Frankenstein Cake

5 from 1 rating

This Frankenstein cake is the perfect Halloween dessert! It's made with moist green velvet cake layers and cream cheese buttercream!!

Prep Time20

Cook Time28

Additional Time1

Total Time1 48

Course: Cakes

Cuisine: American

Servings: 20

Calories: 611kcal

Author: Chelsey White

Ingredients

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 of green gel food coloring 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
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 like a Wilton 2A
1 Small Round Piping Tip like a Wilton 12
1 Tiny Piping Tip like a Wilton 3

Instructions

Green Velvet Cake:

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.
In a medium bowl, sift together the cake flour, cocoa powder, baking soda and salt.
In a large bowl or the bowl of a stand mixer, use either a hand mixer or a stand mixer to cream together the butter and granulated sugar. Mix on a medium high speed for 1-2 minutes, until the mixture becomes lighter in color. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Mix in the eggs on a medium speed until fully incorporated.
Add in the buttermilk, oil, green gel food coloring, vanilla extract, and white vinegar. Mix on a low speed until combined. The mixture might look broken at this stage but I promise it will come together once we add in the dry ingredients.
Slowly mix in the dry ingredients into the wet ingredients a low speed in two installments. Mix until just combined and you can no longer see any visible streaks of cake flour.
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, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
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.
Level the cake layers with a serrated knife once they're fully cooled.
If you're making these in advance, wrap and freeze them at this point.

Cream Cheese Buttercream Frosting:

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.
Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
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.
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).
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.
Place 1/4 cup of frosting in a separate bowl and color light grey with a tiny drop of black gel food coloring. Place in a small piping bag fit with a large round tip and set aside.
Add the green food coloring to the remaining frosting and mix until the frosting is a bright shade of green and evenly colored.
Cover the frosting with a piece of plastic wrap to prevent a crust from forming and set aside.

Decorating this Frankenstein Cake:

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.
Add a thin coat of frosting around the cake that fully covers the cake layers. Smooth using an offset spatula and/or bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
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.
Chill the cake in the fridge (30 minutes) or freezer (10 minutes) one more time until the frosting is completely firm to the touch.
While the cake chills, color the remaining buttercream black using gel food coloring and 3 Tbsp of dark or black cocoa powder. Place in a piping bag fit with a coupler and small round piping tip like a Wilton 12 frosting tip.
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!

Video

Notes

My Tips for Making the Best Frankenstein Cake

Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.

Be sure to properly measure your cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use gel food coloring to create brightly colored frosting. It works best because it doesn't throw off the consistency of the frosting or give it a bitter taste.

Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same heigh and bake more evenly.
Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to trim, stack and frost them!
Use a circle cutter or small glass to help you space out Frankenstein's eyes. This also makes sure they're centered and the same size.

Making this Frankenstein Cake in Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

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