# Halloween Black Velvet Bundt Cake with Blood Red Raspberry Glaze > A dramatic, deep-black Bundt cake finished with a glossy blood-red raspberry glaze and creepy edible eyes — perfect for Halloween or any spooky celebration. The rich black velvet crumb contrasts with the vivid red glaze for a striking party centerpiece. Canonical URL: https://www.topshelf.recipes/recipes/halloween-black-velvet-bundt-cake ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 2, 2026 Last Updated: September 24, 2026 ## About This Recipe This Black Velvet Bundt is theatrical without being fussy: a deeply chocolate crumb made velvety by butter and buttermilk, stained the truest black by a combination of unsweetened black (or Dutch-process) cocoa and concentrated black gel coloring, then offset with a glossy, seedless raspberry glaze that reads like a theatrical smear of blood. The cocoa choice gives the cake its roastiness rather than sweetness, so the jam glaze plays a crucial role — it lifts the cake, adds brightness, and creates that Bloody Mary-of-desserts visual that makes this an instant centerpiece. The crumb should be fine and moist, with just enough cocoa bitterness to pair with the fruitiness of the glaze. This version works because it balances texture and showmanship: a reliable, standard creamed-butter method produces a stable batter that holds the Bundt shape, and warming and sieving the jam creates a pourable glaze that clings to ridges and pools in the pan’s wells, where you can nestle edible candy eyes for maximum creep factor. It’s for home bakers who want an impressive holiday cake without tempering chocolate or complicated fillings — ideal for Halloween parties, fall potlucks, or any time you want a dramatic dessert that actually tastes like something worth remembering. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 55 minutes - Total Time: 95 minutes - Servings: 12 - Difficulty: Medium - Category: Baking ## Ingredients ### Prep and combine dry ingredients - 2 cups All-purpose flour - 1/3 cup Unsweetened black cocoa powder (or Dutch-process cocoa) - 1 1/2 tsp Baking soda and fine salt (1½ tsp baking soda + 1 tsp salt) ### Cream butter and sugar, add eggs and vanilla - 1 1/4 cups Granulated sugar - 1/2 cup Unsalted butter, softened - 3 large Large eggs - 1 tsp Vanilla extract ### Build the batter with buttermilk - 1 cup Buttermilk ### Color and bake - 2 tsp Black gel food coloring ### Make the blood-red raspberry glaze - 3/4 cup Seedless raspberry jam (for blood-red glaze) and store-bought edible candy eyes (about 24) ## Ingredient Guide ### Unsweetened black cocoa powder (or Dutch-process cocoa) An ultra-dark, heavily alkalized (Dutch-processed) cocoa powder developed for deep color and a toasted, low-acidity chocolate note—commonly used for very dark cookies and icings. It has less bright chocolate aroma than natural cocoa and lends an almost black color rather than brown. Find it in well-stocked grocery baking aisles or online, often labeled “black cocoa” or “extra-dark Dutch.” If you can’t find it, use Dutch-process cocoa (or regular unsweetened cocoa plus a pinch of instant espresso for depth) and boost color with a small amount of black gel food coloring as a substitute. ### Black gel food coloring A concentrated, paste-style colorant used in baking and decorating to achieve intense, true black without watering down icings or batters. It’s essentially flavor-neutral but can leave a slight chemical aftertaste if overused and will stain hands and fabrics. Available at craft stores, specialty baking shops, and online; powdered or liquid concentrated colors can substitute, or you can deepen color with black cocoa (if appropriate) or by mixing other gel colors carefully. ### store-bought edible candy eyes (about 24) Small novelty sugar decorations with a white base and printed edible-ink pupils used to decorate cookies, cupcakes, and confections for a playful look. They’re essentially crunchy sugar discs and are sold in baking-supply aisles, cake-decorating shops, and online. If unavailable, you can pipe small white chocolate or royal-icing dots and add a dab of black gel or edible marker for the pupil as an easy homemade substitute. ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving (approx. 