Bloody Ganache Halloween Cake
A Spooky and Delicious Halloween Cake with Dripping Bloody Ganache
Get ready for Halloween with this strikingly spooky and delicious cake! Featuring a vibrant red cake exterior and a rich, blood-red ganache that artfully drips down the sides, this cake is a guaranteed showstopper. Don’t let the eerie appearance fool you – the taste is absolutely divine! We’ve made this recipe incredibly accessible by using a store-bought cake mix, and incorporated leftover Anglaise cream for an extra layer of richness. If you can master a simple buttercream frosting, then creating this festive Halloween masterpiece will be a breeze. Let’s bake a cake that looks terrifying but tastes heavenly!
Basic Ingredients (for 12cm round pan)- 1 x 12cm round cake pan
Cake Base Ingredients- 1 x Vanilla cake mix (store-bought)
- 1 large egg
- 100g water
- Red food coloring, to desired shade
Anglaise Buttercream Ingredients- 130g unsalted butter, softened
- 20g granulated sugar
- 50g milk
- 40g egg yolks (approx. 2 yolks)
Bloody Ganache Ingredients- 50g milk
- 90g white couverture chocolate, finely chopped
- 50g white candy melts, finely chopped
- Red food coloring, to desired shade
- 1 x Vanilla cake mix (store-bought)
- 1 large egg
- 100g water
- Red food coloring, to desired shade
Anglaise Buttercream Ingredients- 130g unsalted butter, softened
- 20g granulated sugar
- 50g milk
- 40g egg yolks (approx. 2 yolks)
Bloody Ganache Ingredients- 50g milk
- 90g white couverture chocolate, finely chopped
- 50g white candy melts, finely chopped
- Red food coloring, to desired shade
- 50g milk
- 90g white couverture chocolate, finely chopped
- 50g white candy melts, finely chopped
- Red food coloring, to desired shade
Cooking Instructions
Step 1
First, let’s prepare the cake base. For ultimate convenience, we’re using a store-bought vanilla cake mix. Any brand will work perfectly! Simply follow the instructions provided on your cake mix package to prepare the batter. I used a popular Korean brand, ‘Baekseol’, for this recipe.
Step 2
In a mixing bowl, combine the water, egg, and any oil included in the cake mix (or 30ml of vegetable oil if none is provided). Whisk until well combined. Next, add the cake mix powder and a touch of red food coloring to achieve a vibrant Halloween hue. Gently mix until just combined and no dry streaks remain, creating a smooth batter.
Step 3
Pour the prepared batter into your cake pan. I wanted a taller cake, so I lined a 12cm round pan with a Teflon sheet, extending it well above the rim of the pan. If you’re using parchment paper, ensure it’s cut and fitted to be significantly higher than the pan’s edge. This technique helps prevent the cake from overflowing as it bakes and results in a beautifully high cake.
Step 4
Bake in a preheated oven at 170-180°C (340-350°F) for about 30-40 minutes. To check for doneness, insert a skewer into the center of the cake. If it comes out clean, the cake is ready. If the top starts to brown too quickly, loosely cover it with aluminum foil to prevent over-browning. Once baked, let the cake cool in the pan for a bit before carefully inverting it onto a wire rack to cool completely. Once fully cooled, slice it horizontally into 3-4 even layers.
Step 5
Now, let’s prepare the buttercream for filling and frosting. I used Anglaise buttercream that I had previously made and frozen. Thaw the buttercream gently in the refrigerator. Once thawed, whip it with a whisk or electric mixer until it becomes light, fluffy, and smooth. (For detailed instructions on making Anglaise buttercream, please refer to the ‘Cooking Tips’ section below.)
Step 6
Place one cake layer on your serving plate. Spread a generous layer of the whipped Anglaise buttercream evenly over the surface. Repeat with the remaining cake layers. Once assembled, apply a thin ‘crumb coat’ of buttercream all over the cake. This seals in any loose crumbs, ensuring a perfectly smooth final frosting. Chill the cake for about 15-20 minutes to firm up the crumb coat, then apply a thicker, final layer of buttercream for a flawless finish.
Step 7
While the frosting chills, let’s make the spooky bloody ganache. In a small saucepan, gently heat the 50g of milk over low heat until it just begins to simmer around the edges – do not let it boil vigorously. Remove from heat and add the finely chopped white couverture chocolate and white candy melts. Let it sit for about a minute to allow the chocolate to soften, then stir gently until completely melted and smooth. Sift in the red food coloring and stir thoroughly until it’s evenly incorporated, creating a vibrant blood-red color. Now, we need to let the ganache chill slightly. Place it in the refrigerator and check its consistency frequently. The goal is for it to thicken just enough so that when you scoop it with a spoon and let it drip, it leaves a visible trail for a moment. If it’s too thin, it will run off the cake too quickly; if it’s too thick, it won’t achieve the desired dripping effect. Achieving the right consistency is key!
Step 8
Carefully transfer the chilled, frosted cake to your serving plate. Now for the dramatic part: the bloody ganache drip! Using a spoon, gently ladle small amounts of the slightly thickened ganache around the edges of the cake, allowing it to naturally cascade down the sides. This creates the perfect spooky, blood-like effect. Once you’re happy with the drip, refrigerate the cake overnight to allow everything to set. Congratulations, you’ve created a truly unique and terrifyingly delicious Halloween cake! Happy Halloween!
