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Bride of Frankenstein Cake

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  • Prep 40 min
  • Total 2 hr 35 min
  • Servings 12
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Go wild with ready-made decorating gel and icing on this wacky cake--all you need to add is the scream!
Updated Oct 28, 2014
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 4 drops green food color
  • 1 can (6.4 oz) Betty Crocker™ white decorating icing
  • 1 can (6.4 oz) Betty Crocker™ blue decorating icing
  • 3 large green gumdrops
  • 2 large white gumdrops
  • 1 tube (0.68 oz) Betty Crocker™ green decorating gel
  • 1 tube (0.68 oz) Betty Crocker™ red decorating gel
  • 1 tube (0.68 oz) Betty Crocker™ black decorating gel


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray two 9x5-inch loaf pans with cooking spray. Make cake batter as directed on box; pour into pans. Bake 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 2
    Trim about 1/4 inch off top of each cake to level. On long serving platter (at least 18 inches), place cakes bottom sides up to make long rectangle.
  • 3
    In small bowl, mix 1/3 cup of the frosting and the green food color until well blended. Frost one-fourth of cake (top and sides) with green frosting for face. Frost remaining cake with remaining white frosting.
  • 4
    Using ribbon tips on decorating icing cans, draw alternating white and blue lines, beginning at edge of green frosting, to far end of cake.
  • 5
    Place 1 green gumdrop on each side of face for ears and 1 for nose. For eyes, press white gumdrops, small ends down, on face. Use decorating gels for eye pupils, eye lashes, nose and lips. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    The cake is easier to work with if you freeze it before cutting and decorating.
  • tip 2
    Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or parchment paper.


Nutrition Facts are not available for this recipe
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