I created a Skull Cake topped with glossy chocolate skulls on a midnight chocolate base, and I can’t wait to reveal the little trick that makes them so striking.

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I’ve been scheming a Halloween Chocolate Skull Cake that looks like a graveyard relic but tastes dangerously rich. I used unsweetened cocoa powder to chase that deep, bitter chocolate edge, then molded skulls from semisweet chocolate to sit like tiny monuments on top.

The look is dramatic enough to make people pause, then nervous laughter when someone finally slices it, because it seems almost wrong to break such a perfect creepy face. It’s my slightly messy, slightly theatrical take on a Skull Cake, made for the kind of Halloween party where food becomes the main conversation starter.

Ingredients

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Provides carbs and some protein, makes structure, low fiber unless whole grain.
Pure carbs, no fiber or protein, adds sweetness and moisture, not very healthy tho.
Rich in antioxidants, some fiber, bitter notes, deep chocolate flavor, less sugar tho.
Good protein, helps bind and leaven, adds richness and moisture, natural fats.
Adds tangy flavor, acids tenderize gluten, contributes calcium, makes cake moist its perfect.
High in fat and calories, gives creamy texture and flavor, adds richness.
Provides cocoa solids and sugar, some antioxidants, melts for molds, intense chocolate.

Ingredient Quantities

2 cups (240g) all purpose flour

2 cups (400g) granulated sugar

3/4 cup (75g) unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs, room temperature

1 cup (240ml) buttermilk, room temperature

1/2 cup (120ml) vegetable oil or neutral oil

2 teaspoons pure vanilla extract

1 cup (240ml) hot strong brewed coffee or hot water

1 cup (227g) unsalted butter, softened (for frosting)

3 1/2 to 4 cups (420 to 480g) powdered sugar, sifted

3/4 cup (75g) unsweetened cocoa powder (for frosting)

3 to 4 tablespoons (45 to 60ml) heavy cream or milk

1/2 teaspoon fine salt (for frosting)

12 oz (340g) semisweet or dark chocolate, finely chopped, for molded skulls

Optional 4 oz (115g) white chocolate for skull details

Optional extra 8 to 12 oz chocolate or candy melts if you prefer easy melts over tempered chocolate

Optional edible decorations like gel, sprinkles, or luster dust for finishing touches

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch round cake pans with parchment, dust with a little flour or cocoa and tap out excess.

2. Whisk together 2 cups (240g) all purpose flour, 2 cups (400g) granulated sugar, 3/4 cup (75g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt in a big bowl.

3. In another bowl beat 2 large room temp eggs with 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil and 2 teaspoons vanilla until blended. Pour wet into dry and stir until just combined, dont overmix.

4. Stir in 1 cup (240ml) hot strong brewed coffee or hot water until batter is smooth; it will be thin, that is normal and makes a moist cake. Divide between pans and bake 30 to 35 minutes or until a toothpick comes out with a few moist crumbs.

5. Cool cakes in pans 10 minutes, run a knife around edges, invert onto racks and cool completely before frosting.

6. Make chocolate buttercream: beat 1 cup (227g) softened unsalted butter until creamy, sift in 3 1/2 to 4 cups (420 to 480g) powdered sugar and 3/4 cup (75g) unsweetened cocoa powder in batches, add 3 to 4 tablespoons (45 to 60ml) heavy cream or milk and 1/2 teaspoon fine salt, beat till light and spreadable; add more sugar for stiffer or more cream for softer. Taste and adjust.

7. For molded skulls melt 12 oz (340g) semisweet or dark chocolate. If you want shiny firm skulls temper using the seeding method: melt about two thirds chocolate to about 115 F, cool to about 82 F, then stir in remaining chopped chocolate until it reaches about 88 to 90 F. If you prefer easy route use extra 8 to 12 oz chocolate or candy melts and melt slowly in microwave in 20 second bursts stirring between. Fill silicone skull molds, tap to release air bubbles, scrape off excess and chill until set, then unmold.

8. If using optional white chocolate melt 4 oz (115g) and pipe or paint eyes and teeth details onto skulls once they are set; you can also drizzle contrasting chocolate for aged look. If you didnt use molds you can spoon melted chocolate onto parchment to make shards or freeform skulls.

9. Assemble cake: level layers if needed, place one layer on serving plate, spread a generous layer of frosting, add second layer, apply a thin crumb coat and chill 15 minutes, then finish with final coat and smooth. Press molded chocolate skulls onto top, arrange as you like and add any edible decorations, gel, sprinkles or luster dust for spooky highlights.

