Frankenstein Cake Recipe

If you’re looking for a spooky, fun, and downright delicious dessert to wow your friends and family, you absolutely have to try this Frankenstein Cake Recipe. I promise, this is not your average Halloween cake — it’s a beautifully vibrant green velvet cake layered with rich cream cheese buttercream, decorated to look like the iconic Frankenstein, and it tastes as incredible as it looks. When I first baked this, my family went crazy for it, and I bet you’ll love it too. Let’s dive in so you can bring this monster masterpiece to your kitchen!

this …

Ingredients You’ll Need

The ingredients here are pretty straightforward, and I love how they work together to keep the cake moist with just the right crumb. Make sure your ingredients are at room temperature — it really makes a difference when mixing!

• Cake Flour: Using cake flour gives this velvet cake a tender, soft texture you’ll really appreciate.
• Unsweetened Cocoa Powder: Just a little bit adds that subtle chocolate note without darkening the green color.
• Baking Soda & Salt: They balance the flavors and help the cake rise perfectly.
• Unsalted Butter: Room temperature butter creams up with the sugar to give your cake the right structure.
• Granulated Sugar: Sweetness that plays well with the cream cheese frosting.
• Large Eggs: Eggs add richness and help bind everything together.
• Buttermilk: This is the secret to that moist, melt-in-your-mouth crumb.
• Vegetable or Canola Oil: A little extra fat for moistness and softness.
• Green Gel Food Coloring: Use gel for a bright and consistent green without messing with the batter’s texture.
• Vanilla Extract or Bean Paste: Adds depth of flavor.
• White Vinegar: Helps with the velvet texture and intensifies the green color.
• Unsalted Butter (for frosting): Creamy base for the buttercream.
• Full-Fat Cream Cheese: Gives the frosting a tangy creaminess.
• Powdered Sugar: Essential for that smooth, spreadable frosting.
• Heavy Whipping Cream: Lightens up the frosting to just the right consistency.
• Electric Green & Black Gel Food Coloring: For that spooky, eye-catching design detail.
• Optional Cake Decorating Tools: Offset spatula, piping bags, and tips will help you get those fine details just right.

Variations

One of my favorite parts about this Frankenstein Cake Recipe is that you can easily tweak it to make it your own. Whether you want a dairy-free twist or want to play with different colors, there’s room for creativity here.

• Dairy-Free Version: I’ve swapped the butter and cream cheese for dairy-free alternatives like vegan butter and cream cheese, and the cake still comes out moist and delicious.
• Different Colors: For a fun twist, try purple or blue velvet instead of green — it’s super easy to sub out gel colors.
• Spiced-Up Cake: Add a pinch of cinnamon or nutmeg to the batter for a subtle autumnal flavor that pairs perfectly with cream cheese frosting.
• Mini Cakes: I’ve made mini Frankenstein cakes before — just adjust baking time and they become adorable, personalized treats for parties.

How to Make Frankenstein Cake Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease your cake pans well — I’ve found that using homemade cake release or a non-stick baking spray paired with parchment paper on the bottoms helps cakes slip out like magic. For this recipe, you’ll need four 6-inch or three 7-inch cake pans.

Step 2: Make the Green Velvet Cake Batter

This is where the real magic begins. In a medium bowl, sift the cake flour, cocoa powder, baking soda, and salt together — this helps keep your cake fluffy and even. Then, in a large bowl or mixer, cream the room temperature butter and granulated sugar until it’s lighter in color and fluffy, which usually takes about 1-2 minutes. Add your eggs one at a time on medium speed to fully incorporate them.

Next, pour in the buttermilk, oil, green gel food coloring, vanilla, and white vinegar. Mix gently on low — the batter might look a little curdled at this point, but trust me, it comes together when you add in the dry ingredients. Slowly fold in the dry mix in two parts on low speed until just combined and no flour streaks remain. Don’t overmix, or you’ll end up with a dense cake.

Step 3: Bake and Cool Your Cake Layers

Divide the batter evenly between your prepared pans. I like to weigh my pans with batter to make sure they hold the exact same amount — it really pays off with even layers. Give your pans a few firm taps on the counter to pop any air bubbles, then bake for 28-32 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few tender crumbs.

