Friday, October 27, 2017

Murderously Enticing Blood Velvet Cake

Make your guests fear for their lives but crave dessert. Inspired by Bloody Good Cheesecake, I just did not have the time, fridge space or ingredients laying around to pull this recipe off. With a little Frankenstein-esque brain power, my Murderously Enticing Blood Velvet Cake was born, a half-homemade success. It saves time and money but spares the creepy effect.

Murderously Enticing Blood Velvet Cake

Prep Time serves 8.


  • 1 Box Red Velvet Cake Mix
  • 12 oz. Low Fat Cream Cheese
  • 1 1/2 Sticks Butter, Soft
  • 6 Cups Confectioners Sugar
  • 2 TBSP Milk
  • 1/4 Cup Corn Syrup
  • Food Coloring


    1. Prepare the red velvet cake as directed on the box in 2 round pans (either 2-8" or 2-9"). Let cool completely, overnight is ideal.
    2. To prepare frosting, cream together cream cheese and butter until blended fully, about 30 seconds with electric mixer.
    3. Add milk and begin to slowly incorporate confectioners sugar on lowest setting, about 1 cup at a time. 
    4. If frosting becomes to thick add more milk, 1 TSP at a time until desired consistency is reached.
    5. When cakes are cool, use a serrated knife to level off the tops.
    6. Place first cake on plate, frost top and place second layer. Begin icing top of cake and outer edges until cake is coated.
    7. For blood, combine corn syrup with 12 drops of red food coloring and one small drop of blue. Stir until fully incorporated.
    8. Pour blood mixture over the top of the cake. Stab with knife as a decoration.
      TIP: If you desire a large knife, opt for a faux plastic knife...metal will not support itself in 2 layers.