Chocolate cake recipe from scratch easy Halloween is the perfect way to bring spooky fun and chocolatey goodness to your kitchen this Halloween! This guide features 10 delicious, easy-to-make chocolate desserts, including cakes, cupcakes, brownies, and mini treats. Each recipe is made from scratch, beginner-friendly, and includes fun decoration ideas to impress your family, friends, or party guests.

All recipes are beginner-friendly, feature step-by-step instructions, and include Halloween decoration ideas. By the end, you’ll have a full Halloween chocolate dessert menu ready for parties or family gatherings.

1. Chocolate Cake Recipe from Scratch Easy Halloween

Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ cups (300g) sugar
• ¾ cup (75g) cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

Decorations:

• Black, orange, or purple frosting
• Candy eyeballs or spiders
• Sprinkles or melted chocolate

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.
4. Gradually mix wet ingredients into dry ingredients. Slowly stir in boiling water. Batter will be thin.
5. Pour batter evenly into pans. Bake 30–35 minutes or until a toothpick comes out clean.
6. Let cakes cool 10 minutes in pans, then transfer to wire racks.
7. Frost with your chosen color and add Halloween decorations.

Tips:

• Add ¼ cup sour cream for extra moist cake.
• Decorate with candy, sprinkles, or themed toppers.
• Store in airtight container 2–3 days.

2. Double Chocolate Layer Cake

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• ¾ cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
2. Mix dry ingredients in a bowl.
3. Whisk wet ingredients separately.
4. Combine wet and dry ingredients. Slowly add boiling water.
5. Bake 30–35 minutes. Cool completely.
6. Frost with chocolate ganache and top with Halloween sprinkles.

Tips:

• Use high-quality cocoa powder for rich flavor.
• Ganache can be poured warm for a smooth finish.

3. Chocolate Pumpkin Cake

Ingredients:

• 2 cups flour
• 1 ½ cups sugar
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Mix dry ingredients in a bowl.
3. Add wet ingredients, including pumpkin puree. Mix well.
4. Pour into pan and bake 35–40 minutes.
5. Cool completely and frost with cream cheese or chocolate frosting.

Tips:

• Swirl frosting for a pumpkin-chocolate effect.
• Sprinkle crushed candy or Halloween-themed toppings.

4. Vegan Halloween Chocolate Cake

Ingredients:

• 1 ¾ cups flour
• 1 ½ cups sugar
• ¾ cup cocoa powder
• 1 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup almond milk
• ½ cup vegetable oil
• 2 tbsp flaxseed meal + 6 tbsp water (flax eggs)
• 2 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Grease cake pans.
2. Combine flaxseed meal with water and let sit 5 minutes.
3. Mix dry ingredients separately.
4. Add wet ingredients and flax eggs to dry mix. Stir until smooth.
5. Bake 30–35 minutes. Cool and decorate with vegan frosting and candy.

Tips:

• Vegan frosting: powdered sugar + coconut oil + cocoa.
• Perfect for dairy-free or egg-free diets.

5. Gluten-Free Chocolate Cake

Ingredients:

• 1 ½ cups almond flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• 3 eggs
• ½ cup coconut oil or vegetable oil
• ¼ cup almond milk
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pan.
2. Mix dry ingredients.
3. Whisk wet ingredients. Combine.
4. Bake 25–30 minutes. Cool, frost, and decorate for Halloween.

Tips:

• Almond flour creates a dense, moist cake.
• Perfect for gluten-sensitive eaters.

6. Halloween Chocolate Cupcakes from Scratch

Ingredients (makes 12 cupcakes)

Cupcake Batter:

• 1 cup (125g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (100g) granulated sugar
• ½ cup (120ml) milk
• ¼ cup (60ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup (120ml) boiling water

Decoration / Frosting:

• ½ cup (120g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• ¼ cup (25g) cocoa powder
• 2–3 tbsp milk
• Food coloring (orange, black, purple)
• Candy eyes, sprinkles, or Halloween-themed candy

Instructions

Step 1: Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

• In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
• Whisk until well combined.

