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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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
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.