10. Chill briefly so skulls set into the frosting, then bring to room temp before serving for best texture. Store in fridge up to 3 days, let sit 20 to 30 minutes before slicing so buttercream softens. Enjoy the spooky chocolate feast.

Equipment Needed

1. Oven (can reach 350 F)
2. Two 8 or 9 inch round cake pans, parchment paper and a little flour or cocoa for dusting
3. Mixing bowls (one large for dry, one medium for wet) and a whisk
4. Electric mixer or a sturdy hand whisk if you dont have one
5. Measuring cups and spoons plus a kitchen scale for the gram measurements if you have it
6. Rubber spatula and an offset spatula for spreading the buttercream
7. Silicone skull molds (or extra parchment if you plan freeform skulls) and a small piping bag or spoon for filling
8. Double boiler or microwave safe heatproof bowl for melting chocolate and a heatproof spatula or spoon
9. Cooling racks, a serrated knife for leveling layers, and a cake plate or board for assembling

FAQ

Q: Can I swap the buttermilk, oil, or coffee for something else? A: Yes. For buttermilk stir 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes; oil can be swapped for melted butter for richer flavor; coffee just boosts chocolate taste, hot water works fine if you dont want caffeine.

Q: My cake came out dry, what did I do wrong? A: Most likely overbaked or too much flour, so measure flour by spooning into the cup and leveling, check doneness with a toothpick a few minutes before the recipe time, and keep ingredients at room temp so the batter mixes evenly.

Q: How do I make the chocolate skulls and get them out of the mold cleanly? A: Melt chocolate gently, brush a few layers into clean, dry skull molds, chill each layer until firm to build a shell, chill fully before unmolding, then wiggle gently to pop them out; if using candy melts you can skip tempering but they wont be as glossy.

Q: Do I have to temper the chocolate for the skulls? A: No, you dont have to, but tempered chocolate gives a shiny snap and better shelf life; if you want easy fast work use candy melts or melt/store-bought coating, just know they look different and may be softer at room temp.

Q: My frosting is too thick or too thin, how do I fix it? A: If too thick add 1 teaspoon to 1 tablespoon of cream or milk at a time until spreadable; if too thin add sifted powdered sugar a little at a time or chill the butter briefly and beat again.

Q: Can I make the cake and skulls ahead of time and how should I store them? A: Yes, bake layers, cool, wrap tightly and refrigerate up to 3 days or freeze up to 3 months; chocolate skulls keep in a cool, dry place or the fridge in an airtight container for a week; assemble the day before or the day of for best look.

Halloween Chocolate Skull Cake Recipe Substitutions and Variations

All purpose flour → cake flour or DIY cake flour: for a lighter crumb, use cake flour or make your own by removing 2 tbsp flour from each cup of AP and replacing with 2 tbsp cornstarch, then sift. Or use a 1:1 gluten free flour blend with xanthan gum if you need GF, texture will be a bit different.
Granulated sugar → packed light brown sugar (1:1): gives more moisture and a caramel note, cake will be slightly darker. Coconut sugar can swap 1:1 too but it tastes earthier and may be less sweet.
Buttermilk → milk + acid or yogurt: stir 1 tbsp lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Or use 3/4 cup plain yogurt plus 1/4 cup water/milk for similar tang and thickness.
Eggs → flax egg or applesauce (for veg swap): per egg use 1 tbsp ground flax + 3 tbsp water, let gel 5 minutes. Or use 1/4 cup unsweetened applesauce per egg, but expect a bit denser, moister crumb.

Pro Tips

1) Measure and temp stuff right, dont pack the flour — spoon it into the cup and level it off. Use room temp eggs and buttermilk so the batter emulsifies easier. Pouring hot coffee into the batter blooms the cocoa and really amps the chocolate flavor, so dont skip it and dont be worried if the batter looks thin, thats normal.

2) Dont overbake. Use an oven thermometer and put the pans on the middle rack, start checking at 25 minutes. A toothpick with a few moist crumbs is perfect. Overbaked chocolate cake gets dry fast, so pull them as soon as they hit that crumb stage.

3) For the buttercream, sift the powdered sugar and cocoa first so the frosting is silky not gritty. Add cream or milk a tablespoon at a time to hit the texture you want — more sugar for a stiffer crumb coat, more cream for a spreadable final layer. Chill the cake after the thin crumb coat for 10 to 20 minutes, then finish and smooth with an offset spatula or a warm scraper for cleaner edges.