Step 3: Mix Wet Ingredients

• In another bowl, whisk milk, vegetable oil, egg, and vanilla extract until smooth.

Step 4: Combine Wet and Dry

• Gradually add wet ingredients to dry ingredients and stir until just combined.
• Slowly pour in boiling water while stirring; the batter will be thin, which is normal for moist cupcakes.

Step 5: Fill the Cupcake Liners

• Fill each cupcake liner about 2/3 full with batter.

Step 6: Bake

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar and cocoa powder.
3. Add milk 1 tbsp at a time until smooth and spreadable.
4. Divide frosting into separate bowls if using different colors. Add food coloring as desired.

Step 8: Decorate the Cupcakes

• Pipe frosting onto cooled cupcakes using a piping bag or knife.
• Add candy eyes, Halloween sprinkles, or small candy decorations.
• Optional: Create ghost shapes with white frosting or swirl colors for a fun effect.

Tips and Tricks

• For extra moist cupcakes, add ¼ cup sour cream to the batter.
• Use a star piping tip to create spooky frosting textures.
• Store cupcakes in an airtight container at room temperature for up to 3 days.
• Get creative: use crushed cookies as “graveyard dirt” or candy spiders for a Halloween theme.

7. Chocolate Ghost Cupcakes

Ingredients (makes 12 cupcakes):

• 1 cup (125g) all-purpose flour
• ¾ cup (75g) cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (100g) sugar
• ½ cup (120ml) milk
• ¼ cup (60ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup (120ml) boiling water

Decoration Ingredients:

• White chocolate or vanilla frosting
• Mini chocolate chips (for eyes)
• Optional: edible glitter

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, mix milk, oil, egg, and vanilla.
4. Gradually add wet ingredients to dry ingredients. Slowly stir in boiling water; batter will be thin.
5. Fill cupcake liners 2/3 full. Bake 18–22 minutes or until a toothpick comes out clean.
6. Cool completely on a wire rack.
7. Frost with white chocolate or vanilla frosting in a ghost shape using a piping bag.
8. Add mini chocolate chips for ghost eyes.

Tips:

• Pipe tall frosting peaks for ghost shapes.
• Use edible glitter for a magical Halloween effect.

8. Chocolate Spider Cupcakes

Ingredients (makes 12 cupcakes):

• Same cupcake batter as above (use recipe from #7)

Decoration Ingredients:

• Black frosting (can use food coloring)
• Chocolate wafer sticks or pretzels (for spider legs)
• Mini chocolate chips or candy eyes

Instructions:

1. Bake cupcakes using the same method as #7. Cool completely.
2. Frost the top with black frosting.
3. Insert 4 chocolate sticks on each side for spider legs (total 8).
4. Place candy eyes or mini chocolate chips on top for the spider face.
5. Optional: Add small dots of white frosting for a spooky touch.

Tips:

• Pipe frosting with a star tip for a textured spider body.
• Use crushed cookies around the base for a “spooky web” effect.

9. Mini Chocolate Graveyard Cakes

Ingredients (makes 6 mini cakes):

• 1 cup flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• ¼ cup vegetable oil
• 2 eggs
• ½ cup milk
• 1 tsp vanilla extract

Decoration Ingredients:

• Crushed chocolate cookies (for “dirt”)
• Small rectangular cookies (for tombstones)
• Candy pumpkins or Halloween candies

Instructions:

1. Preheat oven to 350°F (175°C). Grease 6 small ramekins or muffin cups.
2. Mix dry ingredients: flour, cocoa, baking powder, baking soda, salt, sugar.
3. Mix wet ingredients: eggs, milk, oil, vanilla.
4. Combine wet and dry ingredients. Pour into ramekins ¾ full.
5. Bake 20–25 minutes, let cool.
6. Crush chocolate cookies and sprinkle on top to resemble dirt.
7. Place small cookie tombstones in each mini cake. Add candy pumpkins for decoration.

