Coffin Cake

How To Cake It's profile picture
  • Time it takes: 5 hours
  • Difficulty Level: Intermediate
  • Occasions: Halloween

RIP 2020! Halloween is definitely going to be a little different this year so I thought I’d bake the coffin I’d like to put this year into… 

This spooky Coffin Cake is made of both my Ultimate Vanilla and Ultimate Chocolate cake which I filled with a secret chamber of chunky blood-red caramel. I covered the cake in a scary black fondant and decorated it in skull shaped chocolates with a fondant “RIP 2020” written on top.

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Ingredients


Cake

Path
  • 4lbs Yo’s Ultimate Chocolate Cake 
  • 8lbs Yo’s Vanilla Cake

Icing

Path
  • 1 batch of Simple Syrup 
  • 1 batch of Italian Meringue Buttercream 
  • 2 batches of Rich Caramel

Decorations

Path
  • 8lb black marble fondant 
  • Bright white candy melts 
  • Red gel food coloring
  • Burgundy gel food coloring
  • Skull candies 
  • Eyeball gumballs
Tools Icon

Tools


  • 2 x 11x15" cake pans
  • Parchment Paper
  • Sir Squeeze A Lot
  • Skull Mold
  • Skeleton Hand Mold
  • Number and Letter Tappits or Cutters
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Learn More About Yo's Coffin Cake!


Watch It!

  • Line your pans with parchment paper then preheat your oven to 350 degrees Fahrenheit. Prepare 4lbs of chocolate cake batter and dye it black then prepare 8lbs of vanilla cake batter and dye it grey. Fill each of your pans with 2lbs of black and 4lbs of grey cake batter then use a sharp paring knife to create a marbled pattern. Bake each for 1 hour and 40 minutes. 

  • Remove your cakes from their pans then level each one - making sure to save the humps. 

  • Use a paper template to cut both cake layers into a coffin shape.

  • Use a large serrated knife to cut your bottom cake layer into two layers. 

  • Cut a secret chamber out of your top layer of cake - making sure that both sides are wide enough to support the cake. 

  • Use Sir Squeeze A Lot to soak each of your cake layers with simple syrup then set aside to absorb. 

  • Fill and stack your cake with IMBC. 

  • Crumb coat your cake with IMBC then let it chill in the fridge until firm - about 20 minutes. Remove your cake then ice once more and let it chill. 

  • Roll your fondant out into slabs. Cut each slab to the height of the cake. Cover the top of the cake with a black sheet and trim away any excess. Next, cover the sides of the cake with more black panels - trimming away any excess. Cut a foam board to size then ice it with piping gel and cover it in more black fondant. 

  • Roll out more fondant and cut it into strips. Frame the coffin and lid with your strips face down (for a cool dusty icing sugar effect). 

  • Melt your candy melts then pipe it into your skull molds. Allow them to set then carefully pop each one out. You can make as many as you want! Make more skulls using your black fondant on the front side of your molds. 

  • Roll out more fondant then use your number and letter tappits to cut out “RIP 2020” or whatever message you want! Add the cut outs to your lid with the skulls. 

  • Dye your caramel a mix of red and burgundy then pour it into the cavity of your cake. Break up your cake humps and add the chunks in. Pour more red caramel on top. 

Congratulations you did it!

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