Bloody Red Velvet Cake (Printable Version)
Moist red velvet cake with creamy buttercream, ganache, and candy glass—an unforgettable, dramatic dessert.
# What You'll Need:
→ Candy Glass Shards
01 -
2 cups granulated sugar
02 -
2/3 cup light corn syrup
03 -
3/4 cup water
04 -
1/8 teaspoon cream of tartar
→ Red Velvet Cake
05 -
1 3/4 cups all-purpose flour
06 -
2 tablespoons natural cocoa powder
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
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1/2 teaspoon salt
10 -
3/4 cup unsalted butter, softened
11 -
1 cup granulated sugar
12 -
2 tablespoons brown sugar
13 -
2 large eggs
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3/4 cup sour cream
15 -
1 1/2 teaspoons vanilla extract
16 -
1/2 teaspoon distilled vinegar
17 -
1/2 cup buttermilk
18 -
1 tablespoon red food coloring gel
→ Vanilla Swiss Meringue Buttercream
19 -
7 large egg whites
20 -
2 1/4 cups granulated sugar
21 -
1/4 teaspoon salt
22 -
1 3/4 cups unsalted butter, cold and cut into pieces
23 -
1 teaspoon vanilla extract
→ White Chocolate Blood Ganache
24 -
3 ounces white chocolate, chopped or chips
25 -
1/4 cup heavy cream
26 -
Red food coloring gel
27 -
Black food coloring gel
→ For Assembly
28 -
Grated dark chocolate
# Step-by-Step Guide:
01 -
Line a large baking sheet with parchment paper. Combine sugar, corn syrup, water, and cream of tartar in a medium saucepan over medium-high heat. Stir until mixture boils, then stop stirring. Cook without stirring until mixture reaches 300°F on a candy thermometer. Immediately pour onto prepared sheet and spread evenly with a heatproof spatula. Allow to harden for 2 hours, then break into shards with a hammer.
02 -
Preheat oven to 350°F. Line four 6-inch round cake pans with parchment and spray with nonstick spray. In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. In a mixer, beat butter and sugars until pale and fluffy. Add eggs one at a time. Blend in sour cream, vanilla, and vinegar. Mix dry ingredients into wet until just combined. Whisk red food coloring into buttermilk, then mix into batter. Divide batter evenly among pans. Bake for 25-27 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer cakes to wire racks to cool completely.
03 -
Place egg whites, sugar, and salt in a stand mixer bowl. Set bowl over gently simmering water and whisk constantly until sugar dissolves and mixture reaches 150–160°F. Remove from heat and beat on high speed until thick, glossy, and cooled to room temperature. Gradually add cold butter, beating until smooth and creamy. Blend in vanilla extract and continue to beat for 30 seconds.
04 -
Microwave white chocolate and heavy cream together for 30 seconds. Stir until smooth. If needed, heat an additional 15–20 seconds. Add red food coloring and a tiny drop of black coloring to achieve a deep red hue. Let cool and thicken for about 30 minutes before use.
05 -
Place one cake layer on a serving plate. Spread an even layer of buttercream and sprinkle with grated dark chocolate. Repeat with remaining layers, stacking them evenly. Freeze assembled cake layers for 30 minutes for stability. Apply a thin crumb coat of buttercream and freeze for 10 minutes. Frost with a final layer of buttercream, smoothing the surface. Pour prepared ganache around the cake's top perimeter to drip down sides, then fill the center with ganache. Decorate by embedding candy glass shards on the top and sides, drizzling extra ganache over shards as desired.
# Additional Notes:
01 -
Ensure the sugar syrup for the glass shards reaches 300°F to attain a clear, brittle effect.
02 -
Swiss meringue buttercream may appear curdled if the butter is too cold—continue mixing until it smooths out.
03 -
Chill cake layers before assembly to create cleaner cuts and sharp edges.