Bloody Red Velvet Cake

Cake Ingredients:

• 2 3/4 cups sifted AP flour
• 1/4 cup cocoa powder, sifted 
• 1 tsp baking soda
• 3/4 tsp sea salt
• 2 cups sugar
• 1 1/2 sticks or 3/4 cup unsalted butter, room temp
• 1/3 cup veg oil
• 3 eggs
• 2 egg yolks
• 1 oz red food coloring
• 1 1/3 cups buttermilk
• 1 tbsp vanilla extract
• 1 1/2 tsp vinegar

Cream Cheese Filling:

• 8 oz cream cheese, room temp
• 1 stick or 1/2 cup unsalted butter, room temp
• 2 tsp vanilla extract
• 3-4 cups powdered sugar

Click here for vanilla buttercream

  ( It's enough to frost the outside of two cakes.  You can halve the recipe.)

Red Ganache:

• 12 oz red candy melts
• 1/3 cup heavy cream
• red food coloring

Directions:

1. Grease and flour 3 9" round cake pans lined with parchment paper.  Preheat oven to 350°.  
2. Add sifted flour, baking soda and salt to a bowl.  Sift in cocoa powder and whisk until all combined.
3. Beat sugar and butter in mixer until fluffy.  Add eggs one at a time.  Next add egg yolks and vegetable oil and mix until just combined.  Add in food coloring.
4. Add vanilla extract and vinegar to the buttermilk and whisk together.
5. Add 1/3 of flour mixture to wet ingredients.  Add 1/2 of buttermilk into wet ingredients.  Scrape sides of bowl.
6. Continue adding 1/3 of flour mixture and the rest of buttermilk.  Scrape sides of bowl.
7. Add the last bit of flour mixture and mix until combined.
8. Divide evenly between cake pans and bake for 26-30 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes, then remove onto cooling racks to cool completely.  
9. While cakes are cooling, beat cream cheese and butter together until smooth and creamy.  Add vanilla and powdered sugar.  Beat until creamy.
10. Assemble cakes and frost the outside.
11. To make ganache: Chop candy melts and add to a clean bowl.  Heat heavy cream and red food coloring on stove until hot.  Add to candy melts and stir until melted.  Pour in a squeeze bottle and decorate your bloody cake!

  

Eat and enjoy!