Whether you’re looking for cauldron cupcakes to make with your kids, or mummy brownies to munch whilst watching Hocus Pocus with friends, Halloween is the perfect time to get creative with some seriously spooky bakes!
Brits across the country are on the hunt for sumptuous but spooky-themed recipes to thrill their party guests this Halloween. Last year, UK Google searches for ‘Halloween recipes’ jumped by 150% during the third week of October, with the same searches starting to increase from last week. Searches for ‘Halloween cakes’ have gone up 104% this month already as Brits start looking for eerie inspiration.
TikTok is a fantastic resource for scarily-good recipes, but if you don’t know where to look, finding the best of them can be a little overwhelming.
That’s why the team at Dr Oetker have compiled the Top 10 most popular Halloween cake recipes on TikTok – ranked by the number of views – to help you out this Halloween!
The Top 10 Trending TikTok Halloween Cake Recipes
| Rank | Trending TikTok Recipe | Views |
| 1 | Bubbling Cauldron Brownies | 2.2M |
| 2 | Monster Jaws Cake | 2.1m |
| 3 | Scary Ghost Doughnuts | 1.7M |
| 4 | Halloween Mummy Brownies | 468.5k |
| 5 | Spooky Pumpkin Cream Cheese Buns | 414.6k |
| 6 | Candy Corn Pretzels | 238.7k |
| 7 | Pumpkin Cookies | 168.8k |
| 8 | Halloween Ghost Cupcakes | 155.9k |
| 9 | Candy Corn Cakes | 64.6k |
| 10 | Frankenstein Oreo Cookies | 62.1k |
If you’re after the recipes yourself, all the TikTok videos are further down this page for you to watch at your leisure. But first, here’s one of our favourite gruesome cake recipes from the list, and we’ve gone straight for number one:
Cauldron Cake Recipe
Red velvet cake, covered with a dark chocolate ganache and topped with wobbly lime jelly, this cauldron cake is sure to excite your Halloween guests!
Recipe Ingredients:
FOR THE SPONGE
- 180 g Unsalted butter (room temperature)
- 180 ml Sunflower Oil
- 330 g Caster Sugar
- 2 Large Eggs 15 ml
- Vanilla Extract (1 tbsp)
- 30 g Fine Dark Cocoa Powder
- about 15 – 20 g Red Extra Strong Food Colour Gel (1.5 tubes)
- 400 g Plain Flour
- 250 g Buttermilk 5 ml
- White Wine Vinegar (1 tsp)
- 7 g Dr. Oetker Bicarbonate of Soda (1 tsp)
FOR THE JELLY
- 3 leaves Platinum Grade Leaf Gelatine
- 200 ml Water
- 50 ml Lime Cordial
- Green Extra Strong Food Colour Gel
- FOR THE GANACHE
- 300 g Dr. Oetker 72% Extra Dark Chocolate
- 150 ml Double Cream
- 100 g Unsalted butter
- Black Extra Strong Food Colour Gel
TO DECORATE
- about 100 g Ready to Roll White Fondant Icing
- Dr. Oetker Ready to Roll Coloured Fondant Icing
- Dr. Oetker Rainbow Decorating Icing (red)
How to Prepare:
TOTAL: 150 MINUTES
PREP TIME: 90 MINUTES
For the Sponge
- First up let’s make the sponge; preheat your oven to 180°C/160°C fan oven/gas 4. Grease and line 2 x 7inch round cake tins.
- Put the butter, oil and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until pale in colour and fluffy in texture.
- Add the eggs one at a time beating well and scraping down the sides of the bowl after each addition. Then add the Vanilla Extract and Cocoa Powder and mix well.
- Squeeze in the Red Gel Food Colour and mix until the colour is evenly mixed through. Sift over the flour and pour in the buttermilk, mix until all is incorporated.
- In a small bowl mix together the Bicarbonate of Soda and vinegar then add to the cake mixture stirring it in by hand until it is all incorporated.
