The Most Delicious Oreo Halloween Cake

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We used the same technique as this cake to make our most delicious Oreo Halloween cake! Frosted with an Oreo frosting and chocolate skeleton bones!

Layered chocolate cake on a cake stand.

A few month ago I used a new cake making technique that the amazing professionals use at Milk Bar Bakery use. Did you know you can take classes at a few of their locations?! I made this 4th of July cake and it was fantastic so I wanted to try it with my favorite  chocolate cake batter and Oreo frosting to make the most delicious Oreo Halloween cake!

It’s honestly so so GOOD! And that Oreo frosting is HANDS DOWN AMAZING. I’m surprised there was any left for the cake after I tasted a spoonful!

overhead of Oreo cake with white chocolate candy bones on marble table with cake stand.

How to Make this Oreo Cake for Halloween

We used the same technique as this cake to make our the most delicious Oreo Halloween cake! Frosted with an Oreo frosting and chocolate skeleton bones!

White chocolate layered cake on cake stand.

The chocolate layers of this cake are moist and pillow soft when scooped with a fork! It’s the perfect amount of chocolate taste and seems to be pretty foolproof every time I make it.

For this Oreo Halloween Cake, I used my favorite Devils Food Cake recipe and baked the batter in a sheet cake and used the 6″ round cutter to make circles. I explain more below.

Close up photo of chocolate cake layers with vanilla frosting.

I had already purchased a few ingredients and supplies for the previous cake,  like the transparent cake edge, the clear vanilla extract and 6″ stainless steel cake cutter. You can get all of these on Amazon and I’m happy I have them now because I’ll be using this technique often!

overhead of an Oreo cake with candy skull bones and black and white plates with black and white napkins on a marble table.

For the assembly of this Oreo Halloween Cake:

  • Bake the chocolate batter on a sheet pan, you’ll make the round cake part after the cake has baked. Follow these instructions for the chocolate cake, but bake on a sheet pan.
  • Place a silicone baking mat or piece of parchment on a counter. Invert cake onto mat, then peel off parchment.
  • Use cake ring to punch out two to three (or even 4 if you can) 6″ rounds from cake. These are your layers. You can also cut half circles to make one circle for the center of the cake since you won’t see it  (the remaining cake scraps will form the bottom layer of the cake).
Slice of chocolate cake with layered vanilla frosting standing up on a plate
  • Line a sheet pan with a clean piece of parchment. Clean cake ring and place it in center of the pan. Use 1 acetate strip to line inside of cake ring. Place cake scraps inside ring and use the back of your hand to press scraps together into a flat, even layer (you never see this layer, so it’s okay that it’s messy—but since it’s the base of the cake, it needs to be flat).
  • Combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer.
  • Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle 1/8 cup crushed Oreo crumbs evenly over frosting. Use the back of your hand to press them in place. Use the back of a spoon to spread another 3 Tbsp. frosting as evenly as possible over crumbs.
Layered chocolate and vanilla cake on a a black and white plate.
  • With your index finger, gently tuck second acetate strip between cake ring and the top ¼” of the first acetate strip, so that you have a clear ring of acetate 5–6″ tall—high enough to support the height of the finished cake. Top with a cake round (if 1 of your 2 cake rounds is less pretty than the other, use it for the middle layer and save the most perfect one for the top). Brush layer with remaining milk mixture. Repeat frosting-crumb layering process.
  • Nestle remaining cake round into frosting. Cover top of cake with remaining frosting. Use an offset spatula to form decorative swirls, or do as they do at Milk Bar and shape it into a perfectly flat top. Top with remaining birthday crumbs.
  • At least 3 hours before serving the cake, pull sheet pan out of freezer and, using your fingers and thumbs, pop cake out of cake ring. Gently peel off acetate and transfer cake to a platter or cake stand. Defrost in fridge at least 3 hours.
  • Transfer cake to freezer and freeze at least 3 hours to set cake and filling.

This video showing the process of the Classic Milk Bar cake helps a lot when putting this cake together.

How to Make White Chocolate Skeleton Bones

To make the skeleton bones, we used this mold and white candy melts. Candy melts keep the color super white, white chocolate would give the bones a dash of a yellow hue.

The Most Delicious Oreo Halloween Cake with buttercream frosting and white chocolate candy bones! #Halloween #Dessert #Cake #Chocolate #Candy #Recipe #Parties

If you make Oreo cake using this chocolate cake recipe and the Oreo frosting below, let us know what you think!

Also check out our Oreo Truffles and Oreo Lollipops!

layered chocolate oreo cake

Layered Oreo Halloween Cake

A layered Oreo cake recipe with white chocolate bones.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
1 hour
Total Time: 1 hour 50 minutes
Servings: 8 people
Calories: 347kcal
Author: Eden


Creamy Oreo Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 tbsp light corn syrup
  • 1 tbsp clear imitation vanilla
  • 1 1/4 cups powdered sugar
  • 1/2 cup crushed Oreo cookies
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp fresh lemon juice


Oreo Frosting

  • Add the butter, cream cheese and shortening in a mixing bowl fitted with a paddle attachment. Beat on high until light and fluffy. It’s very important all of the ingredients are room temperature so there are no clumps.
  • Scrape down sides of the bowl and slowly stream in corn syrup and 1 tablespoon vanilla. Beat until mixture is silky smooth and glossy white, about 3 minutes.
  • Scrape down sides of the bowl and, with mixer on low, add powdered sugar, salt, baking powder, and citric acid until just combined. Increase speed to medium-high and beat until you have a brilliant stark white, beautifully smooth frosting, about 4 minutes until super white and fluffy.
  • Stir in the crushed Oreos last with just a few strokes.
  • Store frosting in an airtight container in fridge up to 1 week.


Calories: 347kcal | Carbohydrates: 31g | Protein: 2g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 243mg | Potassium: 54mg | Fiber: 1g | Sugar: 27g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.9mg
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12 thoughts on “The Most Delicious Oreo Halloween Cake”

    • Hi! It’s a baking sheet pan with four raised edges. I linked a video tutorial for this too, it’s a fun one to make but for sure takes time!

  1. 5 stars
    Such a great timing of this cake – I will be surely trying this recipe very very soon! And that side closeup looks incredible! D-e-l-i-c-i-o-u-s!

  2. Hi! How long would you recommend baking the devil’s food cake on the sheet pan? Thinking about making this for my annual “witches only” pumpkin carving party!

  3. This cake is beautiful and I can’t believe how easy it is to make it. The cake looks moist, and the ingredients are readily available in my pantry too. The idea of those skeleton bones is just so cool. This will be a good conversation starter.

  4. 5 stars
    Ok first of all you had me at Oreos. But then I loved this new technique! I’m so trying this. Thank you for sharing the tips and resources as well. I’ve seen the Milk Bar cakes but had no idea how they accomplished that look. Thank you!!

5 from 7 votes

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