Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Graveyard Cake 3.2 (60) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 1 9-by-13-inch cake Our rich graveyard cake—a pumpkin spice cake with bleeding chocolate glaze—is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice. 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 ½ teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon ground cloves 2 ½ cups packed light-brown sugar 4 large eggs 1 cup buttermilk 1 ½ 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. Rate it Print