Preheat the oven to 350 degrees.

Spray three 8 inch cake pans with baking spray. I like to put a parchment round on the bottoms of the pans.

In a medium bowl combine the flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl cream together the butter, brown sugar, and granulated sugar.

Add the eggs, one at a time, and beat well after each addition.

Mix in the vanilla.

Add half the dry ingredients to the butter mixture and mix until fully combined. Add the milk and mix until combined. Add the remaining dry ingredients and stir until incorporated. The batter should be thick.

Slowly add the boiling water stirring to fully incorporate. The batter will be much thinner at this point.

Add enough red food coloring that the entire batter has turned deep red.

Divide the batter between the three pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool for 10 minutes before carefully removing the cakes from the pans and cooling completely on a wire rack.

To make the frosting place the butter in a large bowl and use a mixer on medium high speed to beat it until smooth.

Add the powdered sugar in a cup at a time until the frosting is thick and smooth.

Add in the milk and vanilla and beat at medium high speed for 2 minutes or until fluffy.

To make the glass shards first place a silpat on a baking sheet. If you don't have one you can use parchment paper but a silpat works best.

In a medium saucepan over medium hight heat combine the sugar, water, and corn syrup. Bring the mixture to a boil stirring occasionally.

Keep the mixture boiling until the temperature reaches 300 degrees on a candy thermometer. Remove from heat and carefully pour the mixture onto the silpat.

Move it around so that it isn't too thick. Allow it to cool for 20-30 minutes or until the sugar has hardened.

Pick the sugar up and snap it or drop it to create the glass shards.

To make the bloody drizzle combine the powdered sugar and corn syrup in a small bowl. Add red food coloring. Add more sugar or syrup to get the right consistency.

To assemble the cake first flatten the tops of each layer by cutting with a serated knife. Save the scraps!

Place one layer on a cake round and spread with 1/2 cup to 3/4 cup of frosting. Smooth the frosting on the layer then top with the second layer. Repeat putting the frosting on, spreading it, then topping with a third layer.

Give the entire top and sides of the cake a thin coating of frosting which is called a crumb coat. Freeze the cake for 15 minutes. This will help you get a smooth frosting on the cake.

Remove the cake from the freezer and frost with all but 3/4 of the frosting. Make the top and sides smooth.

Before the frosting on top firms up crumble the red velvet cake scraps on top in a circle shape leaving about an inch border around the top edge.

Place the drizzle in a squirt bottle and go around the top edge of the cake letting drizzles fall down the sides of the cake.

Place the remaining frosting in a piping bag with a star tip and pipe out large swirls around the top edge of the cake.

Take your glass shards and put them in between the frosting swirls and in different locations on top of the cake.

Finish the cake off by placing some of the red drizzle on the sharp edges of your glass shards.

Enjoy!