What would the season be without festive sweets that are completely gory?
It wouldn’t be complete is the answer!
Every year, I have fun with the first official holiday and from there its’ all bets off.
I’ll be the first to admit, I am not a cake baking pro, but, you don’t have to be to make the DIY Halloween Bleeding Cake with Knife.
Really, this is more about the design than cake-baking skills.
Plus, I have a cake secret to share with you.
Are you ready to make a cake with blood that is dripping down the sides?
Dripping blood may look cool, but the scene-stealer no doubt is the knife!
Now, if you don’t want to make a cake, but you’ve stopped by to visit my page for Halloween ideas, please keep on looking.
I’ve good Halloween for inspiration for you.
Try Spider web eggs, Bloodshot Eyeball Eggs, or deviled bloodshot eyeballs or cobweb deviled eggs!
Time to take the knife plunge and go deep getting blood-covered hands and create this Halloween Bleeding Cake!
Halloween Bleeding Cake with Knife
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This recipe starts with a great cake (easy to make) and ends getting KNIFED.
Halloween at its absolute best and goriness delivered on a platter!
It’s what you are seeking right?
Remember, I’ll keep this nice and easy for you, but you can advance this whole How-To by following the additional directions I have inside the post.
Make a cake, or buy a boxed one.
Every decision is a different layer of difficulty.
If you want simplistic gore, I’ve got that and deliver, so just read on and choose your path to creating a Halloween Bleeding Cake.
Again, I’m not a pro baker and I am thrilled with how my Bleeding Cake turned out.
Next time I will take MORE time icing for perfect strokes.
Each time I create it, I work a little harder on a different element.
The CAKE Pans Matter
Maybe the most complex part of the DIY for this cake is the planning.
Plus, you need a good cake pan, like these to make your cakes turn out perfect every time!
In fact, if you want a set of these great cake pans, I can get you an exclusive 20% off.
Use code: Inthekitchenwithdana at checkout for 20% off.
If your cake flops, the whole project is over.
These pans are precise and offer even heating throughout due to multi-layer construction.
In fact, these are forever pans, meaning once you buy them you’ll never buy other pans for your lifetime!
That’s good that they come with a lifetime warranty, but I have the feeling these will be handed down generation to generation.
Gift them at a bridal shower or as a housewarming present, they are perfection!
TIP BEFORE Starting the Halloween Bleeding Cake
You really want to make sure you have gathered all of your ingredients before you start.
Also, there will be a bit of time lag between baking and decorating.
However, if you are like me, you’ve got a million things to do so you can work in between the baking and decorating steps.
Last, the cake can be any flavor or color you want, just remember, you have to decorate it.
I will suggest a cake and you can alter this however you prefer.
Remember, if you bake a chocolate cake and your icing is not dark enough, it won’t be a white cake anymore.
Knife Fun for the Halloween Bleeding Cake DIY
Because the weight of a knife can be substantial, I opted for a fake knife.
While some may say it’s not FOOD Grade, here’s the trick you need to know.
Use cling wrap on the portion of the knife that is going into the cake.
Food Coloring Fun And Your Cake
To keep the cake WHITE either use clear Vanilla or in your frosting or don’t use it at all.
You could just BUY the icing.
Like I said, keep this cake easy in preparation and you’ll love the results.
If you are short on time and don’t have a great recipe for icing, skip making it, buy it.
However, if you want to make it, and don’t have clear vanilla, don’t add it otherwise you will get an unpure white.
Red Ganache Recipe for Bleeding Top of Cake
You’ll need this AFTER you bake and cool your cakes.
Actually you can make this just about 10 minutes before you are ready to use it and it will gain the perfect consistency.
- 1/2 C to 3/4 C Meltable Chocolate
- 1/2 C Heavying Whipping Cream
- Red Chocolate Food Coloring (not regular food coloring)
In a microwaveable bowl, place heavy whipping cream.
Microwave it for about 45 seconds bringing it to the beginning of a boil, but not boiling.
Remove from the microwave.
Add in 1/2 C of the meltable chocolate pieces.
