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A spooky yet delicious Halloween drip cake to be the ultimate showstopper… chocolate sponge, orange buttercream, and all things spooky!

Halloween baking

I knew I wanted to do a cake for Halloween this year but I wasn’t sure where to start. I wanted to make this recipe easier than others I have seen so that more people can make it!

I saw pictures of drip cakes, but the drip bit was ‘blood’ or I saw cakes where various creatures and creepies were climbing out of the cake, and these are all AMAZING.

Halloween drip cake

However, my recipe had to be easy enough for all, and still delicious without spending a big buck! So, my version of Halloween drip cake happened!

I realise it’s not actually spooky at all. Partly because the ghost marshmallows on top are actually more cute than scary, but this is beside the point. I wanted to make it delicious, and that did actually happen!


I went for a chocolate cake as I adore it, and I feel like the dark colour of the chocolate made it look slightly more spooky than vanilla cake. I used the recipe for the cake from my Oreo drip cake as it was such a success with so many of you making it.


I did, however, notice that everyone loved the cake sponge lots but struggled to decorate it… Sometimes that is because the buttercream is still slightly too stiff, or the sponge is still too moist and soft. If you are struggling to smooth buttercream around the sides, refrigerate the cakes first so they’re slightly firmer and it’ll be easier!


I went for a simple orange coloured vanilla buttercream frosting so it was almost ‘Halloween Coloured’ as Halloween mainly reminds me of the colour orange! You can easily flavour the buttercream to whatever you prefer, but I used vanilla as I like it with chocolate!

I used a mixture of red and yellow colourings to make my orange as it’s all I had, but any gel or paste colouring will work well – see my recommendations one food colourings here –  I recommend Sugarflair and ProGel food colourings above any supermarket brand as you need so much less, and they’re so good.. they worked perfectly for my Halloween macarons!


One thing I must say is that I adored doing a spider web style on the top so much I think I put lines through it a little too often… so maybe do fewer lines that I did as mine looks a little spikey! But hey ho.. I found these delicious little Marshmallows from Tiger and the sprinkles in Asda.

Chocolate drip 

I had to use my classic drip when it came to this cake because I am obsessed with it. 75g dark chocolate, 75g milk chocolate and 150ml double cream creates the perfect drip – as seen in my mini egg drip cake. The balance of cocoa content in the chocolate just enhances the drip to the perfect texture which you can see in the photos. Also, it does just taste really delicious. 

Halloween Drip Cake!

A spooky yet delicious Halloween drip cake to be the ultimate showstopper... chocolate sponge, orange buttercream, and all things spooky!
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Category: Cake
Type: Drip Cake
Keyword: Halloween
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Decorating: 4 hours
Total Time: 4 hours 50 minutes
Servings: 18 Slices
Author: Jane's Patisserie



  • 400 g unsalted butter
  • 400 g light brown sugar
  • 8 medium eggs
  • 325 g self raising flour
  • 75 g cocoa powder
  • 2 tsp baking powder


  • 350 g unsalted butter
  • 750 g icing sugar
  • 1/2 tsp vanilla extract
  • Orange food colouring


  • 75 g milk chocolate
  • 75 g dark chocolate
  • 150 ml double cream
  • 25 g white chocolate
  • Halloween marshmallows
  • Halloween sprinkles


For the Cake!

  • Heat the oven to 180C/160C fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the butter and light brown sugar until light and fluffy. 
  • Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined – try not to over beat the mixture! 
  • Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
  • Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.

For the Frosting!

  • In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. 
  • Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter. If the mixture is really stiff, you need to add in a tablespoon of boiling water at a time till you reach a smooth, and light consistency that's good for spreading.
  • Add in the orange food colouring (or red and yellow Colouring) and beat the buttercream again until smooth, and there is a consistent bright orange colour throughout.

For the Decoration!

  • Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Only use about 2 tbsps of buttercream per layer so that you have enough to decorate with!
  • With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes. 
  • Repeat again with a slightly thicker layer of buttercream. I slather it on all over using an offset spatula, and then run the metal scraper round until its smooth. You put more on than will stay on because when you smooth it over, you will naturally scrape some back off again.
  • Once finished, melt the milk chocolate, dark chocolate and double cream together until smooth
  • Using disposable piping bags, pipe it around the edge of the cake, edging over slight bits to create the drip. You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top in with the rest of the chocolate so the top is also covered.
  • Melt the white chocolate and drizzle it in a spiral from the inside out, and then run the point of a cake skewer through it from the middle outwards to create the look of a spiders web. Refrigerate the cake for about 10 minutes so the chocolate has a chance to set slightly.
  • Using some left over buttercream, pipe little rosettes of buttercream onto the top and add a spookily delicious ghosty marshmallow and then sprinkle on some Halloween sprinkles! Enjoy!


  • All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
    • Two 8″cake tins
    • 300g butter
    • 300g sugar
    • 245g flour
    • 55g cocoa powder
    • 1.5tsps baking powder
    • It might take an extra 5-10 minutes to bake
    • Use 2/3 of the decoration recipes!
  • You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it! You can slather it on, and it’ll still taste damn delicious. 
  • However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them!
  • This cake will last in an airtight container for 3 days!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Shilo on October 24, 2022 at 7:41 pm

    Hi Jane I was wondering how long do you think you should leave it for so the buttercream doesn’t melt when you put the drip on top? Also, I can’t get smooth edges because I’m not able to get a turntable. Is there anyway I can make a diy one at home

    • Jane's Patisserie on October 27, 2022 at 3:03 pm

      Hiya! I usually chill for about 30 mins after decorating with buttercream! Hope this helps x

  2. Christie on October 18, 2022 at 4:00 pm

    This looks soooo good! Is it ok to use gluten free flour with xanthan gum already added in place of regular flour? Would you recommend adding anymore liquid? X

    • Jane's Patisserie on October 21, 2022 at 10:52 am

      Hiya! Yes this should be fine! Hope this helps! x

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  4. Amanda on October 27, 2020 at 9:52 am

    For the smaller version do you reduce the amount of eggs or do you still use 8?

    • Jane's Patisserie on October 27, 2020 at 4:31 pm

      You reduce them as well – the same weight as the rest of the ingredients!

  5. Sam on October 25, 2020 at 8:51 am

    Hi Jane,
    How many eggs do you need for the smaller 2-cake version?
    Thank you x

    • Jane's Patisserie on October 27, 2020 at 4:34 pm

      The same weight as the rest of the cake ingredients – you weigh the eggs in shells x

  6. Bernadette on June 11, 2020 at 3:21 pm

    Hi Jane.love all your beautiful cakes a favourite was lemon possiette.im going to make this cake for my grandsons birthday next week but will finish it differently.im wandering if I could add dark chocolate to recipe instead of using Coco powder.i noticed you can do it with your chocolate cake recipe if possible what would the quanties be plz.x

    • Jane's Patisserie on June 12, 2020 at 10:25 am

      Hiya – you can follow the recipe for my triple chocolate cake, but use all dark chocolate!

    • Bernadette on June 12, 2020 at 2:06 pm

      That’s great thanks

  7. Manuela on October 27, 2019 at 10:10 pm

    Me encanta¡¡¡
    I think is fantastic¡¡

  8. Anne on October 21, 2018 at 4:42 pm

    Hey, I was wondering if the cakes can be frozen (undecorated) and still be okay once defrosted/ taste the same?

    • Jane's Patisserie on October 22, 2018 at 8:42 am

      If they are put in the freezer correctly and thawed correctly they should!

  9. Ghost Cupcakes! - Jane's Patisserie on April 3, 2018 at 3:30 pm

    […] still mini little ghosts and I will call the cute and spooky. After the successes of my Halloween Drip Cake and Pumpkin Spice Cupcakes, I thought I should do some other Halloween baked goodies and these […]

  10. Sam on September 30, 2017 at 9:17 am

    Hi Jane,

    Where do you get your pumpkin & Ghost Marshmallows from?

    • Jane's Patisserie on September 30, 2017 at 11:14 am

      I got them from Tiger last year.

  11. Lorna Cochrane on October 26, 2016 at 10:17 am

    Jane, where do you buy your callebaut chocolate from, Lorna x

    • Jane's Patisserie on October 26, 2016 at 12:46 pm

      I buy mine either from Makro (online you don’t need a membership card) or the chocolate trading company 🙂 x

    • Lorna Cochrane on October 26, 2016 at 1:20 pm

      Excellent, thanks my luv x

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