Bleedy Cake
Unleash your inner pastry artist with this show-stopping Bleedy Cake, a rich and moist chocolate layer cake filled with a hauntingly delicious raspberry preserve "bleeding" filling. Perfectly balanced between decadence and dramatic flair, this cake features a tender crumb made with cocoa powder and a touch of boiling water for extra moisture. The magic lies in the vivid raspberry filling, enhanced with a few drops of red food coloring to create a striking visual effect as it oozes out with each slice. Ideal for Halloween parties, themed celebrations, or whenever you're in the mood to impress, this sweet yet spooky dessert comes together in just under an hour and serves up to eight guests. Dust with powdered sugar or keep it bold and bare—the choice is yours. Get ready to wow your guests with every cut!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry preserves
- 5 drops red food coloring
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed until the batter is smooth, about 2 minutes.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Pour the batter evenly into the prepared cake pans. Tap the pans gently on the countertop to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the 'bleeding' filling. In a small bowl, mix the raspberry preserves with the red food coloring until evenly combined.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are fully cooled, place one cake layer on a serving plate or cake stand. Spread a generous layer of the raspberry filling over the top, leaving about 1/2 inch of space around the edges.
Place the second cake layer on top. Using a skewer or knife, poke a few holes into the top of the cake and spoon some extra raspberry filling into the holes to create the 'bleeding' effect.
Dust the cake with powdered sugar if desired, or decorate as you like before serving.
Slice and enjoy! As you cut into the cake, the raspberry filling will 'bleed' out for a dramatic presentation.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 768.4 g | 279% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 540.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 525 mg | 40% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
