Description
Dead Velvet Cake is a spooky-themed dessert featuring classic red velvet layers with a rich cream cheese frosting and a striking, shiny red “blood” glaze made from corn syrup and red food coloring. Perfect for Halloween or any eerie celebration, this cake combines moist, tender cake layers with a smooth, tangy frosting and a dramatic, glossy finish that drips down the sides for a haunting effect.
Ingredients
Units
Scale
Red Velvet Cake
- 1 box Red Velvet cake mix, plus ingredients called for on box (usually eggs, oil, and water)
Cream Cheese Frosting
- 2 8–oz. packages cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 2 1/4 cups powdered sugar
- 1 tsp. vanilla extract
“Blood” Glaze
- 1/2 cup cold water
- 2 Tbsp. cornstarch
- 1/2 cup light corn syrup
- 1 tsp. vanilla extract
- Red food coloring, to desired intensity
Instructions
- Preheat and Prepare Cake Pans: Preheat your oven to 350ºF (175ºC). Butter and flour two 9-inch cake pans thoroughly to prevent sticking.
- Make and Bake Red Velvet Cake: Prepare the red velvet cake batter according to the box instructions, which typically includes mixing cake mix with eggs, oil, and water. Divide the batter evenly between the two prepared pans. Bake as directed on the box, usually for 25-30 minutes, until a toothpick inserted comes out clean. Let cakes cool.
- Prepare Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until light and fluffy, about 3-5 minutes. Gradually add the powdered sugar and vanilla extract, mixing until smooth and lump-free. Chill if necessary to firm up.
- Make the “Blood” Glaze: In a small saucepan, whisk together the cold water and cornstarch until fully combined with no lumps. Place over medium heat and add the light corn syrup. Bring to a gentle simmer, stirring frequently, and cook for about 2 minutes until the mixture thickens. Remove from heat and stir in vanilla extract and enough red food coloring to achieve a deep red, blood-like color. Let cool slightly.
- Assemble the Cake: Place the bottom cake layer on a cake plate and trim off the dome to create a flat surface. Pour a small amount of the “blood” glaze onto this bottom layer, just enough to moisten it evenly.
- Add Top Layer: Trim the dome off the second cake layer as well, then carefully invert it and place it upside down on top of the bottom cake layer that has been glazed.
- Frost the Cake: Use the cream cheese frosting to cover the entire outside of the assembled cake, smoothing it out especially on top for a sleek finish.
- Decorate with Blood Drip: Pour the remaining “blood” glaze over the top of the frosted cake, letting it drip naturally down the sides for a dramatic, eerie effect. Serve promptly or refrigerate to keep fresh.
Notes
- For best results, ensure both cake layers are completely cooled before frosting to avoid melting the frosting.
- You can adjust the amount of red food coloring to get the perfect blood-red shade for the glaze.
- If the “blood” glaze thickens too much after cooling, warm it slightly to return to a pourable consistency.
- This cake serves about 8-10 people depending on slice size.
- Store leftover cake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
