These hilarious green monster cakes are as delicious as they are spooky. The dyed-green cakes are a light vanilla sponge with milk chocolate chips, topped with a peppermint frosting and finished with candy eyes.
Ingredients
For the sponges
- 200 g (7.1 oz) white caster sugar (superfine)
- 175 g (6.2 oz) baking margarine
- 3 medium free range eggs
- 50 ml (1.7 floz) whole milk
- 1 tsp vanilla extract
- 1 tsp green food colouring
- 200 g (7.1 oz) white self raising flour (self rising flour)
- 100 g (3.5 oz) milk chocolate chips
For the frosting
- 500 g (1.1 lb) icing sugar (powdered sugar)
- 150 g (5.3 oz) slightly salted butter cubed and softened
- 1 tbsp whole milk
- 1/4 tsp peppermint extract
- 1/2 tsp green gel food colouring gel
- 24 candy eyes
Equipment
- 12-hole muffin tray
- Cupcake cases
Instructions
Preheat the oven to 200C (180C fan).
Put the sugar and margarine in a large mixing bowl.
Whisk together until pale and creamy.
Add the eggs, milk, vanilla and green food colouring.
Whisk until smooth.
Add the flour, reserving one tablespoon.
Fold through.
Toss the chocolate chips in the reserved flour (this helps stop the chips from sinking during baking) then add to the bowl.
Fold through.
Line a muffin tray with cupcake cases.
Share the cake batter evenly between them.
Bake for 20-25 minutes until risen and springy to the touch. Don't worry if they look a little brown on top - as long as you used a good bake-stable gel food colouring, they'll be a lovely, vibrant green inside.
Place your cakes on a wire rack to cool completely.
Place the icing sugar, peppermint extract and cubed, softened butter in a large mixing bowl.
Whisk slowly, speeding up until combined.
Add the green food colouring.
Whisk on high-speed until you have a green frosting that is airy and considerably increased in volume. If your frosting seems a bit stiff, add the milk and whisk again.
Transfer the frosting to a piping back fitted with a star nozzle tip and pipe generous swirls onto each of the cakes.
Add two eyes to each cake to complete the green monster effect.
Enjoy!
Aren't they brilliant? They make us laugh every time!
Pointers, tricks and troubleshooting tips for the perfect green monster cakes
Are green monster cakes easy to make?
Yes, these green monster cakes are so simple and fun to make.
Just make sure to take your time to cream the butter and sugar together for the cake batter to help create lovely soft sponges.
Adding the green food colouring is an easy way to create these ghoulishly green cakes.
Will I need any special equipment for these green monster cupcakes?
All the essentials like a mixing bowl, weighing scales, and muffin tray you should be able to find in the average kitchen. The full list of equipment can be found on the recipe card at the bottom of this page.
Some elements of this recipe are made easier with a few things like an electric whisk and piping bag set that you are more likely to find in a bakers kitchen, but nothing so unusual that if you bake occasionally you will probably have.
If you don't h ave a piping bag you can use a large sandwich bag instead. Carefully put the buttercream frosting into the bottom of the sandwich bag and snip off about a centimetre off one of the bottom corners. Now you're ready to pipe. It won't give the star shape to the frosting but will still create a suitably ghoulish green top.
You can also use a sandwich bag instead of a piping bag with the piping nozzles, this is particularly helpful if you are doing lots of different colours and only have one piping bag.
Where can I buy green gel food colouring?
Gel food colouring gives you a much better colour intensity compared to liquid food colouring. Gel colours also hold up better when baked, whereas the liquid colours tend to fade when cooked.
Most large supermarkets have really well stocked baking sections, so have a look during your next shop. Look out for the tubes rather than the little bottles of liquid colouring. If you can't find the shade of green you want at your local store there are many options available online too.
How can I tell if baking margarine has gone off?
Firstly check the 'use by' date, this should give tell you if the margarine is still good to use. As long as it has been stored correctly in a sealed container in the fridge it should be safe to use within its use by date.
