Halloween Slash Cake Recipe🔪🩸

Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.


  • 140g unsalted butter , plus extra for the tin
  • 100ml grapeseed oil , or another flavourless oil
  • 200ml milk
  • 3 tbsp yoghurt
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 250g light muscovado sugar
  • 250g plain flour
  • 3 tsp baking powder 
  • 50g cocoa powder
  • ¾ x 340g jar strawberry jam
  • 1¼ kg ready-to-roll white fondant icing
  • For the buttercream:
  • 600g icing sugar, sifted, plus extra for dusting
  • 300g butter, softened
  • red food colouring


  • Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
  • Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
  • Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
  • Tip the wet ingredients into the dry, then whisk until smooth.
  • Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
  • Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
  • To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
  • Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
  • Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
  • Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.


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