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Brain Cake

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This spooky yet delicious Brain Cake features moist red velvet layers and creamy pink buttercream—a must-try this Halloween!

Ingredients

Scale
  • 2 1/2 cups cake flour
  • 2 Tbsp unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups buttermilk, room temperature
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract or vanilla bean paste
  • 1 tsp white vinegar
  • 1 tsp red gel food coloring
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature (for frosting)
  • 1 cup (8 oz) cream cheese, room temperature (for frosting)
  • 1 Tbsp vanilla extract or vanilla bean paste (for frosting)
  • 1 tsp fine salt (for frosting)
  • 7 cups powdered sugar (for frosting)
  • 3 Tbsp heavy whipping cream, room temperature (for frosting)
  • small squirt of red gel food coloring (for frosting)
  • 1/2 cup seedless raspberry jam
  • 3 Tbsp water

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, mix together cake flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in buttermilk, oil, vanilla extract, vinegar, and red food coloring.
  4. Gradually combine the dry ingredients with the wet mixture until smooth.
  5. Divide the batter between the prepared pans and bake for about 27 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring them to a cooling rack.
  7. For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and heavy cream. Mix in salt and red food coloring.
  8. Once cooled, layer cakes with raspberry jam and buttercream frosting.

Nutrition

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

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