Vampire Blood Red Velvet Bundt (Printable)

Rich red velvet cake with tangy raspberry swirl and creamy glaze, perfect for dramatic celebrations.

# Components:

→ Red Velvet Bundt Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 cup buttermilk, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
12 - 1 teaspoon white vinegar

→ Vampire Blood Raspberry Sauce

13 - 1 1/2 cups raspberries, fresh or frozen
14 - 1/3 cup granulated sugar
15 - 2 tablespoons water
16 - 1 tablespoon lemon juice
17 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ Cream Cheese Glaze

18 - 4 ounces cream cheese, softened
19 - 1 cup powdered sugar, sifted
20 - 2 tablespoons milk
21 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Generously grease and flour a 10-cup bundt pan, ensuring all surfaces are coated.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended.
03 - Using an electric mixer, beat the softened butter, vegetable oil, and granulated sugar in a large bowl until pale and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in the buttermilk, vanilla extract, food coloring, and vinegar until completely incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to ensure tender crumb.
06 - Transfer batter to the prepared bundt pan and smooth the surface. Bake for 45 to 50 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool fully.
08 - In a small saucepan, combine raspberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring until berries break down. Add cornstarch mixture and cook for 2 to 3 minutes until thickened. Optionally, strain sauce to remove seeds. Cool before use.
09 - Beat cream cheese until smooth, then blend in powdered sugar, milk, and vanilla extract, mixing until a thick yet pourable glaze develops.
10 - Once cake is fully cooled, drizzle with cream cheese glaze and spoon raspberry sauce over the top for a 'bloody' visual effect. Present extra sauce on the side.

# Expert Advice:

01 -
  • Uses simple pantry staples and approachable steps
  • Eye-catching presentation makes it perfect for parties
  • Moist crumb thanks to the blend of butter and oil
  • Tangy raspberry sauce adds a fresh twist to classic red velvet
  • Can be prepped a day ahead for stress-free entertaining
02 -
  • Makes an unforgettable centerpiece for Halloween parties
  • Cake stays fresh and moist for up to four days
  • Can be made a day ahead and decorated just before serving
  • Raspberry sauce balances sweetness with bright flavor
03 -
  • Let ingredients come to room temperature for smooth mixing
  • Do not rush the creaming of butter sugar and oil: the lighter and fluffier the base the prettier the crumb
  • If you want picture perfect "drips" chill the cake before adding sauce so it forms dramatic streaks instead of sinking into the glaze
  • When straining raspberry sauce use a fine sieve and press through gently for a glossy blood texture without seeds
  • Do not overbake The edges should just begin pulling from the pan for a perfectly moist center

Return