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Spooky Halloween Marble Cake Recipe

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★★★★★

5 from 110 reviews

This Spooky Halloween Marble Cake combines rich chocolate and vibrant red swirls baked into moist layers, topped with a silky black chocolate buttercream and a dramatic red candy melt drip. Perfect for Halloween celebrations, this visually striking cake features playful bone and eyeball sprinkles for the ultimate spooky effect.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 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

Red Drip and Decoration

  • 4 oz red Wilton candy melts
  • 2 tbsp heavy whipping cream
  • Sprinkles (bone and eyeball themed as per notes)

Instructions

  1. Prepare Cake Pans and Preheat Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C) to ensure it reaches the right temperature for even baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract until light in color and fluffy, about 3-4 minutes. Proper creaming is key for texture.
  4. Add Eggs: Incorporate the eggs two at a time, mixing well after each addition. Scrape the bowl sides to include all ingredients evenly.
  5. Combine Batter with Dry Ingredients and Buttermilk: Add half of the dry ingredients to the batter and mix until just combined. Then add the buttermilk and mix well. Finally, add the remaining dry ingredients and mix until smooth, avoiding overmixing.
  6. Divide and Color Batter: Split the batter evenly into two bowls. Add red gel icing color to one bowl and fold gently to create red-colored batter. Melt the chopped bittersweet chocolate and add it to the other bowl of batter with black gel icing color, folding gently to combine.
  7. Layer the Batter in Pans: Drop alternating spoonfuls of red and chocolate batter into the prepared cake pans. Gently shake the pans side to side to spread batter evenly and create a marbled effect.
  8. Bake the Cake: Bake layers for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 2-3 minutes before transferring to wire racks to cool completely.
  9. Make the Chocolate Buttercream Frosting: Beat butter until smooth. Add half the powdered sugar and cocoa powder and mix to combine. Then add vanilla extract and 3 tablespoons of water or milk, mixing until smooth. Add remaining powdered sugar and salt, mixing well. Adjust consistency with additional water or milk if needed. Tint with black gel icing color to achieve a rich black shade.
  10. Assemble the Cake: Level cakes by trimming domes with a serrated knife for flat layers. Place one cake layer on a plate or cake board and spread about 1 cup of chocolate buttercream evenly over the top. Add the second layer and frost again, then place the final layer on top and frost the outside of the entire cake smoothly.
  11. Prepare Red Drip: Place red candy melts in a bowl. Heat heavy whipping cream until just boiling and pour over candy melts. Let sit for 2-3 minutes, then whisk until mostly melted. Heat in 15 second microwave increments, stirring between, until fully melted. Allow to cool slightly before using.
  12. Decorate Cake with Red Drip and Sprinkles: Drizzle the red candy melt drip around the edges of the cake, including small drips on the top edge but not filling the center. Decorate with bone and eyeball sprinkles for a spooky Halloween finish.
  13. Storage: Store the cake in an airtight container. Best enjoyed within 3-4 days for optimal freshness and flavor.

Notes

  • Use room temperature unsalted butter for proper creaming and a smooth batter.
  • Buttermilk can be substituted by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
  • Work quickly when folding melted chocolate into the batter to avoid it hardening and making mixing difficult.
  • For the drip, ensure the candy melt mixture is slightly cooled to control dripping and prevent it from running too far down the sides.
  • Bone and eyeball sprinkles are recommended for the Halloween theme; they can be found in specialty baking stores or online.
  • Make sure to level the cake layers for a stable, professional-looking stack.

Keywords: Halloween cake, marble cake, chocolate cake, spooky dessert, Halloween dessert, buttercream frosting, red drip cake

Find it online: https://dailysimplerecipe.com/spooky-halloween-marble-cake-recipe/