Poison Apple Cake

I still remember the first time I decided to make this Poison Apple Cake—I wanted something that looked wicked but still tasted amazing.

The bright green frosting, the dark chocolate drip sliding down the sides, and that glossy black apple with a glowing skull on top… it instantly became more than just a cake.

It felt like I had brought a fairytale villain’s spell right into my kitchen.

What I love most is the way people react when they see it for the first time. Kids get that wide-eyed “is it really safe to eat?” look, while the adults can’t help but grin at how dramatic it looks.

Then the first slice is served, and all that mystery melts into soft, fluffy cake with creamy frosting. It’s rich, fun, and just a little mischievous.

This cake always steals the spotlight—no matter what else is on the table. And honestly, that’s exactly why I adore making it.

Table of Contents

Poison Apple Cake Recipe

Ingredients

For the Cake (3 layers, 8-inch round pans):

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
2 tbsp vegetable oil
Few drops neon green gel food coloring

For the Green Buttercream Frosting:

2 cups unsalted butter, softened
6 cups powdered sugar, sifted
2 tsp vanilla extract
¼ cup whole milk or heavy cream
Neon green gel food coloring (enough to achieve a bold green shade)

For the Black Chocolate Ganache Drip:

1 cup heavy cream
1 cup semi-sweet chocolate chips
2 tbsp black cocoa powder (for deep black color)
Black gel food coloring (to intensify color if needed)

For the Candy Apple Topper:

1 medium red apple
1 cup granulated sugar
½ cup light corn syrup
½ cup water
Black gel food coloring
1 lollipop stick or black straw

For the Green Skull Decoration:

White fondant or modeling chocolate
Neon green gel food coloring
Black edible paint or black food coloring

Instructions

Bake the Cake Layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Mix in half the dry ingredients, then add milk and oil. Finish with the remaining dry ingredients.
Tint the batter with neon green food coloring until you get a vivid green shade.
Divide evenly into the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let cakes cool 10 minutes in pans, then transfer to a wire rack to cool completely.

Prepare the Green Buttercream Frosting:

Beat softened butter until creamy and pale.
Add powdered sugar gradually, mixing on low speed.
Add vanilla extract and milk/cream, beating until fluffy.
Tint with neon green food coloring until you get a striking green shade.

Assemble the Cake:

Level cooled cake layers with a serrated knife.
Place the first cake layer on a cake board. Spread an even layer of green buttercream. Repeat with remaining layers.
Apply a thin crumb coat of buttercream and chill the cake for 20 minutes.
Frost the cake smoothly with the remaining buttercream, making sure the sides are even.

Make the Black Chocolate Ganache Drip:

Heat heavy cream in a saucepan until just simmering (don’t boil).
Pour over chocolate chips, let sit 3 minutes, then stir until smooth.
Mix in black cocoa powder and a few drops of black gel food coloring until completely black.
Allow ganache to cool until slightly thickened but still pourable.
Drip ganache over the chilled cake edges using a spoon or squeeze bottle. Let it drip naturally down the sides. Spread some over the top.

Create the Poison Candy Apple Topper:

Insert a lollipop stick or black straw into the top of a red apple.
In a saucepan, combine sugar, corn syrup, and water. Heat over medium-high until mixture reaches 300°F (hard crack stage) on a candy thermometer.
Remove from heat, add black food coloring, and stir gently.
Carefully dip the apple into the mixture, coating completely. Let excess drip off, then place on parchment paper to harden.

Make the Green Skull Decoration:

Color fondant or modeling chocolate with neon green food coloring.
Mold into a skull shape or use a skull mold if available.
Use black edible paint/food coloring to fill in eye sockets, nose, and teeth details.
Once set, attach the skull onto the front of the hardened candy apple with a little melted chocolate or edible glue.

Final Assembly:

Pipe a small green buttercream border on top of the cake to hold the candy apple in place.
Set the decorated black candy apple with the skull topper carefully in the center of the cake.
Add green buttercream piping around the cake base for a finished look.

Can I Make Poison Apple Cake With a Cake Mix?

Yes, you can make it with a cake mix, and it saves time too. Just follow the box directions, then add your colors and decorations to give it that Poison Apple look.

Extra eggs: Add one more egg than the box says for richer texture.
Oil and butter mix: Use half oil and half melted butter for better flavor.
Food coloring: Add neon green gel color to the batter for the right shade.
Layer evenly: Bake in two or three pans instead of one deep pan for neat layers.

What Kind Of Food Coloring Works Best For Poison Apple Cake?

The bold look of this cake depends on food coloring. Using the right type makes all the difference.

Gel food coloring: Gives deep, bright colors without making frosting runny.
Avoid liquid colors: They can water down the batter or frosting.
Neon green gel: Works best for the frosting and cake layers.
Black gel: Perfect for ganache drip and candy apple coating.

Can Poison Apple Cake Be Made In Advance?

Yes, you can prepare parts of it ahead of time to save stress on the final day.

Cake layers: Bake up to 2 days in advance, wrap tightly, and keep in fridge.
Frosting: Make a day before and store in an airtight container.
Ganache: Prepare fresh, but you can make it a few hours early and rewarm.
Candy apple: Always make it on the same day so it stays glossy and hard.

Is Poison Apple Cake Safe For Kids To Eat?

Yes, it’s safe for kids because it’s just regular cake, frosting, and sugar decorations. The “poison” is only in the look, not the taste.

Hard candy coating: Make sure kids bite carefully, as it’s crunchy.
Smaller slices: Cut cake in small pieces for children.
Limit colors: Use good-quality gel food coloring that is safe for baking.

What Size Cake Pans Should I Use For Poison Apple Cake?

The best size is three 8-inch round pans. This gives the cake height and balance for decorations.

8-inch pans: Standard for tall cakes.
9-inch pans: Work too, but layers will be thinner.
Same size pans: Always use pans of the same size for even baking.

Can I Make Poison Apple Cake Without Fondant?

Yes, you don’t need fondant at all. You can use buttercream, modeling chocolate, or even candy decorations.

Buttercream designs: Use a piping bag to add details instead of fondant.
Modeling chocolate: Easier to shape than fondant and tastes good.
Candy skull topper: Mold with melted chocolate if you don’t want fondant.

How Do I Get Smooth Frosting On Poison Apple Cake?

A smooth finish makes the cake look professional. A little patience goes a long way.

Crumb coat: Apply a thin layer first and chill before final frosting.
Offset spatula: Best tool for spreading frosting evenly.
Bench scraper: Hold straight against cake sides while turning for smooth edges.
Chill in between: Refrigerate the cake for a few minutes before final smoothing.

How Do You Keep The Candy Apple From Sliding Off The Cake?

The apple is heavy, so you need to secure it well.

Chill the cake: A cold surface helps hold the apple in place.
Buttercream ring: Pipe a thick buttercream border where the apple will sit.
Short stick: Keep the apple stick short so it doesn’t tip over.
Insert dowel: Push a wooden dowel through the apple and cake for stability.

How Do You Store Poison Apple Cake?

Storage is important to keep the cake fresh and the apple safe.

Room temperature: Keep the cake out for up to 8 hours if the weather is cool.
Refrigeration: Store in the fridge for 3–4 days in a cake box or airtight container.
Remove apple: Take the candy apple off before chilling, otherwise it may sweat.
Serve chilled: Let the cake sit out 20 minutes after taking from fridge before slicing.