Red Velvet Bleeding Cake

Oct 27, 2021

This cake boasts gorgeous red velvet cake layers paired with a thick and fluffy marshmallow cream cheese frosting, edible glass candy, and dripping raspberry “blood” that all together screams Halloween gore, horror, and fright!

PREP TIME: 20 mins ■ COOK TIME: 40 mins ■ ADDITIONAL TIME: 2 hrs ■ TOTAL TIME: 3 hours

INGREDIENTS

For the Red Velvet Cake

• 2 boxes Red Velvet Cake Mix, plus package ingredients as needed

For the Marshmallow Cream Cheese Frosting

• 1 box (8 ounces) cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 13 oz. Marshmallow Creme
• 1 1/2 – 2 cups powdered sugar, siftted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Edible Sugar Glass Candy

• 2 cups granulated white sugar
• 3/4 cups of water
• 2/3 cups light corn syrup
• candy thermometer

For the Raspberry “Blood”

• 1 cup frozen raspberries
• 1 tablespoon sugar
• 1/4 teaspoon corn starch

DIRECTIONS

For the Cake

1. Prepare the cakes, and bake, according to the package instructions, splitting the batter into two or three circular cake pans.
2. Cool completely before frosting.

For the Frosting

1. In a bowl, using an electric mixer, beat together softened butter, salt and cream cheese until light and fluffy. Add vanilla and beat until combined; about 20-30 seconds.
2. Add powdered sugar and mix until combined. Slowly mix in the marshmallow creme until blended well.

For the Glass Candy

1. In a medium saucepan add in the sugar, corn syrup, and water.
2. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300°F.
3. Once at 300°F, remove from heat and transfer immediately to a baking sheet (lined with wax paper or lightly coat with non-stick cooking oil spray).
4. Allow it to sit until hardened (about 2 hours).
5. Once the candy has hardened, lift the baking sheet up and drop straight down on a hard surface to crack the glass. Repeat until you have fragments at a desired size.
6. Use the candy glass pieces, as desired, to decorate the cake.

For the Raspberry Blood

1. Puree raspberries in a blender or food processor until smooth.
2. Pour the raspberry mixture into a fine strainer to separate seeds from liquid.
3. In a small saucepan, over a medium heat, bring strained raspberry liquid to a boil, add sugar and corn starch and stir until thickened; about 2 minutes.
4. Remove from heat and allow to cool completely.
5. Add splashes and drips of the raspberry “blood” around the frosted cake and the glass candy decorations to reach desired effect.