Halloween Coffin Cake

This spooky Coffin Cake is made with rich chocolate sponge, filled with orange salted caramel buttercream, and decorated with our creepy Halloween sprinkles. Perfectly festive!

Ingredients:
For Chocolate Cake (easy sponge)
- 200 g self-raising flour
- 200 g butter (softened)
- 200 g caster sugar
- 4 eggs
- 2 tbsp cocoa powder

For Orange Salted Caramel Buttercream
- 200 g butter (softened)
- 400 g icing sugar (sifted)
- 1–2 tsp Salted Caramel Flavoring (adjust to taste)
- A few drops of Orange Oil-Based Food Coloring

For Decoration
- Oil Based Food Color Purple
- Oil Based Food Color Green
- Button Letters Alphabet Silicone Mold 
- Fright Night Sprinkle Mix
- Silver Glitter Spray

Instructions:
Step 1: Make the Chocolate Cake
1. Preheat oven to 170°C (340°F). Grease and line a rectangle baking tin. 
2. In a mixing bowl, cream butter and caster sugar until light and fluffy. 
3. Beat in eggs, one at a time.
4. Sift in self-raising flour and cocoa powder, fold gently until just combined.
5. Pour batter into tin and bake for 30-35 minutes, or until a skewer comes out clean.
6. Cool completely on a wire rack.

Step 2: Prepare the Orange Salted Caramel Buttercream 
1. Beat butter until pale and creamy. 
2. Gradually add icing sugar, mixing well after each addition. 
3. Add Salted Caramel Flavoring and a few drops of Orange Oil-Based Coloring. Mix until smooth and fluffy.

Step 3: Shape the Coffin
1. Make a coffin-shape paper template.
2. Place on the cooled chocolate cake and cut out coffin shapes (2-3 layers depending on cake height). 
3. Spread a generous layer of orange salted caramel buttercream between each cake layer.
4. Cover the outside of the cake with a thin layer of black buttercream (crumb coat). Chill for 15 minutes.
5. Smooth another layer of black buttercream over the cake.
6. Pipe purple buttercream around the coffin edges for a spooky outline.

Step 4: Prepare the Alphabet Toppers
1. Melt white chocolate tinted with green food coloring.
2. Carefully pour the melted chocolate into alphabet molds, spelling out “RIP.”
3. Tap the mold gently to release air bubbles, then place it in the fridge until fully set.
4. Once the chocolate letters are set, carefully pop them out of the mold.
5. Arrange them neatly in the center of the cake.

Step 5: Decorate
1. Add Fright Night Sprinkle Mix around the borders for a festive touch.
2. To make your coffin cake shine, lightly spray edible glitter spray across the top. This gives it a magical shimmer and ties the spooky look together.

Step 6: Serve and Enjoy
Slice open the coffin to reveal the dark chocolate sponge with the bright orange salted caramel cream. Spooky on the outside, delicious on the inside!

Halloween Coffin Cake FAQs 
1. Can I bake the coffin cake in advance?

Yes! You can bake the chocolate sponge 1–2 days ahead. Wrap it tightly in cling film and store at room temperature. Assemble and decorate on the day of your party for the best look and taste.

2. What if I don’t have a coffin-shaped cake pan?

No worries! You can easily print a paper coffin template, place it on your cooled sponge, and cut around it with a sharp knife. Chilling the cake first makes cutting neater.

3. Can I use gel food coloring instead of oil-based for the buttercream?

For buttercream, gel coloring works fine too. The oil-based one is only necessary if you’re coloring chocolate or candy melts.

4. How do I make the black buttercream without using too much food coloring?

Start with a chocolate buttercream base so it’s already dark, then add black gel coloring gradually. Letting it rest for an hour deepens the color naturally, so you don’t need to overload on dye.

5. How do I store the coffin cake after decorating?

Keep it in an airtight container in the fridge for up to 3–4 days. Bring it to room temperature before serving for the buttercream to soften.