Halloween Graveyard Cake with Strawberry Ghosts : 5-Step Pumpkin Recipe

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If you are looking for a showstopping Halloween dessert that is as delicious as it is spooky, this Halloween Graveyard Cake is exactly what you need. Built on a moist, warmly spiced pumpkin olive oil cake base and finished with a silky maple buttercream frosting, this cake is topped with adorable strawberry ghosts, Oreo cookie dirt, Milano tombstones, and candy corn pumpkins. Whether you are hosting a Halloween party or just want to bring some festive fun to your kitchen, this recipe delivers big on flavor and wow factor.

Why You Will Love This Halloween Graveyard Cake

This recipe checks every box for a memorable Halloween bake. The pumpkin olive oil cake is naturally moist and stays tender for days. The maple buttercream frosting adds a cozy fall sweetness that pairs perfectly with the warm spices in the cake. And the graveyard decorations are completely customizable, so you can make it as spooky or as cute as you like.

• Ready in just over 1 hour from start to finish
• No special baking skills required
• Naturally moist pumpkin base stays fresh for days
• Fun and customizable graveyard decorations for all ages
• Perfect for Halloween parties, family gatherings, and school events

Equipment You Will Need

Before you get started, make sure you have the right tools on hand. Having the proper kitchen equipment makes this recipe much easier and ensures the best results. Here is what you will need:

• Electric mixer – for whipping the maple buttercream frosting to a perfectly light and fluffy texture
• Mixing bowls – for combining your wet and dry ingredients separately
• Measuring cups and spoons set – for accurate ingredient measurements
• Oven – preheated to 350 degrees F for baking the cake
• Baking sheets – used when drying the dipped strawberry ghosts on parchment paper
• Kitchen utensils – including a rubber spatula for folding the batter and spreading the frosting
• Cutting board – for prepping your strawberries and decorations
• Chef’s knives – for any prep work needed

Ingredients

Strawberry Ghosts

Pumpkin Olive Oil Cake

Maple Buttercream Frosting

Graveyard Cake Toppings

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and generously butter it to prevent sticking. Your oven should be fully preheated before the batter goes in.
2. Whisk eggs and brown sugar together in a large mixing bowl for about 2 minutes until the mixture is light and pale.
3. Add the wet ingredients and spices: mix in the pumpkin puree, olive oil, vanilla extract, pumpkin pie spice, ground cardamom, and salt. Whisk until everything is well combined and smooth.
4. Fold in the dry ingredients: add the all-purpose flour, baking powder, and baking soda to the wet mixture. Use a rubber spatula from your kitchen utensils set to carefully fold until no dry streaks remain. Do not overmix.
5. Bake the cake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.
6. Make the maple buttercream frosting: using your electric mixer, beat the room-temperature butter and confectioners sugar on high speed until light and fluffy.
7. Add the heavy cream, maple syrup, and cinnamon to the frosting and whip on high for about 5 minutes. If it becomes too thin, gradually add more confectioners sugar until you reach the right consistency. Use your measuring cups and spoons set for accuracy.
8. Make the strawberry ghosts: melt the white candy melts or white chocolate chips in a bowl. Dip each strawberry fully into the melted chocolate, then place them on a parchment-lined baking sheet to dry.
9. Decorate the ghosts: once dried, melt a small amount of milk chocolate chips and use a piping bag or a plastic bag with a small hole to pipe eyes and a mouth onto each strawberry ghost.
10. Assemble the graveyard cake: spread the maple buttercream frosting evenly over the top of the cooled cake. Scatter the crushed Oreo cookies over the frosting to create a “dirt” effect.
11. Add the decorations: arrange the strawberry ghosts, Milano cookie tombstones, candy corn pumpkins, fresh herbs, and edible flowers on top of the cake. Finish with a light dusting of confectioners sugar to create a snowy graveyard look.

Tips for the Best Halloween Graveyard Cake

• Make sure your butter is truly at room temperature before making the frosting. Cold butter will not whip properly and may cause the frosting to curdle.
• Do not skip the full cooling time for the cake before frosting. Frosting a warm cake will cause it to melt and slide off.
• For the cleanest chocolate ghost details, use a small piping bag or a zip-lock bag with the tiniest hole possible.
• If you cannot find Milano cookies, rectangular shortbread cookies work equally well as tombstones. Use a toothpick to write “RIP” with melted chocolate.
• The crushed Oreo dirt is best added just before serving to keep it from absorbing moisture and losing its texture.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Frequently Asked Questions

Can I make this Halloween Graveyard Cake ahead of time?