Tips:

• Pipe frosting around tombstones for extra dimension.
• Use a toothpick to check mini cakes’ doneness.

10. Chocolate Caramel Cups

Ingredients (makes 12 cups):

• 1 cup flour
• ½ cup cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup sugar
• ¼ cup vegetable oil
• 2 eggs
• ½ cup milk
• 1 tsp vanilla extract
• ½ cup caramel sauce (store-bought or homemade)

Decoration Ingredients:

• Chocolate frosting
• Halloween sprinkles or candy toppings

Instructions:

1. Preheat oven to 350°F (175°C) and line 12 muffin cups.
2. Mix dry ingredients together: flour, cocoa, baking soda, baking powder, salt, sugar.
3. Whisk wet ingredients separately: eggs, milk, oil, vanilla.
4. Combine wet and dry ingredients until smooth.
5. Fill each muffin cup halfway with batter.
6. Add 1 tsp caramel sauce in the center of each cup. Top with remaining batter.
7. Bake 18–22 minutes or until a toothpick comes out clean.
8. Cool completely, frost with chocolate frosting, and decorate with Halloween candies.

Tips:

• Swirl a toothpick through the caramel and batter for a marbled effect.
• Drizzle extra caramel on top for a decadent look.

Conclusion

Halloween is the perfect time to get creative in the kitchen, and there’s nothing better than a chocolate cake recipe from scratch easy Halloween to impress your family and friends. From spooky cupcakes and ghost brownies to layered cakes and no-bake desserts, these 23 recipes give you endless ideas for festive, chocolatey treats.

Baking from scratch not only ensures rich, homemade flavors, but it also allows you to customize decorations, flavors, and textures for a truly memorable Halloween experience. Whether you’re hosting a party, baking with kids, or just enjoying a cozy night at home, these chocolate cake recipe from scratch easy Halloween ideas will make your celebrations extra special.

Don’t forget to have fun with the decorations—use candy, sprinkles, and creative frosting designs to bring your Halloween treats to life. Try a few of these recipes, share them on social media, or serve them at your Halloween party to wow everyone with your baking skills

Frequently Asked Questions (FAQ)

Q1: What makes this a “chocolate cake recipe from scratch easy Halloween”?
This recipe is made entirely from scratch using simple ingredients and easy-to-follow steps, perfect for Halloween-themed baking. It’s designed to be beginner-friendly while still producing rich, moist chocolate cakes and desserts.

Q2: Can I make these Chocolate Cake Recipe from Scratch Easy Halloween recipes vegan or gluten-free?
Yes! Many of these chocolate cake recipe from scratch easy Halloween options can be adapted. Use flax eggs or chia eggs for vegan versions, plant-based milk, and gluten-free flour for sensitive diets.

Q3: How long do these chocolate desserts last?

• Cakes & cupcakes: 2–3 days at room temperature in an airtight container
• Brownies & bars: 3–5 days
• No-bake desserts: up to 2 days in the fridge

Q4: Can I prepare these desserts in advance for a Halloween party?
Absolutely! Most recipes can be baked a day or two in advance. Store cakes and cupcakes in airtight containers, and decorate them on the day of the party for the freshest presentation.

Q5: What decorations work best for Halloween chocolate desserts?

• Candy eyes, candy pumpkins, and gummy spiders
• Halloween sprinkles and colored frosting (orange, black, purple)
• Crushed cookies for “graveyard dirt”
• Chocolate shapes, piping designs, and edible glitter

Q6: Can kids help with these recipes?
Yes! Most chocolate cake recipe from scratch easy Halloween recipes are kid-friendly. Kids can help mix batter, decorate cupcakes, or place candy toppings, making baking a fun family activity.

Q7: How can I make the chocolate cake extra moist?

• Add ¼ cup sour cream or yogurt to the batter
• Use high-quality cocoa powder
• Don’t overmix the batter and avoid overbaking