Preheat your oven to 180°C (160°C fan) or gas mark 4. Prepare two 20cm sandwich tins by greasing with unsalted butter and lining with parchment paper.

In a large mixing bowl, melt the unsalted butter until just warm, then add the grapeseed oil, milk, yogurt, vanilla extract, and large eggs. Whisk until smooth.

In a separate bowl, whisk together the plain flour, light muscovado sugar, baking powder, and cocoa powder. Make a well in the center and pour the wet ingredients into the dry mixture, stirring gently.

Divide the batter evenly between the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tins for 10 minutes before transferring to a wire rack.

Prepare the buttercream by beating together the softened butter and icing sugar until light and fluffy. Add red food coloring and mix until desired color is achieved.

Trim the tops of each layer flat, slice each layer in half horizontally. Place the first layer on a serving plate and spread with strawberry jam followed by buttercream. Repeat with remaining layers.

Coat the entire outside of the cake with remaining buttercream and chill for 20 minutes.

Roll out fondant icing on a dusted surface until about 5mm thick. Drape over the cake, smoothing out any air bubbles.

Cut slashes into the fondant and drizzle reserved buttercream to resemble blood. Your Halloween Slash Cake is now complete.