Description
This Brain Cake is a spooky and delicious treat perfect for Halloween, featuring moist red velvet cake layers paired with creamy pink buttercream and a raspberry jam ‘blood’ filling that adds a striking and tasty touch.
Ingredients
Scale
Cake
- 2 1/2 cups cake flour (300g)
- 2 Tbsp unsweetened cocoa powder, sifted (10g)
- 1 tsp baking soda (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 3/4 cups granulated sugar (350g)
- 2 large eggs, room temperature (112g)
- 1 1/4 cups buttermilk, room temperature (300g)
- 1/2 cup vegetable or canola oil (120g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 1 tsp white vinegar (4g)
- 1 tsp red gel food coloring (or 1 Tbsp liquid food coloring)
Buttercream
- 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
- 1 cup (8 oz) full-fat cream cheese, room temperature (226g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1 tsp fine salt (6g)
- 7 cups powdered sugar (904g or a 2lb. bag)
- 3 Tbsp heavy whipping cream, room temperature (45g)
- Small squirt of red gel food coloring (or 1 tsp liquid food coloring)
Jam Filling
- 1/2 cup seedless raspberry or strawberry jam
- 3 Tbsp water (45g)
- [1/4 tsp red gel food coloring or 1 tsp liquid food coloring – optional]
Instructions
- Prepare Cake Batter: Preheat your oven and prepare your cake pans by greasing and flouring them. In a mixing bowl, sift together cake flour, cocoa powder, baking soda, and fine salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix Wet Ingredients: Combine buttermilk, vegetable or canola oil, vanilla extract, white vinegar, and red gel food coloring in a separate bowl. Gradually add the wet ingredients to the creamed mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for approximately 27 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely in the pans for 10 minutes before transferring them to a wire rack to cool fully.
- Prepare Buttercream: In a large bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, then gradually add the powdered sugar, beating on low speed until incorporated. Finally, add the heavy whipping cream and red food coloring, mixing until the buttercream is light, fluffy, and uniformly pink in color.
- Prepare Jam Filling: In a small bowl, combine the seedless raspberry or strawberry jam with water and optional red food coloring. Mix until smooth and slightly runny to resemble ‘blood’. Set aside.
- Assemble the Cake: Once the cake layers are completely cooled, level the tops if necessary. Spread a thin layer of buttercream on the first layer, then add a generous layer of the jam mixture to create the ‘blood’ effect. Add the next cake layer and repeat if using multiple layers. Finish with the remaining buttercream, covering the top and sides of the cake smoothly to resemble a brain surface.
- Decorate: For the classic brain effect, use piping techniques with the buttercream to create brain folds and texture. Optionally, use extra red food coloring in strategic places to enhance the ‘bloody’ appearance. Chill the cake briefly if necessary to set the buttercream before serving.
Notes
- This brain cake is perfect for Halloween!
- Made with moist red velvet cake layers, pink buttercream, and raspberry jam ‘blood’.
- Use gel food coloring for a more vibrant, longer-lasting color.
- Ensure all ingredients are at room temperature for best mixing results.
- Buttercream can be adjusted for sweetness by varying powdered sugar amount.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 596 kcal
- Sugar: 60 g
- Sodium: 333 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 77 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 89 mg
