Bloody Cake Recipe

Prepare Ingredients

Gather all necessary ingredients: 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt, 1/2 cup unsalted butter, 1 ¾ cups sugar, 2 large eggs, 1 tsp vanilla extract, 1 cup buttermilk, 2 tbsp red food coloring, 1 tsp baking soda, 1 tsp white vinegar.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Combine Wet Ingredients

In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Add Flour Mixture and Buttermilk

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Tint the Batter

Stir in the red food coloring until the batter is evenly colored. In a small bowl, combine baking soda and vinegar, then fold into the batter.

Bake the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Frosting and Assemble Cake

Prepare your choice of frosting (cream cheese frosting is recommended). Place one cake layer on a serving plate, spread frosting on top. Place the second layer on top and frost the top and sides. Optionally, decorate with red gel for a 'bloody' effect.