Halloween cake recipe

  • Serves 24
  • 2 hrs to prepare and 1 hr to cook
  • 598 calories / serving
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Cast a spell with this show-stopping Halloween cake that's guaranteed to make your party spooktacular. Kids will love the chocolate bat biscuits and ghoulish white chocolate ghosts, and the butterscotch cake is scarily delicious!

  1. To make the biscuits, cream together the butter and icing sugar. Mix in the egg yolk. Gradually work in the flour, cocoa and ground almonds. Chill for 15 minutes.
  2. Heat the oven to gas 4, 180°C, fan 160°C.
  3. Roll out the dough to just under 5mm (1/4in) thick. Using cutters, stamp out 5 bat shapes and from the remaining dough, cut out the ghosts. Place well apart on a baking tray and push a cake pop stick into each of the bats. Bake for about 10 mins. Remove and cool.
  4. Brush melted plain chocolate over the bat biscuits and scatter over the purple sprinkles. Spread the white chocolate over the ghosts, then swirl with the handle of a teaspoon to create a flowing gown.
  5. Grease and base line two 20cm (8in) round sandwich tins. To make the butterscotch cake, put all the ingredients into a bowl and beat well together. Divide the mixture between the two tins and bake in the oven at gas 4, 180°C, fan 160°C for 20-25 minutes. Remove and cool.
  6. To make the chocolate cake, repeat the instructions for the butterscotch cake (above).
  7. To make the icing, put the butter in a bowl and beat until very soft. Then beat in the Carnation Caramel or Dulce de Leche. Add the icing sugar, one third at a time, beating well between each addition. Stack the cakes in alternate flavours, sandwiching each with a little of the icing. Spread a thin layer of icing over the sides of the cake and chill until firm.
  8. Spread the remaining icing over the top and sides of the cake. Stick the ghosts around the sides of the cake and push the bats into the top. Scatter over the gold sprinkles and allow a few to fall down the sides.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  • Ingredients

  • For the biscuits

  • 50g butter, softened
  • 30g (1oz) icing sugar
  • 1 egg yolk
  • 90g (3 1/2oz) plain flour
  • 10g (1/2oz) cocoa powder
  • 25g (1oz) ground almonds
  • 25g (1oz) plain chocolate, melted
  • purple sprinkles
  • 50g (2oz) white chocolate, melted
  • For the butterscotch cake

  • 225g (7 1/2oz) butter softened
  • 125g light muscovado sugar
  • 100g (3 1/2oz) golden syrup sugar or golden caster sugar
  • 4 eggs
  • 225g (7 1/2oz) self-raising flour
  • 2 tbsp milk
  • For the chocolate cake

  • 225g (7 1/2oz) butter
  • 225g (7 1/2oz) dark muscovado sugar
  • 4 eggs
  • 225g (7 1/2oz) self-raising flour
  • 75g cocoa powder
  • 2 tbsp milk
  • For the icing

  • 300g (10oz) butter
  • 1/2 x 397g tin Carnation Caramel or 200g Dulce de Leche
  • 650g (1 1/4lb) icing sugar, sieved
  • gold sprinkles
  • Energy 2505kj 598kcal 30%
  • Fat 33g 47%
  • Saturates 18g 92%
  • Sugars 56g 62%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 75.1g Protein 5.8g Fibre 1g


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