A chilling chocolate centerpiece decorated with skulls, Oreos, and a haunting drip.

This Haunted Skull Cake is a chilling centerpiece for any Halloween party. It layers rich chocolate fudge cake with a hauntingly dramatic finish. The skull accents, Oreo toppers, and chocolate drip create a dessert that looks straight out of a haunted mansion.

Why You’ll Love This Recipe

• Rich chocolate fudge cake layers
• Haunting white chocolate skull border
• Dramatic chocolate drip effect
• Oreo cookie crown on top
• Perfect Halloween party centerpiece
• Semi-homemade but bakery-style results
• Creepy, spooky, and delicious in every bite

Ingredient Notes

• Betty Crocker Super Moist Chocolate Fudge Cake Mix- gives you a reliable, rich chocolate base without starting from scratch
• Sour cream- adds moisture and keeps the cake soft and dense
• Cocoa powder- deepens the frosting for a true chocolate flavor
• Ghirardelli white melts – create smooth, detailed skull decorations
• Chocolate drip – gives the cake its dramatic haunted finish

Before You Bake

Do I need to use both oil and butter in the cake?
Yes. The oil keeps the cake soft and moist while the melted butter adds richness and flavor. Using both gives you a bakery-style texture.

Can I substitute the sour cream with Greek yogurt?
Absolutely. Both add moisture and help the cake stay tender. Use whichever you have on hand.

Do I need special pans for this recipe?
You’ll need three cake pans plus a skull mold for the decorations. The skulls can be made ahead and stored in the fridge.

Haunted Hill Skull Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Cake

• 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix (13.25 oz)
• 1/4 cup vegetable oil
• 1/4 cup salted butter, melted and slightly cooled
• 1 cup whole milk
• 3 large eggs + 1 extra yolk 
• 1/2 cup sour cream 
• 1 teaspoon vanilla extract

Frosting

• 2 sticks salted butter, softened
• 3 cups powdered sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Decoration

• Foliay White sprinkles – Pearl Bits
• Satin Ice Chocolate drip – Satin Ice
• Halloween Oreos
• Ghirardelli white melts

Instructions

1. Melt the Ghirardelli white melts according to package directions. Fill the skull mold with the white chocolate, tap gently to remove air bubbles, and refrigerate until firm.
2. Preheat the oven to 350°F. Spray three 6-inch pans with baking spray.
3. In a large bowl, mix together the cake mix, oil, melted butter, milk, eggs plus yolk, sour cream, and vanilla until smooth. 
4. Divide the batter evenly among the pans, smooth the tops, and bake 24–26 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes, then transfer to wire racks.
5. Beat the butter until creamy. Add the powdered sugar, cocoa, vanilla, and heavy cream. Mix until fluffy and spreadable.
6. Place one cake layer on a plate or board and spread with a thin layer of frosting. Add the second layer and repeat. Top with the final layer.
7. Cover the cake with a thin crumb coat of frosting. Refrigerate 15–30 minutes, then frost with a smooth final layer. While frosting is still soft, press white chocolate skulls around the base.
8. Warm the chocolate drip as directed and pour over the top, letting it drip slightly down the sides.
9. Arrange 8 Halloween Oreos evenly around the top. Pipe chocolate frosting swirls between them using a 1M piping tip.
   Fill the center with the white sprinkles.
10. Slice and serve!

Notes

Equipment

 

• Skull mold – Buy here
• Three 6-inch cake pans

FAQ

How do I get clean layers when stacking a cake?
Level each cake layer with a serrated knife before frosting. This keeps the cake from leaning or sliding.

Can I make this cake ahead of time?
Yes. The cakes can be baked a day in advance and wrapped tightly in plastic. Frost and decorate the next day.

How do I store leftovers?
Keep the cake covered in the fridge for up to 4 days. Let slices come to room temperature before serving for the best texture.

Can I freeze this cake?
Yes. Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

What piping tip works best for the swirls?
A large star tip, like a Wilton 1M, gives you bakery-style swirls between the Oreo cookies.

Sprinkle of Fun

Play House on Haunted Hill during dessert and dim the lights when serving. As the movie builds tension, let each guest take a skull from the cake’s border as their own eerie “souvenir” for surviving the haunted house.