Spooky Chocolate Skull Cakes with Bloody Raspberry Sauce

Get ready for Halloween with these spooky chocolate skull cakes with bloody raspberry sauce — equal parts festive and deliciously dramatic. The batter comes together in one bowl, and the result is an incredibly moist, deeply chocolatey cake. Drizzle over a quick glaze and a blood-red raspberry sauce for that perfect spooky moment.

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Table of Contents

• In my spooky era
• Everything you need to make this recipe
• How to make these chocolate skull cakes
• Servings and pairings
• Storage and make ahead recommendations
• Recipe FAQs
• Want more dessert recipes?
• Chocolate Skull Cakes Recipe

Everything you need to make this recipe

There are 3 components to this recipe: the “blood” (raspberry sauce), the chocolate cakelets, and the glaze (optional, but fun).

Raspberry sauce

• Raspberry jam + water + red food dye: You could absolutely make your own jam, but store-bought keeps things simple and still tastes great. The food dye just helps intensify that deep, blood-red color — the more dramatic, the better.

Chocolate skull cakes

• Granulated & brown sugar + eggs + vegetable oil + vanilla + cocoa powder + baking powder & soda + salt + flour + buttermilk: Everything goes into one bowl, mixed until smooth. It’s basically foolproof — just make sure your eggs and buttermilk are at room temp for a smoother batter.

Glaze

• Powdered sugar + milk: A quick drizzle over the cakes lightens the color so the “blood” stands out a little more. Totally optional, but it does make for a better reveal moment.

Kitchen equipment needed:

• small saucepan + stirring spoon
• Nordicware skull cakelet pan
• large mixing bowl + whisk + rubber spatula
• cooling racks
• small mixing bowl

How to make these chocolate skull cakes

1. Make the raspberry sauce

Simmer the jam with a splash of water until it melts into a smooth, glossy sauce. Let it cool — it will thicken slightly as it sits.

2. Combine the wet ingredients for the cakelets

In a large bowl, whisk together the sugars, eggs, oil, and vanilla until creamy and well combined.

3. Add the dry ingredients for the cakelets

Add the cocoa powder, baking powder, baking soda, and salt. Whisk until no clumps remain.

4. Alternate flour and buttermilk into the batter

Add the flour and buttermilk in alternating additions, whisking gently as you go. This helps create a smooth, lump-free batter.

5. Bake the cakelets

Pour the batter into your skull molds and bake until puffed and set. As soon as you pull them out, your kitchen will smell like straight-up chocolate heaven.

6. Repeat for remaining batter

Once the first batch is done and cooling, repeat step 5 with the rest of the batter.

7. Make the glaze

Whisk together powdered sugar and milk until you get a slightly runny, pourable glaze.

8. Glaze the cakelets

Drizzle or spoon the glaze over the cooled skulls — this lightens their color and gives the “blood” a moment to shine.

9. Decorate with raspberry sauce

Spoon or drip the raspberry sauce over the cakes right before serving for maximum spooky effect.

Servings and pairings

There’s really only one obvious move here: bring these to your Halloween party and watch them disappear. They’re rich, dramatic, and just creepy enough to get a reaction. Wait until right before serving to drizzle on the raspberry “blood” — it’s half the fun.

Drink Pairings:

• Cocktail – Blackberry Negroni: deep, bitter, and a little mysterious. The dark fruit mirrors the chocolate and makes everything feel fancier than it is.
• NA option – Pomegranate Spritz: sparkling water, pomegranate juice, and a squeeze of lime. Tart, fizzy, and bright enough to cut through the chocolate.

Storage and make ahead recommendations

You can bake the skull cakes a day in advance — they hold up beautifully. Just wait to make the glaze and raspberry “blood” sauce until the day you plan to serve; that way, everything looks (and tastes) extra fresh.

They’re best eaten warm, right out of the oven, when the chocolate is still soft and the kitchen smells like cocoa. But honestly, they’re just as good the next day — maybe even better once they’ve had a chance to settle.

Leftover cakes will keep in an airtight container in the fridge for up to 3 days. Bring them back to room temp before serving, or give them a quick 10-second zap in the microwave to revive that just-baked vibe.

Want more dessert recipes?

Here are some of my latest dessert recipes perfect for any gathering:

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

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