Save This Vampire Blood Red Velvet Bundt Cake is a showstopper for any Halloween bash or when you just want to serve dessert with dramatic flair. Rich cocoa notes blend with tangy cream cheese glaze, all brought to life by ribbons of homemade raspberry sauce that look gloriously eerie. The cake is incredibly moist with a soft crumb and striking red color that always grabs attention.
The first time I baked this for my niece’s spooky sleepover, the kids couldn’t stop giggling over the “blood” sauce and everyone demanded seconds—even the grownups. Now it is our Halloween tradition and the cake always disappears in minutes.
Ingredients
- All-purpose flour: provides structure for a tender crumb Choose a fresh bag for best results
- Unsweetened cocoa powder: adds depth of flavor Look for a high quality Dutch-process
- Baking soda: helps the cake rise evenly Double check your box is fresh for best lift
- Salt: balances sweetness and pops the chocolate flavor Use fine sea salt for even distribution
- Unsalted butter: gives rich taste and moist texture Allow it to fully soften before beating
- Vegetable oil: boosts moistness without overpowering flavor Choose a neutral type such as canola or safflower
- Granulated sugar: sweetens and supports the classic red velvet profile Make sure it is pure cane for better texture
- Large eggs: bind and enrich the batter Let them come to room temp for smooth mixing
- Buttermilk: creates tenderness and the signature slight tang Shake well and use full fat for best taste
- Pure vanilla extract: brings warmth and rounds out cocoa notes Pick real vanilla over imitation for more aroma
- Red food coloring: gives that dramatic color Gel gives deeper shade than liquid
- White vinegar: reacts with the soda for traditional texture and light tang
- Fresh or frozen raspberries: make the “blood” sauce Opt for plump berries without freezer burn
- Granulated sugar (sauce): sweetens the sauce Use fine to dissolve quickly
- Water: helps raspberries break down
- Lemon juice: brightens the sauce and pops the color Fresh juice works best
- Cornstarch: thickens sauce for dramatic drips Use freshest possible for best results
- Cream cheese: forms the glaze base Use full fat and allow to soften fully
- Powdered sugar: provides sweetness and smooth texture Sift before adding to prevent lumps
- Milk: loosens glaze for easy pouring Whole milk gives silky finish
- Vanilla extract (glaze): adds subtle aroma and ties flavors together
Instructions
- Prep the Bundt Pan:
- Grease every nook of a 10-cup bundt pan then dust with flour Tap out excess so cake releases easily and maintains crisp edges It is worth taking your time for a flawless shape
- Mix Dry Ingredients:
- In a medium bowl whisk flour cocoa powder baking soda and salt until totally combined and lump free This ensures an even crumb and balanced flavor throughout
- Cream Butter Oil and Sugar:
- In a large bowl beat together softened butter oil and sugar until pale and fluffy It should look like whipped frosting: this step is essential for an airy texture
- Incorporate Eggs:
- Add eggs one at a time mixing thoroughly after each so the batter stays silky and emulsified Scrape the sides of the bowl to ensure even blending
- Add Wet Ingredients:
- Pour in buttermilk vanilla red food coloring and white vinegar Stir gently until incorporated The batter will be vibrantly red with a slight tangy aroma
- Combine Wet and Dry:
- Gradually stir dry mixture into wet with a spatula Mix only until just blended to keep the cake tender Overmixing will make it dense
- Fill the Pan:
- Transfer batter into your prepared bundt pan Carefully smooth the top with an offset spatula for an even bake
- Bake:
- Slide pan into preheated oven at 350 degrees Bake for forty five to fifty minutes The cake is done when a toothpick inserted in the center comes out mostly clean Cool in pan for fifteen minutes then turn onto wire rack and finish cooling completely
- Make Vampire Blood Sauce:
- While the cake cools simmer raspberries sugar water and lemon juice together over medium heat Mash berries gently When bubbling stir in cornstarch slurry and continue cooking until sauce thickens to a bloody drip Strain for smoothness if preferred Let sauce cool
- Prepare Cream Cheese Glaze:
- Beat softened cream cheese until creamy Stick with low speed to avoid splatters Whisk in sifted powdered sugar milk and vanilla until a glossy pourable glaze forms Adjust milk for desired thickness
- Assemble and Decorate:
- Place cooled cake on serving platter Drizzle glaze in swoops letting some run down sides Spoon or pour raspberry sauce dramatically over glaze to mimic spooky blood Serve extra sauce on the side
Save My favorite part is swirling the raspberry “blood” so it drips down the sides: the effect always gets smiles from everyone around the table Even my mom who usually avoids dark chocolate cakes goes back for more of this one because the tangy sauce and smooth glaze win her over every time
Storage Tips
Store leftovers covered at room temperature for up to two days For longer keeping refrigerate slices tightly wrapped in plastic Reheat briefly in microwave so the glaze stays smooth If making ahead prepare cake but add glaze and sauce just before serving to keep their textures perfect
Ingredient Substitutions
For deeper red use gel food coloring If you want to swap berries strawberries work beautifully or try blackberries for richer flavor Almond extract is a fun addition to the cake batter for a subtle sweet note If you need dairy free use vegan butter and plant based cream cheese for the glaze
Serving Suggestions
Serve with extra raspberry sauce on the side for dipping For an ultra spooky table add candy vampire fangs or edible sugar glass shards as decoration A dollop of whipped cream next to each slice is always a hit for kids and grownups alike Pair with hot cocoa for a truly festive treat
Culturalroots of Red Velvet Cake
Red velvet cake has roots in Southern American baking where buttermilk cocoa and vinegar were originally combined to create the signature texture and tart flavor Modern versions amp up the color and often feature cream cheese glaze making it perfect for themed parties like Halloween Fun fact The “bloody” berry sauce twist is something I dreamed up when my oldest begged for scary cake
Seasonal Adaptations
Swap raspberries with cherries or blueberries in summer Use orange gel food coloring and dried cranberry glaze for a fall twist Serve cake with little pumpkin candies or marzipan bats for extra holiday cheer
Success Stories
Friends who tried this recipe at my annual Halloween potluck rave about how easy it is despite its dramatic look One guest made it for her vampire movie night and reported that her kids spent half the evening sneaking extra sauce My neighbor shared that she froze slices for later and they tasted just as great a week on
Freezer Meal Conversion
You can freeze unfrosted cake for up to one month Wrap tightly in plastic then in foil Thaw overnight before decorating The raspberry sauce can also be frozen in an airtight jar For best results apply the glaze fresh after thawing
Save I hope this recipe becomes your signature spooky cake: my family always looks forward to that first slice as our official start to Halloween season
Recipe FAQ
- → How do I achieve a vibrant red color?
Use gel red food coloring to ensure an intense hue and even distribution throughout the batter.
- → Can I substitute raspberries with other fruits?
Strawberries work well for a similar tangy effect, but adjust sweetness and taste accordingly.
- → What is the texture of the cake?
The crumb is soft and moist, with gentle cocoa notes balanced by buttermilk and vanilla.
- → Is the glaze necessary for serving?
The cream cheese glaze adds a creamy layer, but you can serve the cake with just raspberry sauce if preferred.
- → How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- → Can I make the cake in advance?
The cake, sauce, and glaze may be prepared a day ahead. Assemble and drizzle just before serving.