Beetlejuice-Inspired Drip Cake

September is here — which means we can *officially* get out our fall decor, plan our Halloween costumes, and watch our favorite Halloween movies non-stop without anyone judging us. (You know who you are, Mr. and Mrs. Summer-Is-Not-Even-Over-Yet.) 🙂

If you’ve been following my recent geek recipes, you may have noticed I’ve been dabbling in cake decorating, because why not?! First, I made a Captain Marvel shag rug cake (ouch! my hand was cramping by the end of this one) and then I made Aunt Petunia’s cake from Harry Potter and the Chamber of Secrets.

Up next, I decided to take my cake decorating up a notch with my first attempt at a drip cake. I’m always amazed to watch the sped-up drip cake videos and see the beautiful cakes on Pinterest and Instagram, so, of course, I decided to make a geeky version inspired by one of my favorite Halloween movies — BEETLEJUICE.

No cookbook is needed for this recipe, just grab your Handbook for the Recently Deceased…

Beetlejuice Drip Cake

What You Need:

CAKE

• Three 6-inch circular cakes

BUTTERCREAM ICING

• 4 sticks of salted butter, room temperature
• 2 lbs. of powder sugar (1 bag), sifted
• 2 tsp. of vanilla extract
• 3-5 tbsp. milk
• Food gel coloring — green and black

CHOCOLATE GANACHE

• 1/6 c. heavy whipping cream (aka 2 tbsp. + 2 tsp.)
• 1/2 c. white chocolate chips
• Food gel coloring — green

DECORATING TOOLS

• Assorted green sprinkles
• Parchment paper
• Angled spatula
• Icing smoother (I used this one)
• Textured icing comb (I purchased this set)
• Icing bags
• Icing couplers
• Icing tips — star
• Serrated knife
• Scissors

BEETLEJUICE CAKE SIGN

• Beetlejuice sign — DOWNLOAD HERE
• Black and white card stock paper
• Wooden skewer
• Tape

Prepare and bake three 6-inch circular cakes (you choose the flavor!).

CAKE BAKING TIPS: Grease your cake pans and then sprinkle flour all over the surface. Next, cut out a circular piece of parchment paper and lay it on the base of the pan before pouring the batter into the pans. These steps will help your cakes slide right out of the pan once they cool.

Once your cakes are out of the oven, set them aside to cool. Then, using a serrated knife, level off the top of the cake, if needed.

Before you begin to ice your cooled cakes, place several small pieces of parchment paper on your cake stand or cake plate and then place your first cake on top. By doing this, you will help to keep your cake plate clean and free of extra icing while you work.

Next, it’s time to prepare your buttercream icing.

Using a stand or hand mixer, beat your softened butter, vanilla, and a tablespoon or so of milk until blended and smooth. (I let me stand mixer go for several minutes until the butter mixture is creamy). Slowly add your sifted powdered sugar, a few cups at a time, until all of it is incorporated. Next, add one tablespoon of milk at a time until you reach your desired frosting consistency. Taste test to be sure it’s perfect! 🙂

Using a large round icing tip (or just an icing bag with a the tip cut out!), add a generous amount of icing to the top of your first cake. Using your angled spatula, smooth the icing out across the top of the first cake.

Once your icing is smooth and even, place your second cake on top. Repeat the process, adding a layer of icing to the top of the second cake. Spread the icing across the top of the second cake with your angled spatula and spread the excess icing over the edge of the cake. Repeat process for your third cake, smoothing the top icing layer.

Pipe white icing rows around the edge of your cake. Then, using your icing smoother (with the straight edge) to smooth the icing out around your cake. Next, using a textured icing comb with a square pattern, “scrape” the edges around your cake to create icing rows around the cake. TIP — keep your rows even by dragging the bottom of your comb along the base of your cake stand.

Before proceed to adding your black icing, place your white iced cake in the refrigerator to chill for 20 minutes, allowing the icing to chill.

Prepare your black and green icing, separately. Place your black icing in a new icing bag and cut the tip off with scissors (no tip needed). Place your green icing in a separate bag with an icing coupler and a star icing tip.

Disclaimer: I’m no icing expert, so I apologize if my icing terminology is incorrect.

Once chilled, remove your cake from the refrigerator and add black icing around the edges of your cake (over top your ridged white icing rows) with an angled spatula.

Using your same icing comb with the square pattern, “scrape” the edges around your cake, dragging the bottom of your comb along the base of your cake stand to match up the pattern with your previous icing rows. Repeat this process several times until you’re left with black and white stripes (see below).

NOTE: At first, I thought I totally failed at this and would need to turn this baking project into cake pops — but after scraping the edges of my cake several times around, I was left with Beetlejuice-worthy stripes.

Carefully remove the parchment paper from under your cake. Then, place your cake back in the refrigerator to chill for 20 minutes or so while you prepare your chocolate ganache.

Heat your heavy whipping cream in a microwave-safe bowl for approx. a minute (or until it begins to bubble). Carefully remove the bowl from the microwave (it will be hot!) and add your white chocolate chips to the bowl. Let the chips soften, stirring to combine. Place the bowl back in the microwave for 20 seconds at a time until the chocolate chips are completely melted and the mixture is smooth. Add green food coloring and mix well.

Remove your cake from the refrigerator and, using a spoon, add a small amount of warm chocolate ganache to the top edge of the cake, letting it roll down the edge.

NOTE: Test your first drip to ensure you have the right consistency and “drip page” before continuing.

Continue adding drips around the top edge of your cake, then fill in the top of your cake with chocolate ganache.

Let your chocolate ganache cool, then add small green icing designs around the top and bottom edges of the cake (see photo below for what I did). Add assorted green and yellow sprinkles for an extra touch.

Finally, prepare your Beetlejuice cake sign. Print the Beetlejuice logo from the list above and cut it out around the logo’s edges. Tape the logo to a piece of black card stock paper to make it extra sturdy, and then trim the edges to match the shape of your logo cutout. Tape your black and white Beetlejuice logo to a wooden skewer and cover the front of the skewer with a thin strip of black and white card stock (I made a striped design to resemble a sandworm) and place it in the top of your cake.

And there you have it!

BEETLEJUICE. BEETLEJUICE. BEETLEJUICE. 

The perfect cake for your Halloween soirées.

I myself am strange and unusual… just like this cake. 🙂