Looking to impress your friends at your next Halloween party? This step-by-step guide for will teach you the tricks to create terrifyingly delicious chocolate cherry skull cakes that will leave your guests in awe.

Pin this Recipe

How spooky are these chocolate cherry skull cakes?! I love how perfect they look on the outside and then they’re filled with cherry pie filling to give them the perfect chocolate cherry bite!

Ingredients For Chocolate Cherry Skull Cakes:

chocolate cake mix (plus ingredients to make the cake from the back of the box)
cherry pie filling
chocolate candy coating

You’ll also need a skull cake mold

Ingredient amounts and entire recipe directions in recipe card below with print option

Which Brands Did I Use These Chocolate Cherry Skull Cakes?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Chocolate Cake Mix – Betty Crocker Favorites Super Moist Chocolate Fudge Cake Mix

Cherry Pie Filling – Lucky Leaf Fruit Filling or Topping, Premium, Cherry Pie Filling – I like their cherry pie filling because its packed full of cherries and not just a can of “cherry goop”

Chocolate Candy Coating – Food Lion Brand Chocolate Melting Candy Coating

Skull Cake Mold – I used the Skulls Silicone Cakelette Mold by Celebrate It™ Halloween from Michaels for these cakes, but you can also find silicone skull molds from Amazon too. I like the silicone mold for this verses the metal skull mold (like the one I used for my Chicken Pot Pie Skulls) because the silicone mold is easier to work with when you’re trying to remove the chocolate skull from the mold.

How To Make Spooky Chocolate Cherry Skull Cakes:

Preheat oven to 350.
Mix chocolate cake mix according to box directions.
(You can use a homemade cake recipe if you want! You’ll need about 3/4 cup batter per skull)
Pour batter evenly into skull molds.
Place skull molds on a baking sheet and then into the oven. Placing them on a baking sheet will help them cool more evenly and not sit unevenly on the oven rack.

Yes, you can put silicone bakeware directly on an oven rack, however, it’ll be so much easier to get it out of the oven if you put it on a baking sheet.
Bake for about 30 minutes or until done.
Remove from oven and let cake completely cool.
Once cakes are 100% cook, carefully remove them from the mold.

If you pop one of the cakes out and part of the face falls off, don’t worry! We’ll be hiding it with chocolate anyways!

You may also find that you need to trim the back of your skull cakes to make them flat.
Wash and dry silicone mold. Make sure it is 100% dry since we’re going to be coating it with chocolate candy coating!
Melt chocolate coating according to package directions.
Pour a few spoonfuls of chocolate candy coating into skull mold.
Use a spoon to push chocolate around the mold, making sure to cover every part.
While chocolate is still melted, press a skull cake into the mold with the chocolate.
Use a spoon and scoop out a small section of the back of the cake.
Add in a spoonful of cherry pie filling.
Top filling with some of the cake that was removed.
Pour melted chocolate candy coating over back of the cake, spreading to the edges.
Let cakes sit until chocolate has hardened. I like to stick them into the fridge for 30 minutes – 1 hour to harden.
Once chocolate has hardened, pop cakes out of the silicone molds.

You could also use Strawberry pie filling for these!

More Chocolate Cherry Recipes:

More Halloween Skull Recipes:

Chocolate Cherry Skull Cakes

Yield: 6 skull cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

Ingredients

1 box chocolate cake mix (plus ingredients to make the cake from the back of the box)*
21 ounce can cherry pie filling
32 chocolate candy coating

Instructions

Preheat oven to 350.
Mix chocolate cake mix according to box directions.
Pour batter evenly into skull molds.
Place skull molds on a baking sheet and then into the oven.
Bake for about 30 minutes or until done.
Remove from oven and let cake completely cool.
Once cakes are 100% cook, carefully remove them from the mold. You may also find that you need to trim the back of your skull cakes to make them flat.
Wash and dry silicone mold.
Melt chocolate coating according to package directions.
Pour a few spoonfuls of chocolate candy coating into skull mold.
Use a spoon to push chocolate around the mold, making sure to cover every part.
While chocolate is still melted, press a skull cake into the mold with the chocolate.
Use a spoon and scoop out a small section of the back of the cake.
Add in a spoonful of cherry pie filling.
Top filling with some of the cake that was removed.
Pour melted chocolate candy coating over back of the cake, spreading to the edges.
Let cakes sit until chocolate has hardened.
I like to stick them into the fridge for 30 minutes - 1 hour to harden.
Once chocolate has hardened, pop cakes out of the silicone molds.

Notes

* look at the back of your box. Normally, you’ll need oil, water and eggs.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

Looking to impress your friends at your next Halloween party? This step-by-step guide for will teach you the tricks to create terrifyingly delicious chocolate cherry skull cakes that will leave your guests in awe.

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

Evil Dragon Deviled Eggs from Big Bear’s Wife
Chocolate Cherry Skull Cakes from Semi Homemade Recipes
Witch Hat Garlic Bread from Cheese Curd In Paradise
Candy Corn Cookie Cake from The Spiffy Cookie
Wicked Good Apple Cider Muffins from Our Good Life
Spooky Spider Decadent Cupcakes from For the Love of Food
Monster Mash Cereal Cheesecake from Sweet ReciPEAs
Pumpkin Cheesecake Bites from It’s Shanaka
Halloween Brains Cupcakes from An Affair from the Heart
Breadstick Snakes from Karen’s Kitchen Stories
Jack O’Lantern Tostadas from Palatable Pastime
Witches Broom Cookies from Best Cookie Recipes
Baked Intestine Pie from A Kitchen Hoor’s Adventures
Spooky Roasted Potato Skulls from Savory Moments
Mummy Donuts from The Redhead Baker
Caramel Apple Bark from Best Dessert Recipes
Mummy Dogs from Savory Experiments
Halloween Taco Dip from Jen Around the World
Easy Spider Cupcakes from Hezzi-D’s Recipe Box
Creamy Pumpkin Hummus from Jolene’s Recipe Journal

Comments