Make sure it doesn't smell bad, and looks the right colour, a sort of pale yellow, but each brand varies a bit. Check there's no mould growing on it either which can happen if its been forgotten at the back of the fridge for a while.
It's best to keep margarine in an airtight container once opened so if you use the blocks, keep the wrapper on and store it in a clean empty margarine tub or container.
Is this green monster cake recipe suitable for vegetarians?
This green monster cake recipe contains no meat or fish products so it is fine for someone with a vegetarian diet. Always double check the labels, particularly on food colouring as some brands have animal derivatives in some colours.
Are these green monster cakes suitable for vegans?
The recipe for these green monster cakes contains chicken eggs, dairy milk, butter and margarine so is not suitable for a vegan as it is. You can try to switch out these ingredients for vegan alternatives.
I've successfully made these cakes with plant based margarine, and plant based milk and it worked perfectly. I find unsweetened soya milk the best for baking but use your favourite alternative milk, just remember they might add flavour too.
For the eggs I haven't tried this bake using a vegan alternative egg replacement but you could give one of these options a go (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Are these green monster cakes gluten-free?
This recipe uses wheat-based self-raising flour so it is not gluten-free.
You could use a gluten-free flour instead of the wheat flour, although I haven't tested this recipe with gluten-free flour yet.
When using gluten-free flour I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.
If making these cakes for somebody who needs to avoid gluten in their diet, then you should also check the label of all ingredients to make sure that they don't contain any traces of gluten. This includes checking the flavouring and decorative elements, such as the food colouring.
Are these green monster cakes keto-friendly?
As these green monster cakes are made with sugar and flour they make for a carbohydrate dense treat, so they would not suitable for a ketogenic diet.
Are these green monster cakes healthy?
This recipe has a high fat and sugar content so is a Halloween treat food, and should be enjoyed in an appropriate portion in moderation.
Is this recipe safe to eat while pregnant?
There is nothing in these cakes that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer not medical advice and you should always check with your health professional.
Are these green monster cakes suitable for babies and toddlers?
These green monster cakes are a high in sugar treat, so for babies and young children it's best avoided as the NHS recommends not giving sugar to babies and small children.
This website does not offer medical advice: always consult your health professional if you have any concerns.
Can I make this recipe without chocolate chips?
Yes, these green monster cakes will work just fine without the chocolate chips.
You can of course also switch them out for something else like raisins or chopped up glace cherries or nuts to keep the gory monster vibe.
Just use about the same amount as the chocolate chips on the recipe, and make sure to give them a coating of flour before you fold them into the cake batter which will make them less likely to clump together and sink to the bottom.
I haven’t got baking margarine can I use butter or regular margarine?
I haven't tried it myself but this recipe should work fine using regular margarine or butter instead. Bring the butter up to room temperature before you try and cream it with the sugar as it will be quite hard to mix straight out of the fridge.
Can I add extra chocolate chips to this recipe?
The recipe is balanced with a generous amount of chocolate chips, if you add more they will clump together and the cupcakes won't bake evenly.
Try and follow the quantities in the recipe card below as accurately as you can, although one or two chips over isn't going to hurt though.
You could also add more chocolate chips to the monsters on top to give them scales.
How should I store these green monster cakes?
You can store these green monster cakes well covered in a container, keep them on a single layer so the frosting monsters stay intact.
To keep them at their best I would recommend storing them in the fridge if you have space. They will keep for up to 5 days in the fridge.
Can I leave these green monster cakes out on the counter?
Make sure you store these green monster cakes well covered in a container. They can be keep on the counter if you have a cool spot out of direct sunlight.
When storing green monster cakes on the counter they will keep for 1-2 days. These green monster cupcakes will keep for longer if refrigerated.
Can I make this recipe ahead?
This recipe can be made ahead, I would recommend making the cakes the day before, and decorate them on the day. This also helps make sure the cakes are properly cooled before decorating so the frosting won't slip off.
