Name: Brain Cake
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Cuisine: American
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); 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); 1/2 cup seedless raspberry or strawberry jam; 3 Tbsp water (45g); [Optional: 1/4 tsp red gel food coloring or 1 tsp liquid food coloring]

Brain Cake

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Get ready to impress your guests with this spooky yet delicious Brain Cake, the perfect centerpiece for Halloween or any themed party! This eye-catching dessert features moist red velvet cake layers adorned with creamy pink buttercream and a delightful raspberry jam that mimics blood. Not only does it look fantastic, but it also tastes divine, making it a hit among kids and adults alike.

Author: Alexa
Prep Time: 30 minutes
Cook Time: 27 minutes
Total Time: 57 minutes
Yield: Serves approximately 20 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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)
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)
1/2 cup seedless raspberry or strawberry jam
3 Tbsp water (45g)
[Optional: 1/4 tsp red gel food coloring or 1 tsp liquid food coloring]

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Instructions

Preheat your oven to 350F (175C) and grease three 9-inch round cake pans.
In one bowl, mix flour, cocoa powder, baking soda, and salt.
In another bowl, cream together butter and sugar until fluffy, then add eggs, buttermilk, oil, vanilla, vinegar, and food coloring.
Gradually mix dry ingredients into the wet mixture until just combined.
Divide the batter among the prepared pans and bake for about 27 minutes or until a toothpick comes out clean.
Cool cakes completely before frosting with pink buttercream and layering with raspberry jam.

Nutrition

Serving Size: 1 slice (100g)
Calories: 410
Sugar: 45g
Sodium: 320mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

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