I have made this cake for my Halloween party for the last few years. I have a great homemade Red Velvet Cake recipe which I will share soon, but to be true to what is pictured, this cake is straight out of the box. The frosting is, however, homemade whipped cream cheese frosting. What makes this cake fun is the decoration. After frosting the cake, you simply add drops of red food coloring and “blow” them out to get the dripping blood effect. For those of you who are super germaphobes, you could probably use a hair blow dryer or small hand-held fan, but I just go right ahead and blow my concentrated breath all over the cake – of course I wouldn’t do this if I were ill. As a final touch, add a lightweight plastic axe or hatchet (available at Halloween stores) to the cake and make a festive label.
- 1 Box of Red Velvet Cake Mix
- Egg, water, oil (as directed in cake mix instructions)
Prepare the cake according to the directions for two 8″ layers. Remove the cake from the pans, transfer to a cooling rack and allow to cool completely before frosting. In the meantime, prepare the frosting.
For the Frosting:
- 1 8 Oz. Package Cream Cheese (softened)
- 1 Cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1/8 tsp. Salt
- 1.5 Cups Heavy Whipping Cream
Add cream cheese, sugar, salt and vanilla to a medium sized mixing bowl (or the bowl of an electric mixer). Beat on medium speed until well combined. Add whipping cream to a separate chilled bowl (I place a small metal bowl in the freezer for about 15 minutes) and whip until the cream forms peaks. Gently fold whipped cream into cream cheese mixture and stir gently until completely combined.
Frost one layer of the cake, top with the second layer and frost completely. Add a few drops of red food coloring to the top and sides of the cake and allow to drip (you will have to blow on the top droplets in order to get them to spread out and achieve that drippy look).