Thursday, October 29, 2015

Bloody Red Velvet Cake for Halloween

So yesterday I posted my recipe on how to make Creepy and Sort-of-cute Black Cat Cupcakes. Today I thought I go a bit more gruesome and hardcore with this Bloody Red Velvet Cake. I mean who doesn't like Red Velvet? It's definitely one of my favorite cakes and I can never resist a slice.

Since this one is for Halloween, I thought I add a speck of horror to this one. It's so easy to do yet adds so much drama to this otherwise typical (albeit delicious) Red Velvet Cake.

Now I really want you to watch this video tutorial because there's a surprise at the end of the video. Plus it's a Halloween Collaboration with one of my very best YouTube friends Haniela, who makes the most amazing cookie ever! Click HERE to watch the Bloody Cake Tutorial now!


1/2 cup butter
1 1/2 cups sugar
2 eggs
1-2 oz red food coloring
2 tablespoons unsweetened cocoa

1 cup buttermilk
2 1/4 cup cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar

Combine butter and sugar. Cream together until thoroughly incorporated. Add eggs one at a time a mix well. Add the cocoa powder and red food coloring and mix well. Add 1/2 of the sifted flour into the mixture. Add 1/2 of the buttermilk into the mixture and blend well. Add the remaining flour and after mixing, add the remaining buttermilk. Mix until you get a nice smooth batter. Finally add salt and vanilla extract and mix to incorporate. Add baking soda to the vinegar and give it a quick stir. Immediately add to the cake batter and pour into a greased cake pan. Bake for 25-30 minutes at 175C/350F in a preheated oven. Completely cool the cake. Cut off the rounded top of the cake. Cut the cake into layers.

8 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoon vanilla extract

Combine butter and cream cheese and beat until smooth. Add in the vanilla extract and give it a quick mix around. Add 1/2 the confectioners's sugar and blend in. Add the remaining confectioners's sugar and blend completely. If the frosting is too thick, add a little milk or cream until you get a nice spreadable consistency. Spread the frosting onto the layers of cake. Crumb coat the cake with a layer of frosting on the top and side. Refrigerate until the frosting is no longer wet to touch, about 30 minutes. Frost with the remaining frosting. Now it's time to add the final touch to this red velvet cake.

1 bar of white chocolate
1/2 cup cream
red food coloring

Bring cream to a boil in a saucepan. Pour over the white chocolate. Let it sit for 5 minutes. Mix it around with a spoon until it's totally melted. Add red food coloring. Pour over the cake. And you're done! Once again, don't forget to watch my very special Halloween Tutorial on this Red Velvet Cake. Happy Halloween Everybody!

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