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Halloween Chocolate Cake


50 Min.
1 Hr. 30 Min.
Skill Level:
1 cake

This cake might look like a pumpkin, but this Halloween chocolate cake recipe makes a cake as chocolaty as they get, complete with orange frosting. The secret is using a fluted tube pan to get the shape right for the top of a pumpkin. This recipe uses HERSHEY'S Milk Chocolate Bar, HERSHEY'S Cocoa and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips for that undeniably decadent triple chocolate flavor. Adding a chocolate covered ice cream cone to your Halloween Chocolate Cake and some extra green icing makes the final result look like a perfect pumpkin!

Get in the Halloween spirit and explore more Halloween dessert recipes and terrifyingly tasty treats.

Ingredients & Directions

Prep Time
1 hour 30 minutes
Bake Time
50 minutes
Cool Time
2 hours 10 minutes
Chill Time
30 minutes


Prevent your screen from going dark while you bake.


  • 1
    HERSHEY'S Milk Chocolate Bar (6 oz), broken into pieces
  • 1/2 cup
    butter or margarine (1 stick), softened
  • 1 cup
    water boiling
  • 2 cups
    all-purpose flour
  • 1-1/2 cups
  • 1/2 cup
  • 1 tsp
    vanilla extract
  • 2 tsps
    baking soda
  • 1 tsp
  • 2
  • 1/2 cup
    dairy sour cream
  • Chocolate Coated Ice Cream Cone
  • 1 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 Tbsp
    shortening (do NOT use butter, margarine, spread or oil)
  • Orange Frosting
  • 1/3 cup
    butter or margarine
  • 2 cups
    powdered sugar
  • 2 tsps
    freshly grated orange peel
  • 1-1/2 tsps
    vanilla extract
  • 2 to 4 Tbsps
    hot water
  • few drops
    yellow and red food color
  • Decorator's Frosting
  • 3 Tbsps
  • 1 Tbsp
    meringue powder
  • 1-1/2 cups
  • 1/8 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
12-cup fluted tube pan 12-cup fluted tube pan
bowls bowls
mixer mixer
wire rack wire rack
pastry bag pastry bag
leaf decorating tip leaf decorating tip
refrigerator refrigerator
microwave microwave

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.


Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan.


Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare Chocolate Coated Ice Cream Cone. Drizzle Orange Frosting over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with Decorator's Frosting.

Chocolate Coated Ice Cream Cone:

Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

Orange Frosting:

Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at Medium (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color.

Decorator's Frosting:

Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.

Additional questions?