Spicy Skull Cakes

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*Disclaimer: This post contains affiliate links. To learn more, please go here.These spicy skull cakes are fun with a lot of oozy edible blood dripping off them. I had a great time pouring the glaze over these mini cakes for a dramatic effect. My mom got me this cake pan last year and I never got the chance to use it at all. This year I finally was able to use it and I'm so glad I did! I had so much fun making these guys and pouring the glaze on top. I find that the glaze on top makes it a show stopper and perfect for a halloween party dessert center piece.Not into spicy food? That's ok! Just adjust the cayenne pepper to how you can handle it or just completely take it out. You can even add in some mini chocolate chips into the batter too if you'd like! It's not even necessary to use the skull cake pan (as fun as it is) but you can make them into cupcakes instead. If you decide to make them into cupcakes, just remember that the time will need to be adjusted in the recipe. If you bake them for that long they will become over baked or even burnt.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. To make these spicy skull cakes I highly recommend getting the mini skull cake pan. It gives the cakes so much detail and just adds that fun halloween aspect to it.

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spicy skull cakes

fun spicy cakes in the shape of skulls that are covered in a bloody red glaze

cake

• 1 3/4 cup all-purpose flour
• 2/3 cup brown sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper
• 2 eggs
• 1/2 cup vegetable oil
• 1 tbsp vanilla extract
• 3/4 cup milk
• 1 cup pecans (roughly chopped)

glaze

• 2 cup powdered sugar
• 1/4 cup light corn syrup
• 4 tbsp water
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• pinch cayenne pepper
• red food color
• black food color

cake

1. preheat the oven to 350 degrees F and spray the skull cake pan. in a large bowl, combine the flour, brown sugar, baking soda, salt, cinnamon, and cayenne pepper and mix until incorporated. in another bowl, combine the oil, eggs, vanilla, and milk and whisk together. pour the wet ingredients into the dry and mix until fully combined. fold in the chopped pecans. scoop the batter into the pan and bake for 18-20 minutes or until a toothpick comes out clean. let cool for 10 minutes before removing from the pan.

glaze

1. place all of the ingredients into a bowl and mix to combine until smooth. add in a tiny drop of black food color and enough red until you get the desired color that resembles blood. pour over the cakes.