Chocolate Mummy Cake For Halloween

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This adorable Chocolate Mummy Cake features rich, moist chocolate cake with velvety vanilla buttercream frosting. A perfectly easy recipe to enjoy on Halloween that tastes delicious, too!

I am not a huge fan of Halloween, because I hate creepy and scary things: movies, decorations and even food. I did however make an exception for this mummy cake. 

It is so easy, it’s a chocolate cake, buttercream frosting, a flat pastry tip, 1 Oreo cookie  and 2 brown M&M’S Milk Chocolate candies. It does not get any easier or cute if I do say so myself. 

And if you are looking for some more Fall inspiration, then check out my Fall Baking board or my Fall Boards on Pinterest. 

Ingredients

For the cake:

• Sugar
• All-purpose flour 
• HERSHEY’S Cocoa
• Baking powder
• Baking soda
• Salt
• Eggs
• Milk
• Vegetable oil
• Vanilla extract

For the Frosting:

For the Garnish:

• One Oreo Cookie
• Two brown plain M&Ms

How to Make Chocolate Mummy Cake

For the cake:

1. Heat oven to 350°F.
2. Grease and flour two 9″ round baking pans. 
3. Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl.
4. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
5. Stir in boiling water (batter will be thin).
6. Pour batter into prepared pans. 
7. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes.
9. Remove from pans to wire racks. Cool completely.

Note: I used 6″ cake pans and I used 3 layers and froze the leftover cake for another day. 

For the frosting:

The buttercream frosting recipe is originally from Food.com.

1. In the bowl of a stand mixer mix the butter and the powdered sugar, beat until blended, then add salt, mix.
2. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 
3. Once cake is completely cooled place one layer on a plate or a round cake board, spread with some of the white butter cream.
4. Add the second layer of cake.
5. Then frost the entire cake with a very thin layer of frosting.
6. Place in the refrigerator for 20 minutes.
7. In the meantime, place a flat decorating tip (if you do not have a flat tip the one that makes rose petals is fine too) inside a cake decorating bag and then fill with frosting.
8. Cut off the tip of the bag.
9. Now make “bandages” with the frosting. I went around the cake and then did the top. The good news is that it’s frosting, if you do not like how it looks scrape it off and start again. 
10. Once you have your bandages, add the cookies and the brown M&Ms for the eyes.
11. Then slice and enjoy!

Storage

This cake can be stored in a cool place in an airtight or dish for up to 4 days.

More Cake Recipes

• Devil’s Food Cake with Buttercream Icing
• Chocolate Cake with Fudge Filling and White Buttercream
• Chocolate Cupcakes with Marshmallow Buttercream
• Moist Chocolate Cake and Fudge Buttercream Frosting
• Vanilla Cupcakes with Chocolate Mocha Buttercream Frosting

Did you enjoy this recipe?

Leave a comment and a review below to share your thoughts.

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Chocolate Mummy Cake Recipe

This adorable Chocolate Mummy Cake features rich, moist chocolate cake with velvety vanilla buttercream frosting. A perfectly easy recipe to enjoy on Halloween that tastes delicious, too!

Print Recipe

Ingredients

For the cake:

• 2 cups sugar
• 1¾ cups all-purpose flour
• ¾ cup HERSHEY’S Cocoa
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

For the frosting:

• 1 cup unsalted butter softened
• 3½ cups powdered sugar
• 1-3 teaspoons milk or heavy cream
• 1 ½ teaspoons vanilla extract
• 1 pinch salt

For the garnish:

• 1 Oreo Cookie
• 2 brown M&Ms plain

Instructions

For the cake:

• Heat oven to 350°F.
• Grease and flour two 9″ round baking pans.
• Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl.
• Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes.
• Remove from pans to wire racks. Cool completely.

For the frosting and assembling:

• In the bowl of a stand mixer mix the butter and the powdered sugar, beat until blended, then add salt, mix.
• Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes.
• Once cake is completely cooled place one layer on a plate or a round cake board, spread with some of the white butter cream.
• Add the second layer of cake.
• Then frost the entire cake with a very thin layer of frosting.
• Place in the refrigerator for 20 minutes.
• In the meantime, place a flat decorating tip (if you do not have a flat tip the one that makes rose petals is fine too) inside a cake decorating bag and then fill with frosting.
• Cut off the tip of the bag.
• Now make “bandages” with the frosting. I went around the cake and then did the top. The good news is that it’s frosting, if you do not like how it looks scrape it off and start again.
• Once you have your bandages, add the cookies and the brown M&Ms for the eyes.
• Then slice and enjoy!

Notes

Note: I used 6″ cake pans and I used 3 layers and froze the leftover cake for another day. 

Course: Dessert

Cuisine: American

Keyword: chocolate mummy cake with buttercream, mummy cake