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Halloween cake

A spooky Halloween marble cake decorated with blood-red drip and spooky sprinkles.
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Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.25 cups all purpose flour
  • 2.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, room temperature
  • 0.5 cups vegetable oil
  • 1.5 cups sugar
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 5 oz bittersweet chocolate (60% cacao), chopped
  • Black gel icing color
  • Red gel icing color
  • 2.25 cups unsalted butter
  • 8 cups powdered sugar
  • 1 cup natural unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 6 tbsp water or cream
  • 0.25 tsp salt
  • 4 oz red Wilton candy melts
  • 2 tbsp heavy whipping cream
  • Sprinkles (see notes)

Method
 

Preparation Steps
  1. Preheat the oven to 350°F. Prepare three 8-inch cake pans with parchment paper circles and grease the sides.
  2. Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Cream butter, oil, sugar, and vanilla until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each, scraping down bowl as needed.
  5. Add dry ingredients in two parts, alternating with buttermilk, starting and ending with dry ingredients.
  6. Divide batter between bowls; fold in red and black gel colors in separate bowls. Add chopped chocolate and black gel color to one.
  7. Drop spoonfuls of batters into pans and swirl gently. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Cool layers completely on racks before frosting.
  9. Prepare frosting by creaming butter, then adding powdered sugar, cocoa powder, vanilla, and water. Color with black gel icing.
  10. Assemble the cake by leveling layers, frosting between each, then adding final coat. Drip red melted candy melts in a decorative pattern and add sprinkles.

Notes

Use food coloring for dramatic effects. Store in an airtight container for up to 3 days.