30 Halloween Cake Recipes

Pre-heat the oven to 160°C. Grease and line two round 8-inch cake tins. To make the cake, beat together the eggs and sugar until light and fluffy. Next add the oil, buttermilk, vinegar, and black food colour. Mix together the grated chocolate

Channel your inner superhero with this spooky chocolate and vanilla bat cake.

Special equipment: 12 muffin cups with paper liners For the cupcakes: 1) Position a rack in the middle of the oven and preheat to 150C/Gas 2. Set the liners in the muffin cups. 2) Put the chocolate and prune juice in a microwave-safe bowl. Heat i

For the cupcakes, preheat the oven to 180°C. Line two 12 cup muffin tins with paper cupcake liners. Whisk together the flour, baking powder and salt in a bowl. Warm the grape jelly for approximately 20 to 30 seconds in the microwave until loosened, a

Break the Chocolate into a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and leave to cool for 10 minutes. Put the cake crumbs in a mixing bowl and mix in the melted Chocolate and jam until

1) Position a rack in the centre of the oven and preheat to 180C/Gas 4. Lightly grease, then line a 33 by 45cm jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by about 5cm - this will make it easier to form the rol

1) Preheat the oven to 180C/Gas 4. Line standard muffin tin with 12 muffin cases. 2) Put the butter, root beer and cocoa in a microwave proof bowl, cover with cling film and microwave on high for about 2 mins, until the butter melts. Stir to combi

1. Preheat the oven to 170°C. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well. 2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth,

Pumpkin pureé is the secret to this rich, velvety square.

1. For the cake, preheat the oven to 170°C. Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour. 2. Sift the flour, sugar, cocoa powder, baking soda and salt into a lar

Preheat the oven to 180°C. Sift the flour and granulated sugar twice and set aside. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the

Preheat the oven to 170#~°C. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with

Top your cream cheese frosting with walnuts or raspberries and feel healthy!

Beautiful swirls of icing crown these cupcakes - they're fit for any princess.

Blend cinnamon, nutmeg, ginger and allspice if you can't get pumpkin pie spice.

Have fun with the cake to frosting ratio with these indulgently creamy cakes.

If you're partial to a chunk or two of dark chocolate, you'll love these.

Mix almond essence into your cream cheese frosting for a marzipan-like twist.

1) Place an oven rack in the centre of the oven. Preheat the oven to 180°C/ gas mark 4. Butter and flour a 23 by 13cm loaf tin. Set aside. 2) In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspi

The contrast between bright red cake and white frosting makes an exciting pop!

1) Preheat the oven to 180°C. 2) Butter and flour a 12-cup muffin pan, or use paper cases. In a large bowl, combine the flour, baking powder and three-quarters of a teaspoon of salt. 3) In the bowl of an electric mixer, beat the sugar and b

Sandwich layers of red velvet cake with creamy frosting for this indulgent cake.

Ellie Krieger shares her lighter spin on these rich cupcakes.

Fudge and chocolate icing makes a truly sinful three layer cake.

To make the icing: 1) Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minute

Feed your inner devil with these naughty but nice cupcakes.

Surprise, surprise, the cream cheese is filled inside the cupcake!

Extra sparkle? It must be Lotte's new red velvet cupcake recipe.

For the cupcakes: Position a rack in the middle of the oven and preheat to 175 degrees C. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt. Beat the butter with an electric

For the cupcakes: Preheat the oven to 170°C. Line a cupcake pan with liners, or spray with nonstick baking spray. Add the roasted beetroots and oil into a blender or food processor. Turn to the highest setting and puree until the mixture becomes