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Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Spooky Black and Red Velvet Bundt Cake with Cream Cheese Whipped Cream Frosting, adorned with white chocolate spider webs and bats for a festive touch. Quick to make and guaranteed to be a showstopper at your Halloween bash!
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon black gel food color
  • 1 tablespoon red gel food color
  • 2 oz (from 8-oz package) cream cheese, softened
  • 2 teaspoons whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon black gel food color
  • 1/2 cup white vanilla baking chips
Instructions:
  • Generously brush room temperature butter all over the inside of a fluted tube cake pan, ensuring every inch is coated. Sprinkle with all-purpose flour, tap out excess, and set the pan aside.
  • Preheat your oven to 350°F.
  • Combine the cake mix, water, vegetable oil, and eggs in a large bowl. Mix with an electric mixer or whisk for 1 minute and 30 seconds until smooth. Divide the batter in half into two bowls. Add 1 tablespoon black gel food color to one bowl and 1 tablespoon red gel food color to the other. Mix each for 30 seconds until the color is evenly distributed. Scoop the batter into the pan using a cookie scoop or 1/4 cup measuring cup, alternating colors with red on top of black and vice versa.
  • To ensure a level cake, place the pan on a baking sheet and bake in the oven for 40-45 minutes, or until a toothpick comes out clean. Let it cool for 15 minutes, then loosen the edges with a knife, invert onto a wire rack, tap gently to release, and cool completely.
  • Combine cream cheese and milk in a large bowl. Use an electric mixer to beat until combined. Add heavy whipping cream, powdered sugar, and 1 teaspoon black gel food color. Beat until stiff peaks form, being careful not to overbeat.
  • Melt the white baking chips until smooth, then transfer to a piping bag. On waxed paper-lined sheet, pipe a delicate spiderweb shape using the piping bag. Chill in the freezer for 15 minutes to set the spiderweb.
  • Personalize the cake frosting to your liking. Take the spiderweb out of the freezer, peel off the waxed paper, and gently place it on top of the cake. If desired, enhance the cake with bat toothpicks, available at cake decorating shops or online. Finally, slice and savor your creation!

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