red velvet marble cake with bloody red ganache

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. #ad

No need to be squeamish! All you need for the perfect Red Velvet Marble Cake with Bloody Red Ganache is white chocolate... and a generous amount of red food coloring!

Hi guys and happy Tuesday! #HalloweenTreatsWeek continues today with this Red Velvet Marble Cake with Bloody Red Ganache. To be totally honest, this mayyyy be my favorite recipe that I made for the week! Delicious, moist vanilla cake and red velvet cake are swirled and baked to perfection, stacked high with vanilla frosting, and topped off with the most perfect bloody white chocolate ganache. GAH. I usually don't like for my ganache to run off the cake and all over the place, but for this cake it was just too perfect!

Thanks to our plethora of generous sponsors this week, this red velvet marble cake is a bit of a triple threat! I think the star of the show is the Adam's Best red food coloring and their ClearVan transparent vanilla. The food coloring is so concentrated that you don't need much to achieve a rich, beautiful color. And a CLEAR vanilla that doesn't change the color of your cake? GAME CHANGER. That's how I was able to achieve such a nice pure white for the frosting!

The other two stars of the show are again, Wilton, who sent us bloggers these fabulous chocolate skeleton molds! It's a little hard to see with the white-on-white, but I used that to make the chocolate bones that decorate the top of this red velvet marble cake. I also used my trusty Wilton 1M tip to pipe the frosting. And last but not least, Sweets & Treats sprinkles! They generously provided us with two custom sprinkle mixes, and I am using my first one today. Funny enough, it's actually a Christmas mix but I knew the red and white would be perfect on here!

As always, be sure to check out all the blogger creations for today... and don't forget to enter the giveaway! All the details for that are at the bottom of this post!!!

• Melting Witch Poke Cake from Big Bear's Wife
• Zombie Pudding Cups from Mrs Happy Homemaker
• "I've' Gone Batty" Halloween Brownies from I am a Honey Bee
• Halloween Sprinkle Cookies from Daily Dish Recipes
• Frozen Frankenstein Pudding Pops from Kudos Kitchen
• Red Velvet Marble Cake with Bloody Red Ganache from The Baking Fairy
• Ghostly Gooey Dip from Who Needs A Cape?
• Macaron with Candy Corn Buttercream from A Kitchen Hoor's Adventures
• Cauldron Cakes from The Redhead Baker
• Monster Bark from Savory Experiments
• Chocolate Covered Pretzel Monster Bites from Katie's Cucina

I had so much fun whipping up this red velvet marble cake with bloody red ganache and I hope you guys love it as much as I do! I also hope you make one of your own this Halloween 🙂 With a cake like this, the messier the better!

Here is the link to my exact sprinkle mix! North Pole Sprinkles Mix.

Print Recipe

5 from 1 vote

red velvet marble cake with bloody red ganache #HalloweenTreatsWeek

No need to be squeamish! All you need for the perfect Red Velvet Marble Cake with Bloody Red Ganache is white chocolate... and a generous amount of red food coloring!

Prep Time2 hours hrs

Cook Time35 minutes mins

Total Time2 hours hrs 35 minutes mins

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• *for the cake*
• 1 cup Dixie Crystals granulated sugar
• 1¾ cup all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup {½ stick} unsalted butter softened
• 2 eggs
• ⅓ cup sour cream
• ¼ cup vegetable oil
• 1 tablespoon Adam's Best ClearVan vanilla extract
• ⅔ cup whole milk
• 1 tablespoon cocoa powder
• 1 tablespoon Adam's Best red food coloring
• *for the frosting*
• 1½ cups {3 sticks} unsalted butter at room temp
• 6 cups Dixie Crystals powdered sugar
• ¼-½ cup heavy cream {more or less as needed}
• 1 tablespoon Adam's Best ClearVan vanilla extract
• pinch of salt
• *for the ganache*
• ½ cup chopped white almond bark
• ¼ cup heavy cream
• 1 tablespoon Adam's Best red food coloring
• *to decorate*
• white almond bark
• Wilton skeleton chocolate molds
• Sweets & Treats North Pole sprinkle mix

Instructions

• Preheat the oven to 350F, and butter & flour two 6" cake pans.
• In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and Dixie Crystals sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.
• In a small bowl, whisk together the oil, eggs, sour cream, and Adam's Best ClearVan vanilla, and add them to the dry ingredients. Mix until combined.
• Finally, pour in the milk, and beat on medium-low until smooth and creamy.
• Divide the batter into 2 bowls. 1 will stay vanilla and 1 will be turned into red velvet. Add 1 tablespoon of cocoa powder and 1 tablespoon of red food coloring to the red velvet bowl, and mix well.
• Divide batter evenly among the two cake pans, alternating spoonfuls of each. When done, swirl a butter knife through the batter to create a marble effect.
• Bake cakes for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool for a few minutes in the pans, then transfer to a wire rack. Let cool COMPLETELY before decorating. When completely cooled, split each cake in half to create 4 thinner cakes.
• While cakes cool, melt down some white candy bark and fill the Wilton skeleton mold to make chocolate bones. Place in fridge to harden.
• Now you can make the frosting.
• In the bowl of a stand mixer, combine the butter and salt, and vanilla extract. Beat until combined, then slowly add in the powdered sugar, one cup at a time.
• Then, slowly drizzle in the heavy cream or milk until it's your desired stiffness. You might not need it all!
• Set aside a small amount of frosting {you'll use this to decorate the top later}.
• Place a dollop of frosting onto your cake board or plate, and place one of the cakes on top. Cover the top with frosting, then repeat the process with all until you have a nice layered cake.
• Cover the top and sides of the cake with frosting, and then using a cake scraper, go around the sides and scrape just enough to have some cake show through. If you don't want the naked cake effect, you can frost more heavily to cover. When done, place cake in the fridge until solid before pouring on the ganache.
• To make the red ganache, combine the almond bark and heavy cream in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Carefully stir in the red food coloring and let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate cake as desired. Place cake in the fridge to let the ganache harden before finishing decorations.
• Finally, take your reserved frosting and place in a frosting bag fitted with a Wilton 1M open star tip. Pipe mounds of frosting all around the top of the cake. Top each mound with one of your Wilton chocolate bones, and finish off with the red & white sprinkle mix. Serve immediately or keep in fridge until needed.

Happy Halloween! We hope you're ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear's Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year's #HalloweenTreatsWeek and we can't wait for you to see them all!

Plus, don't forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack - including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam's Best Twice as strong Vanilla

Prize #3

Prize #3 —Wilton is giving away a Wilton Gift Pack - including - Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

Prize #4

Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

Prize #5

Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st - October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam's Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.