Ingrédients pour Vampire's Kiss Cake
- Egg Whites
- 4 large eggs
- Whole Milk
- 1 teaspoon vanilla extract
- Cake Flour
- Granulated Sugar
- 2 teaspoons baking powder
- Fine Salt
- Unsalted Butter
- Frosting
- Lemon Extract
- Almond Extract
- Corn Syrup
- Cornstarch
- Red food coloring (amount to achieve desired shade)
- Food Coloring
- Green Food Coloring
- Candy Sprinkles
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Comment préparer Vampire's Kiss Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, cocoa powder, and salt, beating until light and fluffy.
- Add the milk and vanilla extract, and beat until smooth and creamy. Stir in the red food coloring until desired shade is achieved.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand. Frost the top evenly.
- Carefully place the second cake layer on top and frost the entire cake.
- Create the 'blood drip' effect by using a spatula or piping bag to drizzle some extra frosting down the sides of the cake. Use a toothpick to create a more realistic drip effect if needed.
- Chill the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
542g
Fat
71g
Carbs
60g
