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Brain Cake

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Create a fun and spooky Brain Cake with moist red velvet layers and raspberry jam blood. Try this recipe for an unforgettable Halloween treat!

Ingredients

Scale
  • 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 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 unsalted butter, room temperature (339g)
  • 1 cup 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)
  • 1/2 cup seedless raspberry or strawberry jam
  • 3 Tbsp water (45g)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two round cake pans.
  2. In a bowl, whisk together cake flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat unsalted butter and granulated sugar until fluffy. Add eggs one at a time.
  4. Mix in buttermilk, vegetable oil, vanilla extract, vinegar, and red food coloring until combined.
  5. Gradually add dry ingredients to wet mixture; mix gently until just combined.
  6. Divide batter between prepared pans and bake for 27 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool completely before frosting with pink buttercream and filling with raspberry jam.

Nutrition

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