Allow it to sit for a few minutes then stir.
Add in the rest of the chocolate pieces.
Again let it all sit for 2 minutes or so.
Now stir, not rapidly but to combine.
As you stir, it will thicken.
If it is not getting thick enough add more chocolate pieces.
*Tip >>Heavy whipping cream thins, while the chocolate thickens.
Stir and the color will change.
Add a drop of your chocolate coloring for candy in. (if you are happy with the color of your melting chips, you don't need this step, but if you started with white chips, you have to color them red)
If the color you want is not there yet, add another drop or 2 until you achieve your blood red.
You will need chocolate food coloring, do not use regular food coloring or it will ruin your chocolate.
Candy food coloring is oil-based food colors that do not ruin the chocolate.
Generally, the colors are more vibrant and it takes less candy coloring to achieve.
The candy colors are specially formulated to actually bind with the chocolate.
Don't skip on this part, unless you purchase already RED chocolate chips and melt those.
My bet is, however, that the red won't be brilliant enough for you against the white cake.
Amount Per Serving: Calories: 1117Total Fat: 83gSaturated Fat: 52gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 165mgSodium: 137mgCarbohydrates: 82gFiber: 5gSugar: 72gProtein: 14g
nutrition information is inaccurate.
Recipe & How To Make a DIY Halloween Bleeding Cake
- For the Cake
- 2 Boxed Cakes Prepared and cooled.
- Cake Pans
- Cooling Rack
- Cake Platter
- The Icing
- White Icing - Purchase
- Blood Red Ganache - Recipe In Post
- Cake Pans
- Cooling Racks
- Icing Spreading Tool
Bake 2 packages of boxed cake mix according to box directions.
Allow them to cool. (a few hours).
Once cakes are cooled. Carefully slice each cake in 1/2. (4 pieces)
Prepare white icing or use store-bought white icing (easiest and fastest).
Create the Blood Red Ganache about 10-15 minutes before you are ready to use it after cakes have fully cooled.
Begin with the base layer, and add icing(store-bought) or you can make a ganache filling using my Simple Ganache Recipe.
Cover with a layer of sliced cake, and then repeat with icing ganache filling (whichever you are choosing).
Then layer the next 1/2 of the cake, repeating the above process until you've used all of the halved pieces, but do not ICE the top.
Next, before icing, the cake, TRIM the entire cake about 1/2" to an 1" all the way around to make it more narrow in appearance.
*Optional --Reserve the trimmed cake and you could create cake pops if you so desire later, or use it in homemade birthday cake ice cream.
Once your cake is trimmed, ice the cake with white icing you are using for the filling and the icing.
Allow the icing to set up (refrigerate if necessary).
Once your cake is iced and set, it's time to add the blood.
Do not make the blood-red ganache until you are done icing the cake and it is heading to the fridge to set up.
Use prepared & cooled Blood Red Ganache and spread across the top and then along the sides.
Allow this to set again in the refrigerator.
Once set, add in the knife and enjoy your DIY Halloween Bleeding Cake with Knife.
Cake can be left on countertop for up to 72 hours, but it is best refrigerated.
Red Ganache should not be made until you are ready for it.
Do allow the Blood Red Ganache to COOL before you use it.
Buttercream icing can be made while the cake is cooling.
Using a white cake makes it easier to COVER with White icing and less chance of SEEING THROUGH the cake.
Trimming the exterior of the cake allows for more TIGHT coverage and a taller looking, slimmer cake, which makes the overall presentation much better (IMO)
Reserve the bowl of trimmed cake to make cake pops (optional).
Allow the cake to be refrigerated as listed in-between steps it helps with the icing/frosting and ganache layers.
You can use a real knife or a play knife. I used a costume knife so that there are no accidental mishaps.
However, if your knife is not food-grade you do want to take care to cover the tip of the inserted knife.
If you want to go all out, make blood-red tinted icing for between the cake layers, I did not do that.
You can flavor your icing with vanilla or almond (the white) just make sure that it is CLEAR, not brown or it will alter the color of the cake icing.
Serve on a WHITE platter for impact or a black platter.