Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brain Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 136 reviews
  • Author: Emily
  • Prep Time: 20 min
  • Cook Time: 27 min
  • Total Time: 77 min
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Brain Cake is a spooky and delicious red velvet cake perfect for Halloween, featuring moist layers of red velvet cake, creamy pink buttercream frosting, and a raspberry jam ‘blood’ filling for a creepy, fun effect.

Ingredients

Units Scale

Cake 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)

Buttercream Frosting Ingredients

  • 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)

Filling Ingredients

  • 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

  1. Prepare Dry Ingredients: In a bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside to ensure even mixing and prevent clumps in the cake batter.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. This step aerates the batter for a tender crumb.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
  4. Combine Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, vanilla extract, white vinegar, and red food coloring. The vinegar reacts with the baking soda to help the cake rise and keep it moist.
  5. Mix Batter: Alternately add the dry ingredients and wet ingredients to the butter-sugar-egg mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Bake the Cake: Divide the batter evenly between prepared cake pans. Bake in a preheated oven at 350°F (175°C) for about 27 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely before frosting.
  7. Prepare Buttercream Frosting: Beat the unsalted butter and cream cheese together until smooth and creamy. Add vanilla extract and salt, mixing well.
  8. Add Sugar and Cream: Gradually add powdered sugar while beating on low speed. Add heavy cream to adjust consistency. Add a small amount of red food coloring to tint the frosting pink for the brain-like appearance.
  9. Make Raspberry ‘Blood’ Filling: In a small saucepan, combine raspberry or strawberry jam with water and optional red food coloring. Warm gently to thin it out, stirring until smooth, then cool before use.
  10. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of the raspberry filling, then a layer of pink buttercream. Repeat with remaining layers. Use the pink buttercream to frost the entire cake.
  11. Create Brain Effect: Pipe the remaining pink buttercream over the cake in convoluted, brain-like swirls and folds to create the signature spooky brain appearance. Chill briefly to set.

Notes

  • This brain cake is perfect for Halloween celebrations and themed parties.
  • Using room temperature ingredients helps achieve a smooth, even batter and frosting.
  • Red gel food coloring provides more vibrant color without altering the batter consistency compared to liquid food coloring.
  • Ensure cakes are completely cooled before frosting to prevent the buttercream from melting.
  • The raspberry jam filling adds a delicious tart contrast and simulates ‘blood’ for the brain cake effect.
  • The optional extra red food coloring in the jam intensifies the blood effect for maximum spooky impact.

Nutrition

  • Serving Size: 1 slice (approx. 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

Find it online: https://emilyquickdinners.com/brain-cake-recipe/