This Halloween Chocolate Orange Layer Cake has been my go-to spooky bake ever since I made it for a neighborhood party. I still remember the kids’ wide eyes when they spotted the ghost meringue decorations perched on top. One bite of that rich chocolate orange dessert, layered with silky buttercream and a glossy drip, convinced me this was the cake I had to master. My version is ready in just a few hours and delivers bold orange flavor, dark chocolate richness, and a playful spooky twist in every slice.
If you’ve been searching for the best Halloween ghost cake or want a festive chocolate orange layer cake for Halloween, this is the one.
Why You’ll Love This Cake
- Flavorful combo: Deep cocoa sponge paired with vibrant orange.
- Spooky charm: Meringue ghosts cake decor makes it party-ready.
- Beginner-friendly: Simple steps with pro tips for success.
- Customizable: Switch colors, add sprinkles, or change drip flavor.
- Make-ahead ease: Cake layers freeze beautifully for up to 4 weeks.
A Sweet History Behind Chocolate & Orange
Chocolate and orange became a famous pairing in Europe during the 19th century. Candied orange peel dipped in chocolate was considered a luxurious treat, and later candies like Terry’s Chocolate Orange made the duo iconic. That blend of bitter-sweet cocoa and zesty citrus explains why so many call this combination irresistible. And when it comes to Halloween party cakes, it’s no surprise bakers lean on this flavor duo to thrill guests.
Ingredients for Halloween Chocolate Orange Layer Cake
Chocolate Sponge Cake (three 6-inch layers)
- 250 g butter
- 250 g soft brown sugar
- Zest of one orange
- 1/2 tsp orange blossom water (or 10 drops orange essence)
- 4 eggs
- 160 g flour
- 90 g cocoa powder (100%)
- 10 g baking powder
Chocolate Orange Swiss Meringue Buttercream
- 5 egg whites, room temperature
- 300 g caster sugar
- 452 g butter, room temperature
- 2 tsp orange extract
- 200 g dark chocolate, melted and cooled
- 1–2 tsp black gel food coloring
- 1 tsp orange gel food coloring
Chocolate Drip
- 1 cup chocolate chunks
- 1/4 cup cream
Meringue Ghosts (40–45 pieces)
- 3 large egg whites
- 180 g caster sugar
- 1 tsp vanilla extract
- Pinch of salt
- Melted dark chocolate or black food pen for faces
Step-by-Step Instructions
Make the Chocolate Orange Sponge:
Cream butter and sugar until fluffy. Add zest and flavoring, then eggs one by one. Fold in flour, cocoa, and baking powder. Divide into three lined tins, bake at 180°C for 25–30 minutes, and cool completely.
Tip: Freeze layers up to 4 weeks wrapped in double plastic and foil.
Prepare the Chocolate Orange Swiss Meringue Buttercream:
Heat sugar and egg whites over simmering water until sugar dissolves. Whip until glossy and bowl cools. Add butter gradually, then orange extract. Divide frosting: color one-third orange, mix melted chocolate + black coloring into the rest.
Tip: If the frosting looks curdled, keep whipping until smooth.
Make the Chocolate Drip:
Microwave chocolate and cream in 30-sec intervals until melted. Cool slightly. Drip should be runny but not hot.
Bake Meringue Ghosts:
Whip egg whites until stiff. Add sugar slowly, then vanilla and salt. Pipe ghost shapes onto lined tray. Bake at 100°C for 30 minutes. Cool fully and add spooky faces.
Assemble the Cake:
Layer sponge with frosting between each. Crumb coat, chill, then frost with chocolate buttercream. Use a comb to create grooves, pipe in orange frosting, smooth. Add drip, refrigerate, then top with ghosts before serving.
Pro Tips for Success
- Always chill cake between steps to keep layers stable.
- Don’t rush the meringues — slow baking makes them crisp.
- Use high-quality cocoa for the deepest flavor.
- If buttercream splits, just keep whipping until it comes together.
