The perfect halloween cake, spooky look outside as well as inside with red velvet cake layers!
Red Velvet Halloween Cake
Ingredients
4 eggs, seperated
1/2 tsp salt
1 2/3 cups sugar
3 cups cake flour
1 tsp baking soda
2 tbsp cocoa powder
1/2 cup butter
1 cup vegetable oil
1 cup buttermilk
1 tbsp vanilla extract
red food coloring
For the frosting:
16 oz cream cheese
1/2 cup butter
3 1/2 cups powdered sugar
1 tsp vanilla
salt to taste
For the buttercream:
6 egg whites
1 1/4 cups sugar
2 tsp vanilla
1 1/2 cups butter
gel food coloring
For the drip:
1/4 cup hot heavy cream
1 cup white chocolate chips
gel food coloring
Modeling chocolate for the scream face
INSTRUCTIONS
Step 1:
Start off with a big mixing bowl. Whisk egg whites with salt and 2/3 cups sugar until you reach stiff peaks. Set aside. In another bowl mix butter with 1 cup sugar until smooth. Add one egg yolk at a time.
Step 2:
Mix in the vanilla and buttermilk. Add oil and sift in flour, baking soda and cocoa powder. Fold it in until everything is well combined. Tint the cake batter with red food coloring until the desired color is reached.
Step 3:
The final step before baking is adding the egg whites. Gently fold them in. Then fill the batter in 4 lined and greased round 6 inch baking pans. Level the batter and bake it at 350 °F for about 25 - 30 minutes. After baking let the cake layer cool down completely before taking them out of the baking sheet.
Step 4:
In the meantime make the cream cheese frosting. Cream the softened cream cheese with the butter for 2 minutes. Sift in the powdered sugar and add the vanilla. Mix until smooth. For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes.
Step 5:
Take out the water bath and keep whisking the meringue until it reaches room temperature. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. When everything is nicely combined, add the vanilla and food coloring.
Step 6:
Assemble the cake as shown in the video. I like to use cream cheese frosting with a red velvet cake but for decoration I use buttercream. The cake needs a crumbcoat of buttercream. Then it needs to be refrigerated for about 30 minutes.
Step 7:
Add a second layer of buttercream and smooth it out. Let the cake cool for at least 40 minutes before applying the drip. The drip needs to be on the thicker side to achieve a thick drip. Add the scream face and roses shortly before serving the cake!
Enjoy!
**Pro Tips**
⁃ You can use an additional 1/2 teaspoon baking powder to guarantee a better proving of the sponge cake.
⁃ If you cant smooth out the cake place it in the fridge for 20 minutes and try again.
⁃ Dye the buttercream several days in advance to achieve a dark black color. To activate the black you can add black food coloring to a small amount of buttercream and melt it in the microwave for 10 seconds then mix it in the rest of the buttercream.
