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A delicious red velvet Halloween cake that is blood red and topped with black roses will keep the ghouls and goblins happy this year!
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Red Velvet Halloween Cake
Author: Jackie
Ingredients
  • 2 ¼ cups sifted cake flour (sifted, then measured)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream , room temperature
  • 1 ½ tablespoons red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 ¼ cups sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
Frosting
  • 2 cups unsalted butter , room temp.
  • 7½ cups powdered sugar
  • 1 cup cocoa powder
  • ½ teaspoon table salt
  • 1 tablespoon vanilla extract
  • ½ cup whole milk or heavy cream
  • 1 tablespoon black food coloring
Instructions
  1. Preheat oven to 350 degrees. Generously grease 4 6in baking rounds.
  2. In a bowl, combine cake flour, cocoa powder, baking powder and soda, and salt. Mix together.
  3. In the bowl of your mixer, beat together butter and sugar until light and fluffy.
  4. Add eggs, one at a time.
  5. In a small bowl combine sour cream, food coloring, vinegar and extract.
  6. Alternatively, gradually add flour and sour cream mixture and mix on low until just combined. Do not over mix.
  7. Evenly distribute batter into 4 pans. Bake pans for about 20 minutes or until a knife is inserted and comes out clean.
  8. Cool completely before applying crumb coat.
  9. For the frosting, combine all the ingredients and beat on low for 1 minute.
  10. Increase mixing speed to medium high and beat for 3 minutes or until smooth.
  11. Apply crumb coat to cake and place the rest of the frosting in a pastry bag fitted with a large star tip.
  12. Place cake and frosting bag in the refrigerator for 30 minutes.
  13. Once cold, apply rosettes and refrigerate to set.
Recipe Notes

Recipe very slightly adapted from https://www.epicurious.com/recipes/food/views/Red-Velvet-Cake-with-Raspberries-and-Blueberries-108256