- Divide the mixture evenly between your prepared cake tins then bake in the oven for 35-40 minutes until an inserted skewer comes out clean. Allow the cakes to cool in the tins for 15 minutes then remove them from the tins and place them on a cooling rack to cool completely.
For the Jelly
- Whilst your cakes are cooling it’s time to make the jelly; soak the leaves of gelatine in a bowl of cold water for about 5 minutes until softened.
- Mix together the cordial and water and add a few drops of green colour gel to create a slimy green colour. Pour into a small saucepan and add the softened gelatine leaves. Heat over a low heat stirring until the gelatine has melted and then remove from the heat.
- Line a 6” cake tin with cling film and pour in the jelly mixture until about 2 cm thickness. If you have any rounded ice-cube trays you can use your leftover jelly mixture to fill these and create bubbles on top of your cauldron.
- Pop the jelly in the fridge and leave to set for a couple of hours.
For the Ganache
- Your ganache will need some time to thicken so it is a good idea to make it whilst your cakes are cooling as well. Break the Chocolate into pieces and pop it into a microwavable bowl with the butter. Melt together in the microwave in 30-second bursts stirring between each burst until you have a lovely smooth mixture.
- Pour the cream into the chocolate mixture whilst stirring and continue to mix until all the cream is combined. Squeeze in a tube of black colour gel and mix through the ganache.
- Leave your ganache to thicken and room temperature, stirring every now and again.
To Decorate:
- Once your cakes are cooled and your ganache is a lovely spreadable consistency it’s time to assemble the cake! Use a serrated knife to cut any domed tops off the sponges and pop one sponge layer on the cake board. Spread a layer of ganache over the top of the sponge and sandwich your other sponge layer on top.
- Cover the top and sides of the cake in a thin coat of ganache to create a crumb coat and smooth it out with a palette knife or cake scraper. Pop in the fridge for 30 minutes to allow the ganache to set.
- Once set, cover the top and sides of the cake in another layer of ganache and smooth again. Pop it back in the fridge until you are ready to serve.
- To make the eyeballs, knead the white fondant and roll it into small balls approx. 3-4cm in diameter. Roll small pea-sized balls of the coloured fondant and pop onto each eyeball, press down to smooth it onto the white fondant. Finish with a small ball of black fondant on top of the coloured fondant. Finally, use the red decorating icing to draw squiggly lines onto the eyeballs to look like veins. Leave the eyeballs to firm up until you are ready to finish the cake.
- Just before serving the cake, roll out the back fondant to create a sausage shape and pop it around the top edge of the cake, use any leftover black fondant to create 2 handles and attach them to the side of the cauldron using cocktail sticks to secure them in place.
- Lift the jelly out of the cake tin using the clingfilm and tip it onto the top of the cake, if it doesn’t need to be smooth as it’ll look like bubbles. If you have made jelly bubbles, use these to fill in any gaps and pop on top of the jelly. Finally, pop on the eyeballs!
The full recipe can be found HERE
And there are plenty more spooky season recipes HERE
TOP 10 MOST POPULAR HALLOWEEN CAKE RECIPES ON TIKTOK
1. Bubbling Cauldron Brownies – 2,200,000 views
2. Monster Jaws Cake -2,100,000 views
3. Scary Ghost Doughnuts – 1,700,000 views
4. Halloween Ghost Cupcakes – 155,900 views
5. Halloween Mummy Brownies 468,000 views
6. Spooky Pumpkin Cream Cheese Buns 414,600 views
7. Candy Corn Pretzels 238,700 views
8. Pumpkin Cookies 168,800 views
9. Candy Corn Cakes 64,600 views
10. Frankenstein Oreo Cookies 62,100 views
Bubbling Cauldron Brownies are the most viral Halloween cake recipe on TikTok, so why not go one better and make a full cauldron cake?
Cauldron Cake Recipe
