Halloween Bloody Red Velvet Cake Recipe: Scary-Delicious Treat!
Hey there, fellow Halloween enthusiasts! October has arrived, and that means it’s time to dive into all things spooky and delicious. One of my favorite recipes to whip up this time of year is the Halloween Bloody Red Velvet Cake.
This cake combines the rich, velvety texture of a classic red velvet with a gruesome twist that's sure to impress (and possibly scare) your guests. Whether you’re hosting a Halloween party or simply want a festive treat, this cake will undoubtedly be the showstopper in your spooky spread
Article Includes
Tips for Perfecting Your Halloween Cake
Get the Right Red Color: Achieving the perfect hue for your red velvet cake can be tricky. I’ve found that gel food coloring works best compared to liquid. It provides a vibrant red color without altering the consistency of your batter. You want that deep, eerie red to really make your cake pop, so don’t skimp on the coloring!
Create the Ultimate “Blood” Drip: The blood drip is what sets this cake apart. Using raspberry preserves not only gives a realistic blood effect but adds a delicious fruity flavor. If your preserves are too thick, a few seconds in the microwave will make them easier to work with. Make sure the preserves are slightly cooled before application to avoid melting your frosting.
Halloween Bloody Red Velvet Cake Recipes
Equipment
- 3 8-inch round cake pans
- Medium and large mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Electric mixer
- Wire racks
- Small saucepan
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the Cream Cheese Frosting:
- 1 pound cream cheese softened
- 2 sticks 1 cup unsalted butter, softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- For the “Blood” Drip:
- 1 cup raspberry preserves
- Red food coloring
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, salt, and cocoa powder.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, sugar, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until smooth.
- Blend and Incorporate: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Activate the Batter: In a small cup, combine the baking soda and white vinegar, then quickly add this mixture to the batter. Mix rapidly to incorporate.
- Bake the Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: In a large mixing bowl, beat the cream cheese and butter together until creamy. Slowly add the powdered sugar, beating until smooth. Add the vanilla extract and continue beating until the frosting is fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Repeat with the second and third layers, then frost the sides and top of the cake.
- Make the “Blood” Drip: Heat the raspberry preserves in a small saucepan until melted. Add a few drops of red food coloring to intensify the color. Let the preserves cool slightly before drizzling over the top of the cake, letting it drip down the sides for a bloody effect.
