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–+ servings
Brain Cake

Spooky Brain Cake: A Festive Red Velvet Delight

This Spooky Brain Cake is a striking dessert with rich red velvet layers and creamy pink buttercream, perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 1 hour 7 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Can substitute with all-purpose flour if needed.
  • 1 tablespoon cocoa powder Opt for unsweetened for the best results.
  • 1 teaspoon baking soda Ensure it’s fresh for maximum rise.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1 cup unsalted butter Feel free to use salted butter but adjust other salt accordingly.
  • 1 1/2 cups granulated sugar Brown sugar can lend a richer taste.
  • 3 large eggs Important for binding.
  • 1 cup buttermilk Can substitute with yogurt or a mix of milk and vinegar.
  • 1/2 cup vegetable oil Coconut oil is a delicious alternative.
  • 1 teaspoon vanilla extract Pure vanilla is always the best choice.
  • 1 tablespoon white vinegar Activates baking soda.
  • 1 tablespoon red gel food coloring Gives the cake its signature hue.
For the Frosting
  • 1 batch pink buttercream Store-bought cream cheese frosting is a convenient alternative.
For the 'Blood' Effect
  • 1/2 cup raspberry jam Feel free to swap with your favorite berry jam.

Equipment

  • Mixing bowls
  • electric mixer
  • Spatula
  • cake pans
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
  2. In a mixing bowl, whisk together cake flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in buttermilk, vegetable oil, vanilla extract, white vinegar, and red gel food coloring until homogeneous.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 27 minutes.
  7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Frost the first layer with pink buttercream, add raspberry jam, and place the second layer on top. Frost the entire cake and add brain-like patterns with additional frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing to maintain a light, fluffy texture.

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