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How To Bake | Day of the Dead Halloween Skull Cake

28 September 2023

 | 

5 mins

Halloween is creeping closer so we’re sharing how to make a jaw-dropping Day of the Dead celebration cake, Biscuiteers style! Inspired by the Mexican holiday Día de Muertos and our Day of the Dead DIY Cookie Tin, this vibrant cake is the show stopping centerpiece you need for your Halloween party this year.
Guaranteed to impress, this spine-tingling skull cake is made with a vanilla sponge, filled with raspberry jam and then covered with buttercream frosting and decorated with intricate piping and a biscuit flower crown. Sure to be a party hit, invite your friends and family to sink their fangs into this hauntingly good Halloween cake!
What you need:
  • 2 x 10 inch round cake tins
  • Baking paper
  • Offset spatula
  • Sharp knife
  • Cake board or platter
  • Flower cookies
  • Various coloured line icings (follow our recipe and method here.)

    • Ingredients

    • - For the cake (makes 2 x 10 round cakes):
    • - 2 cups + ¼ cup + 3 tbsp unsalted butter, plus extra for greasing (room temperature)
    • - 2 tsp vanilla extract
    • - 8 medium eggs (beaten, at room temperature)
    • - 3 cups + ¼ cup + 2 tbsp self-raising flour
    • - 1.5 tsp baking powder
    • - For the vanilla buttercream and filling:
    • - 2 cups + ¼ cup unsalted butter (room temperature)
    • -  6 cups + ¾ cup + 2 tbsp sifted icing sugar
    • - 2 tsp vanilla extract
    • - Approx. 5 tbsp raspberry jam

    serves:12

    difficulty:medium

    1 hour

    Method:
  • Preheat your oven to 340°F fan/gas mark 5. Grease and line 2 x 10-inch round cake tins with greaseproof paper.
  • In a large mixing bowl, cream together the unsalted butter and caster sugar with an electric mixer, until light and fluffy.
  • Gradually add your vanilla and beaten eggs to the butter mixture and beat together on a low speed.
    • Top tip:

    If it looks as though your batter is curdling, you can add 1 tsp of flour!

  • In a separate large bowl, sift together the flour and baking powder, then fold into the batter - do not over mix!
  • Divide the mixture equally between the prepared cake tins.
  • Bake in your hot oven for 45-50 minutes, or until golden brown. Check if your cakes are ready by inserting a skewer into the middle. If the cakes are baked, the skewer will come out clean. If it doesn’t, put the cake back in the oven for another 5 minutes.
  • Set your cakes aside to cool and begin making your vanilla buttercream.
  • Sift your icing sugar into a large bowl and set to one side.
  • Beat your unsalted butter with your electric mixer on a high speed for 5 minutes until light and fluffy.
  • Add your vanilla extract and beat for 1 minute.
  • Add your icing sugar to the butter a large spoonful at a time and mix on a medium speed until fully incorporated.
    • Top tip:

    For a silky smooth icing, whip the butter before you add the icing sugar. The butter should almost go white from yellow.

    A colourful sugar skull cake decorated with vibrant, iced details
    Cake and Buttercream methods:
  • Once your cakes have completely cooled use a sharp knife to carefully level them off so that they both have level, flat tops.
  • Spread a small amount of buttercream onto a your board or platter, then gently secure one of your sponge layers to the board.
  • Use an offset spatula to generously spread on some buttercream to the top of the sponge and dollop some raspberry jam into the center and spread out.
  • Top this base layer with your other sponge layer. Leave to settle for 10 minutes.
  • Use a sharp knife to carefully cut your layered cake into the shape of a skull. We printed off the shape of a skull and placed it on the top of the cake to use it as a template. We recommend that you use your knife to lightly score on the design before you start cutting.
  • Once your cake is cut to shape, use your spatula to spread an even layer of buttercream all around the sides and top of your cake so that it is coated all over.
  • Now for the best bit, time to decorate! You can follow the design of our cake inspired by our Day of the Dead DIY Cookie Tin or improvise, but you should plan your design before starting by drawing it out on some paper.
  • Your design can be as basic or detailed as you like, we started by adding some dots and swirls with coloured line icing and then developed the design from there. Just remember to leave some space for your cookie flower crown at the top of the cake!
  • Once you are happy with the icing design on your Day of the Dead cake, add the finishing touches to your cake with your flower cookies. Pipe a small amount of line icing onto the back of each cookie, then secure them in a semi circle shape across the top of the cake.

    • Why not pair your colorful Halloween cake with some creations of your own? Our Day of the Dead DIY Cookie Tin is filled with 12 ready-to-decorate chocolate skull cookies, colorful decorations and icing ingredients ready for you to create your own creepy (or cute) cookies for your Halloween party table. This DIY kit also makes a frighteningly fun party activity!
    Discover our Halloween Cookie Collection