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–+ servings

Spooky Halloween Marble Cake

Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Keyword Spooky Halloween Marble Cake
Servings 14 Slices
Celebrate Halloween with this spooky marble cake! Red and black layers, rich chocolate buttercream, and a red candy drip make this cake perfect for your Halloween dessert table.

Ingredients

Marble Cake

  • 2¼ cups 293g all-purpose flour
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup 112g unsalted butter, room temperature
  • ½ cup vegetable oil
  • 1½ cups 310g sugar
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1 cup 240ml buttermilk
  • 5 oz bittersweet chocolate chopped
  • Black gel icing color
  • Red gel icing color

Chocolate Buttercream

  • 2¼ cups 504g unsalted butter
  • 8 cups 920g powdered sugar
  • 1 cup 114g unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 5 –7 tbsp 75–105ml water or cream
  • ¼ tsp salt
  • Black gel icing color
  • Red Drip
  • 4 oz red candy melts
  • 2 tbsp heavy cream
  • Optional Toppings
  • Halloween sprinkles bones, eyes, fingers, etc.

Instructions

Make the Cake

  • Preheat oven to 350°F (176°C). Line three 8-inch pans with parchment and grease sides.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • In a large bowl, beat butter, oil, sugar, and vanilla until light and fluffy (3–4 mins).
  • Add eggs two at a time, mixing well after each.
  • Add half of the dry ingredients. Mix, then add buttermilk. Add remaining dry ingredients and mix until smooth.
  • Divide batter in half. Color one half red using gel food coloring.
  • Melt chocolate and mix into the other half with black gel color.
  • Drop spoonfuls of each batter into pans, alternating colors. Shake gently to spread.
  • Bake for 20–25 mins or until a toothpick comes out clean. Cool completely.

Make the Frosting

  • Beat butter until smooth. Add half of the powdered sugar and cocoa powder, mix well.
  • Add vanilla and 3 tbsp cream. Mix.
  • Add remaining sugar, salt, and black gel color. Adjust consistency with more cream if needed.

Assemble the Cake

  • Trim cake domes for flat layers.
  • Stack cake with 1 cup frosting between layers. Cover cake completely with frosting.
  • For the red drip, melt candy melts with cream. Stir until smooth and slightly thickened.
  • Drizzle along the cake edges and over the top. Don’t flood the center.
  • Decorate with Halloween sprinkles.

Notes

For bold color, use concentrated gel coloring—not liquid.
To help the drip set, chill the frosted cake before applying.
Use a food scale to divide the batter evenly for precise layering.