This Gory Halloween Cake is the perfect dessert to add a touch of spookiness to any Halloween gathering. The Gory Halloween Cake starts with a moist, flavorful red velvet cake, and it’s topped with the fluffiest, not-too-sweet vanilla frosting and drippy puddle of red candy melt “blood”.
There’s something about Halloween that just compels me to make themed desserts. You’d think that I’ve always loved Halloween, but in reality, growing up, Halloween was my least favorite holiday. I wasn’t really into dressing up, and since I was (and still am) such a picky eater, I was lucky if I was pleased with 1/8th of the candy I collected trick-or-treating. Yeah. I was a complete Halloween party pooper.
Now that’s all changed! I’ve always loved crafting and baking, so Halloween is right up my alley. I’m in love with these Halloween Bat Cupcakes I posted last week. And this Melted Witch Halloween Cake was a huge hit with the kids.
This time around I decided on a cake that was little more spooky. I usually don’t do gore, but I couldn’t help myself this time around. This Gory Halloween Cake isn’t that frightening, but it’s just about as spooky as I’ll get.
My husband’s favorite cake is red velvet, so when friend’s came over last weekend, I knew I’d be whipping up a red velvet cake. It’s such an easy recipe – no mixer required! And because I’m on a Halloween kick, I knew I’d incorporate something Halloween-ish.
First I wanted to decorate the cake with witches legs, but, like always, I was running short on time. When my 3 year old commented that the inside of the cake looked like blood, I knew I’d be turning my whimsical cake into something a little more gory.
To make the “blood” for this Gory Halloween Cake, all I did was melt about 1 cup (8 ounces) of red candy melts with about 1 tbs of vegetable shortening. That allows the candy melts to flow more easily down the sides of the cake. I also made sure that my cake was well chilled to ensure that the warm candy melts wouldn’t melt the high butter content in the frosting.
Then I just stuck a chef’s knife right down the middle to make it look like the blood is flowing out of our Gory Halloween Cake! If you’re placing this cake in the middle of a dessert table for a Halloween party with a lot of children, you may want to reconsider using a real knife. There are plastic, dull look-alike knives that they sell at party stores, and that would probably be a better option for a dessert table 🙂
This Gory Halloween Cake is such an easy cake to whip up, and it’s perfect for that touch of spookiness for any Halloween gathering!
- For the Cake:
- 15 1/2 (3 1/2 cups) ounces all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp salt
- 2 tbs unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 13 ounces (3 cups) granulated sugar
- 1 1/4 cups milk
- 1 tbs plus 1 1/2 tsp vinegar
- 3 large eggs
- 1 tbs gel red food color (I used AmeriColor Tulip Red)
- 2 tsp vanilla extract
- 1/8 cup water
- For the Vanilla Frosting:
- 2 cups unsalted butter at room temperature
- 4 1/2 cups confectioners’ sugar
- 2 tsp vanilla extract
- pinch salt
- 1 tbs cream
- For the Decorations
- 8 ounces red candy melts
- 1 tbs vegetable shortening
- Chef’s knife (real or fake)
- Preheat the oven to 350 degrees F.
- Grease and line 3, 8-inch round pans with parchment paper.
- In a medium bowl, soft together the flour, baking soda, salt, and cocoa powder. Set aside.
- Measure the milk in large liquid measuring cup. Add the vinegar, vanilla and water to the milk. Set aside.
- In a large bowl, pour in the oil.
- Add the sugar about 1/4 of a cup at a time. Whisk thoroughly between each addition.
- Add the eggs, one at at time. Whisk between each addition.
- Whisk in the food color.
- Add the dry ingredients in thirds, alternating with the liquid ingredients.
- Mix until just combined.
- Divide evenly between the prepared pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of each cake comes out with moist crumbs.
- Allow the cakes to cool in the pans on a cooling rack for 15 minutes.
- Turn the cakes out on to the cooling racks, and cool completely.
- In the bowl of a mixer fitted with a paddle attachment, beat the butter until soft. About 2 to 3 minutes.
- Add the confectioners’ sugar. Mix on low until combined. Then mix on medium until light and fluffy.
- Add the vanilla and salt. Mix until combined.
- Add the cream, and beat until fluffy.
- Place a scant 1/4 cup of frosting between each layer of cake. Stack the cakes and chill for about 15 minutes in the fridge.
- Place a very thin layer of frosting over the entire cake. This will seal in the crumbs of the cake. Chill the cake for about 15 minutes in the fridge.
- Add the final layer of frosting, making it even and neat.
- Place the extra frosting in a piping bag, pipe a boarder around the base of the cake.
- Chill the cake for about 15 minutes.
- While the cake chills, melt the candy melts and vegetable oil.
- Allow the melted candy melts cool for a few minutes.
- Remove the cake from the fridge and pour the candy melts over the cake, allowing the candy melts to drip over the sides of the cake.
- Drive the knife into the center of the cake.
This cake is linked to these awesome parties.