Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting

A big fan of red velvet cake, Barrett set out to make a Halloween themed dessert using Betty’s classic Easy Red Velvet Cake Recipe. The results are frighteningly delicious! He begins with Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix and then adds his own spooky style to make it spectacular. 

First, to give his cake a more festive feel, he adds black food coloring to the mix. It swirls around the red food coloring to create a dramatic marbling effect. We love how the vibrant colors create a creepy yet classic color combination — it checks the Halloween box without being too scary to eat! 

To polish it all off, Barrett tops his Bundt cake with black cream cheese icing, a white chocolate spider web and bats. The decorations add a nice, creamy sweetness to the light and moist cake — put it all together and it’s perfectly boo-licious! 

By skipping the extra cocoa powder and buttermilk from the original recipe, Barrett makes his version even simpler — all you need to do is follow the package instructions and the extra black food coloring and decorations. 

This is one masterpiece that’s sure to take the cake at any Halloween celebration. Try it out and tell us what you think or ask us a question below! And if you are on the hunt for more seasonal treat ideas, check out what our other Makers are baking up this month.

Barrett’s Tips

• If you’d like a more vibrant color effect, use gel food coloring. The color saturation tends to be more intense than liquid food coloring. Be sure to wear disposable plastic gloves when working with food coloring to avoid staining your skin!
• Before adding the cake batter, brush the inside of your Bundt pan with room temperature butter and dust with all-purpose flour, making sure to tap out any excess. This will help prevent the Bundt cake from sticking to the pan. The more ornate your Bundt pan, the more surface area there is for potential sticking, so be sure to butter and flour your pan well.

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