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This Gloriously Ghoulish Red Velvet Cake Recipe

This Gloriously Ghoulish Red Velvet Cake Recipe
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5 from 5 reviews

This Gloriously Ghoulish Red Velvet Cake is a perfect spooky treat for Halloween, featuring moist red velvet cake layers layered with creamy mascarpone frosting and decorated with delicate meringue bones for a fun and festive presentation.

Ingredients

Scale

For the Cake Layers

  • 4 ounces soft unsalted butter
  • 11 ounces sugar
  • 2 large eggs, lightly beaten
  • 10 ounces self-rising flour
  • 2 level tablespoons cocoa powder
  • 8 1/2 ounces buttermilk
  • 1/4 teaspoon gel paste food coloring
  • 1 teaspoon vanilla extract
  • 2 teaspoons white vinegar
  • 1 teaspoon baking soda
  • Cake release spray

For the Bones

  • 5 1/2 ounces liquid egg whites (or 5 eggs)
  • 11 ounces sugar
  • 1/4 teaspoon cream of tartar

For the Frosting

  • 1 pound full-fat mascarpone cheese
  • 7 ounces icing sugar
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • Blackberry syrup (store-bought or homemade)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 330°F. Spray three 6-inch cake tins with cake release and line the bottoms with baking paper.
  2. Sift Dry Ingredients: Sift the self-rising flour and cocoa powder into a bowl and set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the soft unsalted butter and sugar until pale and fluffy, scraping the bowl halfway through.
  4. Add Eggs and Vanilla: Mix the lightly beaten eggs with vanilla extract, gradually add to the butter mixture while beating constantly; if it curdles, add a spoonful of flour.
  5. Mix Food Coloring and Buttermilk: Combine the gel paste food coloring with a few tablespoons of buttermilk, then transfer into a measuring jug and mix with the remaining buttermilk until evenly colored.
  6. Combine Dry and Wet Ingredients: Alternate adding the sifted flour mixture and colored buttermilk into the batter, starting and ending with flour; fold the last addition by hand gently.
  7. Add Vinegar and Baking Soda: Mix the white vinegar and baking soda in the buttermilk jug (it will froth), then immediately fold into the batter.
  8. Bake Cake Layers: Divide the batter evenly into the prepared tins, smooth the tops, and bake for 30-35 minutes, or until a skewer comes out clean and cakes spring back when touched.
  9. Cool Cakes: Cool cakes in tins for 15 minutes, then turn out onto a wire rack to cool completely. Chill in the fridge for 1 hour before leveling tops.
  10. Make Red Velvet Crumbs: Level cake tops and keep scraps; dry scraps in a 215°F oven for 10 minutes, then blitz to fine crumbs for decoration.
  11. Prepare Meringue Bones: Preheat oven to 215°F. In a clean bowl, whisk liquid egg whites and cream of tartar on low until frothy. Gradually add sugar one tablespoon at a time once soft peaks form, then whisk on high until glossy firm peaks form.
  12. Pipe and Bake Bones: Pipe the meringue into bone shapes on greaseproof paper-lined trays. Bake for 1 hour 30 minutes or until dry and easily lifted. Cool in oven with door ajar. Store in airtight container.
  13. Make Frosting: Whisk mascarpone, icing sugar, heavy cream, and vanilla on low speed until combined, then increase to high until firm peaks form. Avoid overmixing; keep chilled.
  14. Assemble the Cake: Place a small amount of frosting on cake stand to secure bottom layer. Pipe and spread frosting over bottom cake layer and level. Repeat with second and third layers.
  15. Crumb Coat and Chill: Apply a thin layer of frosting over entire cake and freeze until firm for easier handling.
  16. Final Frosting and Decoration: Smooth full layer of frosting on chilled cake (using a turntable if possible). Sprinkle with red velvet crumbs on top, arrange meringue bones around the cake, breaking if needed to fit.
  17. Add Blackberry Syrup: Reduce or use store-bought blackberry syrup to a viscous consistency. Drizzle over meringue bones to mimic blood spatters. Serve immediately to maintain bone crispness.

Notes

  • Use cake release spray for easy removal of cake layers.
  • Gel paste food coloring provides vibrant color without adding extra liquid.
  • Folding in last of the flour by hand prevents overmixing and keeps the cake tender.
  • Chilling the cakes before frosting helps achieve clean, level layers.
  • Drying cake scraps to crumbs is a creative way to decorate and reduce waste.
  • Meringue bones must be baked low and slow for crispness and to hold shape.
  • Blackberry syrup adds a realistic ‘bloody’ effect and a tangy flavor contrast.
  • Serve promptly to enjoy the crunchy meringue; they soften over time.

Nutrition

Keywords: Red Velvet Cake, Halloween Cake, Meringue Bones, Mascarpone Frosting, Spooky Dessert, Festive Cake, Red Velvet

Find it online: https://cheframiflavor.com/this-gloriously-ghoulish-red-velvet-cake-recipe/