Creepy Halloween Bloodshot Cake Eyeballs

Looking for a Halloween party recipe? Make a bunch of Halloween eyeball cookies! These creepy but delicious bloodshot cake eyeballs will be a huge hit! 

Cake Eyeball Halloween Cookies

Are you guys ready for Halloween? I don’t know about you but I’m in full baking/cooking mode, experimenting with lots of goodies and constantly adjusting the Halloween menu to comply with my picky eater’s preferences (they change about every day!). I do have a few ideas in mind and this creepy bloodshot cake eyeballs recipe is one of them. Ellie’s been ready for Halloween since last year, hahaha! Seriously though, you don’t know how tough it is to live with a Halloween freak and to deal with their obsessions on a daily basis, for a full year. Or maybe you do in which case, kudos, you are a hero!

It’s time to get “spooked” and have fun in the process so why not make these scary Halloween treats with your kids? These red velvet cake Halloween eyeball cookies are ideal to amuse the children. These cake eyeballs are a little bizarre, a little creepy, but not too ugly to look at! In fact my little munchkin said they’re cute and had lots of fun so she’s booked us for another round the day before Halloween.

These cake eyeballs are way easier than they may look. Even if you’re not an ace at food decorating, don’t get discouraged; these balls don’t have to look perfect but spooky. It’s Halloween!! Also when covering these cake eyeballs in white chocolate, I found it easier to just pour melted chocolate over rather than dipping the balls in hot chocolate. This way my Halloween eyeball cookies looked way better and I didn’t make such a big mess as I would if I dipped them.

Cake Eyeballs

Ingredients:

• white chocolate bar
• semi-sweet Chocolate bar
• caramel bits
• coconut flakes
• 4 tablespoons unsalted butter, melted (plus more for the pan)
• 1 1/4 cups all-purpose flour (plus more for the pan)
• 1/2 cup granulated sugar
• 1 1/2 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 teaspoon vinegar
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 teaspoon pure vanilla extract
• 6 tablespoon liquid red food coloring
• 4 1/2 tablespoons unsalted butter, softened
• 1 cup sugar

Directions:

Make the velvet cake:

• Preheat the oven to 350 F
• Butter and flour a 9-inch round cake pan.
• In a bowl, whisk the flour with sugar, cocoa powder and baking soda.
• In another bowl, whisk the egg with the 4 tablespoons of melted butter and the oil, vinegar, buttermilk, sour cream, vanilla and food coloring.
• Stir the wet ingredients into the dry ingredients until moistened.
• Scrape the batter into the cake pan and bake in the center of the oven for about 35 minutes (test with a toothpick inserted in the center of the cake; it should come out clean).
• Let the cake cool in the pan.

Make the eyeballs:

• Line a baking sheet with baking paper.
• In a bowl, beat the butter with the sugar until smooth (use a mixer).
• Finely crumble the cake into the bowl and stir until combined.
• Knead the mixture with your hands until you get a smooth texture.
• Leave 3-4 tablespoons of the mixture aside (you’ll use this to decorate the “eyeballs”)

• Using an ice cream scoop, scoop mounds onto the prepared baking sheet.
• Press the mounds on a working surface.
• Cut some semi-sweet chocolate into small cubes and add to the middle of each mound.
• Press caramel bits in each mound.
• Squeeze the mounds in your hand to cover the chocolate and caramel bits and roll into tight balls.

• Roll through the coconut flakes.
• Refrigerate until firm.

• On bain-marie, melt the white chocolate bar; stir until chocolate is smooth and completely melted.
• Meanwhile line another baking sheet with wax paper.
• Dip the balls in white chocolate then line on the wax paper
• Alternatively, line the balls on a cooling rack and slowly pour chocolate over; coat evenly.
• Let cool until the chocolate has set.
• Using a clean, fine-tipped paintbrush, decorate the balls with red food coloring to look like bloodshot eyeballs.
• Make tiny balls using the 3-4 tablespoons of the red velvet cake you kept aside and top the cake eyeballs with these, slightly pressing them to adhere to the balls.

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Creepy Halloween Bloodshot Eyeballs

Servings: 0

Author: Petro Neagu

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Ingredients

• white chocolate bar
• semi-sweet Chocolate bar
• caramel bits
• coconut flakes
• 4 tablespoons unsalted butter melted (plus more for the pan)
• 1 1/4 cups all-purpose flour plus more for the pan
• 1/2 cup granulated sugar
• 1 1/2 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 teaspoon vinegar
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 teaspoon pure vanilla extract
• 6 tablespoon liquid red food coloring
• 4 1/2 tablespoons unsalted butter softened
• 1 cup sugar

Instructions

Make the cake:

• Preheat the oven to 350 F
• Butter and flour a 9-inch round cake pan.
• In a bowl, whisk the flour with sugar, cocoa powder and baking soda.
• In another bowl, whisk the egg with the 4 tablespoons of melted butter and the oil, vinegar, buttermilk, sour cream, vanilla and food coloring.
• Stir the wet ingredients into the dry ingredients until moistened.
• Scrape the batter into the cake pan and bake in the center of the oven for about 35 minutes (test with a toothpick inserted in the center of the cake; it should come out clean).
• Let the cake cool in the pan.

Make the eyeballs:

• Line a baking sheet with baking paper.
• In a bowl, beat the butter with the sugar until smooth (use a mixer).
• Finely crumble the cake into the bowl and stir until combined.
• Knead the mixture with your hands until you get a smooth texture.
• Leave 3-4 tablespoons of the mixture aside (you'll use this to decorate the "eyeballs")
• Using an ice cream scoop, scoop mounds onto the prepared baking sheet.
• Press the mounds on a working surface.
• Cut some semi-sweet chocolate into small cubes and add to the middle of each mound.
• Press caramel bits in each mound.
• Squeeze the mounds in your hand to cover the chocolate and caramel bits and roll into tight balls.
• Roll through the coconut flakes. 
• Refrigerate until firm.
• On bain-marie, melt the white chocolate bar; stir until chocolate is smooth and completely melted.
• Meanwhile line another baking sheet with wax paper.
• Dip the balls in white chocolate then line on the wax paper
• Alternatively, line the balls on a cooling rack and slowly pour chocolate over; coat evenly.
• Let cool until the chocolate has set.
• Using a clean, fine-tipped paintbrush, decorate the balls with red food coloring to look like bloodshot eyeballs.
• Make tiny balls using the 3-4 tablespoons of the red velvet cake you kept aside and top the balls with these, slightly pressing them to adhere to the balls. 

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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• Spooky ghost cupcakes
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• Monkey brains
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