Name: Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 27 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: 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; 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 2 lb. bag; 3 Tbsp heavy whipping cream, room temperature (45g); small squirt of red gel food coloring or 1 tsp liquid food coloring; 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)

If you’re hunting for a show-stopping dessert that combines spooky vibes with delicious flavors, you’re going to absolutely flip for my Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe. This cake is not just a feast for your eyes—it’s rich, moist, and with that tangy cream cheese frosting and jam “blood,” it’s downright addictive. Whether you’re planning for Halloween or just want to impress your friends with something wildly unique, stick with me—I’ll walk you through every step so it turns out flawless!

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Why You’ll Love This Recipe

Unique and Stunning Presentation: You won’t find a cake that looks as eerily awesome but tastes like a classic red velvet treat.
Moist and Flavorful Layers: The red velvet layers are balanced perfectly with a hint of cocoa and tang from the buttermilk.
Decadent yet Tangy Frosting: That blood-red cream cheese buttercream is creamy, smooth, and just a little bit tangy—trust me, it’s addictive.
Ease of Prep and Customization: The cake layers can be made ahead and frozen, so you’re not stressed on party day.

A cake shaped like a human brain sits on a white round cake board atop a white cake stand. The brain cake has a shiny, bright red surface with raised, curved folds that look very detailed and textured. The red glaze appears wet and glossy, with small drops around the base on the board. The cake is placed on a white marbled counter in a kitchen setting with blurred containers and cupboards in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe plays a crucial role in creating its signature texture and flavor. I always recommend using the best quality ingredients you can get your hands on—real vanilla, fresh buttermilk, and cream cheese that’s full-fat for that perfect creamy frosting.

Cake Flour: Gives a tender crumb and the right light texture that makes the cake moist but not dense.
Unsweetened Cocoa Powder: Just a hint for that classic red velvet nuance without overwhelming the flavor.
Baking Soda: Helps the cake rise and contributes to its characteristic red velvet texture.
Unsalted Butter: Room temperature is key for creaming—it helps with volume and fluffiness.
Granulated Sugar: Sweetens and creates a lovely soft crumb inside the cake.
Large Eggs: Make sure they’re at room temperature to help the batter come together smoothly.
Buttermilk: This adds tang and moisture—it’s essential for that velvet texture.
Vegetable or Canola Oil: Keeps the cake moist and tender.
Vanilla Extract or Vanilla Bean Paste: Adds warmth and depth to the cake’s flavor.
White Vinegar: Reacts with the baking soda to make the cake rise beautifully and enhances the color.
Red Gel Food Coloring: For that vivid, deep red color without impacting texture.
Full-Fat Cream Cheese: For the frosting—never skimp here, it’s what gives it tang and creaminess.
Powdered Sugar: Sweetens and thickens the frosting; sift or powder it finely to avoid lumps.
Heavy Whipping Cream: Adds smoothness and helps create a spreadable frosting.
Seedless Raspberry or Strawberry Jam: Our edible fake blood—adds the perfect balance of sweet and tart.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe is how easy it is to tweak for your own style or dietary needs. I’ve tried a few fun twists, and honestly, it’s a great base to get creative with.

Vegan Version: I swapped dairy with plant-based milks and vegan butter, plus an egg replacer—you’d never guess it was vegan if I didn’t tell you.
Healthier Version: I’ve reduced sugar here and there or used natural sweeteners in the frosting, though I keep the cream cheese for tang.
Flavor Variation: Try adding a hint of espresso powder to the batter for a mocha twist that enhances the cocoa notes.
Different Food Coloring: I once used natural beet juice for color, but the gel food coloring keeps the layers vibrant without impacting flavor.

