Inspired by videoRed VelvetLayer Cake
Red Velvet Blood Drip Cake
A two-layer red velvet cake with a thick berry center, tangy cream-cheese frosting, and a vivid red white-chocolate drip.
A two-layer red velvet cake with a thick berry center, tangy cream-cheese frosting, and a vivid red white-chocolate drip.
45 min
Prep time
40 min
Cook time
3 hrs 15 min, includes cooling and assembly
Total time
10 slices
Yield
Ingredients
22 ingredientsPer serving920 kcal
- Fat
- 59g
- Carbs
- 92g
- Protein
- 10g
Whole recipe (10 servings): 9200 kcal
- 250 g all-purpose flour
- 250 g granulated sugar
- 90 g unsalted butter, softened
- 2 large eggs
- 240 ml buttermilk
- 150 ml neutral vegetable oil
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp vanilla extract
- 30 g unsweetened cocoa powder
- 1 tsp apple cider vinegar
- 1 tsp red gel food coloring
- 600 g cream cheese, softened
- 115 g unsalted butter, softened, for frosting
- 300 g powdered sugar
- 1 tsp vanilla extract, for frosting
- 250 g fresh mixed berries
- 1 tbsp granulated sugar, for berry filling
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 125 g white chocolate, finely chopped
- 60 ml heavy cream
- 1/2 tsp red gel food coloring, for the drip
Method
11 steps- Heat the oven to 350°F (175°C). Grease and line the bases of two 8-inch round cake pans.
- Beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and cocoa powder.
- In another bowl, whisk together the buttermilk, oil, vinegar, and 1 teaspoon red gel coloring. Add the dry mixture and buttermilk mixture to the butter mixture in alternating additions, beginning and ending with dry ingredients. Mix only until combined.
- Divide the batter evenly between the pans. Bake for 25–30 minutes, checking from 22 minutes, until the tops spring back and a tester comes out with a few moist crumbs. Cool in the pans for 15 minutes, then turn out and cool completely.
- For the filling, simmer the berries and 1 tablespoon sugar until juicy. Stir in the cornstarch slurry and cook, stirring, until thick and glossy, about 1–2 minutes. Cool completely.
- For the frosting, beat the cream cheese and 115 g butter until smooth. Gradually beat in the powdered sugar and remaining vanilla until spreadable.
- For the drip, pour the hot heavy cream over the white chocolate. Leave for 2 minutes, then stir until smooth. Stir in 1/2 teaspoon red gel coloring and cool until thick but pourable.
- Set one cake layer on a plate. Spread the cooled berry filling over it, leaving a 1 cm border. Add the second layer.
- Cover the top and sides with cream-cheese frosting. Spoon the red ganache around the top edge to create controlled drips, then spread the remainder over the center.
- Chill until the ganache is set. Cut into 10 slices and keep refrigerated.
Recipe notes
Helpful tips
- For a richer red color, use gel food coloring instead of liquid.
- If the berry filling is too runny, chill it in the refrigerator for 30 minutes before assembly.
Equipment
- Two 8-inch round cake pans
- Electric mixer
- Large mixing bowls
- Wire cooling rack
Storage
Store covered in the refrigerator for up to 4 days. Let slices stand at room temperature for about 15 minutes before serving.
Additional tips
- Contains wheat, milk, and eggs. Refrigerate because the frosting and fresh berry filling are perishable; do not leave at room temperature for more than 2 hours.
Recipe inspiration
Inspired by Christopher Shaun
Estimated nutrition
Per serving: 920 calories
Fat: 59 g · Carbs: 92 g · Protein: 10 g
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