This cemetery cake recipe is outstanding. I’m excited to share my step-by-step instructions for making a delicious Cemetery Cake. This rich and decadent chocolate cake is perfect for any occasion, but especially fitting for Halloween or other spooky events.
In this post, I’ll provide detailed instructions for making the cake and frosting, as well as answer some common questions about the recipe.
Best Cemetry Cake
Graveyard Cake is a must-make. Rich chocolate cake and creamy chocolate buttercream icing make every bite indulgent. It tastes great and makes you happy.
This show-stopping cake is easy to make and suitable for any occasion. Graveyard Cake is ideal for birthdays, dinner parties, and family gatherings.
From preheating the oven to decorating the cake, the entire procedure is a labor of love worth every minute. You’ll have a gorgeous dessert that will wow your visitors and feels proud of making it from scratch.
Cemetry Cake Ingredients
For the cake
- 1 3/4 cups plain or all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup non-skim milk
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the chocolate buttercream
- 1 1/8 cups unsalted butter, softened
- 3 3/4 cups soft icing sugar or powdered sugar
- 3/4 cup unsweetened cocoa powder, Dutch-processed and sifted
- 6 tablespoons milk, plus more as needed
- 1 1/2 teaspoons vanilla extract (optional)
How To Make Cemetry Cake From Scratch
Preheat the oven to 350 degrees F with the oven rack in the middle position.
Grease two 9-inch cake pans with butter, then line the bottoms with parchment paper.
Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl.
Add the white sugar and salt to the flour mixture, whisking briefly to combine.
Add the eggs, milk, oil, and vanilla extract to the dry mixture and whisk well until lump-free, about 30 seconds.
Add the boiling water and whisk to incorporate. The batter should be very thin.
Pour the batter into the prepared cake pans.
Bake until a cake tester inserted into the center comes out clean, about 35 minutes.
Cool the cakes for 10 minutes before turning them out of the pans onto wire racks.
For the chocolate buttercream:
While the cakes cool, place the butter in the bowl of a stand mixer with a paddle attachment.
Beat the butter on medium-high speed until pale, about 3 minutes.
Add 1/2 of the icing sugar and 1/2 of the remaining cocoa powder and beat, starting slow and gradually increasing the speed to medium-high, about 3 minutes in total.
Add the remaining icing sugar and cocoa powder to the butter mixture, beating again for 3 minutes.
Add the remaining milk and vanilla extract to the butter mixture, beating again on medium-high speed until incorporated, about 1 minute.
To assemble:
- Once the cakes have cooled completely, frost them to your taste with the chocolate buttercream.
- Serve and enjoy!
Frequently Asked Questions:
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Make sure to choose a blend that is appropriate for baking cakes.
Can I make this cake ahead of time?
This cake can be made ahead. You can bake and frost the cakes two days ahead. Cover the cakes and icing at room temperature and refrigerate. Let the frosting come to room temperature and whisk it with an electric mixer before assembling the cake.
How To Serve Homemade Cemetery Cake
Graveyard Cake is an impressive dessert for any occasion. This dessert will please everyone at your dinner party or family gathering. Graveyard Cake serving tips:
Presentation: Graveyard Cake is a show-stopper, so it should be presented elegantly. For added elegance, set the cake on a cake stand or dish and top it with fresh berries or chocolate shavings.
Slicing: Use a sharp knife and wipe it between cuts to slice the cake neatly. Depending on the occasion and amount of guests, cut the cake into large or little pieces.
Serving: Graveyard Cake is delicious on its own or with vanilla ice cream or whipped cream. To temper, the chocolate’s richness, serve it with hot coffee or tea.
Storing: Refrigerate the leftover cake for 3–4 days in an airtight container. To soften the frosting, bring it to room temperature or microwave it.
Grave Yard Cake Variations
The original Graveyard Cake is a tasty treat, but there are many ways to put your own spin on it. To help you get going, here are some suggestions:
Peanut Butter Graveyard Cake: Add peanut butter frosting between cake layers or swirl it into chocolate buttercream if you like chocolate and peanut butter. For crunch, put chopped peanuts on the icing.
Mint Chocolate Graveyard Cake: Add mint extract to the frosting or dough for a refreshing variation on the chocolate cake. Crushed candy canes or peppermint candies on top of the icing provide texture and flavor.
Orange Chocolate Graveyard Cake: Add orange zest to the dough or frosting if you like orange and chocolate. Add orange liqueur to the icing for extra taste.
Raspberry Chocolate Graveyard Cake: Add raspberry jam between the layers or fresh raspberries to the frosting for a delicious variation on the standard chocolate cake. For color and flavor, top the cake with fresh raspberries.
Caramel Chocolate Graveyard Cake: Add caramel sauce to the icing or chopped caramel candies to the cake batter if you like caramel. For a sweet-salty taste, sprinkle sea salt on the caramel.
Cemetery Cake Recipe
Equipment
- oven
Ingredients
For the cake:
- 1 3/4 cups plain or all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup non-skim milk
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the chocolate buttercream:
- 1 1/8 cups unsalted butter softened
- 3 3/4 cups soft icing sugar or powdered sugar
- 3/4 cup unsweetened cocoa powder Dutch processed and sifted
- 6 tablespoons milk plus more as needed
- 1 1/2 teaspoons vanilla extract optional
Instructions
- Preheat the oven to 350 degrees F with the oven rack in the middle position.
- Grease two 9-inch cake pans with butter, then line the bottoms with parchment paper.
- Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl.
- Add the white sugar and salt to the flour mixture, whisking briefly to combine.
- Add the eggs, milk, oil, and vanilla extract to the dry mixture and whisk well until lump-free, about 30 seconds.
- Add the boiling water and whisk to incorporate. The batter should be very thin.
- Pour the batter into the prepared cake pans.
- Bake until a cake tester inserted into the center comes out clean, about 35 minutes.
- Cool the cakes for 10 minutes before turning them out of the pans onto wire racks.
For the chocolate buttercream:
- While the cakes cool, place the butter in the bowl of a stand mixer with a paddle attachment.
- Beat the butter on medium-high speed until pale, about 3 minutes.
- Add 1/2 of the icing sugar and 1/2 of the remaining cocoa powder and beat, starting slow and gradually increasing the speed to medium-high, about 3 minutes in total.
- Add the remaining icing sugar and cocoa powder to the butter mixture, beating again for 3 minutes.
- Add the remaining milk and vanilla extract to the butter mixture, beating again on medium-high speed until incorporated, about 1 minute.
To assemble:
- Once the cakes have cooled completely, frost them to your taste with the chocolate buttercream.
- Serve and enjoy!
