This Gloriously Ghoulish Red Velvet Cake Recipe

This Gloriously Ghoulish Red Velvet Cake is more than just a dessert; it’s a showstopper that perfectly captures the spooky spirit of Halloween with its vibrant red layers and eerie bone decorations. Rich yet delicate, this cake delivers that classic red velvet flavor with a deliciously moist crumb and a smooth mascarpone frosting that melts in your mouth. Whether you’re hosting a party or just craving something spectacular, this cake brings a wickedly fun twist that’s sure to impress everyone sitting at your table.

Ingredients You’ll Need

Gathering the right ingredients is the secret to nailing this recipe every time. Each component plays a vital role, from the tangy buttermilk that keeps the cake tender to the vibrant gel paste food coloring that gives it that signature deep red hue.

• Soft unsalted butter (4 ounces): For that creamy richness and tender crumb.
• Sugar (11 ounces): Adds the perfect sweetness and moisture balance.
• Large eggs (2, lightly beaten): Helps bind ingredients and adds structure.
• Self-rising flour (10 ounces): Brings lightness without extra leavening steps.
• Cocoa powder (2 level tablespoons): Adds subtle chocolatey depth essential for red velvet.
• Buttermilk (8 1/2 ounces): Makes the cake moist and tender with a slight tang.
• Gel paste food coloring (1/4 teaspoon): The key to that fierce, ghoulish red color.
• Vanilla extract (1 teaspoon): Enhances all the flavors beautifully.
• White vinegar (2 teaspoons): Reacts with baking soda for a fluffy rise.
• Baking soda (1 teaspoon): Provides lift and lightness.
• Cake release spray: Ensures your cakes come out perfectly every time.
• Liquid egg whites or eggs (5 1/2 ounces or 5 eggs): For crafting those spooky meringue bones.
• Cream of Tartar (1/4 teaspoon): Stabilizes your meringue for crisp, sturdy bones.
• Full-fat mascarpone cheese (1 pound): Gives luscious creaminess to the frosting.
• Icing sugar (7 ounces): Sweetens and smooths the frosting.
• Heavy cream (1/2 cup): Whipped in for a light yet rich frost.
• Blackberry syrup: For that dramatic blood-spattered decoration effect.

How to Make This Gloriously Ghoulish Red Velvet Cake

Step 1: Prepare Your Cake Tins and Dry Ingredients

Start by preheating your oven to 330 degrees Fahrenheit. Spray three 6-inch cake tins with cake release and line their bottoms with baking paper to prevent sticking. Next, sift together the self-rising flour and cocoa powder. This ensures there are no lumps and that your cocoa is evenly distributed, which helps create that signature velvety texture in every bite.

Step 2: Cream the Butter and Sugar

Using a stand mixer fitted with a paddle attachment, cream the soft unsalted butter and sugar together until pale and fluffy. Don’t forget to pause halfway and scrape down the sides and bottom of the bowl for even mixing. This step is essential to incorporate air, making the cake light and tender.

Step 3: Add Eggs and Color

Mix the eggs with vanilla extract and gradually add them to the butter-sugar mixture, beating constantly. If the batter curdles, simply add a spoonful of flour to keep it smooth. Then, combine your gel paste food coloring with a few tablespoons of buttermilk, ensuring that the red is deep and even. Pour this colored buttermilk into the batter, mixing well.

Step 4: Alternate Flour and Buttermilk

Alternate adding the sifted flour and remaining buttermilk into the batter, starting and ending with flour. The final fold is best done by hand to avoid over-mixing, which can make the cake dense. The alternating additions help create a perfectly balanced batter with a delicate crumb.

Step 5: Add Vinegar and Baking Soda

Mix the white vinegar and baking soda in the empty buttermilk jug. The mixture will froth beautifully – immediately fold it into your batter. This reaction is what helps your cake rise and stay soft and airy.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared tins and smooth the tops. Bake in the preheated oven for 30 to 35 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Allow the cakes to cool in their tins for 15 minutes before gently turning them out onto a rack to cool completely. Chilling them for an hour in the fridge helps firm up the layers, making them easier to frost later.

