The Bloody Red Velvet Cake is a hauntingly delicious dessert perfect for Halloween or any spooky-themed occasion. This eerie twist on the classic Red Velvet Cake adds a macabre touch with its “bloody” ganache topping. The deep red color of the cake paired with the dripping “blood” creates a chilling yet enticing treat that will captivate both young and old alike.

Red Velvet Cake itself has a fascinating history. Its origins can be traced back to the early 1900s, although the exact origin story is a bit mysterious. Some believe the cake was first created at the Waldorf-Astoria Hotel in New York City, while others associate it with the Adams Extract Company, which used red food coloring in its marketing campaign to promote its food coloring products.

The red color in traditional Red Velvet Cake is typically achieved by combining cocoa powder with buttermilk and vinegar, which reacts with the baking soda to create a reddish hue. In the Bloody Red Velvet Cake, additional red food coloring is used to intensify the red color, making it perfect for the spooky theme.

INGREDIENTS

For Cake Batter:

• 3 cups all-purpose flour
• 2 cups sugar
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 3 teaspoons salt
• 1 ⅓ cups buttermilk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon distilled white vinegar
• 1 bottle liquid red food coloring

For Frosting:

• 1 pound cream cheese, room temperature
• 1 cup butter, softened
• 3 ½ cups confectioners’ sugar

For Bloody Ganache:

• 12 ounces white chocolate bark
• 2 tablespoons heavy cream
• Red food coloring

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit and spray three 9-inch cake pans with baking spray that includes flour.
2. In a large mixing bowl, combine the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and distilled white vinegar.
4. With the mixer on low speed, gradually add the buttermilk mixture to the flour mixture. Once all the buttermilk mixture has been added, turn the mixer to medium speed and beat until the batter is smooth.
5. Add the liquid red food coloring to the batter and beat until the color is evenly mixed and the batter turns a vibrant red.
6. Divide the batter evenly between the prepared cake pans and bake for about 22 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
7. To prepare the frosting, beat the cream cheese and softened butter with an electric mixer until smooth. Gradually beat in the confectioners’ sugar until the frosting is creamy and well-combined.
8. Spread the cream cheese frosting between the layers of cakes and on top and sides to create a smooth and even frosting surface.
9. Refrigerate the cake to firm up the frosting before adding the bloody ganache.
10. In a heavy-bottomed pan over low heat, melt the white chocolate bark with the heavy cream, stirring continuously.
11. Once melted, add red food coloring to achieve the desired blood-red color. Drizzle the ganache on top of the cake to resemble dripping blood, creating a spooky and eye-catching effect.

The Bloody Red Velvet Cake is now ready to impress and delight your guests with its hauntingly delicious appearance and scrumptious taste! Serve it at Halloween parties or any occasion where a touch of spookiness is desired. Enjoy the thrill of both decorating and savoring this eerie yet delightful cake!