Description
This Brain Cake is a spooky and delicious dessert, perfect for Halloween celebrations. Featuring moist red velvet cake layers tinted with vibrant red food coloring, it is layered and frosted with creamy pink buttercream and filled with seedless raspberry or strawberry jam to mimic realistic ‘brain’ blood. The combination of rich cake, tangy cream cheese frosting, and sweet jam creates a delightful flavor and striking visual effect.
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)
Pink 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)
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 the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the cake flour, cocoa powder, baking soda, and fine salt. In a separate bowl, cream the butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, white vinegar, and red food coloring until the batter turns bright red. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir in the vegetable oil last to create a smooth, moist batter.
- Bake the Cake Layers: Grease and flour your cake pans. Divide the batter evenly between the pans. Bake in the preheated oven for about 25-27 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing.
- Make the Pink Buttercream Frosting: In a large bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Mix in vanilla extract and fine salt. Gradually add powdered sugar, mixing well after each addition. Add heavy whipping cream to adjust consistency to your preference. Add a small squirt of red food coloring to achieve a soft pink hue and mix thoroughly.
- Prepare the Jam Filling: In a small saucepan, combine the seedless raspberry or strawberry jam and water. Heat gently, stirring until well combined and smooth. Optionally, add the red food coloring to enhance the jam’s color to simulate ‘blood’. Allow it to cool slightly before use.
- Assemble the Brain Cake: Level the cooled cake layers if necessary. Place the first layer on a serving plate and spread a generous amount of the jam filling over it. Add a thick layer of pink buttercream frosting on top of the jam. Repeat layers as desired, finishing with a layer of buttercream frosting on top and around the sides of the cake.
- Decorate to Resemble a Brain: Using additional pink buttercream frosting, pipe ridges and patterns on the surface of the cake to mimic the shape and folds of a brain. Use a piping bag fitted with a round or star tip for best effect. Chill the cake briefly if needed to set the frosting.
Notes
- This brain cake is perfect for Halloween celebrations or any spooky-themed event.
- Ensure all dairy ingredients are at room temperature for a smoother batter and frosting.
- Use gel food coloring for vibrant color without altering the cake’s texture.
- Seedless jam prevents unwanted texture in the filling, giving a smoother ‘blood’ effect.
- For best results, assemble the cake on a sturdy base to support the weight and decoration.
Nutrition
- Serving Size: 1 piece (approximately 1/20th 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 g
- Carbohydrates: 77 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 89 mg