Yes. You can bake the pumpkin olive oil cake up to 2 days in advance and store it wrapped tightly at room temperature. Make the maple buttercream frosting and prepare the strawberry ghosts the day before. Assemble and decorate the cake on the day of your event for the best presentation.

Can I use a different frosting instead of maple buttercream?

Absolutely. A classic cream cheese frosting or vanilla buttercream works well with the warm spices in the pumpkin cake. However, the maple buttercream adds a uniquely fall-forward flavor that pairs beautifully with the pumpkin base.

What can I use instead of Milano cookies for the tombstones?

Any firm rectangular cookie will work as a tombstone, such as shortbread fingers, graham crackers, or even homemade sugar cookies cut into rectangular shapes. Pipe or write “RIP” on them with melted chocolate for the full graveyard effect.

How do I prevent the white chocolate on the strawberry ghosts from cracking?

Make sure your strawberries are completely dry before dipping them in the melted chocolate. Any moisture on the surface will cause the chocolate to crack or not adhere properly. Pat them dry thoroughly with a paper towel before dipping.

Can I make this Halloween Graveyard Cake gluten-free?

Yes. Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The rest of the recipe remains the same. Note that gluten-free flours may slightly alter the texture of the cake.

Is pumpkin puree the same as pumpkin pie filling?

No. Pumpkin puree is plain cooked pumpkin with no added sugars or spices. Pumpkin pie filling is already sweetened and spiced. Always use 100% pure pumpkin puree for this recipe to control the flavor and sweetness of your cake.

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Halloween Graveyard Cake with Strawberry Ghosts : 5-Step Pumpkin Recipe

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This Halloween Graveyard Cake is a moist pumpkin olive oil cake topped with silky maple buttercream frosting, adorable strawberry ghosts, crushed Oreo dirt, Milano cookie tombstones, and candy corn pumpkins. A spooky and delicious showstopper for any Halloween celebration.

• Author: Alex
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

5 large strawberries

1 cup white candy melts or white chocolate chips, melted

1 cup dark brown sugar

3 large eggs

1 cup pumpkin puree

1/2 cup olive oil

2 tsp pumpkin pie spice

1/2 tsp ground cardamom

1 tsp salt

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

2 1/2 cups confectioners sugar

1/2 cup unsalted butter, room temperature

1/2 tsp ground cinnamon

3 tbsp heavy cream

5 tbsp maple syrup

5 Milano cookies

6 candy corn pumpkins

1/4 cup fresh herbs and edible flowers

1/8 cup confectioners sugar, for snow dusting

8 Oreo cookies, crushed

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Instructions

1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and generously butter it.

2. Whisk eggs and brown sugar together in a mixing bowl for about 2 minutes until light and pale.

3. Add pumpkin puree, olive oil, vanilla extract, pumpkin pie spice, cardamom, and salt. Whisk until well combined.

4. Fold in the flour, baking powder, and baking soda until no dry streaks remain. Do not overmix.

5. Pour batter into the prepared pan and bake for 25 minutes. Cool completely before removing from the pan.

6. Beat room-temperature butter and confectioners sugar on high with an electric mixer until light and fluffy.

7. Add heavy cream, maple syrup, and cinnamon. Whip on high for 5 minutes. Adjust consistency with more confectioners sugar if needed.

8. Melt white candy melts. Dip strawberries and dry on parchment paper. Pipe chocolate eyes and a mouth once dry.

9. Spread maple buttercream over the cooled cake. Top with crushed Oreo cookies for the dirt effect.

10. Arrange strawberry ghosts, Milano tombstones, candy corn pumpkins, herbs, and edible flowers on top.

11. Dust lightly with confectioners sugar to create a snowy graveyard look.

Notes

Butter must be at room temperature for a smooth frosting.

Cool the cake completely before frosting to prevent melting.

Dry strawberries thoroughly before dipping in chocolate.

Store leftovers in the refrigerator for up to 3 days.