Prep Time: 40 Minutes
Cooking Time: 35 Minutes
This is probably one of the best Halloween recipes you can make! It gets the whole house right into the Halloween spirit and spooky horror vibes you need this Halloween.
It is a perfect decoration for your Halloween party... The different aspects make this cake stand out from any other recipe/decoration - the icing, strawberry jam, and red food coloring give this cake the spooky bloody look!
- 1 1/4 kg ready-to-roll white fondant icing
- 3/4 x 340g jar of strawberry jam
- 50g cocoa powder
- 3 tsp baking powder
- 250g plain flour
- 250g light muscovado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp yogurt
- 200ml milk
- 100ml grapeseed oil
- 140g unsalted butter
- 600g icing sugar
- 300g butter
- Red food coloring
- Firstly, you will need to pre-heat the oven to 180C. Butter and line the bases of two 20cm sandwich tins. Now melt the butter in a pan. Remove from the heat and beat in the milk, yogurt, oil, vanilla, and eggs. Once that is done whisk the dry ingredients together adding quite a large pinch of salt. Squish any lumps of sugar with your fingers. Tip the wet ingredients into the dry ingredients, then whisk them together until smooth and combined.
- Divide the batter you have made between the two tins and bake for 25-30 minutes on the same shelf of the oven until risen and a skewer or toothpick inserted into the middle comes out clean. Take them out of the oven and let them cool for about 10 minutes in the tins, now transfer to a rack to cool completely.
- To make the buttercream for the cake - beat together the butter sugar and red food coloring. Add around 2-3 tbsp of boiling water if needed to soften the mixture. You should end up with smooth and spreadable icing.
- Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or a plate, spread over a thin layer of the buttercream, and dot over a third of the jam. Top with another cake layer and repeat with the buttercream and jam, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount for later.
- Roll the fondant icing out on a surface dusted with icing sugar until it is large enough to cover the top and sides of the entire cake. Carefully lift it onto the cake and smooth it down to help it stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the buttercream you have leftover mixed with some water into each to make it look like blood.
- Once you have done that, let the cake rest for a while and enjoy!
This cake recipe might be quite challenging for novice bakers, there are a few aspects that can completely ruin the cake if not done right. The icing can be delicate and break during the process, being slow and careful is the key to making this recipe work out amazing!
Another very important aspect of making this cake is to choose the right food coloring. The coloring is one of the most important aspects of the aesthetics of the cake, use either a higher quality coloring or more of it for a better look.
We hope you enjoy this recipe and come back for more coming shortly - enjoy making this with the ones you love!
Happy baking from the team at Geepas 👩🍳👨🍳