This Halloween chocolate cake is one of those recipes that makes you feel like a total rockstar in the kitchen, even if you don’t usually bake fancy cakes. I mean, who wouldn’t want to slice into a rich, moist chocolate cake that’s secretly packed with pumpkin and dressed up with a spooky spiderweb? It’s festive, it’s fun, and it’s the kind of dessert that makes kids squeal and adults sneak back for seconds.

When I first tested this recipe, I was a little skeptical about adding pumpkin to chocolate. Would it be weird? Would the pumpkin overpower the cocoa? Spoiler alert: it doesn’t. The pumpkin makes the cake unbelievably soft and moist, and the spices add just the right hint of warmth that feels like fall. Plus, the chocolate glaze on top is silky and dramatic, the perfect canvas for the spiderweb design.

And let me just say, the decorating part is easier than it looks. If you can draw a spiral and drag a toothpick through it, you’ve got yourself a show-stopping Halloween centerpiece. I had so much fun making this cake, and I promise you will too. This isn’t one of those recipes that will have you stressed out in the kitchen. It’s straightforward, a little playful, and guaranteed to impress.

WHY YOU WILL LOVE THIS RECIPE

Moist and flavorful crumb – The pumpkin isn’t just for show here. It keeps the cake super soft and adds a subtle sweetness that balances the cocoa. You get a rich chocolate flavor with just a whisper of warm fall spice in every bite.
Foolproof ganache glaze – Instead of messing around with complicated frostings, this recipe uses a simple chocolate and cream glaze. It pours on smooth, sets beautifully, and makes the cake look like something straight out of a bakery.
Spiderweb design made easy – Don’t let the decoration scare you off. If you can squeeze white chocolate out of a piping bag and pull a toothpick through it, you can make this design. It’s way simpler than it looks, and people will think you spent hours on it.
Perfect for parties – This cake isn’t just tasty, it’s a total conversation starter. Bring it to a Halloween gathering, and watch it disappear while people ask how you made it look so good.
One-bowl friendly steps – The batter comes together without fancy equipment or endless dishes to clean. It’s basically a stir, fold, bake kind of situation, which means less fuss and more fun.

INGREDIENTS

Dry ingredients

1 cup (125 g) all-purpose flour
1/3 cup (40 g) unsweetened cocoa powder
3/4 tsp (4 g) baking soda
1/2 tsp (2 g) salt
1/2 tsp (1 g) cinnamon
1/4 tsp (1 g) ginger
1/4 tsp (1 g) nutmeg
1/8 tsp cloves

Wet ingredients

1 large egg
1/3 cup (70 g) granulated sugar
1/4 cup (50 g) brown sugar
1 tsp (5 g) alcohol-free vanilla extract
1/4 cup (60 g) vegetable or canola oil
1 1/4 cup (300 g) pumpkin puree

Mix-ins

1/2 cup (80 g) roughly chopped halal-certified semi-sweet chocolate

Chocolate glaze

4 oz (120 g) semi-sweet chocolate, chopped
5 oz (140 g) whipping cream

Decoration

1.5 oz (45 g) halal-certified white chocolate
Oreo-style cookie crumbs
1 mini sandwich cookie, for the spider

STEP BY STEP INSTRUCTIONS

STEP 1) Preheat the oven to 350°F (180°C), grease an 8-inch (20 cm) round pan, and line it with parchment paper.
STEP 2) In a medium bowl whisk together the flour, cocoa powder, baking soda, salt, and spices.
STEP 3) In a large bowl beat the egg, granulated sugar, brown sugar, and vanilla until creamy, then mix in the oil and pumpkin puree.
STEP 4) Add the dry mixture into the wet mixture on low speed just until combined, then fold in the chopped chocolate.
STEP 5) Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
STEP 6) Cool the cake completely, then make the glaze by melting the chocolate and cream together in a heatproof bowl over simmering water.
STEP 7) Pour the glaze over the cake, letting it drip down the sides, then smooth with a spatula.
STEP 8) Melt the white chocolate, pipe a spiral on top, and drag a toothpick outward to form the spiderweb, then add cookie crumbs and the mini cookie spider.

