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If you are having a fun Halloween party, this beautifully spooky cake needs to be on the menu! Not only is it beautiful, but it also tastes amazing! This Bloody Vampire Cake recipe is easy to make and sure to be the talk of the party!
Add even more Halloween fun to the menu with these Easy Spider Cupcakes! Vampires AND spooky spiders? Sounds like a win to me!
Prep time: 30 minutes
Bake time: 25-35 minutes
Decorate time: 45 minutes
Makes 1 large 9inch 3 layered cake
White Cake Ingredients
3 9 inch round cake pans
3 sheets of parchment paper
1 10 inch round cake board
1 C whole milk
2 tsp pure vanilla extract
1 C unsalted sweet cream butter, softened
2 C sugar
3 C flour
1 tbsp baking powder
5 large egg whites
Vanilla Frosting Ingredients
3 C unsalted sweet cream butter, softened
6 C powdered sugar
2 tbsp pure vanilla extract
5-6 tbsp heavy whipping cream
1 large piping bag with large star tip
1 small piping bag with a medium round tip
1 tube of red cookie icing
1 tube of Wilton red glitter piping gel
Cake Directions:
Preheat oven to 350 degree’s and spray all 3 cake pan with pam baking spray and set aside
In a medium mixing bowl, whisk together the milk and vanilla and set aside
Using a standing mixer, beat together the butter and sugar until light and fluffy
In a large mixing bowl, whisk together the flour and baking powder
Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined
Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form
Fold into the cake batter
Divide the batter evenly between the three cake pans
Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the center
Allow the cakes to cool completely before removing from cake pans
Place the cakes onto a cutting board
Using a cake slicer, remove the domes from the cakes
Place one layer of cake onto the cake board
Frosting Directions:
Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes
Scoop about 1 C of frosting into the large piping bag
Scoop about 1 C of frosting onto the first layer and smooth out with an angled spatula
Place the second layer of cake onto the first layer of frosting
Scoop another cup of frosting onto the second layer of cake and smooth with evenly
Place the last layer of cake onto the second layer of frosting
Scoop the remaining frosting onto the cake and cover completely
Using the red cookie icing, pipe blood drips along the edges of the cake
Cover the top with the red icing and allow to harden
Using the piping bag, pipe dollops on top of the cake
When serving cake slices, use the glitter piping gel to pipe blood drips along the sides of the cake slices
Enjoy!
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Prep time:
Cook time:
Total time:
Serves: 1 cake
- White Cake Ingredients
- 3 9 inch round cake pans
- 3 sheets of parchment paper
- 1 10 inch round cake board
- 1 C whole milk
- 2 tsp pure vanilla extract
- 1 C unsalted sweet cream butter, softened
- 2 C sugar
- 3 C flour
- 1 tbsp baking powder
- 5 large egg whites
- Vanilla Frosting Ingredients
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- 2 tbsp pure vanilla extract
- 5-6 tbsp heavy whipping cream
- 1 large piping bag with large star tip
- 1 small piping bag with a medium round tip
- 1 tube of red cookie icing
- 1 tube of Wilton red glitter piping gel
- Cake Directions:
- Preheat oven to 350 degree's and spray all 3 cake pan with pam baking spray and set aside
- In a medium mixing bowl, whisk together the milk and vanilla and set aside
- Using a standing mixer, beat together the butter and sugar until light and fluffy
- In a large mixing bowl, whisk together the flour and baking powder
- Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined
- Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form
- Fold into the cake batter
- Divide the batter evenly between the three cake pans
- Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the center
- Allow the cakes to cool completely before removing from cake pans
- Place the cakes onto a cutting board
- Using a cake slicer, remove the domes from the cakes
- Place one layer of cake onto the cake board
- Frosting Directions:
- Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes
- Scoop about 1 C of frosting into the large piping bag
- Scoop about 1 C of frosting onto the first layer and smooth out with an angled spatula
- Place the second layer of cake onto the first layer of frosting
- Scoop another cup of frosting onto the second layer of cake and smooth with evenly
- Place the last layer of cake onto the second layer of frosting
- Scoop the remaining frosting onto the cake and cover completely
- Using the red cookie icing, pipe blood drips along the edges of the cake
- Cover the top with the red icing and allow to harden
- Using the piping bag, pipe dollops on top of the cake
- When serving cake slices, use the glitter piping gel to pipe blood drips along the sides of the cake slices