Nightmare Before Christmas Cake | The Squeaky Mixer

Nightmare Before Christmas Cake

I’ve sadi this before and I’ll say it again, this movie scared me so much as a kid. I refused to watch it after seeing a few scenes. I’ve also always been one of “those” Christmas people. I start listening to the music early, decorate early, and just overall get WAY too excited over that time of year. So a movie that tortured Santa had no business in my life.

Fortunately I’ve done some growing up since then and have actually come to love Nightmare Before Christmas. So pairing that movie with my love of baking was bound to happen. These cakes are so much fun to make and I hope that this recipe brings joy to so many of you this spooky season.

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Nightmare Before Christmas Cake | The Squeaky Mixer

Drawing Your Design

This step is where I get most questions. I use an edible marker that you can find on Amazon, here. You can trace the design you want onto parchment paper using one of these edible markers. So you don’t have to be Picasso to make this cake. You can trace the design from an iPad or tablet, or just print out the design you want then trace it from the piece of paper. Whatever works best for you!

If you don’t have edible markers, you can use a pencil or marker but be sure to flip the parchment paper over so that the cake batter does not come in contact with your drawing.

Nightmare Before Christmas Cake | The Squeaky Mixer

Whipping Egg Whites To Stiff Peaks

This is a super important step. The stiff egg whites are going to be the bulk of what makes this cake batter fluffy and thick enough to be able to pipe designs without the batter being to thin and just spreading. As long as they’ve reached stiff peaks, you’re a-okay. This step should be done at a medium to high speed and should only take 5-6 minutes.

When it comes time to fold in the egg whites, don’t be intimidated, you’ve come this far in the recipe, you got this! Add the egg whites to the original egg yolk batter. Gently fold in the egg whites until they are evenly distributed in to the batter. It’s okay if there are still a few streaks in the batter. In fact, it’s better to under mix the batter and keep that fluffy, thick texture. Over mixing will cause the egg whites to deflate and make the batter thin and runny.

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Click Below For The Full Master Guide On Designed Sheet Cakes

Nightmare Before Christmas Cake

Recipe by Maddison Koutrouba –
4.8 from 13 votes


Cooking time


Cook Mode

Keep the screen of your device on.


  • 12 egg yolks

  • 1/2 cup sugar (for yolk batter)

  • 1/2 cup vegetable oil

  • 1/2 cup whole milk

  • 4 tsp. vanilla extract

  • 2 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 tsp. white vinegar

  • 12 egg whites

  • 1/2 cup sugar (for egg whites)

  • food dye

  • Whipped Cream
  • 2 cups heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • jam, optional


  • Preheat the oven to 375 degrees and grease an 8″ or 9″ circle pan with cooking spray and line with parchment paper. This makes 2 three layer cakes. If you want a smaller yield, you can cut this recipe in half. Use an edible marker to trace or draw your design onto your pan.
  • Separate the egg whites from egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
  • Sift the flour and cornstarch to the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add in the sugar and vinegar to the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
  • Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are evenly distributed and the batter has few streaks.
  • Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
  • Pipe the design with your desired colors. Do your best to trace the design that you created earlier with your piping bag.
  • Once you have the the design finished, go ahead and freeze for 5-8 minutes so it sets and is nice and firm.
  • Pipe the original, uncolored batter on top of the frozen design.
  • Bake for 8-9 minutes or until golden brown on the edges.
  • As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter into the same size cookie sheet. The other layers do not need designs since they will be hidden in the layers. They will bake the same way, in a greased cookie sheet for 8-9 minutes. Let the cakes cool completely before assembling.
  • To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer. Use the designed sheet cake as the top layer.
  • Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
  • Enjoy!

Did you make this recipe?

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  1. I have a very small oven. Can the batter be left out while the other layers bake? Also, I only have round 6-inch cake pans. Can I use these for the same recipe?

    1. Hi there! I only bake one layer at a time so you’re fine to do the same. You can absolutely use a 6″ pan just note that you may have a little extra batter and that’s okay 🙂

  2. Hello! It says that you’re using a 9×13, but then you say you’re using an 8′ round. Which pan should I be using?

    1. Hi there – I am so sorry for the confusion, my mistake. I just updated the recipe to say that this specific recipe uses an 8″ round pan. Howveer you can also use a 9″ x 13″ cookie sheet if you wish. Totally up to you. Thank you 🙂

    1. I either create the designs on my iPad by drawing them or just find the images on google to trace 🙂 The best way to trace is to use an edible marker on top of a piece of paper with parchment on top of the paper with the design to trace. If you do use an iPad or tablet, hold your hand above the screen so that it does not move the screen around. I hope this helps!!

    1. This cake is best enjoyed fresh but if you need to make a day or two in advance then I recommend wrapping the cake in plastic wrap and storing in the fridge until it’s time to serve. Making sure that the cake is sealed nicely is important so that it doesn’t dry out.

    1. I think it’s because you’re making thinner layers to stack so they don’t cook as long. I think I have heard her say this in another video as well.