Name: Spooky Halloween Marble Cake
Prep time: 1 h 45 min
Cook time: 25 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1/2 cup vegetable oil; 1 3/4 cups granulated sugar; 1 tablespoon vanilla extract; 4 large eggs; 1 cup buttermilk; 4 oz bittersweet chocolate (60% cacao), chopped and melted; Black gel icing color; Red gel icing color; 1 cup unsalted butter; 3 1/2 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons vanilla extract; 3–4 tablespoons water or cream; Pinch of salt; Black gel icing color; 1/2 cup red candy melts; 1/4 cup heavy whipping cream; Halloween sprinkles (bones, eyeballs, etc.)

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This spooky Halloween marble cake is everything I want in a Halloween dessert—creepy, dramatic, and absolutely delicious. With haunting swirls of black and red inside, chocolate buttercream frosting, and a dripping red candy “blood” topping, it’s a showstopper for any Halloween party. I like to finish it off with bloody bones and eyeball sprinkles for the full fright-night effect.

Spooky Halloween Marble Cake

Why You’ll Love This Recipe

I love how fun and theatrical this cake is. The black and red marbled layers create a stunning visual when I slice into it, and the flavor is rich and chocolatey with just the right amount of sweetness. The frosting is silky and dark, and the red drip gives it that extra spooky vibe. It’s a perfect centerpiece cake for any Halloween celebration—and surprisingly easy to make.

Spooky Halloween Marble Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Marble Cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, room temperature
Vegetable oil
Granulated sugar
Vanilla extract
Eggs
Buttermilk
Bittersweet chocolate (60% cacao), chopped
Black gel icing color
Red gel icing color

Chocolate Buttercream:

Unsalted butter
Powdered sugar
Natural unsweetened cocoa powder
Vanilla extract
Water or cream
Salt
Black gel icing color

Red Drip:

Red Wilton candy melts
Heavy whipping cream
Halloween-themed sprinkles (bones, eyeballs, etc.)

Directions

To make the marble cake:

I prepare three 8-inch cake pans with parchment paper circles and grease the sides. I preheat the oven to 350°F (176°C).
I whisk together the flour, baking powder, baking soda, and salt, then set it aside.
In a large bowl, I beat together the butter, oil, sugar, and vanilla until the mixture is light and fluffy—this takes about 3–4 minutes.
I add the eggs two at a time, mixing well after each addition.
I mix in half of the dry ingredients, then add the buttermilk, and finish with the remaining dry ingredients. I make sure not to overmix.
I divide the batter in half. I tint one half with red gel icing color.
I melt the chopped chocolate and mix it into the other half along with the black gel color.
I alternate spoonfuls of red and black batter into the cake pans and gently swirl for a marbled effect.
I bake the cakes for 20–25 minutes until a toothpick comes out clean, then cool them completely on wire racks.

To make the chocolate buttercream:

I beat the butter until smooth, then add half of the powdered sugar and the cocoa powder.
I mix in vanilla and a few tablespoons of water or cream until the frosting is smooth.
I add the remaining powdered sugar and salt, adjusting the consistency with more liquid if needed.
I mix in black gel icing color to reach the deep black shade I want.

To assemble the cake:

I level the cake layers if needed, then place the first on a serving plate.
I spread about 1 cup of buttercream on each layer, stacking them as I go.
I frost the outside of the cake with the remaining chocolate buttercream until smooth and dark.

To make the red drip:

I heat the cream until just boiling, then pour it over the red candy melts.
I let it sit for 2–3 minutes, then stir. If needed, I microwave it in short bursts to fully melt the candy.
Once slightly cooled, I drip it around the edges of the cake and add a little to the top, leaving the center bare.

To decorate:

I top the cake with Halloween sprinkles like bloody bones and eyeballs for a final spooky touch.

Servings and timing

This recipe makes 12–14 generous slices. It takes about 1 hour and 45 minutes to prepare and 20–25 minutes to bake, so I usually plan for about 2 hours and 5 minutes total from start to finish.

Variations

If I’m making cupcakes, I reduce the baking time to 15–18 minutes and use about 4 tablespoons of batter per cupcake. For a different look, I sometimes use purple instead of red or swirl in some orange for a more classic Halloween palette. I’ve also used different Halloween sprinkles like crime scene mix or gummy worms to switch things up.

Storage/reheating

I store the finished cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If refrigerated, I let the cake sit at room temperature for about 30 minutes before serving so the buttercream softens. I don’t recommend reheating this cake—it’s best served at room temp.

FAQs

Can I use regular food coloring instead of gel?

I could, but I would need to use a lot more to achieve deep colors, and liquid food coloring can affect the texture. Gel icing color is much more concentrated and gives better results without thinning the batter.

Can I use regular milk instead of buttermilk?

Yes, but the cake turns out more moist and tender with buttermilk. If I don’t have it, I use regular milk with a splash of vinegar or lemon juice as a substitute.

Can I make this cake ahead of time?

Definitely. I often bake the layers a day in advance, wrap them tightly, and frost them the next day. The assembled cake can be stored in the fridge and decorated closer to serving.

What if I only have two cake pans?

I either reduce the recipe by one-third or divide the full amount between two pans and bake slightly longer. Just make sure the batter isn’t too full in each pan to avoid overflow.

How do I get my frosting to look truly black?

I add black gel color and let the frosting sit—colors deepen over time. Starting with a dark cocoa base helps. If it looks gray at first, it usually darkens after resting.

Conclusion

This spooky Halloween marble cake is everything I need to impress my guests and celebrate the season with style. Between the bold black and red swirls, rich chocolate frosting, and chilling red drip, it’s as fun to make as it is to eat. Whether I’m hosting a Halloween bash or just baking for the thrill of it, this cake brings all the drama—and all the flavor.