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Skull-Shaped Red Velvet Pound Cake
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Skull-Shaped Cake Pan
  • Whisk
  • Oven

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 325 degrees and lightly grease a skull-shaped cake pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
  • In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  • Stir the vanilla extract and red food coloring into the buttermilk.
  • Alternate adding the dry mixture and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until smooth.
  • Pour the batter into the prepared skull-shaped pan and smooth the top.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before turning out onto a wire rack.

Notes

Cool the cake completely before slicing so the skull details hold their shape. A gel-based red food coloring gives a deeper hue without thinning the batter. Leftovers keep well wrapped at room temperature for two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Skull-Shaped Cake Pan, Whisk, Oven