Perfect Vampire Blood Drip Cake

Get ready to wow your guests with this Perfect Vampire Blood Drip Cake – a stunning centerpiece for any Halloween celebration. This cake combines the richness of moist chocolate layers with a velvety frosting base, crowned with a dramatic, deep red “blood” drip that oozes down the sides. It’s visually striking, delicious, and surprisingly easy to create, making it perfect for both beginner and advanced bakers.

Whether you’re hosting a haunted house party or creating themed treats for your family, this cake is guaranteed to impress. The secret lies in the silky ganache drip, which mimics realistic blood, and the perfectly smooth buttercream frosting underneath. Serve it with eerie decorations or edible spiders for a fully spooky effect!

Ingredients

• Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water
• Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt
• Vampire Blood Drip (Red Glaze)
  • ½ cup red gel food coloring
  • ¼ cup corn syrup
  • 2 tbsp water
  • ¼ cup powdered sugar (adjust for consistency)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add hot water and mix well.
4. Combine wet and dry: Pour wet ingredients into dry ingredients and stir until smooth. Divide batter evenly among prepared pans.
5. Bake the cakes: 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Prepare buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then heavy cream, vanilla, and salt. Beat until light and fluffy.
7. Assemble the cake: Place the first cake layer on a serving plate. Spread an even layer of buttercream. Repeat with the second layer and top with the third. Apply a thin crumb coat over the entire cake and refrigerate 20 minutes.
8. Apply final frosting: Smooth a generous layer of buttercream over the cake. Chill again if necessary to firm up.
9. Prepare the blood drip: In a small bowl, mix red gel food coloring, corn syrup, water, and powdered sugar until smooth and slightly runny. Adjust consistency to drip slowly down the cake.
10. Drip the cake: Using a spoon or piping bag, carefully drip red glaze along the edges of the cake. Top the cake with extra drips or splatters for effect.
11. Decorate and serve: Add edible decorations like candy eyes or spiders if desired. Serve immediately or refrigerate until ready to serve.

Tips & Variations

• For extra drama, use black fondant or chocolate shards on top of the cake for a spooky effect.
• The red glaze can be made thicker for bold drips or thinner for delicate streaks.
• This cake can be made a day ahead; just store in an airtight container at room temperature or refrigerate.

Perfect Vampire Blood Drip Cake

Moist chocolate cake layers with silky buttercream frosting, topped with dramatic red ‘blood’ glaze drips. Perfect centerpiece for Halloween parties and spooky celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Halloween

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Cake Layers

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup buttermilk room temperature
• ½ cup vegetable oil
• 2 eggs large
• 2 tsp vanilla extract
• 1 cup hot water

Buttercream Frosting

• 1 cup unsalted butter softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 2 tsp vanilla extract
• pinch salt

Vampire Blood Drip

• ½ cup red gel food coloring
• ¼ cup corn syrup
• 2 tbsp water
• ¼ cup powdered sugar adjust for consistency

Equipment

• Mixing bowls
• Cake pans (8-inch)
• Wire rack
• Spatula
• Piping bag or spoon
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla. Gradually add hot water and mix until smooth.
4. Pour wet ingredients into dry ingredients and stir until smooth. Divide batter evenly among prepared pans.
5. Bake 30–35 minutes or until a toothpick comes out clean. Cool 10 minutes, then transfer to wire racks to cool completely.
6. For buttercream, beat softened butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light and fluffy.
7. Assemble cake layers with buttercream between layers. Apply a thin crumb coat and refrigerate 20 minutes.
8. Smooth final layer of buttercream over the cake and chill again if needed.
9. Prepare red glaze by mixing food coloring, corn syrup, water, and powdered sugar until smooth and slightly runny.
10. Drip glaze along cake edges with a spoon or piping bag, adding extra drips or splatters as desired.
11. Decorate with edible decorations if desired. Serve immediately or refrigerate until serving.

Notes

Optional: add black fondant or chocolate shards for extra drama. Cake can be made a day ahead and stored in an airtight container.