Description

This spooky Halloween marble cake features dramatic black and red swirls, rich chocolate buttercream, and a chilling red candy melt drip. Topped with creepy sprinkles, it’s a bold and delicious showstopper perfect for any Halloween celebration.

Ingredients

Marble Cake:

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

Chocolate Buttercream:

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

Red Drip:

1/2 cup red candy melts

1/4 cup heavy whipping cream

Decorations:

Halloween sprinkles (bones, eyeballs, etc.)

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Instructions

Preheat oven to 350°F (176°C). Line three 8-inch cake pans with parchment and grease the sides.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter, oil, sugar, and vanilla until light and fluffy, about 3–4 minutes.
Add eggs two at a time, beating well after each addition.
Mix in half of the dry ingredients, then the buttermilk, then the remaining dry ingredients. Don’t overmix.
Divide the batter into two bowls. Tint one half red and stir melted chocolate and black gel color into the other.
Alternate scoops of red and black batter into prepared pans. Swirl gently with a knife.
Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely on wire racks.
For buttercream: beat butter until smooth, then add half the powdered sugar and cocoa powder.
Mix in vanilla and some cream, then remaining powdered sugar and salt. Tint with black gel color until desired shade is reached.
Level cake layers if needed. Stack and frost each layer with about 1 cup of buttercream. Cover the outside of the cake smoothly.
To make the red drip, heat cream until steaming and pour over red candy melts. Let sit 2–3 minutes, then stir until smooth. Microwave briefly if needed.
Drizzle the red mixture around the edges and over the top of the cake. Decorate with Halloween-themed sprinkles.

Notes

Use gel icing colors for vibrant red and black without affecting texture.

Chill layers before assembling if making ahead.

Store frosted cake at room temp for 2 days or refrigerated for up to 4 days.

Let frosting rest to deepen black color.

Prep Time: 1 hour 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 48g
Sodium: 220mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg