Vampire Blood Red Velvet Cake (Printable Version)

Red velvet bundt cake swirled with vibrant raspberry sauce and rich cream cheese glaze—ideal for Halloween gatherings.

# What You'll Need:

→ Red Velvet Bundt Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 cup buttermilk, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
12 - 1 teaspoon white vinegar

→ "Vampire Blood" Raspberry Sauce

13 - 1 1/2 cups fresh or frozen raspberries
14 - 1/3 cup granulated sugar
15 - 2 tablespoons water
16 - 1 tablespoon lemon juice
17 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ Cream Cheese Glaze

18 - 4 ounces cream cheese, softened
19 - 1 cup powdered sugar, sifted
20 - 2 tablespoons milk
21 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan to ensure easy release.
02 - In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly blended.
03 - In a large mixing bowl, beat unsalted butter, vegetable oil, and granulated sugar with an electric mixer until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition for a smooth, cohesive batter.
05 - Blend in buttermilk, pure vanilla extract, red food coloring, and white vinegar, ensuring the mixture is well combined.
06 - Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until incorporated; avoid overmixing to maintain a tender crumb.
07 - Pour the batter into the prepared bundt pan. Smooth the top and bake for 45 to 50 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
09 - In a small saucepan, combine raspberries, granulated sugar, water, and lemon juice. Heat over medium, stirring until berries break down. Add cornstarch slurry and cook, stirring, until thickened, about 2 to 3 minutes. Strain to remove seeds if desired. Allow to cool fully.
10 - Beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, mixing until a thick but pourable glaze forms.
11 - Once cake is completely cool, drizzle with cream cheese glaze. Decorate with raspberry sauce in a ‘blood’ pattern and serve additional sauce alongside.

# Additional Tips::

01 -
  • Uses familiar baking pantry staples so you probably have most ingredients
  • Impressively festive appearance without tricky decorating
  • Perfect texture creamy glaze and fresh berry sauce create amazing contrast
  • Can be made ahead and is easy to transport to parties
02 -
  • High in calcium and fiber thanks to berries and buttermilk
  • Cake keeps fresh for three to four days well-covered at room temperature
  • Raspberry sauce can be made ahead and chilled for up to three days
  • Cream cheese glaze stays smooth when chilled and never gets grainy
03 -
  • Let eggs and buttermilk reach room temp before mixing for a smooth batter
  • Do not overmix after adding the dry ingredients so the cake stays soft
  • Spoon glaze and sauce slowly for a realistic "blood" effect that guests will love

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