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A red velvet cake with a slice removed, decorated with white meringue bones and edible fake blood, with a kitchen knife plunged into the top.
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Halloween Bone Cake

This Halloween Bone Cake is a spooky showstopper – blood-red cake layers filled with silky white chocolate mascarpone frosting, covered in crisp meringue bones and splattered with edible fake blood. It looks gruesome and tastes glorious!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Cake
Keyword: Halloween Bone Cake, Halloween Cake
Servings: 12
Calories: 645kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the Cake Layers

  • ¾ cup (180ml) buttermilk
  • 1 tbsp red food coloring paste or gel
  • 2 cups (240g) all-purpose flour (= plain flour)
  • 2 tbsp cornstarch (= cornflour)
  • 1 tbsp cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda (= bicarbonate of soda)
  • ¼ tsp fine salt
  • ¾ cup (170g) unsalted butter , softened
  • 1 ½ cups (300g) superfine sugar (= caster sugar), or granulated
  • 3 tbsp vegetable oil
  • 3 large eggs , room temperature
  • 2 tsp vanilla bean paste

For the frosting

Assembly & Decoration

  • edible blood
  • meringue bones

Instructions

Bake the Cake Layers

  • Preheat oven to 340°F (170°C). Grease and line three 6-inch (15cm) round cake pans with parchment paper.
  • Combine the food coloring and buttermilk, stirring well to make sure it is fully dissolved. Set aside.
    1 tbsp red food coloring, ¾ cup (180ml) buttermilk
  • Sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Set aside.
    2 cups (240g) all-purpose flour, 2 tbsp cornstarch, 2 tsp baking powder, 1 tsp baking soda, ¼ tsp fine salt, 1 tbsp cocoa powder
  • In a stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer), beat the butter until smooth.
    ¾ cup (170g) unsalted butter
  • Add the sugar and beat on medium-high speed until pale and fluffy (about 3-4 minutes), scraping down the bowl as needed. Beat in the vegetable oil until fully combined.
    1 ½ cups (300g) superfine sugar, 3 tbsp vegetable oil
  • Add the eggs and vanilla bean paste.
    3 large eggs, 2 tsp vanilla bean paste
  • Reduce the mixer speed to low. Add one-third of the dry flour mixture, followed by half of the buttermilk. Repeat, ending with the final third of the dry ingredients. Mix just until combined—do not overmix. Fold the last few turns by hand with a spatula.
    ¾ cup (180ml) buttermilk
  • Divide the batter evenly between the prepared pans. Bake for 25-28 minutes, or until a skewer inserted in the center comes out clean.
  • Cool in the pans for 5 minutes, then invert the cakes onto a wire cooling rack.

Make the frosting

  • Heat the cream until small bubbles appear around the edge of the saucepan. Pour over the chocolate, rest for 3 minutes then gently stir until the chocolate is completely melted and smooth. Set aside to cool (you can place in the fridge)
    ½ cup (80g) white chocolate chips, 1 cup (240ml) heavy cream
  • In a medium bowl, beat the mascarpone, powdered sugar, milk powder and vanilla bean paste until completely smooth and creamy. Set aside.
    2 cups (450g) mascarpone cheese, 1 cup (120g) powdered sugar , 2 tsp vanilla bean paste, 2 tbsp milk powder
  • Add the cooled melted white chocolate and beat until peaks form. Keep frosting chilled unless using immediately.

Assemble the layer cake

  • Place the first cake layer on a serving plate. Spread a generous layer of frosting over the top and level using an offset spatula.
  • Add the second cake layer, press lightly, and repeat. Top with the final third cake layer.
  • Apply a thin layer of frosting over the entire cake to lock in the crumbs. Transfer the cake to the refrigerator to chill and set for 20 minutes.
  • Cover the entire cake with a second layer of frosting and smooth using a bench scraper.

Decorate (just before serving)

  • Arrange the meringue bones around the cake, breaking some in half to fit them and using frosting, as needed, to stick them on.
    meringue bones
  • Drizzle edible blood over the bones or use a pastry brush to spatter the cake with the blood (more realistically gory!). Serve immediately.
    edible blood

Notes

  • Make Ahead: The cake layers can be baked up to 2 days in advance. Cool completely, wrap tightly in plastic wrap, and store at room temperature.
No buttermilk? Make your own: stir 2 teaspoons lemon juice or white vinegar into ¾ cup (180ml) whole milk and let it stand for 5–10 minutes until slightly thickened, then use as directed.

Nutrition

Serving: 1slice | Calories: 645kcal | Carbohydrates: 60g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 148mg | Sodium: 298mg | Fiber: 1g | Sugar: 43g
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