Mimi's Organic Eats » Halloween Recipes » Haunted Garden Cake

Haunted Garden Cake

This Haunted Garden Cake is made with black cocoa powder and activated charcoal for a naturally dark cake that’s perfect for Halloween! This rich and fudgy chocolate marshmallow cake is topped with black flowers and marshmallow spider web for a festive and delicious cake!

If you’re looking for more Halloween recipes, check out some of my other favorites like my Vegan Dark Chocolate Mini Peanut Butter Cups, Homemade Worms in Dirt, or my Homemade Mini Mounds Bars.

haunted garden cake
haunted garden cake

Why You'll Love This Recipe

Festive: You will love this Haunted Garden Cake because this spooky cake is perfect for a Halloween party! I love that this is festive, but not traditional Halloween, with just orange and black, or witches or ghosts themed. It's a little different, but still festive!

Naturally Colored: I use black cocoa powder inside this moist and fudgy chocolate cake (think Matilda cake). And I use black cocoa powder and activated charcoal for a seriously black buttercream with no artificial colors!

Spooky AF: This Haunted Garden Cake is spooky AF! I top this cake with black roses and leaves in the theme of haunted garden! I use Toonie Mooni Vanilla Marshmallow Crème to drizzle over the cake so it looks like spider webs! I also add some marshmallow crème into the filling of cake as well. So, this dark chocolate and fudgy marshmallow cake tastes just as good as it looks!

haunted garden cake

Ingredients for Haunted Garden Cake

Toonie Mooni Vanilla Marshmallow Crème

La Tourangelle Organic Canola Oil

Organic Valley Heavy Whipping Cream

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Simply Organic Vanilla Extract

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Black Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Organic Activated Charcoal

Toonie Mooni Vanilla Marshmallow Crème

haunted garden cake

Tools Needed

Ateco Tip #827

Digital Food Scale

Stand Mixer

Ateco Tip #30

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Piping Bags

Ateco Tip #68

Ateco Coupler

haunted garden cake

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haunted garden cake

How to Make a Haunted Garden Cake

Step 1

Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper. 

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, heavy whipping cream, cane sugar, eggs, and vanilla extract. Mix on low until combined. 

Add the flour, black cocoa powder, baking powder, and fine sea salt. Mix on low until combined into a smooth batter. Transfer the batter to the prepared baking pans, they should weigh about 400 grams each.

Step 3

Bake for 35 to 37 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, black cocoa powder, heavy whipping cream, and vanilla extract. Mix on low until combined and then speed mixer up to high and mix for at least 1 minute or until light and fluffy.

Fit a piping bag with Ateco tip #827 and add most of the black frosting into the bag.

haunted garden cake
haunted garden cake
haunted garden cake
haunted garden cake
haunted garden cake
haunted garden cake

Step 5

To assemble the cake: Place the first cake layer on a cake stand or plate. Pipe a spiral of frosting, starting on the outer edge of the cake and working your way into the middle. Add a bit of marshmallow fluff into the center of the frosting and swirl it around. Top with the second cake layer and repeat this process. 

Once the cake is fully assembled, pipe a few large rosettes on top of the cake with Atecotip #827. 

Transfer the remaining frosting to an additional piping bag with a coupler. Add in Atecotip #30 to the piping bag and pipe small rosettes on top of the cake, filling it up. 

Switch to Ateco tip #352 and pipe a few small leaves onto the top of the cake. 

Place some of the marshmallow crème into a piping bag and cut a small hole. Pipe small drizzles of fluff onto the top and sides of the cake to resemble spider webs.

haunted garden cake

FAQ's

Can I use Dutch cocoa powder?

No, if you use Dutch cocoa powder then this cake won't come out as dark and black as it does. It will be much lighter.

Can I use different tips?

Yes, if you're using Wilton tips they will be labeled differently. But, basically you can use any kind of star tip for the roses. You could also even make more traditional roses using Ateco tip #104 if you are more familiar with this style of rose!

Can I make this cake ahead of time?

Yes! This is a great cake to make ahead of your Halloween party. You can store it in the fridge if you make it the day before. Always let cake come to room temperature before cutting it, about an hour.

Why Choose Organic Ingredients?

haunted garden cake
haunted garden cake

Haunted Garden Cake

Mimi Council
This Haunted Garden Cake uses activated charcoal and black cocoa powder for a dark and gloomy flower cake. I use marshmallow fluff to add spider webs for a festive and naturally decorated Halloween cake!
Prep Time 15 minutes
Cook Time 35 minutes
Decorating Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 1089 kcal

Ingredients
 
 

Batter

Frosting

Instructions
 

  • Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, heavy whipping cream, cane sugar, eggs, and vanilla extract. Mix on low until combined.
  • Add the flour, black cocoa powder, baking powder, and fine sea salt. Mix on low until combined into a smooth batter. Transfer the batter to the prepared baking pans, they should weigh about 400 grams each.
  • Bake for 35 to 37 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, black cocoa powder, heavy whipping cream, and vanilla extract. Mix on low until combined and then speed mixer up to high and mix for at least 1 minute or until light and fluffy.
  • Fit a piping bag with Ateco tip #827 and add most of the black frosting into the bag.
  • To assemble the cake: Place the first cake layer on a cake stand or plate. Pipe a spiral of frosting, starting on the outer edge of the cake and working your way into the middle. Add a bit of marshmallow fluff into the center of the frosting and swirl it around. Top with the second cake layer and repeat this process.
  • Once the cake is fully assembled, pipe a few large rosettes on top of the cake with Ateco tip #827.
  • Transfer the remaining frosting to an additional piping bag with a coupler. Add in Ateco tip #30 to the piping bag and pipe small rosettes on top of the cake, filling it up.
  • Switch to Ateco tip #68 and pipe a few small leaves onto the top of the cake.
  • Place some of the marshmallow crème into a piping bag and cut a small hole. Pipe small drizzles of fluff onto the top and sides of the cake to resemble spider webs.
  • Store extra cake in an airtight container for up to 3 days.

Notes

High Altitude — Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Nutrition

Calories: 1089kcalCarbohydrates: 138gProtein: 11gFat: 61gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 160mgSodium: 491mgPotassium: 377mgFiber: 8gSugar: 98gVitamin A: 1288IUVitamin C: 0.2mgCalcium: 97mgIron: 5mg
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