Vampire’s Kiss Bundt Cake

Alright, vampire fans, it’s time to bring your love for the undead to the dessert table! This Vampire’s Kiss Bundt Cake is the ultimate nod to those brooding, blood-thirsty classics we all secretly (or not-so-secretly) adore. Imagine a deep red velvet cake loaded with cream cheese and dark chocolate chips, channeling all the drama of your favorite fang-filled moments. Finished with a rich, glossy ganache, this cake is the perfect snack for cozying up to a vampire movie marathon. Whether you’re a Buffy fanatic or a Twilight loyalist, this cake is here to add a little bite to your night!

Vampire’s Kiss Bundt Cake

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• Author: Taryn Camp

Ingredients

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• 1 box red velvet cake mix
• 1 cup of water
• 1/3 cup vegetable oil
• 3 eggs
• 1 box instant vanilla pudding (4-serving size)
• 1 cup sour cream
• 1/3 cup cream cheese baking chips, or white chocolate chips
• 1/3 cup dark chocolate chips
• 6 oz dark chocolate, 70% cocoa or more, chopped
• 1/4 cup heavy cream
• 2 tbsp salted butter
• 1/2 tsp vanilla extract
• Chocolate mold + melting chocolate- I used a spider web design

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Instructions

1. Preheat your oven to 350 degrees and spray a bundt pan with baking spray. If you don’t have baking spray, grease and flour the pan.
2. In a large mixing bowl, combine the cake mix, pudding mix, water, oil, and eggs. Stir in the sour cream. Beat with an electric mixer for 2 minutes or until the batter is smooth and well combined. Fold in the chocolate chips and white chocolate or cream cheese chips.
3. Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for 15-20 minutes and then, carefully invert the pan onto a wire rack to remove the cake and let it cool completely.
5. Once the cake is cool, prepare the ganache. In a small microwave safe bowl, heat the heavy cream and butter until bubbles for, about 1 to 1 1/2 minutes.
6. Remove it from the heat and stir in the chopped dark chocolate. Let it sit for one minute and then whisk until smooth.
7. Allow the ganache to cool for a few minutes until it has thickened slightly, but it’s still pourable.
8. Pour the ganache over the cooled bundt cake allowing it to drip over the sides.
9. Add a few chocolate decorations around the base of the cake and serve.

Okay, I have to know…what is your favorite vampire movie? Or tv show? Well this cake pays homage to all of them. Think of it as a red velvet twist on those iconic, fang-filled movies with a dark, dramatic vibe that’s as satisfying as a good stake through the heart of a vampire villain. (Except not Spike, right Buffy fans?!) This cake is soft and moist with a rich mix of cream cheese baking chips and dark chocolate that scream bite me with every slice.

Start by mixing up the red velvet batter, giving it that irresistible, moody crimson color. Then, bake it up in a bundt pan until it’s ready for the grand finale: the ganache.This ganache drapes over the cake with a glossy, dark finish. Just melt heavy cream and dark chocolate with a bit of butter and vanilla extract, and pour it on, letting it flow over the edges.

For that extra touch of spooky glam, add chocolate decorations; I went for a spider web design to make it scream haunted castle chic. Don’t worry if your cake gets a little messy—just call it rustic vampire flair. Toss on a few more sprinkles, or even a sprinkle of edible glitter if you want that Twilight sparkle effect.

This Vampire’s Kiss Bundt Cake is perfect for a movie marathon of your favorite Halloween flicks. It’s rich, dramatic, and dangerously addictive.