This Mini Halloween Cake Recipe is part two of my two-part Halloween recipe sharing series! I am sure we are all no strangers to cutesy and fun cake moulds for Halloween. This is especially so when designs such as skulls, pumpkins and ghosts are not common all year-round except for Halloween and these moulds are especially eye-catching!

However, a problem I have always been facing for the past few years is how to use these moulds. More often than not, they do not come with recipes attached. Furthermore, the recipes also need to be optimised to ensure the shape is well-retained and is easy to decorate.

With these problems at the back of my mind, I set out to develop this Mini Halloween Cakes recipe. Some conditions I look out for include that the cake must not rise too much during baking and that it retains its shape well as mentioned earlier.

As such, I have optimised this recipe to fit these criteria. Furthermore, it certainly has to be tasty as well, or it defeats the purpose all together of making cakes!

An important note on the mould you will be using is to use silicone mould. This is because they are non-stick and allows easy release of the cakes, especially if they have complicated details. I don’t have as much luck with metal moulds especially when it comes to removing them. Furthermore, you can get silicone moulds at a good price such as from Daiso which I got my mould from.

Finally, feel free to customise the flavours and colours of these Mini Halloween Cakes! For instance, while I have green and purple ones, I used pandan for the green ones. This creates a greater element of surprise among the different coloured cakes you are seving. Some others that come to my mind without too much efforts include coffee, chocolate and red velvet!

Without further a boo (pun intended), the recipe!

Mini Halloween Cakes Recipe
by Javier Tan October-21-2023

Let your creative juices flow with any mould of your choice using this Mini Halloween Cakes recipe! Retains shape well and flavourful!

Note: This cake may be slightly dense as they are more akin to a butter cake so that they can retain their shape well in the mould.

Ingredients (2 Colour Cakes, I made this and split the batter into two)

  • 1/2 Cup or 120g of Butter, Softened at Room Temp
  • 1/4 Cup + 1 Tbspn or 75g of Granulated White Sugar
  • 2 Large Eggs, approx 55g ea inclusive of weight of shell
  • 1/2 Tsp or 2.5ml of Vanilla Essence
  • 3/4 Tsp or 3.7ml of other flavouring agents (e.g. Pandan, optional)
  • 1/4 Cup or 60ml of Milk, Room Temp
  • 1 Cup + 1/2 Cup or 180g of All-Purpose Flour
  • 1 Tsp or 4g of Baking Powder

Ingredients (Chocolate Coating)

  • 100g of White or Dark Chocolate, Melted and Placed in Piping Tip


  1. Pre-heat your oven to 160 degrees C and line your baking trays with parchment paper.
  2. Firstly, cream together the softened butter and sugar for a couple of minutes until lighter in colour.
  3. Then, whisk in the 2 eggs.
  4. Mix in the vanilla and milk until batter is of a single consistency.
  5. Next, fold in the sifted dry ingredients (flour and baking powder). The batter should be thick.
  6. Then, split the batter into two halves. For each half, place the desired flavouring agent and colours. For example, I used vanilla + purple for one half, and vanilla + pandan + green for the second half.
  7. Fill your mould to be 3/4 full.
  8. Finally, bake for approx 20 – 24 minutes or until nicely golden brown around the edges. (Note: to adjust according to your mould)
  9. Set aside to cool.
  10. Serve and enjoy, and with chocolate decorations.


  • Prep time: 15
  • Cook time: 20
  • Total time: 40
  • Yield: 12 Cute Little Mini Halloween Cakes


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 5 days and refrigerated if not eaten within the same day.
  3. Feel free to ask if you need help!

– Bakeomaniac, Javier Tan