How to Make Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe

Step 1: Prep and Mix Your Red Velvet Magic

Start by preheating your oven to 350°F (175°C) and prepping your pans—three 8-inch or 7-inch cake pans work best. Grease them well and line with parchment because you want your layers to come out cleanly without any fuss. Next, sift together your dry ingredients—cake flour, cocoa powder, baking soda, and salt—to avoid lumps and guarantee an even rise. Cream your butter and sugar together; this is where your cake starts getting that lovely light texture, so don’t rush it. When it’s pale and fluffy, add your eggs one at a time, then the wet ingredients, including that gorgeous red food coloring—yes, it might look a little strange or separated at first, but it comes together beautifully once you add the dry mix. Mix your dry ingredients in gradually and stop as soon as the batter is uniform—over-mixing will toughen the cake. Divide the batter equally and bake until a toothpick comes out with moist crumbs. A little tip? If your layers bake unevenly or puff up too much, don’t stress—you’ll trim and shape them later!

Step 2: Carve Your Brain Shape—Don’t Be Afraid to Get Creative!

Once your cake layers have cooled for about 10 minutes, gently flip them out onto a wire rack. I usually don’t bother leveling mine because they bake nice and flat, but you can always trim if necessary. Now the fun part: shaping! I cut about an inch off two sides per layer to round off the oval shape, then used a small sharp knife to carve the top into a soft dome that looks like the brain’s surface. Here’s my secret: if your layers feel like they’re crumbling or too soft to cut smoothly, pop them in the freezer for 20 minutes—the slight chill firms them up for easier slicing. You can also freeze layers ahead of time and thaw them when you’re ready to assemble, which really breaks the work into manageable chunks!

Step 3: Whip Up That Blood-Red Cream Cheese Buttercream

Get your butter and cream cheese softened and beat them together until super smooth—this is the base for your frosting, and texture here matters. Stir in vanilla and salt, then gradually add your powdered sugar and cream, mixing low to avoid a sugary cloud explosion in your kitchen (I learned this the hard way!). Adjust thickness as needed; if your frosting feels too stiff to pipe, an extra splash of cream will rescue it. Add a tiny squirt of red food coloring to get that faint pink tone—later, the raspberry jam will give us the brilliant blood-red depth, so no need to go overboard with color now. Cover with plastic wrap so it doesn’t crust over while you move on.

Step 4: Make the Edible Fake Blood

This is where your cake really transforms from delicious to delightfully creepy. Mix seedless raspberry or strawberry jam with water and a little red gel food coloring to brighten it up if needed. Whisk until smooth and thin but still syrupy—this jam is what you’ll brush over your frosting squiggles to simulate all that glistening, fresh brain blood. Cover and set this aside so it’s ready for the final decoration.

Step 5: Assemble, Frost, and Decorate Your Brain Cake

Start stacking your cake layers on a sturdy board using a bit of frosting underneath to keep the first layer in place. Spread each layer evenly with frosting before piling the next on. After stacking, shape the edges again if needed to maintain that brain-like oval. Apply a crumb coat—a thin layer of frosting all over the cake—and chill until firm. Then grab a large piping bag fitted with a round tip, and pipe squiggly lines across the top and sides to mimic the brain’s convolutions. The trick I learned is not to worry about perfection here; slight gaps or uneven piping add to the “realistic” look and won’t show once you add the fake blood. Chill again until the frosting is firm. Finally, brush on that ruby-red jam so it sinks into every crease and drips down the sides—a slightly messy look makes it even more authentic!

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Pro Tips for Making Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe

Use a Kitchen Scale: Measuring flour by weight rather than volume helps avoid a dry cake and guarantees consistency.
Room Temperature Ingredients: Eggs, butter, and buttermilk mixing better when not chilled ensures silky batter and better rise.
Chill Those Layers: Freezing the cake for 20 minutes before carving makes for cleaner cuts and less crumbly edges.
Don’t Over-pipe: If your brain frosting lines aren’t perfect, don’t sweat it—once the edible blood coats the cake, those little imperfections disappear.