Step 7: Make the Meringue Bones

Preheat your oven to 215 degrees Fahrenheit. Whip egg whites and cream of tartar until frothy, then add sugar gradually while whisking until stiff, glossy peaks form. Pipe spooky bone shapes onto lined trays and bake for 1 hour and 30 minutes or until dry and crisp. Leaving them to cool inside the slightly ajar oven makes sure they dry completely for that perfect snap.

Step 8: Prepare the Mascarpone Frosting

Whisk mascarpone, heavy cream, icing sugar, and vanilla extract together until smooth with firm peaks, being careful not to overmix. Keep chilled until ready to use. This frosting is rich but airy, providing the perfect counterpoint to the tender cake layers.

Step 9: Assemble the Cake

Secure the first cake layer on your stand with a dab of frosting. Pipe or spread frosting evenly over each layer and stack them carefully. Apply a thin crumb coating over the entire cake and chill until firm. Finally, smooth on your final layer of frosting and decorate with crushed red velvet crumbs and the delicate meringue bones. Finish by drizzling blackberry syrup for that gloriously gory blood-spattered effect.

How to Serve This Gloriously Ghoulish Red Velvet Cake

Garnishes

Add an extra touch of drama by using deep red velvet crumbs and the meringue bones as garnishes. A drizzle of the glossy blackberry syrup over the bones creates an eerie, blood-splattered appearance that is sure to wow your guests and set the Halloween mood.

Side Dishes

This cake stands wonderfully as the centerpiece of any spooky spread but pairs beautifully with simple accompaniments like fresh berries, whipped cream, or even a scoop of vanilla bean ice cream to complement its rich, tangy sweetness without overpowering it.

Creative Ways to Present

Try placing the cake on a rustic wooden board or a black cake stand to enhance the Halloween vibe. You could also nestle small plastic spiders or edible glitter around the base to make the presentation creepier, turning this treat into an unforgettable spectacle.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your cake covered in the refrigerator to maintain freshness. Make sure it’s in an airtight container or well wrapped to prevent it from absorbing other fridge odors. It should remain delicious for up to 3 days.

Freezing

This Gloriously Ghoulish Red Velvet Cake freezes well if you want to prepare ahead. Wrap the baked and cooled layers tightly in cling film and foil before freezing. When ready, thaw in the refrigerator overnight, then frost and decorate as usual.

Reheating

Red velvet cake is best enjoyed cold or at room temperature, so avoid reheating. If you want to soften the frosting slightly, leave the cake out for about 30 minutes before serving to reach the perfect texture.

FAQs

Can I use regular food coloring instead of gel paste?

Gel paste food coloring is preferred because it provides a more intense, vibrant red without thinning the batter, but you can use regular food coloring. Just add it carefully and keep an eye on the consistency of your batter.

What makes this cake “red velvet” instead of just chocolate?

The combination of mild cocoa powder, buttermilk’s tang, and vinegar’s reaction with baking soda sets red velvet apart from regular chocolate cakes, creating a unique flavor and texture.

Can I make the meringue bones ahead of time?

Absolutely! The meringue bones can be baked and stored in an airtight container for several days before assembling the cake, making them perfect for prepping in advance.

Is mascarpone necessary for the frosting?

Mascarpone creates a luxuriously creamy and smooth frosting that balances the cake’s texture perfectly, but you could substitute with cream cheese if needed for a slightly tangier taste.

How long will this cake last once decorated?

For the best taste and texture, enjoy the cake within 24 hours of decorating as the meringue bones will soften over time, though the cake itself remains moist and delicious for a few days refrigerated.

Final Thoughts

If you want to add a dramatic, irresistible dessert to your Halloween festivities, This Gloriously Ghoulish Red Velvet Cake is absolutely the way to go. From its rich flavors to creepy-cute decoration, it’s a fantastic conversation starter and a joy to make. I hope you have as much fun creating and sharing this wonderfully spooky treat as I do every time I bring it out. Happy baking and haunting!

Print