Graveyard Cake Recipe

At the heart of this graveyard cake recipe is a great chocolate cake. It’s based on the classic Hershey’s recipe, which stays super moist because it uses oil and not butter. This version incorporates hot brewed coffee to deepen the chocolate flavor. All of the fun toppings lend crunch and/or chew, along with all the spooky spirits any Halloween dessert needs.

Recipe Tips For Graveyard Cake

• You can bake the cake a day or two ahead of decorating; wrap in plastic wrap and store at room temperature. Then decorate the day you plan to serve the cake.
• You can refrigerate leftovers for up to a week. You can eat them cold, but ideally allow them to come to room temperature for the best flavor and texture.
• Because of all the decorations, this isn’t a great candidate for freezing.
• To make the Oreo crumbs more quickly and get a finer texture, pulse them in a food processor.
• Use the reserved Pocky sticks to strengthen the trunks of your spooky trees. Think of them as edible rebar.
• You don’t have to be precise when piping the chocolate for the spooky trees. The more wonky and uneven they are, the spookier!
• For a less intense chocolate flavor in the cake, you can use hot water in place of hot brewed coffee.