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Brain Cake

Brain Cake
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Create an unforgettable Brain Cake for Halloween! This moist red velvet delight is sure to impress—try it now and enjoy every spooky bite!

Ingredients

Scale
  • 2 1/2 cups cake flour
  • 2 Tbsp unsweetened cocoa powder
  • 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) full-fat cream cheese, room temperature
  • 1 Tbsp vanilla extract or vanilla bean paste for frosting
  • 1 tsp fine salt for frosting
  • 7 cups powdered sugar
  • 3 Tbsp heavy whipping cream, room temperature
  • small squirt of red gel food coloring for frosting
  • 1/2 cup seedless raspberry or strawberry jam
  • 3 Tbsp water

Instructions

  1. Preheat the oven to 350°F (175°C). Combine flour, cocoa powder, baking soda, and salt in one bowl. In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time followed by buttermilk, oil, vanilla extract, vinegar, and food coloring.
  2. Divide the batter evenly between prepared cake pans and bake for about 27 minutes. Let cool completely.
  3. While cooling, prepare the buttercream by beating together unsalted butter and cream cheese until smooth. Gradually add powdered sugar and mix in heavy cream and food coloring.
  4. Assemble the cake by layering with raspberry jam and frosting between layers. Frost the outside and create a textured look on top.
  5. Serve chilled or at room temperature.

Nutrition

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