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Graveyard Cake
Credit:
Sang An
Recipe Summary
Yield: Makes one 9-by-13-inch cake
Ingredients
Ingredient Checklist
8 ounces (2 sticks) unsalted butter, softened, plus more for pan
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned solid-pack pumpkin
Bleeding Chocolate Glaze for Graveyard Cake
Espresso Shortbread Headstones
1 tablespoon ground ginger
Gallery
Graveyard Cake
Credit:
Sang An
Recipe Summary
Yield: Makes one 9-by-13-inch cake
Gallery
Graveyard Cake
Credit:
Sang An
Graveyard Cake
Credit:
Sang An
Graveyard Cake
Recipe Summary
Yield: Makes one 9-by-13-inch cake
Recipe Summary
Yield: Makes one 9-by-13-inch cake
Yield: Makes one 9-by-13-inch cake
Makes one 9-by-13-inch cake
Ingredients
Ingredients
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
- 4 cups cake flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 2 1/2 cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups canned solid-pack pumpkin
- Bleeding Chocolate Glaze for Graveyard Cake
- Espresso Shortbread Headstones
- 1 tablespoon ground ginger
Directions
Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.
Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.
Reviews (3)
Add Rating & Review
60 Ratings
5 star values:
11
4 star values:
10
3 star values:
21
2 star values:
14
1 star values:
4
Reviews (3)
Add Rating & Review
60 Ratings
5 star values:
11
4 star values:
10
3 star values:
21
2 star values:
14
1 star values:
4
Add Rating & Review
60 Ratings
5 star values:
11
4 star values:
10
3 star values:
21
2 star values:
14
1 star values:
4
60 Ratings
5 star values:
11
4 star values:
10
3 star values:
21
2 star values:
14
1 star values:
4
60 Ratings
5 star values:
11
4 star values:
10
3 star values:
21
2 star values:
14
1 star values:
4
- 5 star values:
- 11
- 4 star values:
- 10
- 3 star values:
- 21
- 2 star values:
- 14
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
10/16/2009
I like the idea of adding making a red velvet cake for this. Sounds so fun!
Martha Stewart Member
Rating: Unrated
10/24/2008
Agreed, fun cake. The pumpking/chocolate taste profile was a little unusual. When I make it next time I am going to try red velvet--to make the ground under the graveyard "bloody." :-)
Martha Stewart Member
Rating: Unrated
11/07/2007
Very fun cake - the chocolate writing on the shortbread cookies turned out so well. The directions are very well-explained. The #2 round tip is just right, and the chocolate consitency was very manageable. Definitely a winner - just plan ahead as all the steps together take some time!
Martha Stewart Member
Rating: Unrated
10/16/2009
I like the idea of adding making a red velvet cake for this. Sounds so fun!
Rating: Unrated
Rating: Unrated
10/24/2008
Agreed, fun cake. The pumpking/chocolate taste profile was a little unusual. When I make it next time I am going to try red velvet--to make the ground under the graveyard "bloody." :-)
Rating: Unrated
11/07/2007
Very fun cake - the chocolate writing on the shortbread cookies turned out so well. The directions are very well-explained. The #2 round tip is just right, and the chocolate consitency was very manageable. Definitely a winner - just plan ahead as all the steps together take some time!
All Reviews for Graveyard Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Graveyard Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
