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!

Nutriscore Rating: 50/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2

In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients and mix until smooth.

Step 5

Slowly stir in the boiling water. The batter will be thin, but this is normal.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add the heavy cream and red gel food coloring. Mix until the frosting is a consistent blood-red color. Set aside.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Refrigerate the cake for at least 30 minutes before serving to set the frosting and sauce.

Step 14

Serve and enjoy your spooky, delicious Bloody Halloween Cake!

Nutrition Facts

Serving size	2401.8 grams (2401.8g)

Amount per serving	% Daily Value*
Calories	7080

Total Fat 253.60g	325%
Saturated Fat 97.80g	489%
Polyunsaturated Fat 67.90g
Cholesterol 672mg	224%
Sodium 5201mg	226%
Total Carbohydrate 1257.80g	457%
Dietary Fiber 80.60g	288%
Total Sugars 943.60g
Protein 83.80g	168%

Vitamin D 189IU	947%
Calcium 676mg	52%
Iron 43mg	238%
Potassium 3775mg	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.

Source of Calories

Fat: 29.8%

Protein: 4.4%

Carbs: 65.8%