Halloween Chocolate Cake
This Halloween chocolate cake is moist, rich, and super delicious. I love Halloween baking and this poke cake was a lot of fun with a layer of pumpkin spice caramel and topped with a homemade powdered sugar chocolate frosting.
Servings: 24 pieces
Calories: 420kcal
Ingredients
Chocolate cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 cup hot water
Caramel Layer
- 1 - 16 oz. container Litehouse Pumpkin Spice Caramel Dip or similar
Chocolate frosting
- 2 sticks butter softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa
- pinch salt 2-5 Tbsp. heavy cream
Instructions
- Chocolate cake
- Preheat oven to 350-degrees and grease a 13" x 9" baking dish.
- Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large bowl.
- Next, add the vegetable oil, vanilla extract, eggs, buttermilk, and water and mix.
- Pour into the greased pan and tamp it down a little to get out any air bubbles.
- Bake for 30 minutes or until a cake tester comes out clean.
- After the cake cools for about 20 minutes, poke holes with a straw or handle of a wooden spoon.
- Caramel Layer
- Melt the caramel in the microwave for about two minutes.
- Pour over the cake and gently spread, pushing the caramel into the holes.
- Chocolate Frosting
- Add the softened butter to a medium-sized bowl.
- Next, add the powdered sugar and cocoa and mix.
- Start by adding two tablespoons of heavy cream and mix. If the frosting is still thick, add more tablespoons, one at a time.
- Frost the cake and add the sprinkles and Halloween decorations.
Nutrition
Serving: 1 | Calories: 420kcal | Carbohydrates: 60g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 288mg | Fiber: 5g | Sugar: 36g