4) Chocolate skulls tip: if you want shiny, snap-able skulls temper with the seeding method and use an instant-read thermometer for accuracy. If you want easy and forgiving, use extra candy melts or microwave-melted chocolate instead. Tap molds to get air bubbles out, chill gently in the fridge not the freezer to avoid condensation, and use a little melted white chocolate for painted details once the shapes are fully set.

Halloween Chocolate Skull Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created a Skull Cake topped with glossy chocolate skulls on a midnight chocolate base, and I can't wait to reveal the little trick that makes them so striking.

Servings

servings

Calories

759

kcal

Equipment: 1. Oven (can reach 350 F)
2. Two 8 or 9 inch round cake pans, parchment paper and a little flour or cocoa for dusting
3. Mixing bowls (one large for dry, one medium for wet) and a whisk
4. Electric mixer or a sturdy hand whisk if you dont have one
5. Measuring cups and spoons plus a kitchen scale for the gram measurements if you have it
6. Rubber spatula and an offset spatula for spreading the buttercream
7. Silicone skull molds (or extra parchment if you plan freeform skulls) and a small piping bag or spoon for filling
8. Double boiler or microwave safe heatproof bowl for melting chocolate and a heatproof spatula or spoon
9. Cooling racks, a serrated knife for leveling layers, and a cake plate or board for assembling

Ingredients

2 cups (240g) all purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
1/2 cup (120ml) vegetable oil or neutral oil
2 teaspoons pure vanilla extract
1 cup (240ml) hot strong brewed coffee or hot water
1 cup (227g) unsalted butter, softened (for frosting)
3 1/2 to 4 cups (420 to 480g) powdered sugar, sifted
3/4 cup (75g) unsweetened cocoa powder (for frosting)
3 to 4 tablespoons (45 to 60ml) heavy cream or milk
1/2 teaspoon fine salt (for frosting)
12 oz (340g) semisweet or dark chocolate, finely chopped, for molded skulls
Optional 4 oz (115g) white chocolate for skull details
Optional extra 8 to 12 oz chocolate or candy melts if you prefer easy melts over tempered chocolate
Optional edible decorations like gel, sprinkles, or luster dust for finishing touches

Directions

Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch round cake pans with parchment, dust with a little flour or cocoa and tap out excess.
Whisk together 2 cups (240g) all purpose flour, 2 cups (400g) granulated sugar, 3/4 cup (75g) unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt in a big bowl.
In another bowl beat 2 large room temp eggs with 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil and 2 teaspoons vanilla until blended. Pour wet into dry and stir until just combined, dont overmix.
Stir in 1 cup (240ml) hot strong brewed coffee or hot water until batter is smooth; it will be thin, that is normal and makes a moist cake. Divide between pans and bake 30 to 35 minutes or until a toothpick comes out with a few moist crumbs.
Cool cakes in pans 10 minutes, run a knife around edges, invert onto racks and cool completely before frosting.
Make chocolate buttercream: beat 1 cup (227g) softened unsalted butter until creamy, sift in 3 1/2 to 4 cups (420 to 480g) powdered sugar and 3/4 cup (75g) unsweetened cocoa powder in batches, add 3 to 4 tablespoons (45 to 60ml) heavy cream or milk and 1/2 teaspoon fine salt, beat till light and spreadable; add more sugar for stiffer or more cream for softer. Taste and adjust.
For molded skulls melt 12 oz (340g) semisweet or dark chocolate. If you want shiny firm skulls temper using the seeding method: melt about two thirds chocolate to about 115 F, cool to about 82 F, then stir in remaining chopped chocolate until it reaches about 88 to 90 F. If you prefer easy route use extra 8 to 12 oz chocolate or candy melts and melt slowly in microwave in 20 second bursts stirring between. Fill silicone skull molds, tap to release air bubbles, scrape off excess and chill until set, then unmold.
If using optional white chocolate melt 4 oz (115g) and pipe or paint eyes and teeth details onto skulls once they are set; you can also drizzle contrasting chocolate for aged look. If you didnt use molds you can spoon melted chocolate onto parchment to make shards or freeform skulls.
Assemble cake: level layers if needed, place one layer on serving plate, spread a generous layer of frosting, add second layer, apply a thin crumb coat and chill 15 minutes, then finish with final coat and smooth. Press molded chocolate skulls onto top, arrange as you like and add any edible decorations, gel, sprinkles or luster dust for spooky highlights.
Chill briefly so skulls set into the frosting, then bring to room temp before serving for best texture. Store in fridge up to 3 days, let sit 20 to 30 minutes before slicing so buttercream softens. Enjoy the spooky chocolate feast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.