red velvet marble cake with bloody red ganache #HalloweenTreatsWeek
Prep time
Cook time
Total time
No need to be squeamish! All you need for the perfect Red Velvet Marble Cake with Bloody Red Ganache is white chocolate... and a generous amount of red food coloring!
Serves: 12
  • *for the cake*
  • 1 cup Dixie Crystals granulated sugar
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup {1/2 stick} unsalted butter, softened
  • 2 eggs
  • ⅓ cup sour cream
  • ¼ cup vegetable oil
  • 1 tbsp Adam's Best ClearVan vanilla extract
  • ⅔ cup whole milk
  • 1 tbsp cocoa powder
  • 1 tbsp Adam's Best red food coloring
  • *for the frosting*
  • 1½ cups {3 sticks} unsalted butter, at room temp
  • 6 cups Dixie Crystals powdered sugar
  • ¼-1/2 cup heavy cream {more or less as needed}
  • 1 tbsp Adam's Best ClearVan vanilla extract
  • pinch of salt
  • *for the ganache*
  • ½ cup chopped white almond bark
  • ¼ cup heavy cream
  • 1 tbsp Adam's Best red food coloring
  • *to decorate*
  • white almond bark
  • Wilton skeleton chocolate molds
  • Sweets & Treats North Pole sprinkle mix
  1. Preheat the oven to 350F, and butter & flour two 6" cake pans.
  2. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and Dixie Crystals sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.
  3. In a small bowl, whisk together the oil, eggs, sour cream, and Adam's Best ClearVan vanilla, and add them to the dry ingredients. Mix until combined.
  4. Finally, pour in the milk, and beat on medium-low until smooth and creamy.
  5. Divide the batter into 2 bowls. 1 will stay vanilla and 1 will be turned into red velvet. Add 1 tbsp of cocoa powder and 1 tbsp of red food coloring to the red velvet bowl, and mix well.
  6. Divide batter evenly among the two cake pans, alternating spoonfuls of each. When done, swirl a butter knife through the batter to create a marble effect.
  7. Bake cakes for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool for a few minutes in the pans, then transfer to a wire rack. Let cool COMPLETELY before decorating. When completely cooled, split each cake in half to create 4 thinner cakes.
  8. While cakes cool, melt down some white candy bark and fill the Wilton skeleton mold to make chocolate bones. Place in fridge to harden.
  9. Now you can make the frosting.
  10. In the bowl of a stand mixer, combine the butter and salt, and vanilla extract. Beat until combined, then slowly add in the powdered sugar, one cup at a time.
  11. Then, slowly drizzle in the heavy cream or milk until it's your desired stiffness. You might not need it all!
  12. Set aside a small amount of frosting {you'll use this to decorate the top later}.
  13. Place a dollop of frosting onto your cake board or plate, and place one of the cakes on top. Cover the top with frosting, then repeat the process with all until you have a nice layered cake.
  14. Cover the top and sides of the cake with frosting, and then using a cake scraper, go around the sides and scrape just enough to have some cake show through. If you don't want the naked cake effect, you can frost more heavily to cover. When done, place cake in the fridge until solid before pouring on the ganache.
  15. To make the red ganache, combine the almond bark and heavy cream in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Carefully stir in the red food coloring and let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate cake as desired. Place cake in the fridge to let the ganache harden before finishing decorations.
  16. Finally, take your reserved frosting and place in a frosting bag fitted with a Wilton 1M open star tip. Pipe mounds of frosting all around the top of the cake. Top each mound with one of your Wilton chocolate bones, and finish off with the red & white sprinkle mix. Serve immediately or keep in fridge until needed.
Recipe by The Baking Fairy at