Introduction

This Spooky Halloween Marble Cake combines rich chocolate and vibrant red batters swirled together for a dramatic effect. Finished with luxurious black chocolate buttercream and a red candy drip, it’s the perfect eerie centerpiece for your Halloween celebrations.

A round black cake covered with smooth black frosting has a thick red drip icing flowing down the sides evenly. The top edge is decorated with a ring of white candy bones with red spots and white candy eyeballs with black centers and red speckles. Some candy bones and eyeballs are also placed around the base of the cake. The cake sits on a black plate over a white marbled surface, with a skull decoration and scattered candies in the background. 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 (for frosting)
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 (for frosting)
4 oz red Wilton candy melts
2 tbsp heavy whipping cream
Sprinkles (such as bones and eyeballs, see notes)

Instructions

Step 1: Prepare three 8-inch cake pans by greasing the sides and lining the bottoms with parchment paper circles. Preheat your oven to 350°F (176°C).
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Step 3: In a large mixer bowl, beat butter, vegetable oil, sugar, and vanilla extract together until light and fluffy, about 3-4 minutes.
Step 4: Add eggs two at a time, mixing well after each addition. Scrape down bowl sides as needed.
Step 5: Add half of the dry ingredients and mix until combined, then add the buttermilk and mix again.
Step 6: Add the remaining dry ingredients and mix just until smooth; avoid overmixing.
Step 7: Divide the batter evenly into two bowls. To one bowl, add red gel icing color and fold gently until evenly colored.
Step 8: Melt the chopped chocolate and quickly fold it into the other bowl of batter along with black gel icing color. Work swiftly to prevent the chocolate from firming up too much.
Step 9: Alternate spoonfuls of red and chocolate batter into the prepared pans. Gently shake the pans side to side to spread batter evenly.
Step 10: Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cakes cool for a few minutes in pans, then transfer to cooling racks to cool completely.
Step 11: To make the frosting, beat 2 1/4 cups butter in a large bowl until smooth.
Step 12: Add half the powdered sugar and cocoa powder, mixing until smooth.
Step 13: Add vanilla and 3 tablespoons water or cream; mix until smooth.
Step 14: Add remaining powdered sugar and salt; mix until fully incorporated and smooth. Adjust consistency with more water or cream if needed. Add black gel color to achieve desired shade.
Step 15: Level the cake layers by trimming domes off the tops with a serrated knife.
Step 16: Place the first layer on a serving plate. Spread about 1 cup of chocolate buttercream evenly on top.
Step 17: Repeat with second layer and frosting, then top with the final cake layer. Frost the outside of the cake smoothly with remaining buttercream.
Step 18: To make red drip, heat heavy cream until just boiling and pour over candy melts in a bowl. Let sit for 2-3 minutes, then whisk until smooth. If needed, melt further in short microwave bursts until fully melted. Let cool slightly.
Step 19: Drizzle red drip around the cake edges and on top edges, leaving the center uncovered.
Step 20: Decorate with spooky sprinkles like bones and eyeballs for a fun Halloween touch.

Tips & Variations

Use a food scale to evenly divide the batter for perfectly balanced layers.
If buttermilk is unavailable, substitute 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes before using.
For a more intense chocolate flavor, increase cocoa powder in frosting by 2 tablespoons.
Store leftover sprinkles separately to keep them crisp and colorful.

Storage

Store the cake in an airtight container at room temperature or in the refrigerator for up to 3-4 days. If refrigerated, bring to room temperature before serving for best texture. The frosting may firm up when chilled, so allow some time for softening.

How to Serve

The image shows a slice of cake with four visible layers, alternating between dark black and bright red. The black layers are thick, moist, and textured like chocolate cake, while the red layers are slightly thinner and have a smooth, vibrant red color. Between each cake layer, there is a dark black frosting that looks creamy and glossy, also covering the sides of the slice. The slice sits on a white plate with a fork next to it, on a white marbled surface. In the background, more of the cake is visible with red drip icing on the black outer frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but be sure the blend contains xanthan gum or another binder for best results.

How do I prevent the cake batter from becoming too thick after adding melted chocolate?

Work quickly when folding melted chocolate into the batter to prevent it from cooling too much and thickening. Gently fold to combine without overmixing.