Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon red gel food coloring
- 1/4 cup raspberry jam
- 1/4 cup corn syrup
- 1 tablespoon red gel food coloring
Special equipment needed:
- 2 9-inch round cake pans
- Piping bag and tip
- Cake leveler
- Offset spatula
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, whisk together the buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and red gel food coloring.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and allowing them to cool completely on a wire rack.
8. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter until creamy.
9. Gradually add the powdered sugar, milk, vanilla extract, salt, and red gel food coloring, beating until smooth and creamy.
10. Once the cakes are completely cooled, level them with a cake leveler.
11. Place one cake layer on a cake plate and spread a layer of frosting on top.
12. Place the second cake layer on top of the frosting and spread a thin layer of frosting over the entire cake.
13. Place the cake in the refrigerator to chill while you prepare the blood glaze.
14. In a small saucepan, heat the raspberry jam, corn syrup, and red gel food coloring over medium heat, stirring constantly.
15. Once the mixture reaches 240°F on a candy thermometer, remove it from the heat and allow it to cool for a few minutes.
16. Remove the cake from the refrigerator and use a piping bag and tip to create a dripping blood effect around the edges of the cake.
17. Pour the remaining blood glaze over the top of the cake, allowing it to drip down the sides.
18. Serve immediately or store in the refrigerator until ready to serve.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 600
Fat: 25g
Carbohydrates: 94g
Protein: 5g
Sodium: 450mg
Sugar: 77g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour.
- You can use cream cheese frosting instead of buttercream frosting.
- You can use strawberry jam instead of raspberry jam.
Variations:
- You can add chocolate chips to the cake batter for a chocolate chip red velvet cake.
- You can add chopped nuts to the frosting for a crunchy texture.
- You can add a layer of fresh raspberries between the cake layers for a fruity twist.
Tips and tricks:
- Make sure to level the cake layers before frosting to ensure a level cake.
- Use a piping bag and tip to create the dripping blood effect for a more realistic look.
- Chill the cake in the refrigerator before adding the blood glaze to prevent it from melting.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a black cake plate with a knife covered in fake blood for a spooky presentation.
Garnishes:
Garnish the cake with fake spiders or other Halloween decorations.
Pairings:
Serve the cake with a glass of red wine for a spooky Halloween treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the frosting is too thick, try adding more milk to thin it out.
- If the blood glaze is too thick, try adding more corn syrup to thin it out.
Food safety advice:
Make sure to use a candy thermometer when making the blood glaze to ensure it reaches the correct temperature for food safety.
Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor profiles:
Red velvet cake has a slightly tangy and sweet flavor with a hint of cocoa.
Serving suggestions:
Serve the cake as a spooky Halloween dessert or as a fun addition to a horror movie night.
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Taste: Rich, Sweet, Creamy, Tangy, Chocolatey