Blood Moon Velvet Cake
Enter a world of sweet darkness with our Blood Moon Velvet Cake, a stunning centerpiece perfect for Halloween celebrations and themed parties. This decadent cake features layers of rich, velvety cake, enveloped in a silky buttercream that has been darkened with mysterious hues. As you slice into this grand creation, a cascade of hauntingly delicious red syrup will flow, creating a chilling effect reminiscent of a vampire's kiss. Elegant yet eerie, this cake promises to be the highlight of your spooky soiree, captivating both the eye and the palate.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Egg whites
6 large (at room temperature)
Whole eggs
2 large (at room temperature)
Whole milk
2 cups (at room temperature, divided)
Vanilla extract
2 teaspoons
Cake flour
6 cups (sifted)
Granulated sugar
3 cups
Baking powder
2 tablespoons (and 2 teaspoons)
Fine salt
2 teaspoons
Unsalted butter
1 1/2 cups (at room temperature)
Milkmoon meringue buttercream
14 cups (for frosting)
Lemon extract
1 teaspoon
Almond extract
1/2 teaspoon
Corn syrup
1/2 cup
Cornstarch
2-3 tablespoons
Red food coloring
as needed
Purple food coloring
as needed
Green food coloring
as needed
Silver candy sprinkles
Instructions
1
Preheat the oven to 350°F (175°C). Prepare four 6-inch round cake pans by greasing them with shortening, lining the bottoms with parchment paper, greasing again, and dusting with flour.
2
In a medium bowl, combine egg whites, whole eggs, 1/2 cup of milk, vanilla extract, lemon extract, and almond extract. Whisk until well blended and set aside.
3
In a stand mixer with a paddle attachment, combine cake flour, granulated sugar, baking powder, and salt on low speed for a few minutes to blend.
4
Add the unsalted butter and mix on low speed until moistened (about 20 seconds). Gradually add the remaining 1 1/2 cups milk, continuing to mix on low speed until incorporated. Increase to medium speed and beat for 1 minute to aerate the batter.
5
Scrape down the bowl and add the egg mixture in three batches, fully incorporating each before adding the next. Beat on medium for an additional 20 seconds for a uniform batter.
6
Distribute the batter evenly among the prepared pans. Smooth the tops and bake for 40-50 minutes, checking for doneness at 30 minutes. Cakes are ready when they spring back after being pressed in the center, and a toothpick comes out clean.
7
Allow the cakes to cool on a wire rack. After they reach room temperature, wrap each one in plastic and refrigerate for at least 3-4 hours, ideally overnight for easier stacking.
8
Prepare Milkmoon Meringue Buttercream (recipe #536136), making 2.5 times the amount needed — set aside 5 cups for filling.
9
Mix corn syrup with red food coloring to achieve a bloody hue, adjusting thickness with cornstarch until it reaches a desirable oozy consistency, then set aside.
10
Trim the domes off chilled cake layers for even stacking. Optionally torte each layer for added height.
11
Begin stacking layers on a cake drum with a dab of buttercream as a base. Between each layer, apply a thin layer of buttercream, reserving some for the top.
12
Create an outer ring and an inner circle of pipe buttercream using a pastry bag, forming chambers to contain the blood syrup. Pipe lines to connect the inner and outer circles, dividing the chambers evenly.
13
Fill each chamber with the red syrup, leaving the top slightly empty. Top with another slice of cake, buttercream side down, sealing in the syrup. Refrigerate the stack for firmness.
14
Continue layering until all cake layers are used. After the final layer, refrigerate the whole cake for at least 30 minutes to set.
15
Trim the sides of the cake for an even finish, then wrap in plastic and refrigerate. Combine leftover buttercream with the reserved frosting and color it light purple.
16
Frost the entire cake with the purple buttercream, ensuring a smooth, clean finish. Refrigerate to set.
17
Pipe a decorative spiderweb lace using white buttercream on the sides of the cake, and embellish with silver candy sprinkles.
