Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Frankenstein Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 115 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This vibrant and fun Frankenstein Cake is a festive green velvet cake layered with a rich, creamy cream cheese buttercream frosting. Perfect for Halloween or any spooky-themed party, the cake features moist, tender layers dyed a bright green with gel food coloring and decorated with playful piping that brings Frankenstein’s monster to life. The recipe guides you through baking from scratch, preparing a smooth and flavorful cream cheese buttercream, and decorating tips to create an impressive, eye-catching dessert.

Ingredients

Scale

Green Velvet Cake

  • 2 1/2 cups cake flour (300g)
  • 2 Tbsp unsweetened cocoa powder, sifted (10g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp fine salt (3g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 1 3/4 cups granulated sugar (350g)
  • 2 large eggs, room temperature (112g)
  • 1 1/4 cups buttermilk, room temperature (300g)
  • 2/3 cup vegetable or canola oil (145g)
  • Green gel food coloring, 2 squirts or 1 Tbsp liquid food coloring
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 tsp white vinegar (4g)

Cream Cheese Buttercream Frosting

  • 1 1/2 cups unsalted butter, room temperature (339g – 3 sticks)
  • 1/2 cup full-fat cream cheese, room temperature (113g or 4 oz.)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 tsp fine salt (6g)
  • 8 cups powdered sugar (1000g)
  • 2 Tbsp heavy whipping cream, room temperature (30g)
  • Electric Green Gel Food Coloring (quantity as needed)
  • Black Gel Food Coloring (quantity as needed)

Additional Tools / Decorations

  • 10-inch greaseproof cake board
  • Spinning cake stand
  • Small offset spatula
  • 1 large piping bag
  • 3 small piping bags
  • 2 large round piping tips (e.g., Wilton 2A)
  • 1 small round piping tip (e.g., Wilton 12)
  • 1 tiny piping tip (e.g., Wilton 3)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease four 6-inch or three 7-inch cake pans using homemade cake release or non-stick baking spray and line them with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt until fully combined and aerated.
  3. Cream Butter and Sugar: In a large bowl or stand mixer bowl, cream the unsalted butter and granulated sugar on medium-high speed for 1-2 minutes until the mixture lightens in color and becomes fluffy. Scrape down the bowl sides as needed.
  4. Add Eggs: Mix in the eggs one at a time on medium speed until fully incorporated.
  5. Add Wet Ingredients: Combine buttermilk, vegetable oil, green gel food coloring, vanilla extract, and white vinegar in the bowl. Mix on low until just combined; the batter might look curdled but will smooth out after adding dry ingredients.
  6. Incorporate Dry Ingredients: Slowly add the sifted dry ingredients into the wet mixture in two portions on low speed. Mix gently until no visible streaks of flour remain; avoid overmixing.
  7. Divide and Bake: Evenly divide the batter into the prepared pans. Tap each pan firmly on the counter several times to release air bubbles. Bake for 28-32 minutes or until a toothpick inserted in center comes out with a few moist crumbs.
  8. Cool Cake Layers: Remove pans from oven and cool for 10 minutes. Run a small offset spatula around the pan edges to loosen, then invert layers onto a wire rack to cool completely. Once cool, level each cake layer with a serrated knife for even stacking.
  9. Prepare Cream Cheese Buttercream: Beat butter and cream cheese on medium speed with paddle attachment for 30 seconds until smooth. Add vanilla extract and salt, mix on low until combined.
  10. Add Sugar and Cream: Gradually mix in powdered sugar and heavy cream on low speed. Cover mixer with a kitchen towel to avoid powdered sugar mess. Scrape bowl sides as needed. Adjust consistency with additional cream or powdered sugar until smooth and pipeable.
  11. Divide Frosting for Colors: Set aside 1/4 cup of white frosting in a small piping bag fitted with a large round tip. Place another 1/4 cup in a bowl, add a tiny amount of black gel food coloring to create light grey, then put into a small piping bag with large round tip. Add green gel food coloring to the remaining frosting until bright and evenly colored. Cover to prevent crusting.
  12. Stack and Crumb Coat: Place one cake layer on a greaseproof cake board using a small dab of frosting to secure it. Spread an even layer of green frosting between each layer. Apply a thin crumb coat all around the cake to seal in crumbs. Smooth with an offset spatula or bench scraper. Chill in fridge for 20 minutes or freezer for 5 minutes until firm.
  13. Final Frosting Layer: Remove cake from chilling and apply a thick second layer of green frosting evenly around the cake. Smooth well. Chill again in fridge for 30 minutes or freezer for 10 minutes until completely firm.
  14. Prepare Black Frosting for Decoration: Color remaining buttercream black by adding gel food coloring and 3 Tbsp dark or black cocoa powder. Transfer to a piping bag fitted with a coupler and small round piping tip (Wilton 12).
  15. Decorate Cake: Using black and white buttercream, pipe Frankenstein’s eyes, smile, and hair details. Use the grey frosting to add bolts on the neck. Allow frosting to set before serving.
  16. Serve and Enjoy: Serve the cake chilled or at room temperature, and enjoy a festive and fun treat perfect for Halloween.

Notes

  • Use room temperature ingredients to ensure smooth mixing and even texture.
  • Measure cake flour accurately by spooning into the cup or weighing with a scale for best results.
  • Gel food coloring is preferred to maintain frosting consistency without bitterness.
  • Mix cake batter only until ingredients are incorporated to avoid dense cake layers.
  • Weigh cake pans to evenly distribute batter for uniform layers.
  • Banging pans on counter eliminates air bubbles for better crumb texture.
  • Level cooled or thawed cake layers for even stacking and presentation.
  • Freeze cake layers before assembling to simplify trimming and frosting.
  • Use a circle cutter or glass to space out and center Frankenstein’s eyes perfectly.
  • Make cake layers and frosting ahead of time; cake layers freeze well and frosting stores up to a month refrigerated or 3 months frozen.
  • Frosted cake can be refrigerated for up to a week or frozen up to a month with buttercream sealing moisture.

Nutrition

  • Serving Size: 1 slice (1/20th of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Find it online: https://emilyscook.com/frankenstein-cake-recipe/