Bleedy Cake

READY IN: 1hr 50mins
Recipe by Southern Polar Bear

A truly gruesome recipe! Perfect for those of you who are Valentine's Day cynics or Halloween enthusiasts. The original bleedy cake is a heart-shaped, double-layer chocolate cake with pink frosting and frou-frou Valentine-y decorations. The cake is served by hacking it in two with a cleaver -- making it bleed. The effect is quite dramatic if done right! You can also make a bleedy Halloween cake by making a round or square-shaped cake and decorating it with Halloween decorations. The syrup makes this cake pretty sweet, so I recommend using Southern Fluffy Frosting for the frosting. It's a gorgeous, white, fluffy frosting (that's not too sweet, and the recipe makes A LOT of it -- even if you cut it in half)! This recipe is from the website

Top Review by Sydney Mike

Made this just for the 'halibut' & as a trial run before doing it again come Samhain or Halloween! I enjoyed putting it together, & kids in the neighborhood THOROUGHLY enjoyed devouring it in no time at all! Three of them even wanted the recipe for their moms to have, so . . . [Tagged, made & reviewed as a thank you for one of the chefs-with-a-camera who came to my aid in the Help a Camera-less Chef Game #5]

Ingredients Nutrition

  • 1 -18 14 ounce pillsbury cake mix
  • 1 cup water
  • 13 cup oil
  • 3 eggs
  • 5 -6 cups frosting (I like Southern Fluffy Frosting)
  • 1 (12 fluid ounce) bottle strawberry flavored syrup (like Knott's Berry Farm pancake syrup)


  1. Preheat the oven to 350.
  2. Prepare two heart shaped or two 8" round pans by coating the bottom and sides with shortening and a light dusting of flour.
  3. Mix the cake mix, water, oil, and eggs in a large bowl.
  4. Beat on low speed for two minutes.
  5. Evenly seperate the mix into the two pans.
  6. Bake for 32 to 36 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Cool for 10-15 minutes before removing from pans.
  8. Allow the cakes to cool completely.
  9. Place the bottom layer on a serving platter.
  10. Hollow out the bottom layer of the cake by using a knife and a spoon.
  11. Frost the entire crater with frosting(this prevents the syrup from soaking into the cake).
  12. Fill the frosted crater with red syrup.
  13. If the syrup reaches the top of the crater, spread a thin layer of frosting on the bottom of the top layer (to prevent the syrup from soaking into the top layer of the cake).
  14. Place the top layer over the bottom layer.
  15. Frost the entire cake and decorate as desired.
  16. Cut, with the traditional hacking of a clever, and serve immediately!

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