Red Velvet Slaughter Cake

There, in a town, that just might be yours

were gruesome displays of violent gore.

Of scenes very bloody and horrors untold

where bodies-turned-dishes were eaten and sold.

Red Velvet Slaughter Cake


Dozens went missing, the young and the old,

and none of them knew how their end would unfold:

The town’s chef would claim a victim or two

and put them in dishes that gained rave reviews.


From braised Susan biscuits and Tommy pot pies,

He’d serve up roast Lisa with Yukon gold fries.

Unknowing town’s people had come from afar

to try out a piece of chef’s deep fried Lamar.

Red Velvet Slaughter Cake

Red Velvet Slaughter Cake


More disappeared but not one suspected

that the friendly chef had been so connected.

Now with his recipes feeling inert,

the chef went to making a winning dessert.


He made puddings and custards, trying in vain

to concoct a flaming souffle from Anne’s brain.

Unimpressed customers left in thick droves,

out of ideas, the chef wept at his stove.


Red Velvet Slaughter Cake

Red Velvet Slaughter Cake


But suddenly chef had come up with a plan,

and grabbed for a rusty old spoon and a pan.

Chef mixed up flour, milk, sugar and egg,

and boiled up blood, stirring it with a leg.


Tossed in the oven, chef shouted with glee,

at his plan for his latest victim, Henry.

Set to 350 he began to bake

a bright, bloody red velvet slaughter cake.


The droves all came back with their forks and their knives,

to eat chef’s new cake, all while risking their lives.

Chef looked at the guests for a victim, but who?

You’d better watch out, because it might be you.



Red Velvet Slaughter Cake

[print_this]Recipe: Red Velvet Slaughter Cake

(adapted from Waldorf-Astoria Red Velvet Cake)

Preparation time: 45 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 18-20


Recipe for cake
NOTE: the following directions makes EACH tier, not both. You will need to make two batches to make both the bottom (8×3) and top tier (6×3) of the cake)

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 oz. liquid red food coloring + 1 bottleful of water
  • 2 tablespoons unsweetened natural cocoa powder (not dutch processed or dark)
  • 2 1/2 cups flour (AP or cake)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar

For the frosting

  • 1 1/2 cup unsalted butter, softened
  • 2 cups confectioners’ sugar

For the assembly

  • Prepared frosting
  • 6×3 and 8×3 cake tiers
  • 12 oz white fondant

For the “blood”

  • 1tbsp water
  • 2 tbsp corn starch
  • 1tsp red food coloring
  • 1 or 2 drops green food coloring
  • 1 tsp chocolate syrup or maple syrup


For the cake:

  1. Preheat oven to 350 degrees.
  2. Beat butter and sugar in a stand mixer on medium speed until fluffy. Add one egg at a time allowing to mix for 15-20 seconds after each addition to ensure it is fully incorporated. In a small bowl combine vanilla extract, cocoa powder, red food coloring and 1 oz water until smooth and mix into cake batter, making sure to scrape down the side of the bowl and mix very well.
  3. In a separate bowl sift together flour, baking powder and salt and set aside.
  4. Turn mixer on medium and add the flour mixture in three additions while alternating between the buttermilk, starting and ending with the flour mixture.
  5. Combine baking soda and vinegar in a small cup, allowing it to fizz, and add to batter once it settles.
  6. Make two batches of the recipe and add one to an 8×3″ prepared cake pan and one to a 6×3 prepared cake pan and bake for 40-45 minutes and 50-55 minutes, respectively, or until a toothpick can be inserted and comes out clean.
  7. Once cooled, level off the top of the cakes with a knife or cake leveler so it is nice and flat.

For the frosting:

  1. Beat butter in a stand mixer over medium speed until light and fluffy and add confectioners’ one cup at a time, scraping down the sides and mixing until fully incorporated.

For the assembly:

  1. Frost each cake tier completely using all of the frosting except for two tbsp, making sure the frosting is smooth and even. Place in fridge for 15 minutes to chill slightly.
  2. Split fondant and place on a surface dusted with corn starch or powdered sugar. Roll out to 1/8 inch thickness and place on each cake. Ensure your fondant is big enough to cover the entire cake and its sides!
  3. Smooth fondant around the cake sides slowly, working down each side and smoothing as you go along. Place each tier in fridge for 15 minutes to chill.
  4. Once chilled, place one tablespoons of frosting directly into the center of the bottom tier, but do not spread. Place top tier on the bottom tier and use remaining tablespoon of frosting to patch up any gaps between the bottom and top tier.

For the “blood”:

  1. Combine all ingredients and mix well. The chocolate or maple syrup and green food coloring will ensure the color of the mixture has a more realistic veinous blood look. Adjust water and cornstarch if too thick/runny and adjust food coloring if the coloring is off.
  2. Directions: Place cake outside on top of newspaper to ensure you do not make a mess. Cover hands in shortening or wear gloves.
  3. Dip toothbrush or vegetable brush in the prepared blood and use your finger to run across the brush while close to the cake to create a blood spray effect. Dip brush in blood and flick it at the cake to create a blood splatter effect.


47 thoughts on “Red Velvet Slaughter Cake

  1. That is so beautiful. I might make it for a non-halloween style dinner and maybe tone down to splatter.

    I wonder. When I use those deep cake pans I have two problems. (1). I have to cook them so long to get the inside cooked that they are brown around the edges and (2). They sort of puff up and aren’t level and flat on top like your beautiful photogenic ones.

    Are you trimming them? Are you slicing the bulging tops off? What do you think I might be doing wrong?

    • Hi Margot! You could easily make this into an any-time-of-the-year dessert. The blood might look weird on a Thanksgiving or Presidents Day cake, but hey, I say go for it!

      To address the problems that come up:

      1) I noticed very little by way of browning on these cakes by baking them at 350. But if there’s a significant amount you can scrape or cut it off, but it shouldn’t be too bad that it ruins the consistency, moistness or flavor. It’s important to make sure they don’t over-bake though, otherwise it’ll dry out pretty quickly.

      2) I level off the part of the cake that bulges out of the pan, but I should’ve put that in the instructions :) After I level off that part, I actually use the section I leveled off as the bottom of the cake, that way the top is the perfectly rounded off side.

    • Thanks, Cheri!

      Would you say I’m…bloody brilliant?

      I don’t even know why I typed that. It’s a terrible pun. I could delete it, but I’m kind of lazy so I don’t even want to hit the backspace key, so it stays.

      In all of its unfunny glory.

  2. I find this strangely appealing and have lately become more and more interested in food images that are less cute and pretty and more controversial? I know I’m reading a lot into it here, it’s still cake, but this is my roundabout way of saying, this is totally awesome! Perfect for this time of year for both Hallowe’en and the new season of Dexter.

    • Thanks, Melanie! I really wanted to create something that wasn’t cutesy, which is what a lot of Halloween recipes have become. I like the dark and macabre side of Halloween, and I’m glad you appreciate that aspect of it as well!


  3. Love this! I’ve made red velvet cakes, brownies, cup cakes, cake balls but never one like this! Interesting & kind of yucky technique for the blood splatter. I’ll have to decide whose birthday, wedding shower, etc to spring it on…

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  9. Hello Kerry,
    I want to make this cake for a Valentine’s Day gathering (no bloody splatter!) and was wondering what you meant by 1 bottle full of water? I have the 16 oz liquid food coloring and am not sure of the quantity of water. Thank you so much…looking forward to making this cake! Looks moist and yummy!!!

    • Hi Catherine! Sorry the ingredients list is unclear, but the bottle of water is if you use a 1oz bottle of food coloring, then use the same 1oz bottle to measure the water. Maybe I should specify 1oz of water instead, eh? :)

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  13. I was wondering how I was going to top the Bloody Broken Glass cupcakes I made last year and here is the answer! I can’t wait to get started. This is going to be brilliant. THANKS!

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  15. awesome cake and awesome tutorial! i have to do a bloody meat cleaver cake this week and was trying to figure out what to use for my blood because i have to put all over the top and dripping down the sides. does the corn syrup/chocolate syrup mixture taste ok with the red velvet and buttercream? or would you suggest using a red chocolate ganache?

  16. Based on the looks of this, I expected a rich and dense red velvet cake which is the only reason I decided on this recipe. So far I’m bummed because put the mixture into a 7 inch pan which I measured the base to the top to be 3 inches (so that’s 7in x 3in) — that falls right in between the size of the pans used here. 40 minutes and 350 degrees later I find the mixture spilling over the top and 80% of it still completely wet inside. I gave up on that and started over splitting the mixture into two 7in x 3in pans (well baking twice since I only have A 7in x 3in pan). This rises nearly 2x its size. I’m not sure where I went wrong, but I just wanted to throw that out there. Maybe I measured the pan height incorrectly? Anyway I hope it works out for the best. Will update as soon as the second half comes out the oven. Oh and 1/2 mixture into a 7in x 3in pan is taking about 45-50 minutes to bake.

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