#MimisBlogTakeover Vampire Attack Halloween Cake

If you follow bump on any form of social media you’ll know we love two things cake and more cake!  I’m sure you are all aware Halloween is just round the corner, here at bump we take that as an excuse to come off those dreaded October diets that take over the office chat and bake some fun Halloween themed deserts, cakes and anything else that consists of more than 1,000 calories. To get into spirit I am going to share with you my favourite Halloween cake that is perfect for any Halloween event or in our case just office pigging out. Enjoy! x

Vamp Attack Halloween Cake

600 grams white fondant

Plastic vampire fangs

Red Velvet Cake

3 1/2 cups plain flour, sifted

170 grams butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food colouring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

To make the cake- Preheat your oven to 180°C. Grease and lightly flour two 8 inch cake pans, line the bottoms with baking paper circles and lightly flour the sides.

Add the butter and sugar to your mixer bowl, beat on medium until very light and fluffy, it will take a few minutes.

Add in the eggs, one at a time, beat well after each addition.

Stir the red food colouring, cocoa, and vanilla in a small bowl to form a paste. Add the red paste to the batter and mix well, evenly dispersing the colour.

Mix the salt into the buttermilk. Add a third of the buttermilk and a third of the flour to the batter, beat until just incorporated (do not over beat). Repeat with the remaining thirds.

Stir the vinegar and baking soda in a small bowl. Add to the batter and mix well.

Scrape down the sides of the bowl making sure all the ingredients are evenly mixed and the batter is smooth.

Divide the batter evenly between the two cake tins. Bake for 40-45 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Allow the cakes to cool in the pans for 1 hour. Gently remove the cakes from the tins and allow to cool completely on a wire rack. While the cakes are cooling make the vanilla frosting.

Fluffy Vanilla Frosting

200 grams unsalted butter, room temperature

3 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

1 tablespoon of milk (if necessary)

To make the frosting- Beat butter with mixer on medium-high until light and fluffy, about 2 minutes. Switch the speed to low-medium so you don’t end up in a cloud of sugar. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down the side with a spatula. Add the vanilla and beat frosting on high for about 3 minutes, it will get very pale and be light and airy. If the frosting is too thick beat in a little milk.

Drape the rolled fondant over the cake. Smooth the fondant over the cake, starting at the top then working down the sides. Pull the fondant away from the cake sides as necessary to avoid creases forming.

Run the fondant smoothers over the top and around the sides to get a nice flat Finish.

Trim the excess fondant from the base of the cake with a sharp knife.

Now for the fun part. Press fang marks all over the cake using the plastic teeth.

Spoon some ‘blood’ into a small squeesy bottle. Fill each of the teeth marks with a little fake blood. Add drips and puddles where you like.

To make the spray splatter look, start by placing the cake on top of newspaper to ensure you do not make a mess. Make sure you cover the wall behind too.

To view full recipe –


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