Halloween Bloody Knife Cake (Red Velvet Cake with Almond Cream Cheese Buttercream) - Baking with Blondie

Name: Halloween Bloody Knife Cake (Red Velvet Cake with Almond Cream Cheese Buttercream) - Baking with Blondie
Cuisine: American
Ingredients: 3 whole eggs; 3/4 cup buttermilk; 2/3 cup sour cream; 1/3 cup vegetable oil; 1 tablespoon vanilla; (1/4 cup flour if you live in high altitude); 1 Duncan Heines Red Velvet Cake mix; almond cream cheese buttercream; 1 brick of cream cheese; 2 sticks of unsalted butter; 1 tablespoon vanilla; 1 teaspoon almond extract; 4-6 cups sifted powdered sugar (add according to desired consistency); 3 Tablespoons of heavy cream (or more if needed for desired consistency); blood drip ganache; 1/2 cup Wilton red candy melts; 1/2 cup heavy cream; 1/4 teaspoon wilton gel coloring (optional); to make cake; to make frosting; to make the ganache

8 steps

Updated at: Thu, 17 Aug 2023 03:00:18 GMT

Ingredients

0 servings

3whole eggs

¾ cupbuttermilk

⅔ cupsour cream

⅓ cupvegetable oil

1 tablespoonvanilla

¼ cupflour

if you live in high altitude

1Red Velvet Cake mix

almond cream cheese buttercream

1 brickcream cheese

2 sticksunsalted butter

1 tablespoonvanilla

1 teaspoonalmond extract

4 cupspowdered sugar

sifted, add according to desired consistency

3 Tablespoonsheavy cream

or more if needed for desired consistency

blood drip ganache

½ cupred candy melts

½ cupheavy cream

¼ teaspoongel coloring

optional

Instructions

Step 1

1. Preheat convection oven to 325 degrees. Prep baking rounds (I usually do a light coat of shortening and a dust of flour). Set aside.

Step 2

2. In a large bowl, whisk together the eggs, buttermilk, sour cream, vegetable oil, and vanilla until thoroughly combined.

Step 3

3. Sift in cake mix and stir until just combined. Will be thick.

Step 4

4. Divide batter evenly into cake rounds. Bake for 25-27 minutes, depending on your oven, until centers have cooked through and spring back when touched.

Step 5

5. Remove rounds from oven, and let cool in pans for 2 minutes, then turn over onto a wire rack to cool (I usually wrap mine in plastic wrap when they are barely room temperature, freeze for at least 30 minutes, before frosting).

Step 6

1. In the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese and butter on high until they are completely creamed together (no butter pieces showing). Add in extracts, then mix for a minute to combine. Add in heavy cream.

Step 7

2. Slowly add in powdered sugar, a half cup at a time, until you’ve reached your desired consistency. Add more heavy cream if you want it thinnner, add more powdered sugar if you want it thicker. Taste as you go, add more extracts if you need more flavor, but go easy on the almond – tends to be stronger than the vanilla with less of it.

Step 8

1. To make the ganache, place the melts and heavy cream in the microwave for 1 minute, then stir. Add in the extra coloring. If your ganache is too thin, add in a couple candy melts. If it’s too thick, add in a teeny bit of heavy cream. Let cool a little before adding the drip to your frosted cake.