Description
A visually striking dessert, the Vampire Cake features a moist cocoa-infused red velvet base topped with a tangy, blood-red raspberry reduction and a textured cookie crumble. This sophisticated treat perfectly balances the earthy notes of high-quality cocoa with the sharp brightness of fresh raspberries, making it a show-stopping centerpiece for any gothic-themed party or cozy weekend indulgence.
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 tablespoon red gel food coloring
8 ounces cream cheese, softened
1 cup fresh raspberries
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F and grease two 8-inch round cake pans.
Whisk flour, cocoa powder, baking soda, and salt in a large bowl.
In a separate vessel, beat sugar, oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth.
Combine wet and dry ingredients and mix until smooth.
Divide batter into pans and bake for 30 minutes or until a toothpick comes out clean.
In a saucepan, simmer raspberries, sugar, and lemon juice over medium heat for 5 minutes until reduced to a sauce.
Allow cake to cool completely, then top with cream cheese frosting, raspberry sauce, and cookie crumbles.
Notes
Ensure all dairy and eggs are at room temperature for the best cake texture. If you don’t have buttermilk, add 1 tablespoon of lemon juice to a measuring cup and fill to the 1-cup line with milk, letting it sit for 5 minutes before using. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg