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A slice of halloween dirt cake served on a square white plate
5 from 6 votes

Graveyard Chocolate Pudding Dirt Cake

This is the best tasting Halloween Dirt Cake around, and it’s decorated to be the spookiest too! From scratch chocolate cake is topped with crushed oreos and more.
Author Diana
Servings 12 servings


  • 13x9 inch cake pan


For the chocolate cake

  • 1 ¾ cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons instant coffee powder
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • 1 cup milk
  • 1 cup boiling water

Chocolate Pudding

  • 3.9 ounces instant chocolate pudding mix unprepared
  • 2 cups milk

Chocolate Frosting

  • 1 cup butter softened
  • ½ cup unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup milk might need to add a little bit more


  • 20 Oreo cookies crushed into crumbs
  • 9 Milano cookies
  • Black icing for writing
  • 10 Candy pumpkins
  • 6 Ghost peeps
  • 5 Gummy worms


To make the cake

  • Preheat the oven to 375°F/190°C (170°C for fan oven), and grease a 13x9 inch cake pan. Set aside.
  • In a bowl, combine the dry ingredients.
  • In a separate bowl, whisk together the sugar, eggs, vanilla, oil, and milk.
  • Add the dry ingredient to the wet ingredients, then mix to just combine (do not overmix, you don't want to work the gluten for a moist cake).
  • Stir in boiling water, this will thin out the batter.
  • Pour the batter into the prepared pan, and bake for 30-32 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to completely cool then poke holes over the top using a handle of a wooden spoon.

To make the pudding mix

  • Whisk the pudding mix with the milk, and let it sit for 5 minutes to thicken.
  • Pour/spread over the prepared cake, and chill in the fridge for 30 minutes.

To make the frosting

  • Whip together the frosting ingredients until light and fluffy.
  • Spread over the chocolate pudding layer/cake.

To decorate the cake

  • Sprinkle with crushed oreo crumbs.
  • Make the tombstones. Using black icing write RIP over each Milano cookie, and press it down the frosting so it’s standing up.
  • Press a few ghost peeps so they’re standing up over the frosting.
  • Add the pumpkin candies and gummy worms.


  • Storing. Store this cake covered in the fridge for up to 1 week. For the best presentation, I suggest adding the candy and cookie decorations closer to serving time, no more than 24 hours ahead.


Calories: 769kcal | Carbohydrates: 135g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 605mg | Potassium: 416mg | Fiber: 5g | Sugar: 105g | Vitamin A: 661IU | Calcium: 133mg | Iron: 5mg