swap out some of the cocoa for espresso powder to enhance the chocolate flavor. You can also add sprinkles or edible glitter for extra Halloween flair!

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze, ensuring the cake retains its moisture.

Chef's Helpful Tips

This recipe thrives on quality ingredients; use high-quality cocoa powder for richer flavor
Allow the cake layers to cool fully before frosting them to avoid any melting mishaps
A little patience goes a long way with this delicious dessert!

Making this cake always brings back fond memories of my kids’ Halloween parties; their faces lit up as they devoured slice after slice while I watched proudly.

FAQ

How do I ensure my cake stays moist?

Adding sour cream or buttermilk keeps the cake moist and tender throughout.

Can I make this cake ahead of time?

Yes, bake and store it un-frosted for up to two days in an airtight container.

What’s the best way to frost my cake?

Use room temperature butter for smooth buttercream that spreads easily without tearing the cake.

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