Delicious Variations
- Pumpkin Twist: Replace orange with pumpkin spice for a festive layer cake Halloween spin.
- Extra Scary: Add candy eyeballs to the ghosts for a spooky chocolate orange cake.
- Kid-Friendly: Swap dark chocolate for milk chocolate to make it a kids’ Halloween cake.
Serving Suggestions
Serve this cake with a glass of milk for kids or a spiced latte for adults. Pair with Pumpkin Fudge or Pumpkin Oatmeal Cream Pies for a full dessert table.
Nutritional Information (per slice, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Carbohydrates | 52 g |
| Protein | 6 g |
| Fat | 26 g |
| Sodium | 180 mg |
Storage & Leftovers
- Fridge: Store cake in an airtight box for up to 5 days.
- Freezer: Freeze undecorated sponge layers up to 4 weeks.
- Reheat: Let frozen cake thaw in the fridge overnight.
FAQs
Do orange and chocolate go together?
Yes, the tangy zest balances the richness of cocoa, making it a timeless pairing.
What is the name of the 24-layer chocolate cake?
That would be the famous “L’Opera Cake,” a French patisserie masterpiece.
Which is the most delicious cake in the world?
Taste is personal, but many claim chocolate fudge cake holds the crown.
What is the bear chocolate cake?
It’s a fun, decorated sponge cake shaped like a teddy bear, often made for kids.
For more recipes follow me in page Facebook and Pinterest.
Conclusion
Now you know how to make the best Halloween Chocolate Orange Layer Cake with Meringue Ghosts — rich, citrusy, and scary-cute. Whether you’re hosting a party or baking with kids, this festive treat is sure to thrill. Have you tried it yet? Drop your twist in the comments, share this with friends, and don’t forget to pin it for later!
Print
Halloween Chocolate Orange Layer Cake – Scary Cute & Delicious
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A spooky and delicious Halloween Chocolate Orange Layer Cake with rich chocolate sponge, citrusy buttercream, dramatic chocolate drip, and playful meringue ghost decorations — perfect for Halloween parties.
Ingredients
Chocolate Sponge Cake (3 x 6-inch layers)
250 g butter
250 g soft brown sugar
Zest of one orange
1/2 tsp orange blossom water or 10 drops orange essence
4 eggs
160 g flour
90 g cocoa powder (100%)
10 g baking powder
Chocolate Orange Swiss Meringue Buttercream
5 room temperature egg whites
300 g caster sugar
452 g room temperature butter
2 tsp orange extract
200 g dark chocolate, melted & cooled
1–2 tsp black gel food coloring
1 tsp orange gel food coloring
Chocolate Drip
1 cup chocolate chunks
1/4 cup cream
Meringue Ghosts (40–45 ghosts)
3 egg whites
180 g caster sugar
1 tsp vanilla extract
Pinch of salt
Melted dark chocolate or black food pen
Instructions
1. Cream butter and sugar until fluffy. Add orange zest and essence, then eggs one by one. Fold in dry ingredients and bake three 6-inch layers at 180°C for 25–30 minutes.
2. Cool layers completely. Wrap and freeze if making ahead.
3. Heat sugar and egg whites over simmering water until dissolved. Whip until glossy, then add butter gradually. Mix in orange extract. Divide: color 1/3 orange, add melted chocolate and black coloring to rest.
4. Microwave chocolate and cream in 30-second intervals until smooth. Cool slightly before dripping.
5. Whip egg whites to stiff peaks. Add sugar gradually, then vanilla and salt. Pipe ghost shapes and bake at 100°C for 30 minutes. Draw faces once cooled.
6. Layer cakes with frosting between each. Crumb coat, chill, and cover with chocolate buttercream. Add orange stripes, chocolate drip, and finish with meringue ghosts.
Notes
Chill the cake between steps for clean layers.
Cake layers can be frozen up to 4 weeks wrapped well.
Meringue ghosts should be added just before serving for crispness.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Halloween Chocolate Orange Layer Cake, meringue ghosts cake, spooky chocolate orange cake, Halloween party cake