Bloody Red Velvet Cake with Cream Cheese Frosting

Sink your teeth into this Bloody Red Velvet Cake with Cream Cheese Frosting, a hauntingly beautiful dessert perfect for Halloween, gothic parties, or any eerie celebration. This cake is as striking as it is delicious — deep crimson layers of soft, moist red velvet cake stacked high and smothered in silky cream cheese frosting, finished with a dramatic “bloody” red glaze dripping down the sides.

This cake takes the elegance of classic red velvet and gives it a dark, theatrical twist — ideal for impressing guests at a Halloween party. The combination of the tender, cocoa-infused sponge and tangy-sweet frosting makes every bite a treat you won’t forget.

Why I Love This Recipe

I absolutely adore this recipe because it perfectly captures the spirit of Halloween — equal parts elegant and eerie! It’s rich, moist, and indulgent but also incredibly fun to decorate. The contrast between the pure white cream cheese frosting and the glossy red “blood” drizzle makes it look like something straight out of a spooky fairytale.

It’s also one of those desserts that never fails to impress. When you slice through the snowy white frosting to reveal deep red layers, the visual drama alone is worth the effort. Plus, that flavor — the mild cocoa, buttery crumb, and tangy frosting — is simply irresistible.

Why It’s a Must-Try Dish

You must try this cake because:

• It’s gorgeous and dramatic, making it a true Halloween statement dessert.
• The texture is velvety soft and the flavor perfectly balanced — not too sweet, not too rich.
• The cream cheese frosting adds a luscious tang that complements the cocoa notes beautifully.
• The bloody red glaze is easy to make and adds a hauntingly realistic touch.
• It’s make-ahead friendly and stays moist for days.

Whether you’re baking for a Halloween bash, themed dinner, or just for fun, this cake will wow everyone.

Recipe Overview

• Preparation Time: 25 minutes
• Baking Time: 35 minutes
• Decoration Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12 slices
• Calories: ~420 kcal per serving
• Course: Dessert
• Cuisine: American

Ingredients

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar
• 2 tsp pure vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450 g) cream cheese, softened
• 1 cup (230 g) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• Pinch of salt

For the “Bloody” Red Glaze:

• ½ cup corn syrup or clear honey
• Red food coloring (to desired shade)
• 1 tsp cocoa powder (for darker, realistic “blood”)

Step-by-Step Preparation Method

Step 1: Prepare the Oven and Pans

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

Step 2: Mix Dry Ingredients

1. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
2. Whisk to combine evenly.

Step 3: Mix Wet Ingredients

1. In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined.
2. Gradually add the dry mixture to the wet mixture and beat on medium speed until smooth and lump-free.

Step 4: Bake the Cakes

1. Divide the batter evenly between the prepared pans.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.

Step 5: Prepare the Cream Cheese Frosting

1. In a large bowl, beat butter and cream cheese together until creamy and smooth (about 2–3 minutes).
2. Add vanilla extract and salt.
3. Gradually add powdered sugar, one cup at a time, beating until fluffy.
4. Chill the frosting for 15–20 minutes if it feels too soft for spreading.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of cream cheese frosting evenly on top.
3. Place the second cake layer on top and frost the entire cake with the remaining frosting, smoothing it out with a spatula.

Step 7: Make the “Bloody” Glaze

1. Mix corn syrup (or honey) with red food coloring and cocoa powder until it resembles thick blood.
2. Adjust color and consistency as needed (add a drop of black for depth).

Step 8: Decorate the Cake

1. Drizzle the red glaze over the top edge of the cake so it drips down the sides like “blood.”
2. Optionally, splatter a few drops across the top for extra horror effect.
3. Chill the cake for 30 minutes before serving to let the glaze set slightly.

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How to Serve

• Slice the cake with a clean knife to reveal the deep crimson layers beneath the frosting.
• Serve each slice with a dollop of whipped cream or a drizzle of chocolate sauce.
• Pair with hot coffee, milk, or a Halloween cocktail for the ultimate treat.
• For a spooky touch, add plastic fangs, eyeball candies, or edible black roses as garnish.

