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Close up photo of a slice of chocolate Halloween Cake on a white plate on an orange napkin.
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5 from 1 vote

Halloween Dirt Cake

Halloween Dirt Cake layers chocolate pudding over a chocolate cake before being finished off with a 3-ingredient frosting and fun toppings! This festive cake will be an absolute hit at this year's Halloween Party!
Prep Time20 mins
Cook Time32 mins
Cooling Time1 hr
Total Time1 hr 52 mins
Course: Dessert
Cuisine: American
Servings: 20 people
Calories: 181kcal

Ingredients

Cake:

  • 1 (16oz.) box chocolate cake mix
  • 1 (3oz.) box instant chocolate pudding mix unprepared
  • ½ cup sour cream
  • ¾ cup vegetable oil
  • ½ cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Filling:

  • 1 (3oz.) box instant chocolate pudding mix unprepared
  • 2 cups whole milk

Frosting:

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • cup instant chocolate pudding mix unprepared

Topping:

  • 16 Oreos crushed
  • 9 Milano cookies or more if desired
  • 3 Ghost Peeps or more if desired
  • 12 candy pumpkins or more if desired
  • Sprinkles optional
  • Black gel icing for writing

Instructions

Cake:

  • Preheat the oven to 350°F and grease a 9x13-inch cake pan, set aside.
  • Mix together all ingredients until fully combined and transfer to the prepared cake pan. The batter will be thick and you will need to use a rubber spatula to spread it out.
  • Bake for 28 to 32 minutes or until a cake tester inserted into the center comes out clean.
  • Let cool for 30 minutes and poke holes all over to top with the handle of a wooden spoon.

Filling:

  • Whisk together the pudding mix and milk for 2 minutes, then allow to thicken slightly.
  • Spread the pudding over the top of the cake.

Frosting:

  • In a large bowl or stand mixer fitted with a whisk attachment, whisk together the frosting ingredients until thick and fluffy.
  • Spread the frosting over the top of the cake.

Topping:

  • Add the Oreos to a food processor and pulse until fine crumbs form. Sprinkle the Oreo crumbs over the top of the cake.
  • Write R.I.P. on the Milano cookies to make tombstones and then press them into the frosting so they stand up.
  • Press the ghost Peeps into the frosting so they stand up. If they have a hard time doing so, you can use toothpicks to help secure them.
  • Add the candy pumpkins near the ghosts and tombstones.
  • Add sprinkles, if desired.

Notes

  • I used Duncan Hines Chocolate Fudge cake mix, but any standard chocolate cake mix should work.
  • This cake should be refrigerated within 2 hours after frosting or the frosting can get really dark and dense. I should remain good in the fridge for up to 4 days.
  • The cake can be baked up to one day in advance and then frosted before serving.
  • You could use other toppings such as gummy worms, Halloween candy, and more.
  • Nutritional information is an estimate that does not include the toppings other than the crushed Oreos.

Nutrition

Calories: 181kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 146mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg