"Bloody" Pumpkin Vampire Cake

I made a Pumpkin Vampire Cake for Halloween it is the perfect cake for having Halloween parties or just simply sharing it with family. I hope you like this cake as much as me and my family liked it. Mine does not look perfect and neither will yours but its all about how it taste and who you share this cake with that really matters,Happy Halloween!

2 cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

4 large eggs

1 cup pumpkin purée (not pumpkin pie filling)

¾ cup vegetable oil

¼ cup milk

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

4 large eggs

1 cup pumpkin purée (not pumpkin pie filling)

¾ cup vegetable oil

¼ cup milk

2 teaspoons vanilla extract

Preheat oven to 350°F.

Grease and flour two 8-inch round cake pans.

In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

In another bowl, whisk eggs, pumpkin purée, oil, milk, and vanilla.

Add wet ingredients to dry ingredients and mix just until combined. Don't overmix.

Set oven for 350

Divide batter evenly between the two pans use 1 cups and put one cup in each pan until no batter left.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for 10–15 minutes.

Remove cakes and cool completely before frosting.

This classic vanilla buttercream frosting will be the base and should ice the cake normally.

1 cup (2 sticks) unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

2–3 tablespoons milk

Pinch of salt

Beat the butter: Using a mixer, beat softened butter for 2–3 minutes until light and fluffy.

Add powdered sugar: Add powdered sugar one cup at a time, mixing on low speed.

Add vanilla: Mix in vanilla and salt.

Add milk: Add 2 tablespoons milk and beat until creamy. Add another tablespoon if needed.

Whip: Beat on medium-high for another 2–3 minutes until fluffy.

1 cup powdered sugar

2 tablespoons milk (add more if needed)

½ teaspoon vanilla extract

1 tablespoon melted butter (optional)

and some red icing dye

Add powdered sugar to a small bowl.

Stir in vanilla and 2 tablespoons milk.

Add melted butter if desired.

Whisk until smooth and glossy.

If it's too thick, add milk ½ teaspoon at a time.

If it's too thin, add more powdered sugar

Start by making a classic vanilla buttercream frosting to use as the base. Frost and smooth the entire cake as you normally would. Next, prepare the drippy icing and add red food coloring until you achieve a deep, blood-red color. Finally, carefully drizzle the red icing around the edges of the cake.

To put the final decorations on the cake, get a small knife and put it in the middle of the cake and you have a bloody but yummy cake

Now you have sucsesfully made a Beautiful Pumpkin Vampire Cake to eat and love, I hope you have fun eating and loving it.