Halloween Graveyard Cake – Gretchen’s Vegan Bakery

Having some fun with this Halloween Graveyard Cake!

Complete with gingerbread coffin and marshmallow spider webs!

The best part about decorating Halloween Cakes and specifically this Halloween Graveyard Cake is that

You don’t need much skill because the worse it looks the creepier it is!

To make this cake exactly as I have it here you will need several items and recipes

Of course you can use any cake recipe and buttercream that you love the most
Gingerbread dough for the coffin is optional since you can really use any sturdy cookie dough like my sugar cookie cut out recipe too!

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Notes for Success:

Raspberry sauce “blood” is a simple mash up of a handful of fresh or frozen berries cooked down with a pinch of sugar
Also completely optional but so fun!

Vegan Marshmallows for the spider webbing are from Dandies *not sponsored

I’ve used 9″ Square pans for this cake but if you only have 8″ square pans that is totally fine!
Your bake time make be just a few minutes longer

American Buttercream is usually my choice for heavily decorated cakes
But you can use any buttercream recipe you love the most!

Don’t forget the Vegan White Chocolate to make the bones!

Halloween Graveyard Cake

 

Total time

2 hours 30 mins

 

Instructions

1. First prepare the pumpkin cake recipe DOUBLED as per the instructions on that blog post & divide the batter between 3- 9″ (or 8″) square pans that have been greased and parchment lined.
2. If you do not have 3- pans it is OK to let the batter sit on the counter while the others bake.
3. While the cake is cooling, prepare the buttercream as per the instructions on that blog post and add the last stage of mixing add all the spices.
4. Prepare the ganache recipe DOUBLE recipe and let cool at room temperature to a pour able consistency while you assemble the cake
5. Assemble the cake as shown in the video tutorial

Notes

Cake is best served at room temperature and can be stored at room temperature for up to 4 days.

For longer storage keep in the refrigerator for up to 9 days

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