108g)): - Calories: 310 kcal - Protein: 5.1 g - Carbohydrates: 52.3 g - Fat: 9.8 g - Saturated Fat: 5.7 g - Fiber: 1.9 g - Sugar: 33.4 g - Added Sugars: 31.3 g - Cholesterol: 67.9 mg - Sodium: 181 mg - Vitamin D: 0.7 mcg ## Tips ### Room-Temperature Ingredients Bring butter, eggs, and buttermilk to room temperature so the butter creams properly and the batter emulsifies without overmixing. ### Measure Black Cocoa Spoon and level your black or Dutch-process cocoa into the cup to avoid overloading, which can dry the crumb; if using regular natural cocoa, add extra gel coloring for depth. ### Avoid Overmixing Batter Mix only until the dry ingredients disappear—overmixing activates gluten and ruins the tender velvet texture of the cake. ### Grease Bundt Thoroughly Butter every nook of the pan then dust with flour or use a baking spray with flour; cool 10–15 minutes before inverting to prevent tearing. ### Temper the Glaze Warm jam gently until pourable and pass it through a sieve for smoothness; thin with tiny amounts of warm water so it flows but still sets glossy. ## Variations and Substitutions ### Vegan Black Velvet Swap butter for vegan margarine and replace eggs with a 3/4-cup aquafaba (whipped slightly) or commercial egg replacer, and use a plant-based buttermilk (soy or oat with vinegar). ### Dark Chocolate Ganache For a richer finish, pour a thin dark chocolate ganache (60–70% chocolate warmed with cream) over the cooled cake instead of jam; add a few drops of red gel to streak the ganache for effect. ### Spiced Raspberry Glaze Warm the jam with a pinch of cinnamon and a splash of orange liqueur or juice to add autumnal warmth and complexity to the glaze. ### Mini Bundt Version Divide batter into well-greased mini Bundt pans and reduce baking time to 22–28 minutes; glaze while warm for pretty single-serve treats. ## Notes This showstopping Bundt is designed for spooky parties — the black crumb and blood-red glaze are dramatic yet simple to achieve. Home bakers will love how pantry-friendly ingredients transform into a centerpiece that slices into 12 spooky portions. ### Storage and Make-Ahead Store the glazed cake at room temperature, loosely covered, for up to 48 hours; refrigeration will extend life to 4–5 days but may dull the glaze’s shine. If refrigerating, bring slices to room temperature before serving or warm single slices for 8–12 seconds in the microwave to revive softness. For make-ahead, bake the cake up to two days in advance, wrap well, and glaze the day of for best visual impact. ### Serving Suggestions Serve slices with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance the tart glaze. Pair with robust coffee, an espresso martini, or a fruity red wine like Lambrusco; fresh raspberries on the plate echo the glaze and add a textural pop. ## Frequently Asked Questions ### Can I substitute regular cocoa for black cocoa? Yes—regular Dutch-process or natural cocoa will work but won’t be as intensely black; use an extra 1–2 teaspoons of black gel food coloring to deepen the hue if needed. ### My Bundt stuck—how can I prevent that? Grease every crevice with softened butter or shortening and dust with flour, and let the cake cool 10–15 minutes before inverting; if it seems tight, run a thin knife around the inner tube before flipping. ### Why did my raspberry glaze seize or become grainy? Overheating preserves and jams can seize; warm the jam gently over low heat and strain to remove solids, adding a teaspoon of warm water at a time until pourable for a smooth finish. ### Can I make this cake ahead of time? Yes—bake and cool the cake up to two days ahead, wrap it well and leave unglazed; warm the jam and glaze just before serving for best shine and to press on your edible eyes. ### Are store-bought edible eyes heat-safe? Most candy eyes hold up to the warmth of a slightly-warm glaze, but press them into the glaze when it’s tacky rather than hot; check packaging for allergens and storage recommendations. ## Related Recipes and Guides - [Grilled Baked Feta Dip with Charred Tomatoes](https://www.topshelf.recipes/recipes/grilled-baked-feta-dip) - [Strawberry Rhubarb Pie](https://www.topshelf.recipes/recipes/strawberry-rhubarb-pie) - [Strawberry Swirl Bread](https://www.topshelf.recipes/recipes/strawberry-swirl-bread) - [Raspberry Galette](https://www.topshelf.recipes/recipes/raspberry-galette) - [Lemon Dijon Roasted Carrots](https://www.topshelf.recipes/recipes/lemon-dijon-roasted-carrots) - [Baked Oatmeal Casserole](https://www.topshelf.recipes/recipes/baked-oatmeal-casserole) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy) - [Does Baking Soda Make Bacon Better?](https://www.topshelf.recipes/articles/baking-soda-bacon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat)