A storybook favorite in a Classic Chocolate and Blackberry Witch Cake.

How cute is this witch cake? Buttercream stripes with reusable decorations holding a delicious surprise of fresh blackberries all on moist chocolate cake layers!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Spooky Striped Witch Cake

Spooky Striped Witch Cake

Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 40 minutes

A storybook favorite in a Classic Chocolate and Blackberry Witch Cake.


  • 1 ½ sticks butter at room temperature
  • 1 ¾ cups white sugar
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cup warm water or fresh brewed coffee
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • Orange food gel color
  • Purple food gel color
  • Blackberries or Raspberries
  • Green candy melts
  • Reusable witch themed pumpkin decorations (I found mine at the Dollar Tree)


Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. We'll be using 3 6" round chocolate cake layers.
  3. Cream together butter and sugar until light and fluffy on a medium speed for about 2 minutes.
  4. Add eggs and vanilla.
  5. Beat butter mixture at a medium speed for about 1 minute.
  6. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  7. Slowly add the dry ingredients to the butter mixture while alternating with water. Be sure to start and end with the dry ingredient mix.
  8. On a low speed, mix until creamy. You should not need to mix longer than a minute at most. With that said, be sure not to over mix.
  9. Pour cake batter into a prepared pan.
  10. Bake for 40 minutes or until a cake tester comes out clean.
  11. Let cool for 10 minutes in pan. After, invert onto cooling rack and let cook entirely.
  12. Once cooled, level and half your cake.

Vanilla Buttercream

  1. If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter and shortening together until both are well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
  6. Separate out about half of your vanilla buttercream into a mixing bowl for your orange buttercream.
  7. Add a few drops of orange food gel color and whip on a high speed for a good minute until color is fully incorporated.
  8. Take your purple food gel color, add a few drops into your remaining white vanilla buttercream, and whip on a high speed for a good minute until color is fully incorporated.

Assembling You Witch Cake

  1. With your bottom layer of cake on your turntable, spread a layer of orange buttercream and pipe an orange buttercream border.
  2. Top with blackberries,
  3. Add your next layer of chocolate cake, orange buttercream, and blackberries.
  4. Top with your last layer of chocolate cake.
  5. Starting from the bottom and while rotating your turntable, cover cake with orange butter cream.
  6. Smooth out first layer of orange buttercream with your smoother/bench scraper and place in fridge to chill for 10 minutes.
  7. Pipe on a second layer of orange buttercream, smooth, and chill in fridge for another 5 minutes.
  8. Using a cake comb directly vertical to the cake, slowly rotate your turntable while gently pressing the comb into the buttercream to form circular grooves. Place cake in fridge and allow to chill for 10 minutes.
  9. Using your purple buttercream, fill each groove while rotating your turntable.
  10. With your cake smoother/bench scraper in place gently pressed against cake, rotate turntable and carefully smooth out buttercream until your orange and purple stripes are clearly defined.
  11. Grab an offset spatula and smooth out the top of your cake.
  12. After melting your green candy melts, pipe a drip candy melt border around the cake.
  13. Taking the leftover orange and purple buttercream, pipe the top of your cake border with the buttercream, rotating between colors.
  14. Place blackberries within your piped buttercream border.
  15. Using your reusable witch pumpkin decorations, place decorations on the cake to form the face, hands, and hat.
  16. Allow cake to chill and set in fridge for a quick 5 minutes.
  17. Slice, serve, and enjoy!


  • Recipe Ingredients: The ingredients have been sorted by the instructions - cake, buttercream, decorations.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it's known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

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