This Vampire Bat Cake is a Red Velvet Cake with a red ganache. The bats are made from melted chocolate and so easy!
So it’s still Halloween Party Week!
This cake, while looking fancy, is absolutely something everyone can make.
That fancy ganache dripping down?
Well, it’s basically covering any and all imperfections of un-smooth frosting.
I’ll show you how easy this is…
First bake your cake.
I like red velvet in this recipe because it goes along with the whole vampirey-ness. But feel free to use whatever cake you like.
I baked three, six inch cakes. If you didn’t want three layers, this recipe will work with two, eight or nine inch layers.
I just like the height.
Anyhow I made a batch of my favorite buttercream frosting.
And baked my cake.
I filled the cake, and then did a quick crumb coat, which seals in all the crumbs.
I popped it in the fridge for about 15 minutes to chill and then frosted the cake again covering all the crumbs.
You don’t have to worry about getting it perfectly smooth because the ganache will hide a load of imperfections.
Chill your cake now until you’re ready to spread the ganache on top. Using a chilled cake helps the ganache set up faster and also will prevent the frosting from getting too smooshy while you pour warm ganache over top.
Next up I made my bats.
I used black candy melts, but you could easily use melted chocolate.
I drew my bats on a sheet of parchment paper…
And melted my candy in a zip-top bag. I cut a tiny edge off the bag and outlined and filled the bats…
While the candy was still wet I placed cake wire in the back. You could also use a lollipop stick. This is to place the bats in the cake and give it some height.
Wait until the chocolate is set and peel the bats carefully off of the parchment…
I bought these cute little candy eyes at my local craft store…
And then used more of the melted candy to adhere the eyes to the front of the bats.
Next I made my red ganache.
I used red candy melts for this.
Chop them up…
Then heat some heavy cream up and pour it over the chopped candy melts. Stir until the candy is melted completely.
Spoon some of the ganache on top and using an offset spatula work that over to the edge and let it drip off.
Finally place your bats on the top of the cake at varying heights.
And then of course cut and eat.
And from my archives:
For this project you’ll need:
- 2 eggs
- 1½ cups oil
- 1 cup buttermilk
- 1 Tbsp vinegar
- 2 tsp vanilla
- 2 oz. red food coloring
- 2½ cups all purpose flour
- 2 cups sugar
- 1 Tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- Preheat oven to 350°
- Grease and flour two 8 inch cake pans, or 3 6 inch pans.
- Whisk together eggs, oil, buttermilk, vinegar, vanilla and food coloring. Set aside.
- Next whisk together all your dry ingredients: flour, sugar, cocoa powder, salt and baking soda.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Divide cake evenly into cake pans.
- Bake 25-30 minutes or until cake springs back to the touch.
- Allow cakes to cool in pans for 10 minutes and then transfer to wire rack to continue cooling.
- Level cakes before stacking frosting.
It will make 30 cupcakes
- 6 oz red candy melts
- 5 Tbsp heavy cream
- Finely chop candy melts. Set aside.
- In saucepan heat the cream until it ALMOST comes to a boil. Remove from heat and stir in candy melts until completely melted.
- Spread over chilled cake and allow to drip down the sides.
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