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Halloween Red Velvet Drip Cake
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Halloween Red Velvet Drip Cake

Red velvet cake with jam filling, vanilla buttercream and red coloured white chocolate ganache
Course Dessert
Cuisine American
Keyword Cake
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 16
Calories 958kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 6 Eggs
  • 2 tsp Vanilla extract
  • 200 ml Buttermilk
  • 500 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 3 tbsp Cocoa powder
  • 1-2 tbsp Red food colouring I use Sugarflair Red Extra or Pro Gel

For the buttercream

  • 400 g Butter softened, unsalted
  • 800 g Icing sugar
  • 2 tsp Vanilla extract
  • 2-3 tbsp Milk

For the filling

  • 200 g Strawberry or raspberry jam

For the ganache

  • 140 g White chocolate
  • 55 ml Double cream
  • Red food colouring

For decoration

  • Red sprinkles optional

Instructions

  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • Make the sponge by mixing the butter and caster sugar in a large bowl, ideally using an electric hand mixer or in the bowl of a stand mixer, until light and fluffy (about 2-3 minutes)
  • Add the eggs and buttermilk, and whisk until fully incorporated
  • Add the self raising flour and cocoa powder and whisk in gently and just until you can't see any flour anymore
  • Add the red food colouring and whisk gently until you get the desired shade
  • Divide the mixture between the tins, use scales for accuracy if you like
  • Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and milk, and mix until smooth. Use an electric mixer for best results. If the buttercream is too stiff, you can add more milk
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife
  • Put one of the sponges on a decorating turntable and put some of the buttercream in a piping bag to pipe a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake
  • Fill in the centre of the sponge with half of the jam, then add the next sponge on top
  • Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge
  • Use a thin layer of buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up
  • Remove from the fridge and smooth on a final thicker layer of the buttercream, use a palette knife or buttercream smoother to make it smooth all over. Refrigerate again for 30 mins
  • To make the white chocolate ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
  • Then add the red food colouring and mix until you have the desired shade
  • Put the ganache into a piping bag and snip a small section off the end, or put it in a squeezy bottle
  • Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts
  • Pipe more ganache on top of the cake and use a palette knife to smooth it out
  • Then put the remaining buttercream into a piping bag fitted with a nozzle of your choice and pipe rosettes in a circle on top of the cake
  • Add sprinkles if desired
  • Leftovers will keep in an airtight container in a cool place or in the fridge for 3-4 days

Video

Notes

To make the cake with two layers you will need:
335g Butter, 335g, Caster sugar, 130ml Buttermilk, 6 eggs, 335g self raising flour, ½ tsp bicarbonate of soda, 2 tbsp cocoa powder and red food colouring.

Nutrition

Calories: 958kcal | Carbohydrates: 118g | Protein: 7g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 193mg | Sodium: 452mg | Potassium: 134mg | Fiber: 1g | Sugar: 91g | Vitamin A: 1600IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg