Chocolate Cake Recipe from Scratch Easy Halloween Treat
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A festive chocolate cake recipe from scratch easy Halloween style, shaped like a pumpkin with orange frosting. Fun, simple, and crowd-pleasing.
- Prep time
- 20 minutes
- Cook time
- 55 minutes
- Total time
- 1 hour 15 minutes
- Yield
- 12 servings
Ingredients
6 oz Milk Chocolate Bar, broken into pieces 1/2 cup Butter or Margarine (1 stick), softened 1 cup Boiling water 2 cups All-purpose flour 1 1/2 cups Sugar 1/2 cup Cocoa powder 1 tsp Vanilla extract 2 tsp Baking soda 1 tsp Salt 2 Eggs 1/2 cup Sour cream 1 Chocolate coated ice cream cone 1 cup Semi-sweet or dark chocolate chips 1 Tbsp Shortening 1/3 cup Butter or Margarine (for frosting) 2 cups Powdered sugar 2 tsp Fresh orange peel 1 1/2 tsp Vanilla extract 2–4 Tbsp Hot water Few drops Food coloring (red, yellow, green) 1 Tbsp Meringue powder 1 1/2 cups Sugar (for decorator’s frosting) 3 Tbsp WaterInstructions
- Prep Pan: Heat oven to 350°F and grease a 12-cup fluted tube pan.
- Make Batter: Melt chocolate, butter, and water. Stir flour, sugar, cocoa, baking soda, and salt. Add melted mixture. Beat in eggs, sour cream, and vanilla.
- Bake: Pour into pan, bake 50–55 minutes. Cool 10 minutes, remove from pan, cool completely.
- Decorate Stem: Dip cone in melted chocolate chips and shortening. Chill until firm. Place in center as stem.
- Orange Frosting: Mix butter, sugar, orange peel, vanilla, hot water, and coloring. Frost cake.
- Decorator’s Frosting: Mix water, meringue powder, sugar, vanilla. Beat until stiff. Add green coloring. Pipe leaves.
Notes
Use a fluted tube pan for the perfect pumpkin shape. Best enjoyed within 2–3 days for freshness. For cupcakes, reduce baking time to 18–22 minutes.Nutrition
- Calories
- 420
- Fat
- 20g
- Saturated fat
- 11g
- Sugar
- 38g
- Sodium
- 310mg
- Protein
- 6g
- Carbohydrates
- 58g
- Fiber
- 3g