Description

This Brain Cake is a spooky and delicious treat perfect for Halloween or any themed party. Featuring moist red velvet cake layers combined with creamy pink buttercream and a luscious raspberry jam ‘blood’ filling, this cake not only looks striking but tastes incredible. Its intricate brain-like appearance and rich flavors make it a standout dessert sure to impress your guests.

Ingredients

Scale

Cake

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

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)

Jam Filling & Decoration

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)

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Instructions

Prepare the cake batter: In a medium bowl, whisk together the cake flour, sifted cocoa powder, baking soda, and salt. In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, oil, vanilla extract, white vinegar, and red food coloring until evenly combined. Gradually add the dry ingredients to the wet, mixing just until smooth and fully incorporated.
Bake the cake layers: Preheat your oven to 350°F (175°C). Grease and flour brain-shaped cake pans or 9-inch round pans if brain pans are unavailable. Divide the batter evenly between the pans. Bake for approximately 25-27 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack before removing from pans.
Make the buttercream frosting: In a large bowl, beat the unsalted butter and cream cheese until creamy and smooth. Add the vanilla extract and salt. Gradually add the powdered sugar, mixing well after each addition. Add the heavy whipping cream and beat until light and fluffy. Mix in a small squirt of red food coloring to achieve a light pink color for the brain effect.
Prepare the raspberry jam filling: In a small bowl, combine the seedless raspberry or strawberry jam with water and optional red food coloring to enhance the blood-like appearance. Mix until smooth.
Assemble the brain cake: If using round pans, carve the cake to resemble brain lobes by shaping rounded mounds. Spread a thin layer of buttercream over the first cake layer, then spread a layer of the prepared raspberry jam. Add the second cake layer and repeat the filling if more layers exist. Cover the entire assembled cake with a crumb coat of buttercream and chill for 15-20 minutes.
Create the brain pattern: Use a piping bag fitted with a round tip filled with the pink buttercream to pipe brain-like squiggles all over the cake surface, working carefully to mimic the convoluted folds of a brain.
Final touches: Add extra raspberry jam ‘blood’ drips around the edges or to the center to enhance the spooky appearance. Chill the cake slightly before serving to set the frosting and decorations.

Notes

This brain cake is perfect for Halloween gatherings or any spooky celebration.
The red velvet cake provides a moist and tender crumb that contrasts beautifully with the creamy buttercream.
Using seedless jam keeps the filling smooth and adds a realistic ‘blood’ effect.
If brain-shaped cake pans are not available, 9-inch round pans will work—just carve the cake into a brain shape before decorating.
Ensure all cold ingredients are brought to room temperature for best mixing results.

Nutrition

Serving Size: 1 slice (approx. 90g)
Calories: 596 kcal
Sugar: 60 g
Sodium: 333 mg
Fat: 31 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 77 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 89 mg