Haunted Garden Cake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 Organic Halloween Cookies.
This black cake is daringly dark and colored without any artificial colors, making it the perfect Halloween cake! I use a mix of black cocoa powder along with food grade activated charcoal in this organic cake, so you can feel good about indulging in a festive Halloween cake without food dye.
The idea for this Haunted Garden Cake is something I've had for years. And, I finally had time to create it this Halloween! This organic cake is a black cake with black frosting and I use organic marshmallow crème to make spider webs on top of black roses. This black cake is not a traditional witch, ghost or goblin, but can still be a festive Halloween cake at your party!
Why You'll Love This Recipe
Festive: You will love this Haunted Garden Cake because this spooky Halloween cake is perfect for a 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 organic cake with black roses and leaves in the theme of haunted garden! And, 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!
Ingredients
- Canola Oil: I use organic canola oil for the most neutral flavor. If you are avoiding seed oils, you can use EVOO in its place.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated cane sugar.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs.
- Heavy Whipping Cream: I use organic heavy whipping cream in the cake, which adds more moisture and fat which helps keep this chocolate cake from drying out.
- All Purpose Flour: I use organic all purpose flour, making this Halloween cake simple to make with no fancy flour required!
- Black Cocoa Powder: Organic black cocoa powder provides flavor and also a dark black color to this Halloween cake.
- Baking Powder: Make sure to use baking powder, not soda for a tender crumb. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Butter: I use Organic Valley Salted Butter for the frosting, you can use your favorite. Just be sure its softened before beginning the frosting.
- Powdered Sugar: Make sure you sift powdered sugar so your frosting is smooth and creamy with no lumps.
- Activated Charcoal: Using Organic Activated Charcoal makes a black frosting without any artificial colors!
- Marshmallow Creme: I use Toonie Mooni Vanilla Marshmallow Crème for the “spider webs” on this black cake.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that too.
- 6-inch Cake Pans: You'll need three 6-inch cake pans. If you want to make this cake larger, you can double the recipe and use 9-inch cake pans (you'll just need to bake a few minutes longer!).
- Parchment Paper: I always use nontoxic parchment paper cake rounds to ensure the cakes come out easily, especially when making a naked cake like this!
- Piping Bags: You'll need two piping bags to pipe the flowers on this black cake.
- Decorating Tips: I use Ateco tip #827 for piping the frosting in between the layers and also for some of the roses on top. I also use Ateco tips #30 and #68 and also use a coupler.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
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.
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.
FAQ's
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.
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!
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.
Craving More?
Haunted Garden Cake
Equipment
Ingredients
Batter
- ¾ cup canola oil
- ¾ cup heavy whipping cream
- 326 grams cane sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 308 grams all purpose flour
- 85 grams black cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 57 grams black cocoa powder (sifted)
- 28 grams activated charcoal
- 6 to 7 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
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
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
This cake is not only spooky, but it’s so delicious!