# 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.
