Description
A ridged red velvet Bundt cake finished with a thick raspberry drip and crisp edible sugar-glass shards for a Halloween “bloody glass” look.
Ingredients
Scale
- Red velvet Bundt cake
- 2 1/2 cups all-purpose flour (300 g)
- 3 tbsp unsweetened cocoa powder (21 g)
- 1 1/2 tsp baking soda (6 g)
- 1 1/2 tsp fine salt (9 g)
- 1 1/2 cups granulated sugar (300 g)
- 1/2 cup neutral oil (120 ml)
- 1/2 cup unsalted butter, softened (113 g)
- 2 large eggs, room temperature (about 100 g each, without shells)
- 1 cup buttermilk, room temperature (240 ml)
- 2 tbsp red food coloring (gel preferred) (30 ml)
- 1 tbsp vanilla extract (15 ml)
- 1 tbsp distilled white vinegar (15 ml)
- For greasing
- Butter or baking spray (as needed)
- 1–2 tbsp all-purpose flour (8–16 g) (for pan dusting)
- Raspberry “blood” drip glaze
- 1/2 cup raspberry jam, seedless if possible (160 g)
- 1/4 cup raspberry preserves or puree (60 ml) (or more jam if needed)
- 1 tbsp light corn syrup (15 ml)
- 1/3 cup confectioners’ sugar (40 g)
- 1 tbsp water (15 ml), as needed to loosen
- 1/4 tsp fine salt (1.5 g)
- Edible glass “shards” (sugar glass)
- 1 cup granulated sugar (200 g)
- 1/2 cup light corn syrup (120 ml)
- 1/4 cup water (60 ml)
- 1–2 tsp clear vanilla extract (optional) (5–10 ml) (keeps flavor neutral)
- Optional: 1–2 drops red food coloring for a faint tint (about 1–2 ml total)
- Optional tiny raspberry smear dots
- 2–3 tbsp reserved raspberry jam (30–45 g) thinned with 1 tsp water (5 ml)
Instructions
- Prep the pan: Heat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan very well, then dust with flour. Tap out excess.
- Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a large bowl, whisk sugar, oil, and softened butter until glossy and smooth. Add eggs one at a time, whisking after each. Whisk in buttermilk, red food coloring, vanilla, and vinegar.
- Combine: Add dry ingredients to wet in 2 additions, mixing just until no flour streaks remain. Scrape the bowl; don’t overmix.
- Bake: Pour batter into the prepared Bundt pan. Bake 45–55 minutes, until the top springs back lightly and a toothpick inserted in the thickest area comes out with a few moist crumbs (not wet batter).
- Cool and unmold: Cool in the pan 15–20 minutes. Loosen edges with a thin spatula if needed, then invert onto a rack. Cool completely before glazing.
- Make the raspberry drip: In a small saucepan over medium heat, combine jam, raspberry preserves/puree, corn syrup, confectioners’ sugar, and salt. Stir until smooth and glossy, about 2–4 minutes (keep it bubbling gently).
- Set consistency: Remove from heat. Let it cool 5 minutes, stirring once or twice. It should ribbon slowly from a spoon. If it’s too thick, stir in water 1 teaspoon (5 ml) at a time.
- Make edible glass shards: Line a small baking sheet with parchment. Set aside.
In a clean saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring only until sugar dissolves. Then stop stirring and continue cooking until it reaches hard-crack stage: 300°F (150°C).
Quickly (carefully—hot sugar burns) pour into a very thin layer on parchment. Optional: add 1–2 drops of red food coloring and use a toothpick to create faint wisps. Let cool completely at room temperature, then break into irregular shards.
- Assemble: drizzle, then place shards: Put the cooled Bundt on a wire rack over a sheet pan. Spoon the raspberry glaze over the top so it runs down the ridges.
Wait 3–6 minutes for the drip to thicken slightly (it should look glossy but less “runny”). Then gently press the edible glass shards onto the top ridges—keep them on top so they don’t melt or sink.
- Optional “bloody glass” smear dots: If using, thin jam with water. Dab tiny smears at the base of a few shards only. Let set 5 minutes.
- Serve: Transfer to a serving plate. For maximum crisp shards, serve the same day.
Notes
- Temperature tool: Use a candy thermometer for the sugar glass. Visual-only sugar cooking often leads to sticky or soft shards.
- Pan ridges help: A ridged Bundt pan gives the drip a place to cling, creating the waterfall effect.
- Don’t rush shard placement: Insert shards only after the drip thickens slightly so they stay crisp and upright.
- Humidity: Sugar glass softens faster in humid kitchens. Assemble close to serving.