Halloween Black Velvet Bundt Cake with Blood Red Raspberry Glaze

How to Make Halloween Black Velvet Bundt Cake with Blood Red Raspberry Glaze

1. 1

   Step 1: Prep and combine dry ingredients

   Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan, tapping out any excess flour. In a large bowl, whisk together the all-purpose flour, black cocoa powder, and the baking soda + fine salt blend until evenly distributed.

   For this step

   • 2 cupsAll-purpose flour
   • 1/3 cupUnsweetened black cocoa powder (or Dutch-process cocoa)
   • 1 1/2 tspBaking soda and fine salt (1½ tsp baking soda + 1 tsp salt)
   
2. 2

   Step 2: Cream butter and sugar, add eggs and vanilla

   In a separate bowl, beat the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each addition, then stir in the vanilla until combined and smooth.

   For this step

   • 1 1/4 cupsGranulated sugar
   • 1/2 cupUnsalted butter, softened
   • 3 largeLarge eggs
   • 1 tspVanilla extract
   
3. 3

   Step 3: Build the batter with buttermilk

   With the mixer on low, add about one-third of the dry ingredients to the butter mixture, then half the buttermilk, alternating (dry/half buttermilk/dry/remaining buttermilk/dry). Mix just until combined — avoid overmixing to keep the crumb tender.

   For this step

   • 1 cupButtermilk
   
4. 4

   Step 4: Color and bake

   Add the black gel food coloring and mix gently until the batter is uniformly deep black; add an extra ½–1 tsp of gel if needed for intensity. Scrape batter into the prepared Bundt pan, smooth the top, and bake 50–60 minutes (start checking at 45 minutes) until a toothpick inserted near the center comes out with a few moist crumbs.

   For this step

   • 2 tspBlack gel food coloring
   
5. 5

   Step 5: Make the blood-red raspberry glaze

   While the cake bakes or cools, warm the seedless raspberry jam in a small saucepan over low heat until pourable, stirring to break up any whole fruit. If desired, press the warmed jam through a fine sieve for a smoother glaze; thin with 1–2 teaspoons of warm water if it’s too thick. Keep the glaze warm but not boiling.

   For this step

   • 3/4 cupSeedless raspberry jam (for blood-red glaze) and store-bought edible candy eyes (about 24)
   
6. 6

   Step 6: Cool, glaze, decorate and slice

   Let the Bundt cake cool in the pan 10–15 minutes, then invert onto a wire rack and cool completely. Pour the warm (not piping hot) raspberry glaze over the top, letting it drip down the sides; while the glaze is still tacky, press the store-bought edible candy eyes into the glaze in clusters or a ring for a creepy effect. When fully set, slice into 12 slices and serve — the recipe yields 12 slices.
   

1. Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan, tapping out any excess flour. In a large bowl, whisk together the all-purpose flour, black cocoa powder, and the baking soda + fine salt blend until evenly distributed.
2. In a separate bowl, beat the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each addition, then stir in the vanilla until combined and smooth.
3. With the mixer on low, add about one-third of the dry ingredients to the butter mixture, then half the buttermilk, alternating (dry/half buttermilk/dry/remaining buttermilk/dry). Mix just until combined — avoid overmixing to keep the crumb tender.
4. Add the black gel food coloring and mix gently until the batter is uniformly deep black; add an extra ½–1 tsp of gel if needed for intensity. Scrape batter into the prepared Bundt pan, smooth the top, and bake 50–60 minutes (start checking at 45 minutes) until a toothpick inserted near the center comes out with a few moist crumbs.
5. While the cake bakes or cools, warm the seedless raspberry jam in a small saucepan over low heat until pourable, stirring to break up any whole fruit. If desired, press the warmed jam through a fine sieve for a smoother glaze; thin with 1–2 teaspoons of warm water if it’s too thick. Keep the glaze warm but not boiling.
6. Let the Bundt cake cool in the pan 10–15 minutes, then invert onto a wire rack and cool completely. Pour the warm (not piping hot) raspberry glaze over the top, letting it drip down the sides; while the glaze is still tacky, press the store-bought edible candy eyes into the glaze in clusters or a ring for a creepy effect. When fully set, slice into 12 slices and serve — the recipe yields 12 slices.