Description
Have you ever wondered if a cake could scare your Halloween guests while making their taste buds dance? Picture a giant, spooky eyeball cake that oozes “bloody” raspberry jam when you slice it, complete with a creepy blue taffy iris and red gel veins.
Ingredients
This recipe uses simple ingredients to create a spooky, flavorful cake. Here’s what you’ll need, why each one matters, and some substitutions:
White Cake Mix (15.25-ounce box, plus required ingredients): The base of the cake, providing a light, fluffy texture.
Substitution: Use vanilla or yellow cake mix, or a gluten-free mix.
Raspberry Jam (two 13-ounce jars): Creates the gooey “lava” center and adds fruity flavor.
Substitution: Use strawberry jam, cherry preserves, or seedless jam.
Blue Flat Taffy Candy Strips (4, such as Airheads): Forms the iris of the eyeball.
Substitution: Use blue fondant or gummy candy.
Nonstick Cooking Spray: Prevents sticking when rolling taffy and frosting the cake.
Substitution: Use butter or oil for greasing.
Black Gummy Candies (2): Creates the pupil of the eyeball.
Substitution: Use black licorice, chocolate chips, or edible black fondant.
Unflavored Gelatin (two 1/4-ounce packages): The base for the marshmallow frosting.
Substitution: No direct substitute, but ensure fresh gelatin for best results.
Sugar (1 cup): Sweetens the marshmallow frosting.
Substitution: Use a sugar substitute for a lower-glycemic option.
Light Corn Syrup (2/3 cup): Helps create a smooth, glossy frosting.
Substitution: Use honey or agave (may alter texture slightly).
Kosher Salt (pinch): Balances the sweetness in the frosting.
Substitution: Use table salt (half the amount).
Pure Vanilla Extract (2 teaspoons): Adds warm flavor to the frosting.
Substitution: Use almond extract or omit if unavailable.
Red Decorating Gel (0.67-ounce tube): Creates bloodshot veins for the eyeball effect.
Substitution: Use red icing or melted red candy.
Why These Ingredients Matter
The white cake mix is light and fluffy, perfect for holding the gooey jam center, which adds vitamins from fruit. The marshmallow frosting provides a creamy, eerie coating, and the taffy and gel create a realistic eyeball look. The ingredients are affordable, widely available, and easy to swap for dietary needs, like gluten-free or vegan diets. While indulgent, the small servings (6-8) help with moderation, and the cake’s dramatic presentation makes it a Halloween must-have.
Instructions
Step 1: Bake the Cake
Prepare the 15.25-ounce white cake mix according to package directions for a 10-cup Bundt pan (usually eggs, oil, and water).
Bake as directed (typically 35-40 minutes at 350°F) until a toothpick comes out clean.
Let the cake cool completely in the pan, then transfer to a large serving platter (about 1 hour).
Tip: Spray the Bundt pan generously with nonstick spray for easy release.
Step 2: Prepare the Jam Filling
Microwave two 13-ounce jars of raspberry jam for about 2 minutes until pourable.
If the jam has seeds, strain through a fine-mesh strainer.
Pour enough jam into the center hole of the Bundt cake to fill it to the top.
Reserve the remaining jam for later.
Tip: Stir the jam while heating to ensure it melts evenly.
Step 3: Make the Eyeball Iris
Microwave 4 blue taffy candy strips for 10 seconds until soft and pliable.
Place the taffy between two 8-inch pieces of parchment paper sprayed with nonstick cooking spray.
Roll out to a 1/8-inch-thick circle using a rolling pin.
Cut the circle with a 5-inch biscuit cutter.
Warm 2 black gummy candies in the microwave for 5-10 seconds, roll into a marble-sized ball, and place in the center of the blue taffy circle.
Roll out again to flatten the gummy into a pupil shape within the taffy iris.
Tip: Work quickly with the taffy—it hardens fast once cooled.
Step 4: Make the Marshmallow Frosting
In the bowl of a stand mixer fitted with a whisk attachment, stir together two 1/4-ounce packages of unflavored gelatin and 1/3 cup cold water.
In a small saucepan, combine 1 cup sugar, 2/3 cup light corn syrup, a pinch of kosher salt, and 2/3 cup water over medium-low heat.
Cook, stirring occasionally, until the sugar dissolves completely (brush any sugar granules on the pan’s sides with a wet pastry brush).
Attach a candy thermometer and increase heat to medium-high, cooking until the mixture reaches 240°F (about 5 minutes).
With the mixer on low, slowly pour the hot sugar syrup into the gelatin mixture.
Increase the mixer speed to high and beat until very thick and holding soft peaks, about 15 minutes.
Beat in 2 teaspoons vanilla extract.
Tip: Watch the thermometer closely to hit 240°F exactly for the perfect frosting texture.
Step 5: Frost the Cake
Coat a rubber spatula with nonstick cooking spray.
While the marshmallow frosting is still warm, spread it all over the Bundt cake, covering it completely.
Let the frosting sit at room temperature until fully cooled and set, about 1 hour.
Tip: Work quickly to spread the frosting before it starts to set.
Step 6: Decorate the Eyeball
Place the blue taffy iris with the black gummy pupil centered on top of the cake.
Use a 0.67-ounce tube of red decorating gel to draw bloodshot veins radiating from the iris across the marshmallow frosting.
Tip: Practice drawing veins on a plate first to get the bloodshot effect just right.
Step 7: Serve
Serve the cake on the platter with a butcher’s cleaver for a dramatic, spooky effect.
Slice to reveal the oozing raspberry jam “lava.”
Tip: Slice at the table for a thrilling reveal of the gooey center!