Layers of chocolate cake separated by cream cheese buttercream; frosted to perfection then topped with white chocolate Scream Cheese.
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Scream Cheese Chocolate Cake
©Tangled with Taste by TangledwithTaste.com
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This post is originally from September 2017 but is being reposted Oct 2018 for easy finding and holiday fun.
You guys let’s just put this out there right now, I am NOT a professional or even experienced cake decorator. Haha! As you will see in my how-to video at the end of this post, I struggle.
That being said: Good news! ANYONE can make this cute cake! For reals: if I can, then you can too!
I scream, you scream, we all scream for cake!
Confession: Dear reader I am an addict. I am addicted to those channels on Instagram where people decorate cakes. They make the most gorgeous cakes it looks so easy! Cake decorating is a total art and when I watch those videos, especially late at night then I think to myself
Juli, you’re an artist now! You can do this too!
(If you didn’t know I’m an artist now, then you should totally read my Strawberry Lemon Napoleon post; but be warned! It gets a little real and down and dirty. Well, not dirty, but it’s darker than my usual giggles posts).
So I got some cake decorating tools and tried it out. Things did not go as seamlessly as I had envisioned they would. However, the cake was still awesome and fun and all things cute.
Tools of the Trade
If you’re interested in trying your hand at this art and want to know what tools I suggest with my VERY limited experience (so far), then here is my current list:
- 6″ round cake pans
- Cake decorating turntable
- Frosting Piping Bags
- Cake decorating Icing Spatula (not something I own, as you will see in the video: will make your life so much easier though, so I highly suggest it!)
- Cake Lifter Spatula
- Cute Cake Stand
I don’t think you absolutely HAVE to have any of this stuff except perhaps the round cake pans, in order to make this cake. However, they will all make it so much easier for you if you do have them!
If you’ve ever watched the kid’s movie Hotel Transylvania then you know where the idea for “Scream Cheese” came from. However, you could also call this mummy cake, as the chocolate kind of looks mummy-ish.
At our recent Monster Mash party we ate this Scream Cheese chocolate cake and all the kids (and even the adults) couldn’t get enough! There was no leftovers.
Dear reader, this is funny because the cake came from a box mix! Yes, you read that correctly: the cake was a box mix cake that I substituted buttermilk in place of the called for water. Other than that, it’s very straightforward.
DO BE SURE to freeze your cake rounds though! It makes the frosting set up better and makes for a more moist cake (and i don’t mean soggy!) I always freeze my cakes before serving them. For whatever reason, whether the cake is box mix or homemade, freezing them makes for a moister crumb and more matured flavors. Try it out!
Video Tutorial for Scream Cheese Chocolate Cake:
Enough talk, let’s cake!
Recipe for Scream Cheese Chocolate Cake:
- Your Favorite Box-mis Chocolate Cake and the ingredients it calls for
- 1 1/2 lb confectioner's sugar
- 1 cup unsalted butter, room temperature
- 1 8oz package Cream Cheese, room temperature
- 1/4 cup heavy whipping cream
- 1/4 cup Cocoa powder
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate
- 2 TBS Heavy Cream
- 2 cups white chocolate chips or melting wafers
- Candy eyes
- Make box mix batter, following it's directions but using buttermilk in place of the called for water.
- Bake three 6 to 8 inch rounds using the box mix batter.
- Once cooled, wrap the cake rounds in saran wrap or put in a freezer bad and freeze for 8+ hours.
- Whip the butter and cream cheese, and salt together for about 5 minutes using a paddle attachment (in a stand-up mixer).
- Beat in the confectioner’s sugar slowly.
- Add the cream and vanilla.
- Slowly mix in the ¼ cup of cocoa powder.
- Mix until you have a fluffy, even consistency.
- In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then heat a little longer (in 10 second increments) if needed to melt more of the chocolate, or set aside to cool.
- Place chocolate chips in a microwave safe bowl. Microwave on half power for 2 minutes. Stir, return to microwave for 20 seconds at a time stirring after each until smooth.
- Transfer ¼ cup of the chocolate to a resealable plastic bag and set aside.
- Pour chocolate onto a foil-lined baking sheet. Use the back of a spoon to spread chocolate to ? inch thickness.
- Put the baking sheet in the fridge or freezer for 2-5 minutes until chocolate cools completely.
- Cut off a small part of the corner of the plastic bag and drizzle reserved chocolate over the cooled chocolate.
- Return to fridge or freezer until completely cooled.
- Use a butter knife to break into bark pieces.
- Can be stored in airtight container at cool room temperature up to 1 week.
- Spread chocolate buttercream between each layer of chocolate cake.
- Spread the buttercream on the outside of the cake. Smooth it.
- Add a smooth coat of chocolate buttercream to the top surface of the cake.
- Drizzle Melted Chocolate on the edges and pour the remainder across the top surface of the cake.
- Top with broken shards of Scream Cheese White Chocolate.
Share this awesomeness with your friends and family! XOXOXOX!!!