Let the cakes cool in the pans for 10 minutes before running a small offset spatula around the edges. Flip your cakes onto wire racks to cool completely. Once cooled, level the tops with a serrated knife. If you’re making this ahead, wrap the layers tightly and freeze — they thaw beautifully without losing moisture.

Step 4: Whip Up Cream Cheese Buttercream

Beat your butter and cream cheese together on medium speed until smooth and creamy, about 30 seconds. Add vanilla and salt, then slowly add powdered sugar and heavy cream on low to prevent a sugar cloud in your kitchen — trust me, I learned that the hard way! Adjust thickness by adding a bit more cream or powdered sugar as needed. Set aside small portions of white and grey frosting for decorating (use just a tiny drop of black gel for grey), and mix the rest with green food coloring until you get a bright, even color. Cover with plastic wrap to keep frosting from crusting.

Step 5: Assemble and Decorate Your Frankenstein Cake

Start stacking! Place your first cake layer on a greaseproof cake board and secure it with a dab of frosting. Spread an even layer of green buttercream between each layer for that picture-perfect height. Then, apply a thin crumb coat around the outside and chill your cake in the fridge for about 20 minutes (or pop it in the freezer for 5 to speed things up) until the frosting is firm to the touch.

Next, frost your cake with a thicker second coat of green frosting and smooth everything out with an offset spatula and bench scraper for those clean edges. Chill again until firm.

While chilling, create black buttercream by adding black gel and black cocoa powder to some frosting. Using your piping bags and different-sized round tips, start bringing Frankenstein to life — pipe on his eyes, smile, hair, and neck bolts with the black and white frosting. Use your grey for shading and detail. I like to use a circle cutter or a small glass to keep the eyes symmetrical and perfectly spaced — it’s a neat trick I discovered that makes such a difference!

How to Serve Frankenstein Cake Recipe

Garnishes

I personally keep the garnishes simple to let the frosting artwork shine, but you can sprinkle edible glitter or attach candy bolts alongside to amp up the Halloween spirit. A few candy eyeballs or even a drizzle of dark chocolate can give it an extra eerie touch that the kids adore.

Side Dishes

Serve this cake alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. A hot cup of spiced apple cider or black coffee balances the sweetness perfectly. If you’re hosting a spooky party, some fruity punch pairs beautifully too!

Creative Ways to Present

One fun idea I’ve tried is placing the cake on a spinning cake stand and dimming the lights, so the glowing green cake looks extra dramatic. You could also set it on a vintage platter and scatter Halloween-themed decorations like fake cobwebs and mini pumpkins around. For kids’ parties, I’ve carved fondant “scars” to add dimension and it was a total hit!

Make Ahead and Storage

Storing Leftovers

Once decorated, I keep leftover Frankenstein Cake wrapped well in the fridge for up to a week — the buttercream keeps it moist and fresh. Just make sure it’s covered tightly to prevent absorbing fridge odors.

Freezing

I actually make the layers in advance and freeze them wrapped tightly in plastic and foil. You can freeze a fully frosted cake too — just flash freeze it until the frosting is firm, then wrap in plastic wrap and freeze. It stays delicious for about a month. Thaw overnight in the fridge and decorate fresh when ready!

Reheating

Cake is best enjoyed at room temperature, so I take leftovers out of the fridge about 30 minutes before serving. If it’s a bit chilled, the frosting will soften up nicely without getting melty. I don’t recommend microwaving since it can make the frosting separate.

FAQs

Final Thoughts

I absolutely love how this Frankenstein Cake Recipe turns out every single time — it’s a crowd-pleaser that’s as fun to make as it is to eat. The best part? It’s approachable for home bakers, with my tips helping you every step of the way so you don’t feel overwhelmed. Whether you’re baking for Halloween, a themed birthday, or just because you’re craving something unique, this cake will steal hearts. Give it a try, and I guarantee you’ll smile every time you slice into that vibrant green, creamy, spooky masterpiece!

Print