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Bloody Red Velvet Cake

Indulgent Bloody Red Velvet Cake with Candy Glass Shards

This Bloody Red Velvet Cake is a stunning dessert perfect for Halloween, featuring rich flavors and eye-catching candy glass shards.
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Prep Time 30 minutes
Cook Time 27 minutes
Chilling Time 30 minutes
Total Time 1 hour 27 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Coconut sugar can be a lower glycemic alternative.
  • 2 cups All-Purpose Flour A gluten-free flour blend can be used if needed.
  • 1 cup Cocoa Powder Unsweetened cocoa powder is crucial for flavor.
  • 1 tablespoon Baking Powder Make sure it’s fresh for the best results.
  • 1 teaspoon Baking Soda Ensure freshness for optimal rise.
  • 1 teaspoon Salt Kosher salt is ideal.
  • 1 cup Unsalted Butter Keep at room temperature for easier creaming.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1 cup Sour Cream Greek yogurt can serve as a substitute.
  • 1 teaspoon Vanilla Extract Opt for pure for the best taste.
  • 1 tablespoon White Vinegar Can substitute with lemon juice.
  • 1 cup Buttermilk For homemade, add vinegar to milk.
  • 2 tablespoons Red Food Coloring Gel food coloring is recommended.
For the Swiss Meringue Buttercream
  • 4 large Egg Whites Use pasteurized for safety.
  • 1 cup Granulated Sugar Be patient while heating to dissolve.
  • 1 cup Unsalted Butter Ensure it’s cold when added to meringue.
For the White Chocolate Ganache
  • 8 ounces White Chocolate Choose high-quality for flavor.
  • 1 cup Heavy Cream Do not skimp on quality.
For the Candy Glass Shards
  • 1 cup Light Corn Syrup Honey can be a substitute.
  • ½ cup Water
  • ¼ teaspoon Cream of Tartar Lemon juice can be used as a backup.

Equipment

  • Oven
  • mixing bowls
  • Electric mixer
  • saucepan
  • Baking Sheet
  • Parchment paper
  • Cake pans

Method
 

Candy Glass Preparation
  1. Line a baking sheet with parchment paper. In a saucepan, combine granulated sugar, light corn syrup, water, and cream of tartar. Heat until it boils and reaches 300ºF. Pour onto the baking sheet and cool completely before breaking into shards.
Cake Preparation
  1. Preheat the oven to 350ºF. Line four 6-inch round cake pans with parchment paper and spray with cooking spray.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream unsalted butter with granulated sugar and brown sugar until fluffy. Add eggs one at a time, then sour cream, vanilla, and vinegar.
  4. Gradually add buttermilk and dry ingredients alternately until just combined. Divide batter among pans and bake for 25-27 minutes.
  5. Cool cakes in pans for 10 minutes, then transfer to wire racks.
Buttercream Preparation
  1. Create a double boiler and whisk egg whites with sugar and salt until 160ºF. Whip until fluffy and cool, then gradually add cold butter.
Ganache Preparation
  1. Gently heat white chocolate and heavy cream in a saucepan until smooth. Mix in drops of red and black food coloring.
Cake Assembly
  1. Layer the cakes with buttercream, sprinkle with dark chocolate, and chill for 30 minutes. Apply a thin crumb coat, followed by a thicker final layer of buttercream.
  2. Drizzle ganache over the top and garnish with candy glass shards.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 800IUCalcium: 100mgIron: 2mg

Notes

Ensure the candy glass cools completely before breaking. Use gel food coloring for a rich hue. Check oven temperature for accuracy.

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