Introduction

This Spooky Halloween Marble Cake is a festive and delicious treat perfect for celebrating the season. Featuring swirls of red and chocolate batter with rich chocolate buttercream and a dramatic red drip, it’s sure to impress your guests.

A round, two-layer cake sits on a black plate with a white marbled texture background. The bottom layer is smooth and covered with black frosting. The top layer is covered with the same black frosting but topped with a thick, glossy red drip glaze that runs down the sides unevenly. Around the top edge, there is a circle of decorations made of white candy shaped like bones and flat, round candies designed to look like blood-splattered eyeballs with black centers. Some of these candy bones and eyeballs spill over and rest along the base of the cake on the plate. In the background, a skull decoration and bowls of candy add to the spooky theme. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (293g) all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups (310g) sugar
1 tbsp vanilla extract
4 large eggs
1 cup (240ml) buttermilk*
5 oz bittersweet chocolate (60% cacao), chopped**
Black gel icing color
Red gel icing color
2 1/4 cups (504g) unsalted butter
8 cups (920g) powdered sugar
1 cup (114g) natural unsweetened cocoa powder
2 tsp vanilla extract
5-7 tbsp (75-105ml) water or cream
1/4 tsp salt
Black gel icing color
4 oz red Wilton candy melts
2 tbsp heavy whipping cream
Sprinkles (bone and eyeball themed – see notes)

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottom with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat butter, vegetable oil, sugar, and vanilla extract until light and fluffy, about 3-4 minutes.
Step 4: Add eggs two at a time, mixing well after each addition. Scrape down the bowl sides to incorporate all ingredients.
Step 5: Add half of the dry ingredients to the batter and mix until combined.
Step 6: Pour in the buttermilk and mix until fully incorporated.
Step 7: Add the remaining dry ingredients and mix until smooth. Avoid over mixing and scrape the bowl as needed.
Step 8: Divide the batter evenly into two bowls. Add red gel icing color to one bowl and fold gently until evenly colored. Set aside.
Step 9: Melt the chopped bittersweet chocolate. Add melted chocolate and black gel icing color to the other uncolored batter and fold together quickly before chocolate firms up.
Step 10: Alternate spoonfuls of each batter into the prepared pans. Gently shake the pans side to side to spread the batter evenly. Repeat for all three pans.
Step 11: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Step 12: Let cakes cool for 2-3 minutes in the pans, then transfer to wire racks to cool completely.
Step 13: For the frosting, beat butter in a large bowl until smooth.
Step 14: Add half of the powdered sugar and cocoa powder, mixing until smooth and combined.
Step 15: Stir in vanilla and 3 tablespoons of water or milk until well combined.
Step 16: Add remaining powdered sugar and salt, mixing until smooth.
Step 17: Adjust consistency with additional water or milk as needed. Add black gel icing color until you reach a deep black shade.
Step 18: Trim domes from the cake layers with a serrated knife to make them flat.
Step 19: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of chocolate buttercream evenly over the layer.
Step 20: Add the second cake layer and spread another cup of buttercream.
Step 21: Place the final cake layer on top and frost the outside of the cake with the remaining chocolate buttercream.
Step 22: To create the red drip, heat heavy cream just until it starts to boil and pour over the red candy melts. Let sit for 2-3 minutes, then whisk until mostly smooth. Heat in 15-second increments if necessary until fully melted. Let cool slightly.
Step 23: Drizzle the red candy melt mixture around the edges of the cake and slightly on top edges. Avoid filling the center.
Step 24: Decorate the cake with bone and eyeball sprinkles for a spooky finish.

Tips & Variations

Use a food scale to divide batter evenly for consistent cake layers and better marble effect.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum.
To intensify the red color, add gel coloring gradually until you reach your desired shade.
Sprinkles can be found in specialty stores or online; choose Halloween-themed shapes for extra fun.

Storage

Store the cake in an airtight container at room temperature for up to 3-4 days. If you prefer, you can refrigerate it but allow the cake to come to room temperature before serving. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

This cake has two main layers covered in smooth black frosting with a thick, shiny red glaze dripping down the sides evenly. Around the top edge is a circle of small white candy bones and pink eyeball-shaped candies with black centers, all splattered with red to look like blood. More candy bones and eyeballs are placed around the base of the cake. The cake sits on a white plate, placed on a white marbled surface. In the background, there is a white skull with black eye sockets and a red bowl filled with more candy bones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Keep the frosting and decorating for the next day to maintain freshness.

What if I don’t have gel icing colors?

You can use regular liquid food coloring, but gel colors are recommended as they provide more vibrant shades without altering the batter’s consistency.