This cake is the perfect centerpiece for any Beetlejuice fan’s party or movie night! Get ready to indulge in a slice of the strange and unusual as we show you how to create this hauntingly good dessert!
With the highly anticipated new Beetlejuice movie just around the corner, there’s no better way to celebrate than with a spooktacular treat that captures the spirit of everyone’s favorite mischievous ghost — introducing the Beetlejuice-themed chocolate cake, a rich, dark delight made with black cocoa powder and filled with a tangy lemon cream cheese frosting that’s as surprising as it is delicious.
Ingredients
Chocolate Cakes
- 1 cup all-purpose flour, 130g
- 1 cup sugar, 207g
- 6 tablespoons unsweetened black cocoa powder, 43g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk, 120ml
- ½ cup vegetable oil, 120ml
- ¾ teaspoon vanilla extract
- ½ cup hot water, 120ml
Lemon Cream Cheese Frosting
- 2 ounces block-style cream cheese, room temperature, 57g
- ¼ cup unsalted butter, room temperature, 57g
- 2 cups confectioner’s sugar, 227g
- ½ tablespoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Yellow gel food coloring
- Green gel Food coloring
White Icing
- 3/4 tablespoon Meringue Powder
- 1 ½ tablespoon Warm Water NOT hot
- ¼ tablespoon Light Corn Syrup
- 1 cup Powdered Sugar
- ½ teaspoon Vanilla Extract
- White gel food coloring
Instructions
Chocolate Cakes
- Preheat oven to 300°F (148°C).
- Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.
3. Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. The batter will be very thin.
6. Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.
8. Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.
Lemon Cream Cheese Frosting
- In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
- Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
- Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
- Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.
5. Pipe the frosting into the piping bag then pipe it into cooled cakes.
White Icing
- In a deep bowl, add meringue powder and warm water.
- Beat this for about 1 minute until you have a white and frothy mixture.
- Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
- Continue mixing until your icing becomes thick and peaks start forming.
- Color your icing with white gel color.
- Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
- Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.
To make the cake even more special, I placed them in custom boxes!
If you like this Beetlejuice-Themed Chocolate Cake, you may also like:
- Bailey’s Mini Cheesecake Cups
- Oreo White Chocolate Balls – Minions
- Whoopie Pie – Easy Recipe with Cake Mix
Beetlejuice-Themed Chocolate Cake
Equipment
- 3 Large bowls
- 1 Medium-sized bowl
- 1 6 oblong cavity silicone baking pan
- 1 hand mixer (or stand mixer)
- Piping Bags
Ingredients
Chocolate Cakes
- 1 cup all-purpose flour 130g
- 1 cup sugar 207g
- 6 tablespoons unsweetened black cocoa powder 43g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk 120ml
- ½ cup vegetable oil 120ml
- ¾ teaspoons vanilla extract
- ½ cup hot water 120ml
Lemon Cream Cheese Frosting
- 2 ounces block-style cream cheese room temperature, 57g
- ¼ cup unsalted butter room temperature, 57g
- 2 cups confectioner’s sugar 227g
- ½ tablespoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- yellow gel food coloring
- green gel food coloring
White Icing
- ¾ tablespoon meringue powder
- 1½ tablespoon Warm Water NOT hot
- ¼ tablespoon Light Corn Syrup
- 1 cup Powdered sugar
- ½ teaspoon vanilla extract
- white gel food coloring
Instructions
Chocolate Cakes
- Preheat oven to 300°F (148°C).
- Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.
- Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. The batter will be very thin.
- Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.
- Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.
Lemon Cream Cheese Frosting
- In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
- Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
- Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
- Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.
- Pipe the frosting into the piping bag then pipe it into cooled cakes.
White Icing
- In a deep bowl, add meringue powder and warm water.
- Beat this for about 1 minute until you have a white and frothy mixture.
- Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
- Continue mixing until your icing becomes thick and peaks start forming.
- Color your icing with white gel color.
- Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
- Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.
