Layers of crushed Oreos, chocolate buttercream, and a decadent chocolate cake all come together to make this Gluten-Free Halloween Candy Cake.
Topped with Halloween sprinkles, gummy worms, candied pumpkins, and edible ghosts in this graveyard. Dirt cake is a necessity for any Halloween party.
For this gluten-free mud cake, I made the chocolate cake from scratch and added OliveNation's black cocoa to give it more of a graveyard look. If you are in a rush and don’t have time to make the cake from scratch, one of the best things about this Halloween graveyard cake is you can always use your favorite chocolate cake box mix. One I recommend is this King Arthur gluten-free chocolate cake mix. Another great fall cake recipe is this old-fashioned carrot cake recipe.
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Why you will love this recipe
Everyone loves Oreos and chocolate, so why not make this gluten-free mud cake the dish you take to your Halloween party? Once it’s complete, it turns out so cute, all of your guests will enjoy it. This Halloween mud cake is also allergy-friendly since it is gluten-free and dairy-free.
Halloween Candy Cake Video
Ingredients
- Oreos
- Chocolate buttercream
- Gummy worms
- Candied pumpkins
- Halloween sprinkles
- Candied ghosts
- Your favorite chocolate box cake or use the cake recipe below.
Instructions
- Preheat oven to 350 °F. Lightly grease a 9x13 baking dish.
- Place all dry ingredients into a medium-sized bowl and whisk to combine them.
- Pour oil into the dry ingredients. Then add eggs one at a time mixing lightly after each addition.
- Then, add both sugars, vanilla extract, apple cider vinegar, and boiling water. Mix on medium-high for about 3 minutes until completely combined. Be certain to use a rubber spatula to remove any dry flour that is left in the bottom. Pour into prepared pan and bake for 35 to 42 minutes until a toothpick comes out of the center clean.
- Allow cake to cook for at least 1-2 hours before frosting.
- Once the cake has cooled, cover with chocolate frosting. Then using your finely crushed Oreos, place them all over the top of the frosting and gently press down into the frosting using the back of a spoon. Lastly, decorate the cake with your Halloween sprinkles, ghosts, pumpkins, and worms.
Top Tips
- Make sure your Oreos are broken down to fine crumbs using a food processor or a blender. My favorite food processor is this one by Cuisinart.
- Don’t have a food processor, simply put the Oreos inside a Ziploc bag and seal it tightly. Use a rolling pin or a wooden spoon to crush them until they become a fine crumb.
- This recipe works great in a 9 x 13 baking dish. However, you can always use this recipe to make two 8-inch cakes.
- You can also use a disposable pan for this gluten-free mud cake if you are taking it to a cookout or a party and don’t want to keep tabs on your dish.
Equipment
Storage
Store this cake in the refrigerator for up to 5 days in a tightly sealed container.
FAQ
Can I make this gluten-free mud cake ahead of time?
Yes, you most certainly can make this Halloween graveyard cake ahead of time. In fact, making it the day before is a great idea. Simply store it covered in the refrigerator until you are ready to take it to your party.
Can I use other things to top the graveyard cake?
Absolutely, feel free to get creative and decorate this cake with other items, such as googly, eyes or cookies with the words RIP written on them.
Can I make this cake using gluten flour?
Yes, you can use a full gluten flour for this cake.
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📖 Recipe
Graveyard Cake
Ingredients
Wet Ingredients
- 1 ⅓ cup white sugar
- ½ cup brown sugar
- 2 teaspoon apple cider vinegar
- 3 ½ tablespoon Vanilla Extract
- 4 eggs room temperature
- ⅔ cup vegetable oil
- 1 ⅓ cup boiling water
Dry ingredients
- 1 ½ teaspoon Baking Powder
- 1 cup Black cocoa powder olive nation
- 1 ¾ cup Gluten Free 1:1 Flour
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
Frosting
- Pumpkin candy Quinn's
- Halloween mix candy Quinn's
- Edible ghosts
- Edible worms
- 25 Oreos crushed very fine in a food processor
Instructions
- Preheat oven to 350 ℉.
- Lightly grease a 9x13 baking dish.
- Place all dry ingredients into a medium size bowl and whisk to combine them.
- Pour oil into the dry ingredients.
- Then add eggs one at a time mixing lightly after each addition.
- Then, add both sugars, vanilla extract, apple cider vinegar, and boiling water.
- Mix on medium high for about 3 minutes until completely combined. Be certain to use a rubber spatula to remove any dry flour that is left in the bottom.
- Pour into prepared pan and bake for 35 to 42 minutes until a toothpick comes out of the center clean.
- Allow cake to cook for at least 1-2 hours before frosting.
- Once cake has cooled, cover with chocolate frosting.
- Then using your finely crushed Oreos, place them all over the top of the frosting and gently press down into the frosting using the back of a spoon.
- Lastly, decorate the cake with your Halloween sprinkles, ghosts, pumpkins, and worms.
Notes
- Make sure your Oreos are broken down to fine crumbs using a food processor or a blender. My favorite food processor is this one by Cuisinart.
- Don’t have a food processor, simply put the Oreos inside a Ziploc bag and seal it tightly. Use a rolling pin or a wooden spoon to crush them until they become a fine crumb.
- This recipe works great in a 9 x 13 baking dish. However, you can always use this recipe to make two 8-inch cakes.
- You can also use a disposable pan for this gluten-free mud cake if you are taking it to a cookout or a party and don’t want to keep tabs on your dish.
Audrey says
This is SO cute!! It is a must-make recipe for Halloween parties 🙂
Liz says
I made this last year with our leftover Halloween candy and I came back to print your recipe for a Halloween party next month. It was such a hit!!
Criss says
Just made this gluten-free Halloween candy cake, and it was a hit! Super easy to follow, and the mix of candy made it extra fun. Definitely adding this to my Halloween lineup!
Swathi says
This is an excellent Halloween candy cake, I am going to give this one try, glad that I found this recipe as it is gluten free. Not only cute but also delicious.