Description
This spooky Skull Cake recipe combines moist red velvet cake layers with creamy frosting and stunning white candy melt skulls for a chillingly delightful dessert perfect for Halloween or any themed celebration. Decorated with a dramatic red drip and a mound of intricately made candy skulls, this cake is sure to impress both in flavor and presentation.
Ingredients
Scale
Candy Skull Decoration
- 3 (8 oz) bags Wilton white candy melts
- Chocolate skull molds
- 3 tubes red cookie icing
Red Velvet Cake
- 3 red velvet cake mix boxes
- 6 large eggs
- 1 ½ cups unsalted butter, softened
- 3 cups whole milk
Frosting
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 7 tablespoons heavy whipping cream
Instructions
- Melt Candy Melts: Follow the instructions on the candy melt packages to carefully melt the Wilton white candy melts, ensuring a smooth consistency for molding.
- Create Skull Shapes: Use the chocolate skull molds as directed to form approximately 15 small skulls and 5-6 large skulls. Set these skulls aside to harden completely.
- Preheat Oven: Preheat your oven to 350°F (175°C) and coat your cake pans evenly with non-stick baking spray.
- Prepare Cake Batter: In a stand mixer or using a hand beater, combine the red velvet cake mix, eggs, softened butter, and whole milk. Beat until the batter is smooth and well mixed.
- Bake Cakes: Evenly pour the batter into the prepared cake pans. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Cool Cakes: Allow the cakes to cool completely in the pans before carefully removing them onto cake boards for assembly.
- Level Cakes: Using a cake leveler or serrated knife, trim the tops of the cakes to make all layers flat and even in height.
- Make Frosting: In a stand mixer fitted with a paddle attachment, beat together the softened butter, powdered sugar, vanilla extract, and heavy whipping cream until the frosting is creamy, thick, and stiff.
- Assemble Layers: Place one cake layer on your cake board, spread 1 cup of frosting evenly on top, then add the second layer. Repeat with another 1 cup frosting. Place the last cake layer on top.
- Frost Cake: Use the remaining frosting to cover the entire cake smoothly and evenly.
- Chill Cake: Refrigerate the frosted cake for several hours to allow the frosting to harden and set firmly.
- Add Red Drip: Once chilled, use the red cookie icing to create a dripping effect around the top edge of the cake by gently squeezing the icing out in small drops.
- Decorate with Skulls: Arrange the hardened candy skulls in a mound at the center of the cake, using any leftover frosting as adhesive to secure the skulls stacked on one another.
- Serve and Enjoy: Your spooky Skull Cake is now ready to be served and enjoyed at your next Halloween party or themed event!
Notes
- Make sure candy melts are fully hardened before stacking skulls to prevent breaking.
- Leveling the cake layers ensures a smooth, stable final appearance.
- Keep the cake refrigerated if not serving immediately to maintain frosting firmness.
- Use gloves when handling the candy skulls to avoid fingerprints.
- For extra flavor, consider adding a teaspoon of cocoa powder to the frosting for a subtle chocolate touch.
