House of horrors cake

Don’t be afraid of our creepy cake – it’s simpler to make than it looks and tastes more like heaven than hell!

, 13 October 2017

(15 votes)

House of horrors cake
  • Prep: 1 Hour
    Cook: 45 Mins
    Plus chilling and freezing time

  • Serves: 30

  • Price: 42p per serving

Click here to download and follow our creepy haunted house design - or let your imagination run riot.

Nutritional Info
Each 92g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1732kJ/414kcal.
  • 180g plain flour, sifted
  • 170g granulated sugar
  • 120g cocoa powder, sifted, plus extra to decorate
  • 1½tsp baking powder
  • 1½tsp bicarbonate of soda
  • 2 large eggs
  • 120ml rapeseed oil
  • 200ml apple juice
  • For the frosting
  • 180g butter, softened
  • 75g soft cheese
  • 150g icing sugar
  • 75g peanut butter or Nutella
  • For the gingerbread
  • 125g butter
  • 100g muscovado sugar
  • 3½tbsp golden syrup
  • 300g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 6 Fox’s Glacier Mints, crushed
  • 75g Coco Pops
  • 100g dark chocolate
  • 250g ready to roll icing
  • Black and orange food colourings
  • Dr Oetker Gel Food Colour in Ultra Violet
  • 1tbsp golden syrup
  • 5 Matchmakers
  • 93g bag Maltesers
  • 75g dark brown sugar
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and base-line 2 straight-sided 20cm sandwich tins.

  • For the cake, mix together all the dry ingredients. In a jug, beat the wet ingredients with a fork, then stir into the dry mixture and mix well. Pour into the tins. Bake for 25 mins until well-risen and a skewer inserted into the centre comes out clean. Cool in the tins on a wire rack. Turn up the oven to 200C/180C Fan/Gas 6.

  • For the frosting, beat the butter, soft cheese, icing sugar and peanut butter or Nutella until light and fluffy. Cover and chill until needed.

  • To make the gingerbread, melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ginger in a large bowl and stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.

  • Cut out the templates (you’ll find these online, see above). Roll out the dough between 2 sheets of baking paper until 5mm thick. Cut out 1 house front, 2 house supports, 1 door, 4 shutters and 7 gravestones, re-rolling as needed. Arrange well-spaced on lined baking trays and put in the oven. After 8-10 mins, remove the smaller pieces. Sprinkle the crushed sweets into the windows and bake the house front for a further 8-10 mins until golden. Leave to cool.

  • Sandwich the sponges together with a third of the frosting and stand on a large cake board or tray. Spread the remaining frosting over the top and sides, and cover all over with Coco Pops.

  • Line a baking sheet with baking paper. Melt the chocolate in a bowl set over a pan of boiling water. Spoon into a piping bag fitted with a small plain nozzle and pipe 2 scary tree shapes onto the paper using half the chocolate. Freeze until set, then
    ‘over-pipe’ with a second chocolate layer. Freeze for 5-10 mins until set.

  • Decorate the gingerbread pieces with the icing, mixed with colourings as you like; fix the icing in place with a little syrup. ‘Dirty up’ the house by brushing it with a little dry cocoa powder. Fix the shutters in place with a little-melted chocolate.

  • Stand the house on the top of the cake, pushing it into the icing and supporting it with the 2 triangular gingerbread supports. Stand the trees in place, fix on the door at an angle and add a broken fence made from Matchmakers. Fix gravestones in place with melted chocolate and add Malteser rocks. Use remaining icing and colourings to make a cat, eye balls and pumpkins. Scatter the sugar ‘dirt’ on the board to finish.