Description

This Brain Cake is a spooky and delicious dessert perfect for Halloween. Featuring moist red velvet cake layers dyed with red food coloring, a creamy pink buttercream frosting, and a raspberry jam ‘blood’ filling, this cake combines striking visuals with rich flavors. The combination of buttermilk, cocoa, and vanilla creates a classic red velvet taste, while the creamy frosting and fruity jam add sweet and tangy contrasts.

Ingredients

Scale

Red Velvet 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 Frosting:

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)

Raspberry Jam Blood:

1/2 cup seedless raspberry or strawberry jam
3 Tbsp water (45g)
[Optional: 1/4 tsp red gel food coloring or 1 tsp liquid food coloring]

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them or lining with parchment paper.
Mix dry ingredients: In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the unsalted butter with granulated sugar until light and fluffy, about 3-5 minutes.
Add eggs and flavoring: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the batter is uniformly colored.
Combine wet and dry: Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Add oil and vinegar: Mix in the vegetable oil and white vinegar gently, ensuring the batter is smooth but not overmixed.
Bake the cake layers: Divide the batter evenly between prepared pans and bake for approximately 27 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Prepare the raspberry jam blood: In a small saucepan, heat the raspberry or strawberry jam with water over low heat until smooth and slightly runny. Add red food coloring if desired for a blood-like color. Cool to room temperature.
Make the buttercream frosting: Beat the unsalted butter and cream cheese together until smooth and creamy. Add vanilla extract and salt and mix well. Gradually add powdered sugar, mixing thoroughly after each addition. Add heavy cream and beat until the frosting is light and fluffy. Add a small amount of red food coloring to achieve a soft pink hue.
Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of the raspberry jam blood on top. Add a layer of pink buttercream frosting over the jam. Repeat with remaining layers.
Frost the cake: Use the remaining buttercream to frost the outside of the cake, smoothing it evenly to resemble a brain’s surface.
Create brain details: Use additional frosting or piping techniques to create grooves and ridges typical of a brain’s convolutions for a spooky effect.
Chill and serve: Refrigerate the cake for at least 30 minutes before serving to let the frosting set. Serve chilled or at room temperature for best flavor.

Notes

This brain cake is perfect for Halloween!
It features moist red velvet cake layers, pink buttercream, and raspberry jam “blood” that adds both flavor and visual impact.
Use gel food coloring for the best vibrant color without thinning the batter or frosting.
Ensure all your ingredients, especially eggs and dairy, are at room temperature for better mixing and texture.
The jam blood can be adjusted in sweetness or tartness by choosing within raspberry or strawberry varieties.
Allow the cake to cool completely before frosting to prevent melting.
This recipe makes enough to serve approximately 20 slices.

Nutrition

Serving Size: 1 slice (approx. 1/20 of cake)
Calories: 596 kcal
Sugar: 60 g
Sodium: 333 mg
Fat: 31 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 77 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 89 mg