Spooky Oreo Halloween Cake
Perfect for Halloween parties, gatherings, or just to wow the kids and your family, this Spooky Oreo Halloween Cake is an easy and fun cake to make, and it’s delicious to eat! Get the kids involved and let them help you make this tasty Halloween cake recipe!
So easy to make, this cute – I mean spooky – Halloween cake is the perfect way to show your spirit! It starts with an amazing moist chocolate buttermilk cake, and I dress it up with spooky Oreo eyes. Not only is this cake delicious, but it’s always the talk of the party or event!
Spooky Oreo Halloween Cake
This is a layered cake, so you’ll need 2 round cake pans – or bake one layer at a time. I’ve also got some great tips for you to make the best whipped cream frosting, so be sure to see those below.
I’ve included suggestions on how to make the spooky eyes, but you can use your imagination and mix and match candies and cookies to create several creepy eyes for your cake.
Why I love this recipe
- The cake is rich, chocolatey, and so good!
- Who doesn’t love spooky eyes? Get the kids to help – they’ll love making the creepy eyes for the top of the cake!
- It’s a super easy cake to make, and the buttermilk keeps the cake rich and moist.
Gather these ingredients
- Devil’s Food cake mix – 1 box.
- Canola oil – Or your favorite neutral-flavored cooking oil
- Regular or double-stuffed Oreo cookies
- Mini Oreo cookies
- Brown mega-sized chocolate candies – Chocolate-covered peanuts are a great pick.
- Brown mini-sized chocolate candies – M&Ms work well
- Heavy whipping cream
- Powdered sugar – Also called icing sugar or confectioners sugar.
- Vanilla extract – Real or artificial vanilla extract.
- Meringue powder
What is meringue powder?
Loved by bakers, meringue powder is a product made from dried egg whites. It is a stabilizer and is most commonly used in making meringues, icings, and frostings, and you can find it in most large grocery stores in the icing section. You can also often find it in large craft and hobby shops in the cake decorating section.
How to make the best Spooky Oreo Halloween Cake
- Preheat your oven to 350-F and prepare two 8-inch round baking pans by lining them with parchment paper that’s been cut to fit. Spray with nonstick cooking spray.
- Combine the cake mix, buttermilk, oil, and eggs in a large bowl, and mix well.
- Transfer the cake batter to the 2 pans, dividing it evenly between them.
- Bake the cakes and then cool them on a wire rack.
- Make the spooky eyes by pulling apart the Oreos, separating the halves keeping the filling intact.
- Put the halves without filling into a resealable plastic bag and crush them with a rolling pin until they’re crumbs, or pulse them in a food processor until they are crumbly.
- Make the whipped cream frosting by beating the heavy whipping cream with an electric hand mixer or stand mixer with the whisk attached until peaks start to form.
- Add the powdered sugar and mix until combined, then add the meringue powder and whip until soft peaks have formed.
- Place 1 cake on a cake stand and frost with ¾ cup of the frosting, then sprinkle with cookie crumbs.
- Add the second cake on top of the frosting, and frost with the remaining frosting. Don’t forget the sides of the cake! Reserve a bit of the frosting to help with the eyes.
- Use a dot of icing to hold the candy in place on the Oreo cookie frosting, to create eyes. Mix and match with the candies and cookies to make sets of eyes, and then arrange these on top of the cake.
How do you know when the cake is done?
This easy chocolate cake recipe takes about 30 minutes to bake, but you can test it to see if it is done by inserting a toothpick into the middle of the cake. If the toothpick comes out clean with no crumbs attached, it is cooked. If there’s still raw batter on the toothpick, it needs a few more minutes.
Tips & suggestions
- Wondering how to make whipped cream frosting last longer? Add 2 teaspoons of meringue powder to the end of the whipping process to keep the frosting looking fresh and fabulous for hours.
- Don’t forget to remove the parchment circles from the cakes before assembling them.
- Assemble and decorate your cake right on a cake plate or stand, so you don’t have to worry about moving it.
- Make sure the cakes are chilled or are at room temperature before frosting your cake.
- This is a great cake for a Halloween party, and you can make it up to a few hours ahead of time.
Keep any leftover cake in an airtight container in the fridge – the frosting is made from dairy, and dairy needs to be refrigerated.
Check out these other amazing cake recipes while you’re here!
- Vanilla Texas Sheet Cake
- Lemon Blueberry Bundt Cake
- Pumpkin Cake with Maple Frosting
- Peach Upside Down Cake
- Leftover Halloween Candy Vanilla Bundt Cake
Updated from October 2015.
Get the Recipe:
Spooky Oreo Halloween Cake
- 1 box 15 ounce Devil’s Food cake mix
- 1 cup buttermilk
- ½ cup canola oil
- 3 eggs
- 12 regular or double-stuffed Oreo cookies
- 12 mini Oreo cookies
- 10 brown mega sized chocolate candies
- 10 brown mini sized chocolate candies
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp. vanilla
- 2 Tbsp. meringue powder
- Preheat oven to 350 degrees F. Cut parchment paper to fit the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray.
- In a large bowl, combine the cake mix, buttermilk, oil, and eggs. Evenly distribute between the two prepared pans and bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
- In the meantime, carefully take apart the regular and mini Oreos, making sure the filling stays intact. Place the halves without the filling in a resealable plastic bag and smash them into crumbs. Set aside.
- Remove cake from oven and cool in pans on a baking rack for 15 minutes. Remove cake from pans and peel off the parchment. Cool completely.
- While cake is cooling, make the whipped cream frosting. With a hand mixer, beat the whipping cream until just starting to form peaks; add powdered sugar and vanilla and mix on low until just combined. Add the meringue powder. Beat for about 30 seconds more.
- Place one layer on a cake stand. Spread 3/4 cup of the frosting evenly over the top; sprinkle with the cookie crumbs, pressing slightly into the frosting. Place second cake layer on top, then spread the remaining frosting over the top (and sides – optional) of the cake.
- With a bit of the reserved frosting, secure one of the medium chocolate candies to each of the 20 Oreo halves. Arrange on the cake so they look like pairs of eyeballs. Mix and match the different sizes with large and small Oreo cookies.
- Slice, serve, and enjoy! Refrigerate any leftovers.