18
Using deeper colored purple buttercream, pipe gothic roses, and surround them with green leaves for added decoration on top.
19
To create the vampire's kiss effect, carve small holes on the side of the cake and apply a drop of blood syrup just before serving for a chilling visual.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Blood Moon Velvet Cake?
It is a decadent centerpiece cake featuring velvety layers, dark purple buttercream, and a hidden red syrup center that flows like blood when sliced.
What flavor extracts are used in this recipe?
The cake is flavored with a combination of vanilla extract, lemon extract, and almond extract.
What temperature should I set the oven to?
The oven should be preheated to 350°F (175°C).
How many cake pans are required?
You will need four 6-inch round cake pans.
How should I prepare the cake pans?
Grease them with shortening, line the bottoms with parchment paper, grease again, and dust with flour.
How do I make the 'blood' syrup?
Mix corn syrup with red food coloring and adjust the thickness with cornstarch until it reaches an oozy consistency.
What is the secret to the cascading blood effect?
The effect is created by piping chambers of buttercream between cake layers and filling them with red corn syrup.
How long should the cakes bake?
The cakes bake for 40-50 minutes, but you should check for doneness starting at 30 minutes.
How do I know when the cakes are finished baking?
They are ready when they spring back after being pressed in the center and a toothpick comes out clean.
Why do I need to refrigerate the cake layers before stacking?
Refrigerating the layers for 3-4 hours or overnight makes them firmer and much easier to stack and torte.
What kind of frosting is recommended?
The recipe suggests using Milkmoon Meringue Buttercream, specifically 2.5 times a standard batch.
How is the egg mixture prepared?
Whisk together egg whites, whole eggs, 1/2 cup milk, and the vanilla, lemon, and almond extracts until well blended.
When adding the egg mixture to the batter, what is the process?
Add the egg mixture in three batches, fully incorporating each batch before adding the next.
How do you create the internal chambers for the syrup?
Pipe an outer ring and an inner circle of buttercream, then pipe connecting lines to divide the space into chambers.
What is the primary color of the cake's exterior?
The main frosting is a light purple color, providing a gothic backdrop for the decorations.
How is the spiderweb design created?
Pipe a decorative lace pattern using white buttercream on the sides of the cake and add silver sprinkles.
What decorations are on top of the cake?
Gothic roses piped in deep purple buttercream surrounded by green leaves.
What is the 'vampire's kiss' effect?
It involves carving small holes into the side of the finished cake and applying drops of red syrup just before serving.
How much milk is used in total?
Two cups of whole milk are used, divided between the egg mixture and the flour mixture.
Should the butter be cold or at room temperature?
The unsalted butter should be at room temperature for proper incorporation.
What type of flour is best for this cake?
Sifted cake flour is required to achieve a fine, velvety texture.
What is the purpose of the cornstarch in the syrup?
The cornstarch is used as a thickening agent to ensure the red syrup has a realistic, oozy 'blood' consistency.
How many cups of buttercream are reserved specifically for filling?
Five cups of buttercream should be set aside for the filling and chamber construction.
Do I need to trim the cake layers?
Yes, you should trim the domes off the chilled cake layers to ensure they are flat for even stacking.
How long should the cake set after stacking but before the final frosting?
The stacked cake should be refrigerated for at least 30 minutes to set the structure.
What are the suggested tags for this recipe?
Tags include halloween, gothic dessert, vampire theme, velvet cake, blood syrup, and festive baking.
Can I use silver candy sprinkles?
Yes, silver candy sprinkles are used to embellish the white spiderweb lace.
What speed should the mixer be on for aerating the batter?
After adding the milk to the butter and flour, increase to medium speed and beat for 1 minute to aerate.
Is this cake suitable for a themed party?
Absolutely, its eerie and elegant design makes it the perfect highlight for a spooky soiree or Halloween celebration.
What is used to achieve the purple color for the frosting?
Purple food coloring is added to the leftover buttercream to create the light and deep purple shades needed.