Description

This whimsical Frankenstein Cake features vibrant green velvet cake layers enveloped in a smooth, tangy cream cheese buttercream frosting. Perfect for Halloween or themed celebrations, the cake is decorated with piped black and white buttercream details to bring the monster to life. Made from scratch with precise baking techniques and creative decorating tips, this cake delivers both stunning looks and delicious flavor.

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)
2 squirts green gel food coloring or 1 Tbsp liquid green 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
Black gel food coloring

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)
3 Tbsp dark or black cocoa powder (for black buttercream)

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Instructions

Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease four 6-inch or three 7-inch cake pans with homemade cake release or non-stick spray, line with parchment paper, and set aside.
Mix Dry Ingredients: In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt thoroughly.
Cream Butter & Sugar: In a large bowl or stand mixer, beat butter and granulated sugar on medium-high speed for 1–2 minutes until light and fluffy. Scrape bowl as needed.
Add Eggs: Mix in the eggs on medium speed until fully incorporated.
Add Wet Ingredients: Pour in buttermilk, oil, green gel food coloring, vanilla extract, and white vinegar. Mix on low speed until combined; the batter may appear broken but will come together once dry ingredients are added.
Combine Wet and Dry: Gradually add dry ingredients in two parts on low speed. Mix until just combined with no visible flour streaks, avoiding overmixing.
Fill Pans and Bake: Divide batter evenly between pans, tapping them on the counter to release air bubbles. Bake 28–32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool Cake Layers: Cool pans on a wire rack for 10 minutes, run an offset spatula around edges, then invert layers onto racks to cool completely. Once cool, level layers with a serrated knife.
Make Buttercream: Beat butter and cream cheese with paddle attachment at medium speed until smooth (~30 seconds). Add vanilla and salt; mix on low speed until combined.
Add Sugar & Cream: Slowly mix in powdered sugar and heavy cream on low speed, covering the mixer to avoid sugar clouds. Scrape sides as needed. Adjust consistency by adding cream or powdered sugar as necessary.
Color Frosting: Set aside 1/4 cup white frosting in a small piping bag with a large round tip. Tint 1/4 cup frosting light grey with a tiny drop of black gel color in a separate small piping bag with a large round tip. Add green gel color to remaining frosting until bright green. Cover with plastic wrap.
Assemble Cake: Place cake board on a spinning cake stand. Use a dab of green frosting to adhere the first layer to the board. Stack remaining layers, spreading even frosting between layers.
Crumb Coat: Apply a thin, even crumb coat around the entire cake. Smooth with an offset spatula or bench scraper, then chill in the fridge for 20 minutes or freezer for 5 minutes until firm.
Final Coat: Cover cake with a thick, smooth second layer of bright green frosting. Chill again for 30 minutes in the fridge or 10 minutes in the freezer until completely firm.
Prepare Black Frosting: Mix black gel coloring and 3 Tbsp black or dark cocoa powder into remaining buttercream until deeply black. Place in a piping bag fitted with a small round tip.
Decorate: Pipe Frankenstein’s eyes, smile, and hair using black and white frosting. Use grey frosting to pipe neck bolts. Finish decorating to resemble Frankenstein’s monster, then serve and enjoy!

Notes

Use room temperature ingredients for better mixing and texture.
Accurately measure cake flour by spooning into cup measure and leveling or use a kitchen scale.
Gel food coloring ensures vibrant colors without affecting frosting consistency or flavor.
Do not overmix batter to keep cake layers tender and fluffy.
Weigh cake pans with batter to ensure even cake layer heights and bake times.
Tap cake pans on the counter to remove trapped air bubbles before baking.
Level cake layers with a serrated knife for easier stacking and smoother frosting.
Chill layers in the freezer before assembly for easier handling and trimming.
Use a circle cutter or small glass to evenly space and size Frankenstein’s eyes when decorating.
Make and freeze cake layers ahead for a more manageable baking schedule.
Store leftover frosting in an airtight container for up to one month in the fridge or up to three months in the freezer; stir well before use.
A fully frosted cake can be refrigerated for up to one week or frozen for up to one month.

Nutrition

Serving Size: 1 slice (1/20th of cake)
Calories: 420
Sugar: 35g
Sodium: 210mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg