The Spookiest Halloween Cake Recipes

Whether it be a kids party, you want to create something different for the trick or treaters, or you just want to get your household into the spirit, Halloween is the perfect excuse to get creative in the kitchen and make use of your cake mixer!

If you want to make some sweet treats, we have the best spooky cupcakes and a gory-looking red velvet cake recipe which will keep all the little ghosts and ghouls happy for a little while at least!

Halloween Cake Recipes

Mini Marshmallow Skull Cupcakes

Halloween Cake Recipe 2018

You will need:

For the cakes 

  • Cupcake tins and cases (24 in total)
  • 100g self-raising flour
  • 100g caster sugar
  • 2 eggs
  • 100g softened butter
  • Vanilla extract
  • 20ml milk

For the topping 

  • 48 large white marshmallows
  • 75g butter, softened
  • 150g icing sugar
  • Food colouring (colour of choice – orange, red or green is ideal)
  • 50g dark chocolate


  1. Preheat the oven to 170°C, and line tin with cupcake cases
  2. In a bowl, combine the 100g sugar and 100g butter and beat until light
  3. Whisk in the eggs one at a time, then add a few splashes of vanilla extract
  4. Fold in the flour and milk. Split the mixture between the 24 cases
  5. Bake for 9-10 minutes until light golden colour and springy to touch. Leave to cool.
  6. Meanwhile, make the frosting by melting half of the marshmallows for 30 seconds in the microwave. Add the food colouring, butter and icing sugar and mix well. It should be thick and shiny. Chill for 10 minutes
  7. Create some scary faces or web shapes on the extra marshmallows, using the chocolate and a clean paintbrush/chopstick. Leave to dry
  8. Cut a small circle out of each cupcake and fill with some frosting mixture, topping the whole cake. Nestle in a marshmallow and leave to set before serving.

Bloody Red Velvet Cake

Best Halloween Cake Recipe 2018

You will need:

For the cakes

  • 450g plain flour, sifted
  • 170g butter, softened
  • 200g sugar
  • 3 large eggs
  • 6 tbsp red food colouring
  • 3 tbsp unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 300ml buttermilk
  • 1 1/2 tsp baking soda

For the buttercream

  • 227g unsalted butter
  • 330g powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp double cream

For the dripping ganache

  • 175ml double cream
  • 250g white chocolate
  • 1 tbsp red food colouring


  1. Grease two 8-inch round baking tins and preheat oven to 180°C
  2. For the cake, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beat well after each addition
  3. Stir the red food colouring, cocoa, and vanilla in a separate small bowl to form a paste. Add to the batter and mix well, evenly dispersing the colour
  4. Mix the salt and buttermilk, and add a third to the cake mix. Add a third of the flour, then incorporate well. Repeat with remaining thirds, and add the baking powder
  5. Divide evenly between tins and bake for around 30 minutes until cooked. Allow to cool
  6. Meanwhile, make the ganache. Heat the cream in a saucepan and gradually add chocolate until melted. Add the food colouring and allow to cool
  7. Make the buttercream. Beat the butter until smooth, and add in the powdered sugar gradually until well combined. Add in the vanilla and cream and beat
  8. Level the cakes as needed. Use half of the buttercream to sandwich them together, and the other half to coat the cake
  9. Top with the ganache, and allow it to drip over the sides to create a ‘blood’ effect. You can also add it to a small squeezy bottle if you want to create a splatter look – perfect for Halloween.

(Photo Credits: Real Food Tesco and Butter Hearts Sugar)

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