Recipe Tips

• Room temperature ingredients create a smoother, more even batter.
• Don’t overmix the batter — it can make the cake dense.
• Use gel food coloring for a more vibrant, rich red hue.
• For even layers, weigh the batter before pouring it into pans.
• Chill the cake for easier frosting application.

Variations

1. Black Velvet Cake: Replace red coloring with black gel for a gothic twist.
2. Bloody Cupcakes: Make cupcakes and drizzle “blood” glaze on top of each one.
3. Pumpkin Velvet Cake: Replace ½ cup of buttermilk with pumpkin purée for a fall flavor.
4. Vegan Version: Use plant-based milk + vinegar for buttermilk, vegan butter, and vegan cream cheese.
5. Red Velvet Trifle: Layer cake cubes, frosting, and glaze in glass jars for a portable Halloween dessert.

Freezing and Storage

• To Store: Keep covered in the refrigerator for up to 4 days.
• To Freeze Cake Layers: Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw before frosting.
• To Freeze Frosted Cake: Freeze slices individually in airtight containers for up to 1 month.

Special Equipment Needed

• Two 9-inch round cake pans
• Electric mixer or hand whisk
• Mixing bowls
• Spatula and offset spatula
• Wire cooling rack
• Piping bag (optional for frosting decoration)

Conclusion

The Bloody Red Velvet Cake with Cream Cheese Frosting is a masterpiece of spooky indulgence — a dessert that’s as dramatic as it is delicious. The vibrant crimson cake, creamy tangy frosting, and dripping red glaze make it the ultimate Halloween centerpiece.

Whether you’re hosting a haunted house party, attending a Halloween potluck, or just craving something devilishly sweet, this cake delivers in every way — flavor, texture, and frightful flair.

Bloody Red Velvet Cake with Cream Cheese Frosting

Sink your teeth into this Bloody Red Velvet Cake with Cream Cheese Frosting, a hauntingly beautiful dessert perfect for Halloween, gothic parties, or any eerie celebration.

Author: Stella Parker Cuisine: American Course: Desserts

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Prep Time 25 mins Cook Time 35 mins Total Time 1 hr 20 mins Difficulty: Beginner

Ingredients

Servings

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar
• 2 tsp pure vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450 g)
• 1 cup (230 g)
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• Pinch of salt

For the “Bloody” Red Glaze:

• ½ cup corn syrup or clear honey
• Red food coloring (to desired shade)
• 1 tsp cocoa powder (for darker, realistic “blood”)

Instructions

1. Step 1: Prepare the Oven and Pans : Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Step 2: Mix Dry Ingredients : In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Whisk to combine evenly.
3. Step 3: Mix Wet Ingredients : In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined. Gradually add the dry mixture to the wet mixture and beat on medium speed until smooth and lump-free.
4. Step 4: Bake the Cakes : Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.
5. Step 5: Prepare the Cream Cheese Frosting : In a large bowl, beat butter and cream cheese together until creamy and smooth (about 2–3 minutes). Add vanilla extract and salt. Gradually add powdered sugar, one cup at a time, beating until fluffy. Chill the frosting for 15–20 minutes if it feels too soft for spreading.
6. Step 6: Assemble the Cake : Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly on top. Place the second cake layer on top and frost the entire cake with the remaining frosting, smoothing it out with a spatula.
7. Step 7: Make the “Bloody” Glaze : Mix corn syrup (or honey) with red food coloring and cocoa powder until it resembles thick blood. Adjust color and consistency as needed (add a drop of black for depth).
8. Step 8: Decorate the Cake : Drizzle the red glaze over the top edge of the cake so it drips down the sides like “blood.” Optionally, splatter a few drops across the top for extra horror effect. Chill the cake for 30 minutes before serving to let the glaze set slightly.

Keywords: Bloody Red Velvet Cake with Cream Cheese Frosting