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Spooky Halloween Marble Cake Recipe

★★★★★

4.6 from 138 reviews
  • Author: Thomas
  • Total Time: 1 hour 15 minutes
  • Yield: 1 three-layer 8-inch cake (serves 12-16) 1x

Description

This Spooky Halloween Marble Cake is a festive and visually striking layered cake featuring red and black swirled marble cake layers with a rich chocolate buttercream frosting. Accented with a dramatic red candy melt drip and spooky sprinkles, this cake is perfect for Halloween celebrations and impresses with both its vibrant colors and delicious flavors.

Ingredients

Scale

Dry 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 cup (114g) natural unsweetened cocoa powder
  • 8 cups (920g) powdered sugar

Wet Ingredients

  • 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
  • 2 1/4 cups (504g) unsalted butter (for frosting)
  • 5–7 tbsp (75-105ml) water or cream (for frosting and candy melt drip)
  • 2 tsp vanilla extract (for frosting)
  • 2 tbsp heavy whipping cream (for candy melt drip)

Flavor & Color Enhancers

  • 5 oz bittersweet chocolate (60% cacao), chopped
  • Black gel icing color
  • Red gel icing color
  • 4 oz red Wilton candy melts

Decoration

  • Sprinkles (bone and eyeball themed for Halloween)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (176°C). Grease three 8-inch cake pans and line the bottoms with parchment paper circles to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, about 3-4 minutes – this step is crucial for a tender cake.
  4. Add Eggs: Add the eggs two at a time, thoroughly mixing after each addition. Scrape the bowl sides to ensure even incorporation.
  5. Combine Batter: Mix in half of the dry ingredients until just combined, then add the buttermilk and mix well. Add the remaining dry ingredients and beat until smooth, avoiding overmixing.
  6. Divide and Color Batter: Divide the batter evenly into two bowls. To one bowl, gently fold in red gel icing color to achieve a vibrant red. To the other, melt chopped chocolate and fold it in along with black gel icing color for a deep dark marble effect. Work quickly to prevent chocolate stiffening.
  7. Layer the Cake Batter: Alternate spoonfuls of red and black batter into each prepared pan, then gently tap/shake pans side to side to spread the batter evenly and create the marble effect.
  8. Bake the Cake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool 2-3 minutes in pans before transferring to wire racks to cool completely.
  9. Make the Frosting: Beat the butter in a large mixer bowl until smooth. Add half the powdered sugar and cocoa powder and beat until smooth. Stir in vanilla and 3 tablespoons of water or cream. Add remaining powdered sugar and salt; beat until fluffy. Adjust consistency with more water or cream as needed and add black gel icing color to achieve desired black shade.
  10. Assemble the Cake: Level any domed tops from the cake layers with a serrated knife. Place the first cake layer on a serving plate or cake board. Spread about 1 cup of chocolate frosting evenly on top. Repeat layering with second cake and frosting, then place final layer on top. Frost outside of cake evenly with remaining chocolate buttercream.
  11. Prepare Red Drip: Place red candy melts in a bowl. Heat heavy whipping cream until just boiling, pour over candy melts, and let sit 2-3 minutes. Whisk to combine; if not completely melted, heat in 15-second bursts in microwave, stirring frequently. Allow drip to cool slightly.
  12. Decorate the Cake: Drizzle the red candy melt drip around the edges of the cake and slightly on the top edges, leaving the center clear. Adorn the cake with Halloween-themed sprinkles such as bones and eyeballs.
  13. Storage: Store the finished cake in an airtight container. Best consumed within 3-4 days for optimal freshness.

Notes

  • Use parchment paper in cake pans to ensure easy release of cake layers without damage.
  • Do not skimp on creaming butter and sugar – it creates a light texture.
  • When dividing batter, weigh it if possible to achieve equal layers for uniform baking.
  • Melt chocolate quickly and work quickly folding into batter to prevent it from firming.
  • Red gel icing color is preferred to food coloring for vibrant, true red shade.
  • If drip mixture is too thick, add a little more cream to reach proper dripping consistency.
  • Bone and eyeball sprinkles add a spooky effect perfect for Halloween gatherings. Links to these can be found at specialty baking stores or online.
  • Keep cake refrigerated if not serving immediately; bring to room temperature before serving for best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Halloween cake, marble cake, chocolate cake, spooky cake, layered cake, holiday dessert, Halloween dessert

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