EXPERT COOKING TIPS FOR HALLOWEEN CHOCOLATE CAKE

Don’t overmix the batter. Once the dry ingredients are added to the wet, stir only until everything is just combined. Overmixing can make the cake tough instead of soft and tender.
Use room temperature ingredients. Let the egg and pumpkin puree come to room temp before mixing. This helps them blend smoothly into the batter and gives you a better texture.
Cool the cake fully before glazing. If the cake is even a little warm, the ganache will slide right off. Patience pays off here.
Keep the spiderweb simple. Start with a spiral in the middle of the cake, then drag your toothpick straight out in lines. It doesn’t need to be perfect, and honestly, a little wobble makes it look even spookier.
Chill the finished cake. Pop it in the fridge for about 30 minutes after decorating. It helps set the ganache and keeps the web sharp and clean.

RECIPE FAQ

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance, keep it covered at room temperature, and then glaze and decorate it the next day. The texture actually gets even better after resting overnight.

What if I don’t have pumpkin puree?

You can use mashed sweet potato or butternut squash as a stand-in. Both give that same moisture and a subtle sweetness, and no one will notice the swap.

Do I need special tools to make the spiderweb?

Nope. A simple piping bag or even a zip-top bag with the corner snipped off works just fine. And all you need is a toothpick or skewer to pull the lines outward.

Can I use a different pan size?

You can. A 9-inch pan will work, though the cake will be a bit thinner and may bake faster, so start checking for doneness around the 20-minute mark.

HALLOWEEN CAKE DECORATING IDEAS

If you’ve got a little extra time, there are tons of fun ways to dress this cake up even more. The spiderweb is the star here, but you can totally play around with other spooky touches.

Candy eyes. Pop a few candy eyeballs on top of the cake or around the edges. They’re silly, creepy, and kids love them.
Gummy worms. Tuck gummy worms into the crumbs at the base of the cake so it looks like they’re crawling out of the ground. Gross in the best way.
Colored drizzle. Melt a little white chocolate and tint it orange or purple with gel food coloring. Drizzle over the top for a pop of Halloween color.
Mini toppers. Stick a few tiny plastic spiders or bats on top (just remind folks to remove them before eating). Instant drama with almost no effort.

The idea is to have fun with it. You don’t need to be a pro decorator to make something that looks festive and spooky.

MAKE-AHEAD AND STORAGE TIPS

One of the best things about this cake is how well it holds up. You don’t have to stress about making it at the last second.

Bake ahead. The cake itself can be baked up to two days in advance. Just wrap it tightly in plastic wrap once it’s cooled and keep it at room temperature.
Glaze later. For the freshest look, add the ganache and spiderweb on the day you plan to serve. It only takes a few minutes, and the finish looks nice and glossy.
Store leftovers. Keep any extra slices in an airtight container in the fridge. They’ll stay moist for about 3 to 4 days.
Freeze for longer. You can freeze the plain cake (without glaze or decorations) for up to two months. Thaw overnight in the fridge, then decorate before serving.

That way, whether you’re prepping for a party or just stashing away a little midnight snack, this cake has you covered.

Every time I make this cake, I’m reminded why it’s such a keeper. It’s rich, spooky, and surprisingly easy to pull together, which is pretty much the dream when you’re juggling Halloween prep. Between the soft pumpkin crumb, the glossy ganache, and that simple spiderweb design, it checks all the boxes for a festive dessert that actually tastes as good as it looks.

If you’re on the hunt for a showstopper that doesn’t demand bakery-level skills, this one’s for you. Give it a try, have fun with the decorations, and don’t be surprised if it disappears faster than the candy bowl.

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