Haunt your friends this fall season with this fun Bloody Halloween Cake! White cake with white frosting, chocolate drip and fruit filling. Use a homemade cake or a box mix to keep things easy! Love Halloween? Check out our collection!
Halloween is a great excuse to eat delicious food and get crazy with it! We’ve got lots of pictures for you today…because this easy layer cake is just too much fun.
So let’s take a look at the outside of this cake:
You can use a real knife if you’d like, because then you can just cut the cake with it! If you don’t want to use a real meat cleaver, you can buy a plastic one on Amazon or at your local Halloween shop.
We chose to use a box cake mix for this cake because ya know what? They’re good. You can make it as the box directs. You can use butter instead of oil…and milk instead of water for a more “homemade” flavor. Or….you can use our white cake recipe or gluten free cake recipe for this delicious cake. We do box mix, semi-homemade and from scratch at our house depending on how much time we have. And it’s cake so it’s all good!
So the really fun surprise in this cake is the fruit filling. For the filling of this cake we keep it simple and use jam. Use your favorite type of jam…raspberry…strawberry…and beautiful red jam will work. If you’d like to make a homemade fruit filling, here are recipes for raspberry filling and strawberry filling. Delicious! If you choose to make homemade, be sure you make it in advance so it has time to cool completely before you build the cake.
To keep the filling inside the cake, pipe a circle of buttercream around the top of each layer, then fill in the circle with the fruit filling as shown:
We chose to use white frosting for this cake so there was a nice black/white/red contrast. You could red frosting if you’d like more of a pop or red on the outside. This is a traditional homemade buttercream. Make sure the butter is softened and at room temperature so it whips easily, but don’t melt it!
Chocolate ganache is one of my favorite things to make. Heat heavy cream, add chocolate (remember…not mini chocolate chips!), cover the bowl to allow time for the chips to melt. Then put in a few drops of black food coloring and mix. You can add a few more drops if needed as you are mixing. Mix it until it is shiny and smooth.
Make the ganache in advance so that it has time to cool off before you drizzle it on the cake. If the ganache is too hot, it may end up melting the buttercream which will give you a mess everywhere. You want the ganache still runny, but not too warm.
This cake will be fine stored at room temperature until you cut into it. The buttercream will crust over the cake keeping the cake moist and fresh. After the cake is cut you’ll want to store it in an airtight container.