This Skull Cake is a bloody and spooky cake for Halloween with red icing along the edge for a blood effect with a mound of skulls on top.
This cake is sure to make a creepy statement at any Halloween party. The cake is a deep red velvet flavor with vanilla frosting in between each layer. The thick and creamy frosting compliments the cake so well. This spooky cake will be a recipe that you make every season and everyone will want the recipe.
Key Ingredients You’ll Need
White Chocolate Skulls: You will need to use Wilton white candy melts to add to small and large chocolate skull molds which can be found on Amazon and Etsy.
Red Velvet Cake Mix: I like to use this for an extra spooky look, but you can use other flavors.
Vanilla frosting: I use butter, powdered sugar, vanilla, and heavy whipping cream to make the thick and creamy frosting. To make the bloody look, I use red cookie icing.
How To Make Skull Cake
Step 1. You can start the recipe by following the directions on the back of the candy melt bag and molds to create the skulls. You will want about 5 to 6 large skulls and 15 small skulls. Once they are made, place them aside. Set the oven to 350 degrees and use Pam baking spray to grease the cake pans.
Step 2. Add the cake ingredients into a standing mixer and beat until smooth and combine using a standing mixer or hand mixer. Add the mixture into the cake pans and place in the oven for 25-28 minutes to bake or until a toothpick placed in the middle comes out clean of batter. Let the cakes cool completely. Take the cakes out of the pans and place them onto cake boards. Remove the tops of the cake using a cake leveler to make them even in size.
Step 3. Add the butter, powdered sugar, vanilla, and heavy whipping cream into a standing mixer and combine until creamy and stiff using a paddle attachment. Add 1 cup of the frosting onto the first layer and spread it out evenly with a spatula. Put the second cake on top and add another cup of frosting and spread it evenly. Put the last layer on top and use the rest of the frosting to cover the entire cake. Place the cake into the fridge for a couple of hours to chill until hard and cold.
Step 4. Once the cake is chilled, create a drip effect using the red icing by squeezing along the top edge of the cake. Make a mound of skulls in the middle of the cake and use any remaining frosting to stack the skulls on top of each other, it will act as glue to keep it in place. Serve and enjoy!
How To Decorate My Skull Cake?
You don’t need too much to decorate this spooky cake, but you can add some of the red cookie icings into the eyes of the skull as well as around the edge for a more bloody look. You can also get skeleton hands or bones to add on or stick to the cake.
Tips & Tricks
- If you don’t like red velvet cake, you can use other flavors and use red food coloring gel if you want to keep the red color.
- Use a cake leveler to get even and flat layers for the cake. You can use a serrated knife, but it may be more difficult to use.
- You can mix in black or red food coloring into the white chocolate to make a different colored skull.
More Cake Recipes:
- Halloween Cake
- Halloween Cookie Cake
- Sally Nightmare Before Christmas Cake Recipe
- Halloween Monster Bundt Cake
White chocolate skulls
- 3 8 oz bags Wilton white candy melts
- chocolate skull molds
- 3 Red Velvet cake mix
- 6 large eggs
- 1 ½ cup butter unsalted, softened
- 3 cup whole milk
- 2 cup butter unsalted, softened
- 6 cup powdered sugar
- 1 Tbsp pure vanilla extract
- 7 Tbsp heavy whipping cream
- 3 tubes red cookie icing
- Follow the directions on the candy melt bag to learn how to melt the candy melts
- Follow the directions on the molds to learn how to create the skulls, you will need about 15small skulls and 5 – 6 large skulls
- Once you have your skulls made, set them aside
- Preheat oven to 350 degrees and spray your cake pans with pam baking spray
- Using a standing mixer or hand beater, combine all cupcake ingredients and beat until combined and smooth
- Pour the cake batter evenly into the cake pans and bake for 25-28 minutes oruntil a toothpick comes out with little crumbs
- Allow cooling completely
- Remove the cakes from the cake pans and onto the cake boards
- Using a cake leveler or serrated knife, remove the tops of the cakes to make them even in size
- Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream with paddle attachment until combined, creamy and stiff
- Using one cake layer, scoop 1 c of frosting onto the cake layer and spread it evenly
- Place a second cake layer on top
- Scoop another 1 c of frosting on the second cake layer and spread it evenly
- Place the last cake layer on top
- Using the remaining frosting, frost the entire cake
- Once the cake has been frosted, place it into the fridge for a few hours to allow the frosting to get hard and cold
- Once the cake is cold, using the red icing, create a drip effect by squeezing the red icing around the top edge of the cake
- Build a mound of skulls in the center of your cake, using any remaining frosting as glue for theskulls to stack on top of each other
- 3 cake pans 9-in round
- 3 cake boards 10-in round
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