Halloween Bloody Knife Cake (Red Velvet Cake With Almond Cream Cheese Buttercream) Recipe

I made a Halloween Bloody Knife Cake that’s the Spooky Red Velvet Cake everyone’s going to whisper about at the party because the almond cream cheese buttercream looks shockingly real and ridiculously delicious.

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I’m obsessed with this red velvet cake because it hits the sweet and gross in the best way. I love the velvet crumb soaked in deep red and that fake blood drip makes people do a double take.

I adore the tangy cream cheese paired with a hint of almond extract that keeps the buttercream from getting sickly sweet. But mostly I enjoy watching guests poke the knife and grin when jam oozes out.

It’s perfect for Horror Cakes Birthdays or just flexing a Spooky Drip Cake vibe. Messy, loud, and totally worth the calories.

I will eat again soon.

Ingredients

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Cake flour: tender crumb.
Granulated sugar: sweet backbone.
Cocoa: subtle chocolate note.
Basically baking soda: lifts.
Salt: brightens and balances.
Vegetable oil: moist, tender.
Eggs: they’re the structure.
Buttermilk: tangy, tender crumb.
Plus red coloring: vivid.
Vanilla: warm, rounding flavor.
Vinegar: reacts with soda.
Cream cheese: tangy frosting.
Butter: rich, smooth frosting.
Powdered sugar: sweetens frosting.
Almond extract: nutty perfume.
Vanilla frosting: mellows tang.
Pinch of salt: balances.
Heavy cream: it’ll thin.
Jam: fruity bloody drip.
Corn syrup: glossy blood.
Hot water: loosens jam.
Extra red gel: deepens.

Ingredient Quantities

2 1/2 cups cake flour, spooned and leveled

1 1/2 cups granulated sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup vegetable oil

2 large eggs, room temperature

1 cup buttermilk, room temperature

2 to 3 tablespoons red liquid food coloring or 1 to 2 teaspoons red gel, adjust for color

2 teaspoons vanilla extract

1 teaspoon distilled white vinegar

8 ounces cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

4 cups powdered sugar, sifted as needed

1 teaspoon almond extract

1 teaspoon vanilla extract for the frosting

Pinch of fine salt for the buttercream

1 to 2 tablespoons heavy cream or milk, if needed to thin the buttercream

1 cup raspberry or strawberry jam or preserves, for the bloody drip

2 to 3 tablespoons light corn syrup, to make the “blood” glossy and runny

1 to 2 tablespoons hot water, to loosen the jam if needed

Optional extra red gel food coloring, to deepen the bloody color

How to Make this

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1. Preheat oven to 350F. Grease and line two 8 inch round cake pans with parchment, then lightly flour them. Whisk together 2 1/2 cups cake flour, 1 1/2 cups granulated sugar, 2 tablespoons unsweetened cocoa, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl.

2. In a separate large bowl combine 1 cup vegetable oil, 2 large room temp eggs, 1 cup room temp buttermilk, 2 to 3 tablespoons red liquid food coloring or 1 to 2 teaspoons red gel (start small and add more for deeper color), 2 teaspoons vanilla and 1 teaspoon distilled white vinegar. Whisk until smooth.

3. Add the dry ingredients to the wet in two additions, mixing gently until just combined. Scrape the bowl, don’t overmix. Batter should be smooth and a vivid red. If it looks pale add a touch more gel.

4. Divide batter evenly between the prepared pans. Tap pans on the counter to remove big air bubbles. Bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes then turn out onto a rack to cool completely.

5. While cakes cool make the almond cream cheese buttercream. Beat 8 ounces softened cream cheese with 1 cup (2 sticks) softened unsalted butter until creamy. Add 4 cups powdered sugar gradually, 1 teaspoon almond extract, 1 teaspoon vanilla, and a pinch of fine salt. If it seems too stiff add 1 to 2 tablespoons heavy cream or milk to reach a spreadable consistency. Taste and adjust almond or vanilla if needed.

6. Trim cake domes level with a serrated knife and place the first layer on your cake board or plate. Spread a thin layer of the buttercream between the layers and stack the top layer. Crumb coat the whole cake with a thin layer of buttercream and chill 20 to 30 minutes to set.

7. Finish frosting the cake smoothly with the remaining buttercream. You can chill again briefly to firm it up for cleaner edges. If you want a marbled white with pink tint add a tiny swirl of red gel to a small amount of frosting and smear sparingly.

8. Make the bloody drip: microwave 1 cup raspberry or strawberry jam with 2 to 3 tablespoons light corn syrup and 1 to 2 tablespoons hot water for 10 to 20 seconds, stir until glossy and runny. If needed add a touch more water. Add optional extra red gel to deepen color. Strain if you want a smoother drip.

9. Spoon the jam mixture near the cake edge and let it drip naturally down the sides, coax drips with the back of a spoon. Add extra “blood” pooling on top and slightly off-center where the knife will go.

10. For dramatic effect push a clean kitchen knife into the top at an angle so it looks stuck, or lay a prop knife on top and pour a final streak of jam down its blade. Chill briefly so the buttercream firms and the blood sets. Serve at room temp.

Equipment Needed

1. Oven (set to 350F)
2. Two 8 inch round cake pans (greased, parchment lined)
3. Parchment paper and cooking spray or butter + flour for pans
4. Mixing bowls (one large for wet, one medium for dry)
5. Whisk and rubber spatula (for scraping and gentle folding)
6. Electric hand mixer or stand mixer (for buttercream)
7. Measuring cups and spoons (for dry and wet ingredients)
8. Serrated knife and cake board or plate (for leveling and assembling)
9. Cooling rack and a small microwave safe bowl or small saucepan + spoon (for jam “blood” drip)

FAQ

Q: Can I make this cake ahead of time? A: Yes, you can bake the layers 1 to 2 days ahead and wrap them tightly in plastic wrap and foil. Keep them in the fridge if you plan to fill and frost the next day. The buttercream is best made the same day you assemble, but it will keep in the fridge for up to 3 days. Let chilled buttercream come to room temp and re-whip briefly before using, it might look a little separated at first.

Q: My cake batter looks brown not red, what went wrong? A: Red velvet has cocoa so the batter can be brownish until you add enough red coloring. Use more red gel instead of liquid if you want a deeper color and add it a little at a time. Also make sure you used the right cocoa powder type; Dutch processed cocoa can mute the red more than natural cocoa.

Q: How do I get the "blood" to drip nicely without sliding off the cake? A: Chill the frosted cake for 20 to 30 minutes so the buttercream crusts a bit before adding the jam mixture. Warm the jam with corn syrup and a splash of hot water so it's runny but not hot. Test a small drip at the edge first to control flow. Add extra gel if you want a darker, thicker blood.

Q: Can I use store bought jam or should I make a sauce? A: Store bought raspberry or strawberry preserves work great and save time. If they are too thick, stir in a little hot water and corn syrup to loosen. If you want smoother "blood", pulse jam in a blender briefly to remove seeds.

Q: My buttercream is too runny or too stiff, how do I fix it? A: If it's too runny add more sifted powdered sugar a few tablespoons at a time. If too stiff, add 1 tablespoon heavy cream or milk and beat until fluffy. If cream cheese makes it soft, chill the bowl a bit then re-whip so it's easier to pipe and hold shape.

Q: Any tips for slicing and serving the cake without making a mess? A: Use a long serrated knife warmed under hot water and wiped dry between cuts for clean slices. Serve on napkins or a tray to catch any extra "blood". If you're transporting it, keep the jam drip in a sealed container and add it at the venue so it looks fresher and less messy.

Halloween Bloody Knife Cake (Red Velvet Cake With Almond Cream Cheese Buttercream) Recipe Substitutions and Variations

Cake flour: If you dont have cake flour, make a substitute with all purpose flour + cornstarch. For every 1 cup cake flour use 1 cup minus 2 tablespoons all purpose flour plus 2 tablespoons cornstarch. Sift together before measuring to keep the light texture.
Buttermilk: Use 1 cup milk (whole or 2%) mixed with 1 tablespoon white vinegar or lemon juice, let sit 5 minutes until slightly curdled. Works great at room temp for batter.
Vegetable oil: Swap with melted neutral oil like canola or light olive oil, 1 to 1. For a slightly richer taste you can use melted unsalted butter 1 to 1 but cakes may be a touch denser.
Cream cheese (for frosting): Replace with equal amount mascarpone for a silkier, less tangy frosting, or use 3/4 cup full fat Greek yogurt + 1/4 cup softened butter to mimic texture if you dont have mascarpone.

Pro Tips

1. Use room temp eggs and buttermilk, really. Cold eggs and dairy make the batter seize and you get uneven rise. If you forget to take them out, set them in a bowl of warm water for 10 minutes. Don’t overdo the heat though, or you’ll start cooking the eggs.

2. Measure the cake flour by spooning it into the cup and leveling it off. Packing it will make the cake dense. If you only have all purpose flour, remove 2 tablespoons per cup and add 2 tablespoons cornstarch to mimic cake flour. It’s not perfect but it works.

3. Start with less red color than you think you need. Liquid and gel color affect batter and frosting differently. Add color in small increments and stir, then wait 30 seconds to see true color. If your cake still looks pale after mixing, touch up with gel, not more liquid color.

4. For a glossy, runny “blood” that actually drips, warm the jam gently and strain out seeds. Add corn syrup for shine and a little hot water to thin. If it’s too loose, chill briefly; too thick, heat gently and stir in more water. Test a spoonful on the side of a chilled bowl to check drip speed before pouring on the cake.

5. Chill between steps. After the crumb coat, chill until firm so the final frosting goes on smooth. Also chill the whole cake slightly before doing the drip so the jam runs predictably. But serve at room temp so the buttercream isn’t chalky and the flavors come through.

Halloween Bloody Knife Cake (Red Velvet Cake With Almond Cream Cheese Buttercream) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Halloween Bloody Knife Cake that's the Spooky Red Velvet Cake everyone's going to whisper about at the party because the almond cream cheese buttercream looks shockingly real and ridiculously delicious.

Servings

servings

Calories

814

kcal

Equipment: 1. Oven (set to 350F)
2. Two 8 inch round cake pans (greased, parchment lined)
3. Parchment paper and cooking spray or butter + flour for pans
4. Mixing bowls (one large for wet, one medium for dry)
5. Whisk and rubber spatula (for scraping and gentle folding)
6. Electric hand mixer or stand mixer (for buttercream)
7. Measuring cups and spoons (for dry and wet ingredients)
8. Serrated knife and cake board or plate (for leveling and assembling)
9. Cooling rack and a small microwave safe bowl or small saucepan + spoon (for jam “blood” drip)

Ingredients

2 1/2 cups cake flour, spooned and leveled
1 1/2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 to 3 tablespoons red liquid food coloring or 1 to 2 teaspoons red gel, adjust for color
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted as needed
1 teaspoon almond extract
1 teaspoon vanilla extract for the frosting
Pinch of fine salt for the buttercream
1 to 2 tablespoons heavy cream or milk, if needed to thin the buttercream
1 cup raspberry or strawberry jam or preserves, for the bloody drip
2 to 3 tablespoons light corn syrup, to make the "blood" glossy and runny
1 to 2 tablespoons hot water, to loosen the jam if needed
Optional extra red gel food coloring, to deepen the bloody color

Directions

Preheat oven to 350F. Grease and line two 8 inch round cake pans with parchment, then lightly flour them. Whisk together 2 1/2 cups cake flour, 1 1/2 cups granulated sugar, 2 tablespoons unsweetened cocoa, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl.
In a separate large bowl combine 1 cup vegetable oil, 2 large room temp eggs, 1 cup room temp buttermilk, 2 to 3 tablespoons red liquid food coloring or 1 to 2 teaspoons red gel (start small and add more for deeper color), 2 teaspoons vanilla and 1 teaspoon distilled white vinegar. Whisk until smooth.
Add the dry ingredients to the wet in two additions, mixing gently until just combined. Scrape the bowl, don’t overmix. Batter should be smooth and a vivid red. If it looks pale add a touch more gel.
Divide batter evenly between the prepared pans. Tap pans on the counter to remove big air bubbles. Bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes then turn out onto a rack to cool completely.
While cakes cool make the almond cream cheese buttercream. Beat 8 ounces softened cream cheese with 1 cup (2 sticks) softened unsalted butter until creamy. Add 4 cups powdered sugar gradually, 1 teaspoon almond extract, 1 teaspoon vanilla, and a pinch of fine salt. If it seems too stiff add 1 to 2 tablespoons heavy cream or milk to reach a spreadable consistency. Taste and adjust almond or vanilla if needed.
Trim cake domes level with a serrated knife and place the first layer on your cake board or plate. Spread a thin layer of the buttercream between the layers and stack the top layer. Crumb coat the whole cake with a thin layer of buttercream and chill 20 to 30 minutes to set.
Finish frosting the cake smoothly with the remaining buttercream. You can chill again briefly to firm it up for cleaner edges. If you want a marbled white with pink tint add a tiny swirl of red gel to a small amount of frosting and smear sparingly.
Make the bloody drip: microwave 1 cup raspberry or strawberry jam with 2 to 3 tablespoons light corn syrup and 1 to 2 tablespoons hot water for 10 to 20 seconds, stir until glossy and runny. If needed add a touch more water. Add optional extra red gel to deepen color. Strain if you want a smoother drip.
Spoon the jam mixture near the cake edge and let it drip naturally down the sides, coax drips with the back of a spoon. Add extra "blood" pooling on top and slightly off-center where the knife will go.
For dramatic effect push a clean kitchen knife into the top at an angle so it looks stuck, or lay a prop knife on top and pour a final streak of jam down its blade. Chill briefly so the buttercream firms and the blood sets. Serve at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.