Bloody Red Velvet Cake

This Bloody Red Velvet Cake is a dramatic centerpiece perfect for any Halloween gathering or whenever you crave a stunning showpiece dessert. Deep red velvet layers are sandwiched with dreamy vanilla Swiss meringue buttercream and crowned with white chocolate ganache “blood” that drips hauntingly down the sides. The crowning touch is a scattering of homemade candy glass shards for true theatrical flair. Every slice combines elegance and a little bit of mischief — my family loves the gasp when the first piece is cut.

I first created this for a Halloween bake sale and people lined up just to see the cake. Ever since then my best friend requests it for her horror movie marathons.

Ingredients

• Granulated sugar: the base for both cake sweetness and glass candy choose super fine if possible for smooth dissolving
• Light corn syrup: prevents sugar from crystalizing in candy shards go for clear and fresh
• Cream of tartar: helps achieve a clear candy finish a little goes a long way
• All-purpose flour: gives soft cake body sift before measuring for best texture
• Natural cocoa powder: adds real chocolate flavor Dutch process is too dark for this cake
• Baking powder and baking soda: for perfect rise use leveled teaspoons for accuracy
• Unsalted butter: essential for both cake and buttercream pick high quality for best flavor
• Eggs: create structure and richness use at room temperature
• Sour cream: brings moisture and signature velvet crumb
• Vanilla extract: pure vanilla deepens overall flavor
• Vinegar: reacts with baking soda for classic red velvet tang
• Buttermilk: gives tender crumb homemade with milk plus vinegar works
• Red food coloring: Wilton No Taste Gel recommended for vibrant color without bitterness
• Swiss meringue buttercream: uses egg whites for a glossy silky finish fresh eggs work best
• Salt: balances the overall sweetness use fine sea salt
• White chocolate and heavy cream: for smooth ganache real white chocolate melts best
• Red and black food coloring: to achieve the right “bloody” drip
• Dark chocolate: for grating between layers choose a strong high quality bar

Instructions

Make the Candy Glass:

Line your baking sheet with parchment so the candy lifts easily when cooled. In a medium saucepan stir together sugar corn syrup water and cream of tartar over medium-high heat. Bring to a rolling boil then stop stirring completely as excess motion makes the candy cloudy. Use a candy thermometer and wait patiently until it reaches 300 degrees Fahrenheit. Immediately pour onto your prepared sheet and smooth out with a heatproof spatula. Allow to sit undisturbed for two full hours then use a clean hammer to break into dramatic shards.

Mix the Cake Batter:

Preheat your oven to 350 degrees Fahrenheit. Prepare four 6-inch round pans with parchment rounds and a touch of nonstick spray. In a bowl whisk together flour cocoa powder baking powder baking soda and salt removing all lumps. In a mixer cream the softened butter and both sugars on medium-high for three to five minutes until light and fluffy. Beat in eggs one at a time scraping the bowl each time. Add sour cream vanilla and vinegar and mix well. Whisk red food coloring into buttermilk then slowly alternate adding dry ingredients and buttermilk mixture mixing just until smooth.

Bake the Cakes:

Evenly distribute the vibrant batter among your four pans smoothing the tops. Bake for 25 to 27 minutes rotating halfway through. Check for doneness with a toothpick which should come out clean. Let cakes cool in pans for ten minutes then turn out onto racks and let cool completely.

Prepare the Swiss Meringue Buttercream:

Set a heatproof mixer bowl over just simmering water and whisk in egg whites sugar and salt. Keep stirring until all sugar dissolves and the mix reaches between 150 and 160 degrees Fahrenheit. Move the bowl to your stand mixer and whip at high speed until glossy stiff peaks form and the mixture is completely cool. With the mixer running add cold butter one piece at a time waiting for it to fully incorporate before adding the next. If the buttercream looks curdled keep beating it will come together. Finish with pure vanilla and whip until extra creamy.

Make the White Chocolate Ganache:

Place chopped white chocolate and heavy cream in a heatproof bowl. Microwave for thirty seconds then stir. Continue in fifteen-second bursts just until melted and smooth. Stir in red food coloring and a dot of black for drama. Set aside to thicken about thirty minutes for perfect drip consistency.

Assemble the Cake:

Lay your first cake layer on a serving plate. Spread a generous swoop of buttercream and grate a handful of dark chocolate over to add depth. Repeat with all layers then freeze the stacked cakes for thirty minutes to set. Apply a thin crumb coat of buttercream and freeze again until firm. Finish with a smooth outer coat of buttercream. Pour cooled ganache around the top edge so it drips artfully down the sides then fill in the center. Arrange candy glass pieces firmly in the ganache and add extra drizzle over shards for effect.

My favorite part is breaking the candy glass for decoration. The kids get so excited to help and always try to sneak a piece or two before we finish decorating.

Storage Tips

Keep the fully assembled cake under a cake dome or gentle plastic wrap in the fridge for up to four days. Bring slices to room temperature for best texture before serving. Leftover candy glass stays crisp in a sealed container for a week. The white chocolate ganache will stay glossy if applied to a chilled cake.

Ingredient Substitutions

For buttermilk combine half a cup of whole milk and one teaspoon vinegar let sit five minutes. In place of Swiss meringue buttercream use your favorite American buttercream for a sweeter and simpler finish. If you run out of corn syrup substitute glucose syrup or plain light honey for the glass. If you cannot find No Taste Red gel food coloring start with a small amount of liquid coloring and adjust until vibrant.

Serving Suggestions

Serve with a scoop of tangy vanilla yogurt or a dollop of mascarpone for a grownup twist. This cake makes an unforgettable birthday or horror movie party treat. Slice carefully so each serving gets a dramatic shard of glass.

Cultural and Historical Context

Red velvet cake has deep roots in Southern traditions originally colored with beet juice before commercial dyes became common. The stunning red crumb and white frosting pay tribute to those classic recipes but this version takes the dramatic element further for a true showstopper.

Seasonal Adaptations

For a winter holiday twist use green food coloring for a “shattered ornaments” effect. Swap grated chocolate for spiced gingerbread crumbs to infuse more seasonal warmth. Omit the “blood” and use pastel colors for a spring celebration.

This cake is always a showstopper and never fails to impress at parties. Enjoy baking and breaking the candy glass for that dramatic final touch.

FAQs about Recipes

→ How do I make clear candy glass for cake decoration?

Combine sugar, corn syrup, water, and cream of tartar, boil without stirring until 300ºF, then pour onto parchment and let harden before breaking into shards.

→ What makes red velvet cake so moist and tender?

A combination of buttermilk, sour cream, and vinegar balances acidity and moisture, while softening the crumb and enhancing color.

→ How can I achieve a smooth Swiss meringue buttercream?

Gently heat egg whites and sugar, whisk to dissolve, then beat until fluffy before adding butter gradually. Keep beating if it curdles—it will smooth out.

→ How is the 'bloody' white chocolate ganache made?

Melt white chocolate with cream, then stir in red and a tiny bit of black food coloring for a deep, realistic effect. Let it thicken before using.

→ Can I prepare the cake components in advance?

Yes. Bake cake layers and store wrapped at room temperature, while buttercream and candy glass can be made ahead and kept refrigerated or air-tight.