I hope I will not freak you out today.  But I have something to confess - we did it. Ever since I've seen it I was dying to make it. It was not difficult at all, i wonder why some people think it is. It turned out great, was so happy with the results, even though it was a lot of cleaning, you know red stuff in the sink and what a mess in the kitchen. Anyways cleaning is always the worst - it takes too much time and I tell you this bloody red liquid was literally everywhere. Anyway - it tasted wonderful, very moist and was very much a success and I would commit it again. Happy Halloween everyone!

Original recipe comes from here: http://yumandyummer.com/2012/10/red-velvet-slaughter-cake/ and some inspiration comes from here too: http://www.annies-eats.com/2012/10/29/blood-spatter-cookies/

Red Velvet Slaughter Cake

for cake:

  • 113g butter
  • 115g sugar
  • 320g flour
  • 245ml buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 30ml liquid red food coloring + 1 bottleful of water (25ml)
  • 2 tbs unsweetened cocoa powder 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1/2 tsp cinnamon
  • pinch of salt

for frosting:

  • 170g butter
  • 128g icing sugar

for the assembly

  • prepared frosting
  • 250g white roll icing

for the blood:

  • 1 tbsp water
  • 2 tbsp corn starch
  • 1 tsp red food coloring
  • 2 drops green food coloring
  • 1 tsp liquid honey

For the cake: Mix butter, sugar and salt with a mixer until fluffy. Add one egg at a time. In a small bowl combine vanilla extract, cocoa powder, red food coloring and 1 botleful (after using coloring) of water. Add to the batter and mix until smooth.

In a separate bowl mix together flour, baking powder, cinnamon. Add the flour mixture gradually with buttermilk.

Combine baking soda and vinegar in a small bowl, allowing it to fizz, and add to batter once it settles. Make sure all ingredients are well combined.

Preheat oven to 180°C. Fill the bottom part of 22cm round baking cake form with baking paper. Grease bottom and sides of the form with butter and sprinkle with some breadcrumbs. Bake for 35- 40 minutes and until a toothpick comes out clean. Cool cake.

For the frosting: Beat butter in a mixer until fluffy and add icing sugar until fully incorporated. Frost cake making sure the frosting is smooth and even. Place in fridge for 15 minutes.  Place icing on a surface dusted with powdered sugar. Roll out thinly and place on a cake, making sure it covers cake and its sides. Place again for  another 15 minutes in the fridge. 

For the blood: Combine all ingredients until well combined, Place cake on top of newspapers or baking paper to avoid making a mess. Cover hands in shortening or wear gloves. Dip toothbrush, vegetable brush or kitchen brush in the blood, use your finger to run across the brush while close to the cake to create a blood spray effect. Dip brush in blood and flick it at the cake to create a blood splatter effect. We decorated cake as well with black gerbera to add more drama!