Cream the butter and sugar, and add the milk, eggs, vanilla extract and green food colouring. Then fold in the flour, and flour covered chocolate chips. Divide into cupcake cases and bake.
Once your cakes have cooled store in an airtight container until you're ready to decorate.
You can also make the frosting a day ahead and even transfer it into a piping bag before putting the bag in air airtight container then into the fridge. Remember to take it out of the fridge an hour or so (this will vary a lot depending on the ambient temperature) before piping so the mixture isn't so stiff that it won't come out the piping bag.
Can I freeze this recipe?
Yes this recipe can be frozen. As the frosting is quite big and squishy you will need to freeze them in a single layer.
Put them into the freezer on a tray, freeze overnight, and once frozen transfer into a freezer bag or container so they take up less space.
These green monster cakes will keep in the freezer for up to 3 months.
When you're ready defrost the green monster cakes in the fridge overnight. Don't forget to keep them in a single layer so they don't all stick together.
Can I make a different quantity of green monster cakes?
The quantities for this recipe can be easily changed to make more or less.
Simply scroll down the page to the recipe card below, click or hover over the servings and a slider will appear for you the change the number of servings. This will automatically adjust the quantities of ingredients in the recipe for you to follow.
Can I make this recipe in a different tin/tray?
I haven't tried this but you could divide the cake batter into two 20cm cake tins if you wanted to make a giant sandwich sponge monster.
The bake time will be different because of the larger tins so keep an eye on it through the oven door. It will probably take a little longer than the recipe for cupcake sized cakes.
Once the cakes are cooled you can use some of the buttercream for the sandwich, and how about a bit of jam if you have some to add some extra gore. Then just pipe your army of monsters on top and add the candy eyes.
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
This recipe can be made using a stand mixer and it will certainly take some of the effort out of mixing for you.
Start by creaming your butter and sugar together with the whisk attachment, once the mix is pale and creamy add the eggs, vanilla extract, milk and green food colouring, mix again slowly.
Then to fold in the flour and flour coated chocolate chips switch to the paddle attachment and slowly fold into the mix.
You will need to scrape the side down with a spatula as you go to make sure everything is incorporated and mixed well.
A stand mixer can also be used to make the buttercream frosting, again using the whisk attachment. Remember to go slow, especially if your mixer doesn't have a splash cover.
How can I make sure these green monster cakes are perfectly baked?
Keep an eye on your cakes through the oven door. When they dome slightly on top and perhaps (this won't always happen) have a crack across the middle that looks dry, your cakes are done.
To test if the cakes are cooked press down gently on top of one of the central cupcakes, it should feel firm and bounce back.
Still not sure the cakes are done? Then you can double check by pushing a metal skewer into one of the cakes, when it comes out clean the cakes are done. If there is still wet batter on the skewer the cakes will need a few more minutes.
When baking always take time to measure the ingredients mindfully. If you follow each step of the recipe your bakes should be perfect every time.
Why did my cakes turn out dry/burned?
Usually when cakes are dry and burned this means they've been in the oven too long. Make sure to set a timer so you remember to check them. Sometimes I like to set my timer a few minutes less than the recipe states so I can have a peek through the glass in the oven door and check if the cakes are done.
The oven temperature is important when baking. Try and remember to preheat your oven so the cakes have a consistant temperature when cooking.
I've found the temperature dial on some ovens aren't always completely accurate, if you find your bakes have burned, next time try setting the oven 10-20C (50F-70F) lower than the temperature on the recipe card.
Cakes will also dry out if not stored correctly so make sure to keep your cakes in a sealed container.
Why did my cakes turn out wet/underbaked?
This is probably because the cakes haven't had long enough in the oven. It's best to check your cakes through the glass in the oven door, try and avoid opening the door if you can. If the cakes still look wet on top they need more time.