How to Serve Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe

The image shows a brain-shaped dessert placed on a white plate with a white marbled surface underneath. The brain has many folds and layers that look rounded and smooth, all covered in shiny, bright red sauce that drips slightly onto the plate. A woman's hand is holding a blue brush, applying more of the red sauce over the top, making the dessert look wet and glossy. The overall look is vivid with a strong contrast between the red dessert and white background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes minimal because the cake itself is so impressive visually. Sometimes I add a few edible red rose petals or a sprinkle of crushed freeze-dried raspberries to echo that bloody effect. If it’s Halloween, a few fake plastic spiders or skulls on the cake board get everyone’s attention instantly and add a fun touch!

Side Dishes

This creepy cake pairs surprisingly well with simple sides like a fresh berry salad or a vanilla bean ice cream scoop to balance the sweetness. For a party, I like serving it alongside a sharp cheddar cheese plate or dark chocolate truffles to keep the flavor profile interesting.

Creative Ways to Present

For a truly memorable centerpiece, place the Brain Cake on a black or dark red cake stand to amplify the blood-red hues. I’ve even tried injecting a little edible gelatin “vein” detail inside some of the frosting swirls. Adding dim lighting or candles near the cake enhances that spooky vibe—people always ask how I made it look so realistic!

Make Ahead and Storage

Storing Leftovers

After the big reveal, you’re likely to have some brain cake leftover (lucky you!). I wrap slices tightly in plastic wrap and store them in an airtight container in the fridge. The buttercream keeps the cake moist, and it stays delicious for up to a week. I also gently cover the cut parts with extra frosting to prevent drying out—trust me, it makes a difference.

Freezing

I love freezing leftover cake and even the unassembled layers! Wrap everything well—double layer plastic wrap plus foil works best. When you want it again, thaw overnight in the fridge. The texture holds up surprisingly well, and the flavors stay vibrant.

Reheating

I find that this cake is best eaten at room temperature to enjoy the full spectrum of flavors and texture, so take it out of the fridge an hour before serving. If you’re reheating a slice, a few seconds in the microwave (about 10-15 seconds) works great to soften the frosting and warm the cake just enough without drying it out.

FAQs

Can I make the Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe ahead of time?

Absolutely! I usually bake and freeze the cake layers in advance, sometimes even a few days ahead. The frosting can also be made and stored separately. This approach makes the whole process less stressful and guarantees fresher, moister cake when you assemble it closer to your event.
What if I don’t have red gel food coloring?

You can use liquid food coloring, but be cautious with the amount as too much can alter the cake’s texture and taste. Gel coloring is my preferred choice since it’s more concentrated and won’t dilute your batter or frosting.
Can I make this cake dairy-free or vegan?

Yes! Substitute dairy milk with your favorite plant-based milk and use vegan butter sticks. For eggs, I highly recommend an egg replacer that works well in cakes. The cream cheese frosting can be replaced with a vegan cream cheese or all-butter vegan frosting for a similar tangy effect.
How do I avoid the brain cake crumbling when cutting the layers?

If your layers feel delicate, chilling or even briefly freezing them before carving makes a big difference. It firms them up and helps prevent tearing or crumbling when you shape the cake.
How large is this brain cake, and how many does it serve?

This recipe yields a cake that serves about 20 people, thanks to the trimming that shapes it into the brain silhouette. If you need a larger or tiered version, check out cake batter calculators online to scale the recipe accordingly.

Final Thoughts

I honestly didn’t expect to become obsessed with this Brain Cake with Red Velvet Layers and Blood-Red Buttercream Frosting Recipe when I first made it, but every time I serve it, people go absolutely nuts—not just for the spooky look but for how delicious it is. I love that it combines showmanship with classic red velvet flavor and a frosting that’s tangy and silky smooth. Give yourself plenty of time to prep, don’t stress the small details, and enjoy every messy, fun moment of decorating. Trust me, your friends and family will be talking about your brain cake masterpiece long after the party’s over!