How to Make Mini Coffin Cakes

Make these individual coffin cakes for your Halloween party. No special cake mold required.

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Image Credit: Sharon Hsu/Sparkle Cakerie

It's always a little bittersweet when a fun summer ends, but the excitement of fall — and especially Halloween — is just around the corner! And what better way to celebrate than with a party?

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These mini coffin-shaped chocolate cakes are the perfect creepy treats for the season. They're super easy to make with boxed cake mix, and you can decorate them with any of your favorite Halloween sprinkles or cake toppers. Make thinner cakes for individual servings (more fun than cupcakes!) or thicker cakes for sharing.

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Servings:

‌‌4 thick cakes or 8 thinner cakes

Tools You'll Need

  • Rectangular 9 x 13-in. cake pan
  • Baking spray
  • Knife
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Hand mixer
  • Rubber spatula
  • Piping bag
  • Ruler
  • Serrated knife

Ingredients You'll Need

  • Chocolate cake mix
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 1/4 cup black cocoa powder
  • 1 Tbsp. milk
  • Halloween-themed sprinkles and toppers (bones, tombstone toppers)

1. Bake the chocolate cake

Prepare the chocolate cake mix according to the package instructions and bake it in a 9 x 13-inch pan sprayed with baking spray. Let the cake cool completely.

Tip

For added flavor, substitute milk or buttermilk for the water called for in the mix.

Image Credit: Sharon Hsu/Sparkle Cakerie
Image Credit: Sharon Hsu/Sparkle Cakerie

2. Make the buttercream

While the cake cools, whip the unsalted butter on low speed. Gradually add the salt, powdered sugar, black cocoa powder, and milk. Once everything is combined, increase the speed to high and whip until the buttercream is light and fluffy.

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Image Credit: Sharon Hsu/Sparkle Cakerie
Image Credit: Sharon Hsu/Sparkle Cakerie

3. Fill the piping bag

Transfer the frosting into a piping bag and set it aside.

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Image Credit: Sharon Hsu/Sparkle Cakerie

4. Flip and trim the cake

Once it has cooled, turn the cake onto a cutting board and turn it back upright.

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Image Credit: Sharon Hsu/Sparkle Cakerie

Trim the edges and the top to create an even surface. Save the cake scraps for later use.

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Image Credit: Sharon Hsu/Sparkle Cakerie

5. Cut coffin shapes

Slice the rectangular cake in half both horizontally and vertically to form four smaller rectangles.

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Image Credit: Sharon Hsu/Sparkle Cakerie

Tip

Use a ruler and a serrated knife for clean, even cuts.

Image Credit: Sharon Hsu/Sparkle Cakerie

6. Score the cake

On one of the small rectangles, lightly score the cake with your knife, marking half of the cake vertically.

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Image Credit: Sharon Hsu/Sparkle Cakerie

Then, score a quarter of the cake horizontally. This will guide you in cutting the coffin shape.

Image Credit: Sharon Hsu/Sparkle Cakerie

7. Cut the coffin shape

Using the half-cake marking, cut triangle shapes from the bottom to create the base of the coffin, making sure to keep the vertical marking centered.

Image Credit: Sharon Hsu/Sparkle Cakerie

Then, use the top quarter mark to cut smaller triangles for the top of the coffin, again keeping the vertical marking centered and not cutting past the quarter marking.

Image Credit: Sharon Hsu/Sparkle Cakerie

Tip

You can cut out four thick coffin-shaped mini cakes or eight thinner coffin-shaped mini cakes by cutting it in half horizontally on the side of the cakes.

8. Frost the cakes

Pipe a layer of buttercream onto each mini coffin cake.

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Image Credit: Sharon Hsu/Sparkle Cakerie

9. Add the cake scraps and toppings

Crumble the reserved cake scraps with your hands (or with a fork) and sprinkle them on top of the cakes. Decorate the cakes with Halloween-themed toppings of your choice. Enjoy!

Image Credit: Sharon Hsu/Sparkle Cakerie
Image Credit: Sharon Hsu/Sparkle Cakerie

Tip

If you have leftover cake crumbs and frosting, use them to create cake cups.

Image Credit: Sharon Hsu/Sparkle Cakerie

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