Don't worry if the top of the cakes change colour to a golden brown, this will be covered by frosting and the cake inside will still be green.
The cakes might also be too wet if there is too much milk, or not enough flour in the batter. Make sure to measure your ingredients carefully, baking can be a delicate balance.
Why didn’t my green monster cakes rise?
The oven might be too cold so the cakes won't rise, or alternatively it may be too hot, then the cakes rise quickly and collapse. Preheat your oven, and if your still concerned about the temperature use an oven thermometer to be sure.
This recipe uses self raising flour as the raising agent which will become less effective over time. If your flour has been at the back of the cupboard for a while and you're worried it has lost its raising powers it's still fine to use, just treat it like plain flour and add baking powder. Using a ratio of 1-2 teaspoons of baking powder for every 225g flour, depending on if you think its lost some or all of its effectiveness.
When the wet ingredients are mixed with the flour the raising agents start to react straight away, creating tiny bubbles of carbon dioxide which makes the cakes rise. Try and get the cakes into the oven as soon as everything is mixed in, if the batter sits out on the counter for ages and is re-mixed those bubbles will be lost and your cakes wont rise.
How can I add/change the flavours in these green monster cakes?
You can have great fun experimenting with flavours and colours to create all sorts of different monsters. How about red monsters with glace cherries chopped up instead of chocolate? Or blue monsters with raisins and orange or strawberry essence instead of vanilla? Or leave out the food colouring to make ghosts!
Print the recipe for these green monster cakes
Green monster cakes
Ingredients
For the sponges
- 200 g (7.1 oz) white caster sugar (superfine)
- 175 g (6.2 oz) baking margarine
- 3 medium free range eggs
- 50 ml (1.7 floz) whole milk
- 1 tsp vanilla extract
- 1 tsp green food colouring
- 200 g (7.1 oz) white self raising flour (self rising flour)
- 100 g (3.5 oz) milk chocolate chips
For the frosting
- 500 g (1.1 lb) icing sugar (powdered sugar)
- 150 g (5.3 oz) slightly salted butter cubed and softened
- 1 tbsp whole milk
- 1/4 tsp peppermint extract
- 1/2 tsp green gel food colouring gel
- 24 candy eyes
Equipment
- 12-hole muffin tray
- Cupcake cases
Instructions
Make the sponges
- Preheat the oven to 200C (180C fan).
- Put the sugar and margarine in a large mixing bowl. Whisk together until pale and creamy.
- Add the eggs, milk, vanilla and green food colouring. Whisk until smooth.
- Add the flour, reserving one tablespoon. Fold through.
- Toss the chocolate chips in the reserved flour (this helps stop the chips from sinking during baking) then add to the bowl. Fold through.
- Line a muffin tray with cupcake cases. Share the cake batter evenly between them.
- Bake for 20-25 minutes until risen and springy to the touch. Don't worry if they look a little brown on top - as long as you used a good bake-stable gel food colouring, they'll be a lovely, vibrant green inside.
- Place your cakes on a wire rack to cool completely.
Make the frosting
- Place the icing sugar, peppermint extract and cubed, softened butter in a large mixing bowl. Whisk slowly, speeding up until combined.
- Add the green food colouring. Whisk on high-speed until you have a green frosting that is airy and considerably increased in volume.
- If your frosting seems a bit stiff, add the milk and whisk again.
- Transfer the frosting to a piping bag fitted with a star nozzle tip and pipe generous swirls onto each of the cakes.
- Add two eyes to each cake to complete the green monster effect.
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Ellie says
Just came across this at tuesday tots - they are so cute! Ellie
Emily Leary says
:D thanks!
claire hatcher says
Divine :)
StephsTwoGirls says
Love these. Am always trying to think of new ways to decorate the cakes with the girls (other than the 'tip every single decoration we have onto one cake' approach) so will look forward to copying these!!!
Multiple Mummy says
They are so cool! :)
Emma @mummymummymum says
They are fab Emily! I want one :-)