Spook everyone with this delicious bloody white cake! A delicious white cake with fruit filling and red white chocolate ganache.
I was supposed to share this cake with you a little while ago when my computer broke. The sad part is that everything was ready. All I needed to do was put everything into the blog and schedule it. But no. I decided that I would wait until the day before to do that.
Too bad that was the exact moment my computer broke. Since Halloween is on its way, I figured no better time like today to share it with you. Before this computer decides to break on me too. (Please don't do that, new computer.)
This bloody white cake with raspberry jam is as easy to make and incredibly gory. I don't usually use food coloring because of an incident with my daughter on her first birthday.
You see, she loved Gnomeo and Juliet and her birthday was themed after the movie. One of her cakes has a Juliet decoration that was red and sparkly. Well, the next day her diaper was sparkling red, too.
After that, I decided we are better off staying away from stuff like that.
Wow, I talk about poop a lot on this food blog. I don’t know why you put up with me (thank you by the way!)
I do make an exception for Halloween now that she is older. A while back I found a red velvet emulation which basically means it gives that signature red color as well as that classic red velvet flavor.
Red Velvet Ganache
To give the bloody white cake its "bloody" appearance, you make a sort of red velvet ganache. It's a mix of cream, the red velvet emulsion, and white chocolate.
White chocolate ganache can be a little finicky. If you feel the ganache is too runny, stick it in the refrigerator for a while to help it thicken. If your ganache is too thick, add a couple of tablespoons of warm heavy cream.
The red velvet emulsion gives the white chocolate ganache both a gory and utterly irresistible flavor. If you can't find red velvet emulsion, regular red food coloring would work just fine. You can also find red-colored chocolate melts in many craft stores.
If you want more Halloween treats, try my black velvet cupcakes, spider web cupcakes, or witch's hat cupcakes.
What is your favorite way to celebrate the holiday?
Bloody White Cake with Raspberry Jam
Ingredients
White Cake
- 1 cup 16 tablespoons unsalted butter, room temperature
- 2 cups sugar
- 3 ½ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 large egg whites room temperature
- 2 teaspoons vanilla extract
- Scrapings from one vanilla bean
- 1 ¼ cups whole milk room temperature
- 1 ¼ cups raspberry jam
Red Velvet Ganache
- ¾ cups heavy cream
- ½ lbs white chocolate
- 1 tablespoon red velvet emulsion or red food coloring
Vanilla Bean Buttercream
- 1 cup unsalted butter room temperature
- 3 ½ - 4 cups powdered sugar
- Scrapings from one vanilla bean
- 3 tablespoons heavy cream
Instructions
- Grease and flour three 9-inch baking pans. Preheat the oven to 350 degrees.
- Beat the butter and sugar together until light and fluffy. In a separate bowl, mix together the cake four, baking powder, baking soda, and salt together. Whisk well.
- Beat the egg whites one at a time into the butter mixture. Add in the extract and the vanilla bean.
- Alternate between adding the flour and the milk into the butter mixture in three batches, beginning and ending with the flour.
- Evenly distribute the batter among your cake pans and bake for 20 - 25 minutes.
- Allow the cakes to cool completely before removing from the pans. Wrap well and freeze for about 2 hours, or up to overnight.
- In a saucepan, heat the heavy cream until steaming. Add the white chocolate and stir until melted. Add in the red velvet emulsion. Cool until room temperature.
- Beat the butter for the frosting until smooth.
- Add in the powdered sugar one cup at a time until well combined.
- Add in the vanilla bean scrapings and the heavy cream. Beat well on slow for about 2 minutes.
- Level the cakes as needed.
- Place ¼ of the buttercream into a piping bag fitted with a plain tip. Pipe a circle along the outer edges of two of the cake layers.
- Fill the inside of the ring with raspberry jam. Place one of the layers on top of the other, and place the plain cake layer on top.
- Frost with the remaining buttercream. Top with the red velvet ganache.
Deb Sweet says
Will I need to let the ganache cool off so the icing doesn’t melt? And if so, does the ganache harden, making it difficult to “run” down the sides? Sorry, confused. is:
Thank you in advance.
Amanda Powell says
Hi! I do recommend allowing the ganache to cool off, otherwise it is just too runny. The ganache doesn't harden enough that it won't run down so long as you do not refrigerate it.
Shadi Hasanzadenemati says
Can't wait to try this recipe, I know my family will love it!
Kate says
Thank you so much for sharing this DIY tutorial
Maria says
This is extra spooky. Love this. Something so different.
Angie | Big Bear's Wife says
I love the layers and the outside decorating! The perfect, bloody Halloween cake!
Leticia | Thee Limited Edition says
This looks awesome!! Totally reminds me of Dexter with the blue gloves 🙂
June @ How to Philosophize with Cake says
What a great idea! Love the idea of using the red velvet ganache--I've seen the red velvet emulsion before, this looks like the perfect use for it 🙂
Beeta @ Mon Petit Four says
Wow, this cake looks so freakin awesome, Amanda! I love how it's gory but still incredibly appetizing! I don't blame you for laying off the red food coloring - I'd be spooked after seeing red poop too lol. But this cake seems like it's totally worth the dye because it looks so yummy and so festive. I love it!
Medha @ Whisk & Shout says
This is so creepy in the best, most delicious way EVER! Love 🙂
Zainab says
OK this is legit spooky!! Love it!!
Seana Turner says
I love making "festive" food. This is terrific for a Halloween party. Not only looks creepy, but also delicious!
Jolena @TheRubyKitchen says
This is awesome! Love gory Halloween treats. What a great idea using red velvet emulsion as well. Pinned! Thanks for sharing.