Skull Red Velvet Cakes Medium

A deliciously spooky snack!


  • 250g self raising flour
  • 1 tablespoons of cocoa powder
  • 1/2 teaspoon of baking powder
  • 270g golden caster sugar
  • 150ml of rapeseed oil
  • 200ml buttermilk
  • 1 teaspoon of vanilla paste
  • 1 teaspoon of gel red food colouring
  • 2 eggs
  • Few spoonful's of bourbon (optional)


Preheat the oven to 180C.

For the skull shaped cakes – you will need a skull tray. Prep this, by brushing oil inside it thoroughly to prevent your cakes from sticking and tearing.

In a bowl, combine the dried ingredients. In another bowl – combine the wet ingredients.

Pour the wet into the dried and whisk until smooth.

Spoon into the prepared tins and bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.

If you are using the bourbon, just pour a small spoonful over the hot cakes.

Leave to cool and serve.

For a real Halloween finish – decorate with white icing.