Ingredients for Bleedy Cake
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How to Make Bleedy Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped cake pans (or one 9x13 inch pan for a square/round cake).
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 1 cup water, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare frosting (recipe #77221, optionally halving the recipe).
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top.
- Frost the entire cake with the remaining frosting.
- Decorate with Valentine's Day or Halloween themed decorations.
- Using a clean, sharp cleaver, dramatically cut the cake in half to reveal the 'bleeding' effect. (Optional: Add red food coloring to the frosting for enhanced effect).
- Serve immediately and enjoy the screams (of delight!).
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
2982g
Fat
244g
Carbs
269g
