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Brain Cake

Brain Cake
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Get ready to impress your guests with this spooky yet delightful Brain Cake! Perfect for Halloween or any themed party, this visually striking dessert features layers of moist red velvet cake, creamy pink buttercream, and a raspberry jam filling that adds a fun twist. Not only does it look eye-catching, but its delicious flavor profile will keep everyone coming back for more. With easy-to-follow instructions, even novice bakers can create this show-stopping treat that’s sure to become a memorable centerpiece at your celebrations. Customize the colors and flavors to suit your theme and let your creativity shine!

Ingredients

Scale
  • 2 1/2 cups cake flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups buttermilk, room temperature
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tsp red gel food coloring
  • 1 1/2 cups unsalted butter, room temperature (for frosting)
  • 1 cup cream cheese, room temperature
  • 1 Tbsp vanilla extract
  • 1 tsp fine salt
  • 7 cups powdered sugar
  • 3 Tbsp heavy whipping cream, room temperature
  • 1/2 cup seedless raspberry or strawberry jam
  • 3 Tbsp water

Instructions

  1. Preheat oven to 350°F (175°C) and grease two round baking pans.
  2. In a mixing bowl, whisk together cake flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat the unsalted butter with granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Incorporate buttermilk, vegetable oil, vanilla extract, white vinegar, and red gel food coloring until fully blended.
  6. Gradually mix in the dry mixture until just combined; do not overmix.
  7. Divide the batter evenly between prepared pans and bake for about 27 minutes or until a toothpick comes out clean.
  8. Let them cool in pans for 10 minutes before transferring to wire racks.
  9. For the buttercream, beat unsalted butter with cream cheese until smooth, then add vanilla extract and salt.
  10. Gradually mix in powdered sugar while alternating with heavy cream until desired consistency is reached.
  11. Spread raspberry jam between layers and frost the entire cake with the remaining buttercream.
  12. Use leftover frosting to pipe decorations that resemble veins on top of the cake.

Nutrition

Find it online: https://cookbymommy.com/brain-cake/

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