Description
An eye-catching and delicious dessert featuring rich flavors and beautiful layers, perfect for special occasions.
Ingredients
Scale
- 1 recipe of Homemade Strawberry-Raspberry Sauce
- 1 small bag of red hard candies
- 1 small bag of yellow hard candies
- 1 small bag of orange hard candies
- 1.5 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 1/3 cup vegetable oil
- 1.5 tsp vanilla extract
- 2 large eggs
- 1 tbsp red food coloring
- 1 cup buttermilk
- 3/4 tsp baking soda
- 3/4 tsp white vinegar
- 1.5 cups granulated sugar for black velvet layers
- 3/4 cup black cocoa powder
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt for black velvet layers
- 1/2 cup hot coffee
- 2 cups powdered sugar for red velvet buttercream
- 2 tbsp unsweetened cocoa powder for red velvet buttercream
- 1/2 cup unsalted butter, room temperature for red velvet buttercream
- 2 tbsp heavy cream for red velvet buttercream
- 1 tsp vanilla extract for red velvet buttercream
- Red gel food coloring for red velvet buttercream
- 2 cups unsalted butter, softened for super black chocolate buttercream
- 7.5 cups powdered sugar for super black chocolate buttercream
- 1 cup black cocoa powder for super black chocolate buttercream
- 1/3 cup heavy cream for super black chocolate buttercream
- 2 tsp vanilla extract for super black chocolate buttercream
- Black gel food coloring for super black chocolate buttercream
- 1 cup white chocolate chips for bloody ganache drip
- 1/2 cup heavy cream for bloody ganache drip
- 1 tbsp light corn syrup
- Red gel food coloring for bloody ganache drip
Instructions
- Prepare the strawberry-raspberry sauce and chill in the refrigerator.
- Crush the red, yellow, and orange hard candies, then bake at 350°F for 5-7 minutes until melted into fire shapes. Cool and break into shards.
- Preheat the oven to 350°F and grease two 7-inch pans. Cream together the butter, sugar, vegetable oil, and vanilla. Add eggs and red food coloring. Gradually mix in flour, cocoa powder, and buttermilk. Add baking soda and vinegar, divide batter into pans and bake for 28-30 minutes. Allow to cool.
- For black velvet layers, mix dry ingredients, then add wet ingredients and hot coffee. Divide and bake for 30-35 minutes. Cool completely.
- For red velvet buttercream, beat butter and powdered sugar, then add heavy cream, vanilla, and red food coloring until fluffy.
- For super black buttercream, beat all ingredients until fluffy, adding black food coloring as desired.
- For bloody ganache, heat heavy cream and pour over white chocolate chips. Add corn syrup and red food coloring, mix until smooth.
- Assemble by alternating cake layers with strawberry-raspberry sauce, frost with red velvet buttercream, drip with ganache, and garnish with candy fire shards.
Notes
Ensure all ingredients are at room temperature. Keep an eye on hard candies while baking to prevent burning.
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 60g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: layer cake, dessert, festive cake, red velvet, black velvet, special occasions