Name: Red Velvet Blood Drip Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings (estimated)
Ingredients: 90 g butter; 250 g sugar; 2 eggs; 2 tsp vanilla extract; 250 g flour; 1 tsp baking soda; 2 tsp baking powder; 30 g cocoa powder; 240 ml milk; 1 tbsp apple cider vinegar; 150 ml vegetable oil; Red food coloring, as needed; Pinch of salt; 600 g cream cheese; 115 g soft butter; 300 g powdered sugar; Vanilla extract, amount not specified; 125 g white chocolate; 40 g dark chocolate; 60 g heavy cream

Method

19 steps

Pour 240 ml of milk into a bowl and add 1 tablespoon of apple cider vinegar. Stir and let sit for about 10 minutes to sour the milk, creating buttermilk.
Grease three 8-inch (20 cm) round cake tins with butter and dust with flour.
In a stand mixer, beat 90 g of soft butter until pale and fluffy.
Add 250 g of sugar and beat until well combined.
One at a time, add 2 eggs, beating after each addition, then add 2 teaspoons of vanilla extract.
Gradually pour in the soured milk and 150 ml of vegetable oil into the mixture, mixing well.
In a separate bowl, sift together 250 g of flour, 30 g of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and a pinch of salt.
Add the dry ingredients to the wet mixture gradually, using a whisk or spatula, mixing until smooth and lump-free.
Add red food coloring to the batter until a rich, vibrant red color is achieved.
Divide the batter evenly among the prepared cake tins, smoothing the tops.
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Remove the cakes from the oven and let cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the ganache by melting 125 g white chocolate, 40 g dark chocolate, and 60 g heavy cream in 20-second microwave intervals, stirring until smooth and glossy.
Add red food coloring to the ganache to achieve a blood-red hue. Let it cool to room temperature.
In a stand mixer, whip 600 g of cream cheese, 115 g of soft butter, 300 g of powdered sugar, and vanilla extract until smooth and fluffy.
Assemble the cake by placing one layer on a serving plate, spreading a layer of cream cheese frosting, then adding the second layer and repeating. Top with the final layer.
Apply a thin crumb coat of frosting around the entire cake and chill in the freezer for at least 20 minutes to set.
Pour the cooled ganache over the chilled cake, allowing it to drip down the sides to resemble blood. Use a spatula to spread ganache evenly if needed.
Once the ganache is set, use a knife to stab the cake in multiple places to create a bleeding effect.