Halloween drip cake recipe

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serves: 12
Prep: 1 hr 30 min
Cooking: 40 min

Nutrition per portion

Calories 744 kCal 37%
Fat 43g 61%
  -  Saturates 26g 130%
Carbohydrates 84g 37%
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  • This show stopping Halloween drip cake is dripping with the unexpected! Running through the slices of cake are red blood stains, made from masticated strawberries, which we have been able to achieve by poking holes all over the sponges before applying the buttercream frosting and layering them together. This Halloween drip cake can also be made in two tiers instead of three if you are pressed for time. Serve the Halloween drip cake whole before cutting into it in front of guests – and watch jaws drop!

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    • 225g unsalted butter
    • 225g caster sugar
    • 275g self raising flour
    • 2tsp baking powder
    • 4 eggs, beaten
    • 4tbsp milk
    • 1tsp vanilla extract
    • For the blood
    • 200g strawberries, chopped
    • 100g caster sugar
    • For the buttercream
    • 250g soft unsalted butter
    • 500g icing sugar
    • 100ml double cream
    • 1tsp vanilla
    • For the chocolate drip
    • 100g 70% dark chocolate, melted
    • 1tbsp vegetable oil
    • You will also need
    • 3x 6” cake tins, lined with baking parchment


    • Preheat the oven to 180C. In a mixing bowl beat the butter and the sugar until light in colour. Gradually incorporate the eggs and gently fold in the sifted flour and baking powder to mixture. Next add in the milk and vanilla, then pour into the prepared cake tins and bake in the oven for 25-30 mins, until a skewer inserted into the center of the cake is removed clean.

    • Allow the cakes to cool in their tins, then use a wooden skewer to poke holes all over the sponges.

    • To make the ‘blood’: in a small saucepan boil the strawberries, sugar and lemon juice until they break down and the syrup thickens. Remove from the heat, blitz with a stick blender. Pour most of the pureed strawberry mixture over the top of the sponge layers pushing the into the holes, reserving some for decoration.

    • To make the buttercream; place the butter, icing sugar, double cream & vanilla into a large bowl and beat with an electric whisk until smooth, light & fluffy. Remove the sponge layers from their tins and layer them up with the spreading buttercream between each layer. Coat the cake using the remaining buttercream. Place the cake in the fridge while you make the drip.

    • Stir the oil into the melted chocolate and using a teaspoon, tease the chocolate over the edge of the cake until it forms a drip – continue all the way round before filling the centre and smoothing.

    • Place back in the fridge for the chocolate to set before drizzling with the leftover strawberry puree.


      Recipe by Daniel Harding

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    (17 ratings)
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