Blood Red Velvet Cake. You probably want to make something wild for Halloween, right? Or maybe just a dessert that’ll grab attention (kids and adults love a little drama). Let’s be honest, the usual store-bought cupcakes can get boring after a while. If you’re after a treat that’s spooky but also finger-licking good, you are in the right place. Oh, and if you’re into unique desserts, those cherry cheesecake jar desserts over on Three Lemon are worth a peek too. 
Why You’ll Love This Recipe
This isn’t just another pretty cake. The color alone is a showstopper, but it’s honestly the taste that steals the show. Baking a Blood Red Velvet Cake makes you feel like you’ve suddenly turned into a five-star pastry chef (no lie, my family acted stunned the first time I made it). The texture? Somehow it’s both rich and fluffy at the same time. One bite, and you get why everyone raves about it at Halloween parties. I’m telling you, this cake disappears so fast—blink, and it’s gone. Plus, the dramatic “bloody” look adds a jolt of fun to spooky season. Try it once, and you’ll be obsessed too.
| Nutrient | Per Slice (Approx. 100g) | % Daily Value* |
|---|---|---|
| Calories | 400-450 | – |
| Total Fat | 20g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 70mg | 23% |
| Sodium | 350mg | 15% |
| Total Carbohydrates | 55g | 20% |
| Dietary Fiber | 1g | 4% |
| Sugars | 35g | – |
| Protein | 4g | 8% |
Ingredients
Here’s what you need for a classic Blood Red Velvet Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder (unsweetened)
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup vegetable oil
- 1 cup buttermilk, at room temp (makes a big difference)
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (liquid or gel, your call)
- 1 teaspoon white vinegar
- For the frosting: 8 oz cream cheese (softened), ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla
Personally, I skip fancy food coloring and just grab whatever’s on sale. It works. 
Timing
There’s nothing worse than craving cake and realizing it’ll take hours. Start to finish, you can crank out this Blood Red Velvet Cake in about 1 hour 30 minutes. If you’re like me and get distracted, maybe tack on an extra 15 minutes (kids, pets, life). Baking time is about 30 minutes, so get your oven going while you mix other stuff. I always make the frosting while the cake cools. Cake must be totally cool before you frost it, or disaster strikes (don’t ask). So, best to start a little early if it’s for a party.
Step-by-Step
First, preheat your oven to 350°F and grease two 9-inch round pans. In a big bowl, mix the flour, sugar, baking soda, cocoa, and salt (just use a fork if the whisk is missing). In another bowl, whisk together eggs, oil, buttermilk, vanilla, and food coloring—don’t splash on your shirt! Pour the wet stuff into the dry stuff and mix gently. Add in the vinegar last and stir—don’t overthink it.
Pour the batter evenly into pans. Bake for 28-32 minutes, just until a toothpick comes out clean (DO NOT overbake). Let cool in the pans for 10 minutes, then tip out onto racks. To make the frosting, beat cream cheese and butter till smooth, then add powdered sugar and vanilla. Frost totally cooled cakes and make it kinda messy—spooky is not neat and tidy! Stack ‘em, frost them, then drip red food coloring or raspberry syrup over the top so it looks extra “bloody.” That’s it.
Nutritional Information
I mean, it’s cake, so we all know it’s a treat and not health food. Each slice of Blood Red Velvet Cake clocks in somewhere around 400–450 calories, depending on how thick you lay on the frosting. You’ve got sugar, fat, and a bit of protein from eggs. If you want details, there’s iron and a smidge of calcium from the buttermilk, but we’re mostly here for taste not vitamins. It’s basically an occasional treat—not an everyday snack, sadly. Moderation is your friend, folks.
Healthier Alternatives
Look, if you want to lighten it up, a couple tweaks make it feel less like a guilty pleasure. I swap half the oil for applesauce sometimes—surprisingly you can’t really taste the difference. Go for reduced-fat cream cheese in the frosting if that’s your thing. You could even try a gluten-free flour blend if you’ve got allergies (never hurts to experiment). I tried coconut sugar once, but honestly, the classic taste is just way better. Oh, if you want more healthy cake options, check out my all-time favorite gluten-free banana pancakes recipe. It’s a winner when you want cake vibes for breakfast.
Serving Suggestions
Here’s what’s worked for me at parties and family nights:
- Serve “bloody” slices with a side of vanilla ice cream for extra drama.
- You can drizzle with raspberry syrup for the perfect gory look.
- Top with candy eyeballs or gummy worms if you want to get the kiddos laughing.
It’s the centerpiece of the table, trust me.
Common Mistakes
Every Halloween, I mess up at least one thing with this Blood Red Velvet Cake. Number one, too much food coloring. It can get bitter fast, so don’t dump the whole bottle. Next, overbaking is a rookie error—your cake turns dry, then everyone just eats the frosting. Also, don’t skip waiting for the layers to cool. Even five minutes too soon and it slides right off. Oh, and make sure your cream cheese is nice and soft, or the frosting looks like it’s full of lumps (not cute, not spooky, just sad). Measure your ingredients right—trust me, “eyeballing” the buttermilk has landed me in trouble more than once.
Storing Tips
So maybe you actually have leftovers, which is rare in my house. Pop slices in an airtight container, and the Blood Red Velvet Cake stays soft for three days on the counter. If you fridge it, cover tightly with plastic so it doesn’t dry out. Freezing works too—wrap individual wedges in foil then freeze for up to a month. To thaw, leave at room temp for about an hour. Pro tip: eat straight out of the freezer for a fudgy vibe.
Common Questions
1. Can I bake this in advance for Halloween?
Absolutely, just keep it well-wrapped. I often bake the night before and frost in the morning.
2. What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let it sit five minutes. Works like a charm.
3. Can I make cupcakes instead of cake?
Yes! Bake at the same temp, just cut baking time to around 18-20 minutes.
4. Is gel or liquid food coloring better?
Both work. Gel gives more vibrant color with less mess, but liquid is cheaper and easier to find.
5. What other spooky treats go well with this?
Try a batch of mocha layer brownie cake to really impress a crowd. Kids love a mix at the dessert table.
Time to Dig In: You’ve Got This!
All right, I’ve spilled all my secrets for my favorite Halloween treat. Why pick something boring when Blood Red Velvet Cake practically dares you to eat it? Don’t let the dramatic look fool you—it’s shockingly easy, and even more fun to eat. If you’re obsessed with spooky desserts now, you might also want to peek at this wild Bloody Red Velvet Cake – A baJillian Recipes. And for some real cake history, don’t skip the Red Velvet Cake: Myths vs Reality : r/TastingHistory discussion—worth the read! Anyway, have fun with this, get a little messy, and don’t be shocked when your guests go back for seconds. 
Blood Red Velvet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder (unsweetened)
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup vegetable oil
- 1 cup buttermilk, at room temp makes a big difference
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring liquid or gel
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and grease two 9-inch round pans.
- In a large bowl, mix the flour, sugar, baking soda, cocoa, and salt.
- In another bowl, whisk together eggs, oil, buttermilk, vanilla, and food coloring.
- Pour the wet mixture into the dry mixture and mix gently.
- Add in the vinegar last and stir until combined.
Baking
- Pour the batter evenly into the prepared pans.
- Bake for 28-32 minutes, until a toothpick comes out clean.
- Let cool in the pans for 10 minutes before transferring to racks to cool completely.
Frosting
- Beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until well-combined.
- Frost the completely cooled cake layers and decorate as desired.
