Bloody Halloween Cake
Prepare to thrill your guests this Halloween with the spooktacular Bloody Halloween Cake, a decadent dessert that's equal parts eerie and delicious. This moist chocolate layer cake is paired with a vibrant blood-red buttercream frosting and finished with a dripping raspberry "blood" sauce for the ultimate creepy aesthetic. Perfect for your Halloween party centerpiece, this recipe combines rich cocoa flavors with the tart sweetness of fresh raspberries. Its striking visual appeal is matched only by its indulgent taste, making it a hit with both adults and kids alike. Easy-to-follow steps and pantry-friendly ingredients ensure you'll conjure up this chilling confection in no time. Whether you're hosting ghouls or goblins, the Bloody Halloween Cake is guaranteed to be the talk of the table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon red gel food coloring
- 1 cup raspberries
- 0.25 cups granulated sugar (for raspberry sauce)
- 1 teaspoon lemon juice
- 2 tablespoons water (for raspberry sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Slowly stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
While the cakes are cooling, make the buttercream. Beat the unsalted butter in a large bowl until creamy. Gradually add the powdered sugar and beat until fluffy.
Add the heavy cream and red gel food coloring. Mix until the frosting is a consistent blood-red color. Set aside.
To make the raspberry sauce, combine the raspberries, granulated sugar, lemon juice, and water in a small saucepan. Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens (about 5-7 minutes). Strain the sauce through a fine mesh sieve to remove seeds and let cool.
Once the cakes are fully cooled, spread a layer of red buttercream frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Drizzle the raspberry sauce over the top of the frosted cake, letting it drip down the sides to create a 'bloody' effect. Use a spoon to control the drips for a dramatic look.
Refrigerate the cake for at least 30 minutes before serving to set the frosting and sauce.
Serve and enjoy your spooky, delicious Bloody Halloween Cake!
Nutrition Facts
Calories |
7080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.6 g | 325% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5201 mg | 226% | |
| Total Carbohydrate | 1257.8 g | 457% | |
| Dietary Fiber | 80.6 g | 288% | |
| Total Sugars | 943.6 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 676 mg | 52% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 3774 mg | 80% | |
*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.
