Home
Recipes
Halloween slash cake

Halloween slash cake served on a cake stand

Halloween slash cake

Name: Halloween slash cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 140g unsalted butter plus extra for the tin; 100ml grapeseed oil or another flavourless oil; 200ml milk; 3 tbsp yogurt; 1 tsp vanilla extract; 2 large eggs at room temperature; 250g light muscovado sugar; 250g plain flour; 3 tsp baking powder; 50g cocoa powder; ¾ x 340g jar strawberry jam; 1¼ kg ready-to-roll white fondant icing; 600g icing sugar sifted, plus extra for dusting; 300g butter softened; red food colouring

Lulu Grimes

Save recipe

Serves 16

Easy

Prep: 45 mins

Cook: 30 mins

plus cooling

A star rating of 3.6 out of 5.21 ratingsRate

loading...

What says 'Halloween party' more than this cake? Fondant icing, strawberry jam and red food colouring are the secrets behind the 'blood' topping and filling

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Halloween mocktail

A star rating of 4.4 out of 5.5 ratings

Halloween devilled eggs

A star rating of 5 out of 5.5 ratings

Spooky surprise truffles

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

140g unsalted butter

plus extra for the tin
100ml grapeseed oil

or another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs

at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cocoa powder
¾ x 340g jar strawberry jam
1¼ kg ready-to-roll white fondant icing

For the buttercream

600g icing sugar

sifted, plus extra for dusting
300g butter

softened
red food colouring

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal844
fat31g
saturates16g
carbs135g
sugars121g
fibre1g
protein5g
salt0.3g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.
step 2

Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
step 3

To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
step 4

Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
step 5

Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake. Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.

Recipe from Good Food magazine, October 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.21 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now