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Bloody Vampire Layer Cake

A moist vanilla layer cake is alternated with luscious layers of buttercream frosting, this version is given a bloody vampire spin with a red chocolate drip making it perfect for any spooky celebration.
Prep Time30 mins
Cook Time25 mins
Decorating Time45 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 1068kcal


White cake Ingredients

  • 3 9 inch round cake pans
  • 3 sheets of parchment paper
  • 1 10 inch round cake board
  • 1 C whole milk
  • 2 tsp pure Adams vanilla extract
  • 1 C unsalted sweet cream butter softened
  • 2 C Dixie Crystal's granulated sugar
  • 3 C flour
  • 1 tbsp baking powder
  • 5 large egg whites

Vanilla frosting ingredients

  • 3 C unsalted sweet cream butter softened
  • 6 C Dixie Crystals powdered sugar
  • 2 tbsp pure Adams vanilla extract
  • 5-6 tbsp heavy whipping cream
  • 1 large piping bag with large star tip
  • 1 small piping bag with a medium round tip
  • 1 tube of red cookie icing
  • 1 tube of wilton red glitter piping gel


Cake Directions:

  • Preheat oven to 350 degree's and spray all 3 cake pan with pam baking spray and set aside
  • In a medium mixing bowl, whisk together the milk and vanilla and set aside
  • Using a standing mixer, beat together the butter and sugar until light and fluffy
  • In a large mixing bowl, whisk together the flour and baking powder
  • Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined
  • Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form
  • Fold into the cake batter
  • Divide the batter evenly between the three cake pans
  • Bake in the oven for 23-26 minutes or until a toothpick comes out clean in the center
  • Allow the cakes to cool completely before removing from cake pans
  • Place the cakes onto a cutting board
  • Using a cake slicer, remove the domes from the cakes
  • Place one layer of cake onto the cake board

Frosting directions:

  • Using a standing mixer, beat all ingredients together until stiff peaks form. About 5-7 minutes
  • Scoop about 1 C of frosting into the large piping bag
  • Scoop about 1 C of frosting onto the first layer and smooth out with a angled spatula
  • Place the second layer of cake onto the first layer of frosting
  • Scoop another cup of frosting onto the second layer of cake and smooth with evenly
  • Place the last layer of cake onto the second layer of frosting
  • Scoop remaining frosting onto the cake and cover completely
  • Using the red cookie icing, pipe blood drips along the edges of the cake
  • Cover the top with the red icing and allow to harden
  • Using the piping bag, pipe dollops on top of the cake
  • When serving cake slices, use the glitter piping gel to pipe blood drips along the sides of the cake slices
  • Enjoy!


Calories: 1068kcal | Carbohydrates: 119g | Protein: 6g | Fat: 65g | Saturated Fat: 41g | Cholesterol: 173mg | Sodium: 44mg | Potassium: 208mg | Fiber: 1g | Sugar: 94g | Vitamin A: 2016IU | Calcium: 94mg | Iron: 2mg