Description

This Bloody Red Velvet Cake is a show-stopping dessert featuring moist red velvet layers layered with silky vanilla Swiss meringue buttercream, topped with a striking white chocolate ‘blood’ ganache and shards of homemade candy glass. Perfect for Halloween or any dramatic occasion, this recipe combines classic flavors with theatrical presentation.

Ingredients

Scale

Candy “Glass” Shards:

2 cups granulated sugar
⅔ cup light corn syrup
¾ cup water
⅛ teaspoon cream of tartar

Red Velvet Cake:

1 ¾ cup all-purpose flour
2 Tablespoons natural cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 Tablespoons brown sugar
2 eggs
¾ cup sour cream
1 ½ teaspoon vanilla extract
½ teaspoon vinegar
½ cup buttermilk (see notes)
1 Tablespoon red food coloring (Wilton’s No Taste Red gel food coloring recommended)

Vanilla Swiss Meringue Buttercream:

7 large egg whites
2 ¼ cup granulated sugar
¼ teaspoon salt
1 ¾ cup (3 1/2 sticks) unsalted butter, cold and sliced into about 20 pieces
1 teaspoon vanilla extract

White Chocolate “Blood” Ganache:

3 ounces white chocolate, chopped or chips
¼ cup heavy cream
Red and black food coloring

For Assembly:

Grated dark chocolate

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Instructions

Make the “Glass” Shards: Line a large baking sheet with parchment paper. In a medium saucepan over medium-high heat, combine sugar, light corn syrup, water, and cream of tartar. Stir until the mixture comes to a boil, then stop stirring. Boil until a candy thermometer reaches 300ºF, then immediately pour onto the prepared baking sheet and spread evenly with a heat-resistant spatula. Let harden for 2 hours. Once solid, carefully break into shards with a hammer.
Make the Cake: Preheat oven to 350ºF. Line four 6-inch round cake pans with parchment paper and spray with nonstick spray. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a mixer bowl, beat butter and sugars until pale and fluffy. Add eggs one at a time, then sour cream, vanilla, and vinegar. Mix dry ingredients into wet until combined. Whisk red food coloring into buttermilk and add to batter. Divide evenly into pans and bake 25-27 minutes or until toothpick is clean. Cool in pans 10 minutes then transfer to racks to cool completely.
Make the Buttercream: Combine egg whites, sugar, and salt in a mixer bowl and heat it over simmering water until sugar dissolves and temperature reaches 150-160°F, whisking constantly. Whip the mixture on high speed until fluffy and cooled to room temperature. Add butter pieces one at a time continuing to beat until smooth and creamy. Add vanilla and beat an additional 30 seconds. If curdled, keep beating until smooth or follow notes for fixing texture.
Make the Ganache: Microwave white chocolate and heavy cream for 30 seconds, stir until smooth; heat in additional 15-20 second increments if needed. Stir in red food coloring and a tiny drop of black food coloring for depth. Let cool and thicken about 30 minutes.
Assemble the Cake: Place one cake layer on a plate. Spread a layer of buttercream, then grate dark chocolate evenly over it. Repeat layering with remaining cakes. Freeze assembled layers for 30 minutes to stabilize. Apply a crumb coat of frosting and freeze until firm. Add a final layer of buttercream ensuring complete coverage. Pour ganache around the top edges to drip down the sides, then fill the center with ganache. Decorate by pressing candy glass shards into the top and sides, adding more ganache over shards if desired.

Notes

If you don’t have buttermilk, add 1/2 tablespoon lemon juice or white vinegar to a measuring cup, then add milk to equal ½ cup and let sit for 5 minutes before using.
Wilton’s No Taste Red gel food coloring is recommended for vibrant color without flavor impact.
If buttercream looks runny, refrigerate for 30 minutes and then continue beating. For curdled frosting, microwave 2 tablespoons until liquified, mix into frosting, and whip until smooth. Repeat if necessary.
If ganache drips too fast, chill the cake for 15 minutes or refrigerate ganache for 10-15 minutes to thicken before pouring.

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 520
Sugar: 50 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 62 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg