Description
Dead Velvet Cake is a spooky twist on the classic red velvet cake, featuring rich layers of moist red velvet cake filled and frosted with smooth cream cheese frosting. It’s dramatically finished with a glossy, red ‘blood’ syrup made from corn syrup and red food coloring, perfect for Halloween or any eerie occasion.
Ingredients
Scale
Cake
- 1 box Red Velvet cake mix, plus ingredients called for on box
Cream Cheese Frosting
- 2 (8-oz.) packages cream cheese, softened
- 1 stick butter, softened
- 2 1/4 cups powdered sugar
- 1 tsp. vanilla extract
“Blood” Syrup
- 1/2 cup cold water
- 2 Tbsp. cornstarch
- 1/2 cup light corn syrup
- 1 tsp. vanilla extract
- Red food coloring, to desired color
Instructions
- Prepare Cake Pans: Preheat the oven to 350ºF. Butter and flour two 9-inch cake pans to prevent sticking.
- Bake Red Velvet Cakes: Prepare the red velvet cake batter according to the box instructions. Divide the batter evenly between the two prepared cake pans. Bake as directed on the box until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
- Make Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until the mixture is light and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and well combined.
- Prepare “Blood” Syrup: In a small saucepan, stir together the cold water and cornstarch until fully combined. Place over medium heat and pour in the light corn syrup. Let the mixture simmer, stirring frequently, for about 2 minutes until thickened. Remove from heat and stir in the vanilla extract and enough red food coloring to achieve a vibrant red color.
- Assemble Cake: Place one cake layer on a serving plate and trim the dome off the top to create a flat surface. Spoon a thin layer of the “blood” syrup on top just enough to moisten the cake. Trim the dome off the second cake layer and invert it onto the bottom layer.
- Frost and Decorate: Frost the entire outside of the cake with the cream cheese frosting, smoothing it evenly on the top and sides. Pour the remaining “blood” syrup onto the top of the cake, allowing some to drip down the sides for a dramatic, gory effect. Serve immediately or refrigerate until ready to serve.
Notes
- Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
- The “blood” syrup can be adjusted in color and thickness—add more red food coloring for a deeper color, or simmer slightly longer for a thicker consistency.
- For best results, use a stand or hand mixer for the frosting to ensure it becomes fluffy and smooth.
- Store the cake in the refrigerator and bring to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360
- Sugar: 38g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
