Frankenstein Cake Recipe

Here are the ingredients you need to compile for this cake:

Green Velvet Recipe:

  • 1/2 cups cake flour (300g)
  • 2 Tbsp unsweetened cocoa powder (10g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp 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 oil (145g)
  • 2 squirts of green gel food coloring (or 1 Tbsp liquid food coloring)
  • 2 tsp vanilla extract (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 (12g)
  • 1 tsp salt (6g)
  • 8 cups powdered sugar (1000g)
  • 2 Tbsp heavy cream or whipping cream (30g)
  • Electric Green Gel Food Coloring
  • Black Gel Food Coloring


Here are the instructions that you need to follow to make this cute Halloween cake:

Green Velvet Cake:

  1. Preheat oven to 350 degrees F / 175 degrees C. Grease four 6-inch or three 7-inch cake pans with homemade cake release or non-stick baking spray and parchment paper. Set aside.
  2. In a medium bowl, sift together the cake flour, cocoa powder, baking soda and salt.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter and granulated sugar. Mix on a medium high speed for 1-2 minutes, until the mixture becomes lighter in color.
  4. Mix in the eggs on a medium speed until fully incorporated.
  5. Add in the buttermilk, oil, green gel food coloring, vanilla extract, and white vinegar. Mix on a low speed until combined.
  6. Slowly mix in the dry ingredients into the wet ingredients a low speed in two installments.
  7. Divide the batter evenly between the prepared pans and bang the pans on your counter a few times to release any air bubbles that might be trapped in the batter. Bake for 28-32 minutes.
  8. Remove the pans from oven and let them cool for 10 minutes then run a small offset spatula around perimeter. Carefully flip the layers out of their pans and place on a wire rack to finish cooling.
  9. Level the cake layers with a serrated knife once they’re fully cooled.

Cream Cheese Buttercream Frosting:

  1. Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth. If you don’t like cream cheese frosting use additional butter in place of the cream cheese in this frosting recipe.
  2. Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
  3. Slowly mix in the powdered sugar and heavy cream on a low speed. Place a kitchen towel over your mixer to prevent powdered sugar clouds from coating your kitchen. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  5. Once the frosting reaches the desired consistency, place 1/4 cup of white frosting in a small piping bag fit with a large round tip and set aside.
  6. Place 1/4 cup of frosting in a separate bowl and color light grey with a tiny drop of black gel food coloring.
  7. Add the green food coloring to the remaining frosting and mix until the frosting is a bright shade of green and evenly colored.
  8. Cover the frosting with a piece of plastic wrap to prevent a crust from forming and set aside.
  9. Decorating this Frankenstein Cake:

    1. Stack and frost the cake layers on a greaseproof cake board. Use a dab of frosting to help stick the first cake layer to the board. Spread an even layer of frosting between each cake layer.
    2. Add a thin coat of frosting around the cake that fully covers the cake layers. Then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
    3. Remove the cake from the fridge or freezer and cover the cake in a thick, second layer of green frosting. Smooth using an offset spatula and bench scraper.
    4. Chill the cake in the fridge (30 minutes) or freezer (10 minutes) one more time until the frosting is completely firm to the touch.
    5. While the cake chills, color the remaining buttercream black using gel food coloring and 3 Tbsp of dark or black cocoa powder.
    6. Remove the cake from the fridge or freezer. Pipe on Frankenstein’s eyes, smile, and hair using black and white buttercream. Use the grey frosting to add his neck bolts then enjoy!