Brain Cake

I still remember the first time I made this Brain Cake for Halloween. The look on everyone’s face was priceless—equal parts awe and curiosity. Beneath its eerie, realistic design lies a soft, moist red velvet cake layered with creamy pink buttercream and sweet raspberry jam “blood.” It’s spooky, fun, and absolutely delicious. Every bite is rich, velvety, and filled with a hint of tang that balances the sweetness perfectly. Whether you’re throwing a Halloween party or just want to surprise your guests with something creepy and creative, this cake is guaranteed to steal the show.

Why You’ll Love This Recipe

This Brain Cake isn’t just about looks—it’s a flavor-packed showstopper. The red velvet layers are tender and moist, offering a buttery cocoa base that complements the smooth cream cheese buttercream. The raspberry jam adds a fruity punch that feels like a delightful surprise with every slice. Moreover, it’s simple enough for home bakers to make yet impressive enough for any special occasion.

Versatile

Although it’s designed for Halloween, this cake can easily be adapted for other themed parties. You can change the frosting color, adjust the decorations, or even use the same recipe to create cupcakes. The red velvet sponge pairs beautifully with almost any frosting flavor, so you can personalize it to your taste.

Budget-Friendly

All the ingredients used in this recipe are easy to find and relatively inexpensive. You’ll likely have most of them already in your kitchen. From basic pantry staples like flour, sugar, and eggs to affordable add-ons such as cocoa powder and jam, nothing about this cake feels extravagant. Despite that, the result looks like something straight out of a professional bakery.

Ingredients for Brain Cake

For the Cake:

• 2 ½ cups cake flour (300g)

• 2 Tbsp unsweetened cocoa powder (10g)

• 1 tsp baking soda (6g)

• ½ tsp fine salt (3g)

• ½ cup unsalted butter, room temperature (113g)

• 1 ¾ cups granulated sugar (350g)

• 2 large eggs, room temperature (112g)

• 1 ¼ cups buttermilk (300g)

• ½ cup vegetable oil (120g)

• 2 tsp Vanilla Extract (Alcohol-Free) (8g)

• 1 tsp white vinegar (4g)

• 1 tsp red gel food coloring

For the Frosting and Decoration:

• 1 ½ cups unsalted butter, room temperature (339g)

• 1 cup full-fat cream cheese (226g)

• 1 Tbsp Vanilla Extract (Alcohol-Free) (12g)

• 1 tsp fine salt (6g)

• 7 cups powdered sugar (904g)

• 3 Tbsp heavy whipping cream (45g)

• Small squirt of red gel food coloring

• ½ cup seedless raspberry jam

• 3 Tbsp water (45g)

  When I first tried making this Brain Cake, I was amazed at how simple it actually was. The design looks complex, but each step is easy to follow. The process begins with a soft red velvet base, followed by a creamy frosting and a striking “bloody” glaze. The combination creates a dessert that’s as delightful to eat as it is fun to decorate.

  How to Make This Recipe

  Step 1: Prepare the Cake Batter
  Start by preheating your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside. In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Next, pour in the oil and Vanilla Extract (Alcohol-Free), and beat until the mixture becomes smooth and creamy.

  Step 2: Combine Wet and Dry Ingredients
  Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry mixture. Add the white vinegar and red gel food coloring, mixing just until combined. The batter should be vibrant red and slightly thick.

  Step 3: Bake the Cakes
  Divide the batter evenly between the prepared pans. Bake for about 27 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

  Step 4: Make the Frosting
  In a large mixing bowl, beat the butter and cream cheese together until light and fluffy. Add Vanilla Extract (Alcohol-Free) and salt, and continue mixing. Slowly add the powdered sugar, one cup at a time, beating on low speed. Once all the sugar is added, pour in the heavy whipping cream. Beat on medium-high speed until smooth. Mix in a small amount of red gel food coloring until you achieve a light pink shade.

  Step 5: Assemble the Cake
  Place one cake layer on a flat surface or cake board. Spread a generous layer of frosting on top, followed by a thin layer of raspberry jam. Add the second cake layer and cover the entire cake with a thin layer of frosting (crumb coat). Chill it for 20 minutes to set the base.

  Step 6: Shape and Decorate the Brain
  Once the cake is chilled, apply another thick layer of pink frosting all over. To create the brain texture, fill a piping bag fitted with a round tip and pipe wavy lines across the cake’s top, mimicking brain folds. Work from the center outward until the entire surface looks realistic.

  Step 7: Make the “Blood” Glaze
  In a small saucepan, combine the raspberry jam, water, and a small amount of red food coloring. Warm it over low heat until smooth. Allow it to cool slightly before drizzling it over the piped frosting. This will create the perfect “bloody” effect that makes the cake come alive.

  Quick and Easy

  Despite its spooky appearance, this cake doesn’t require any advanced tools or special molds. The design is achievable with just a piping bag and a steady hand. You’ll be surprised how quickly it comes together once the cakes are baked and cooled.

  Customizable

  You can easily adjust this recipe to suit your taste. Swap raspberry jam for strawberry if you prefer a sweeter filling, or add a hint of lemon juice for a tangier glaze. You can also adjust the color intensity of the frosting to create a darker or lighter brain effect.

  Crowd-Pleasing

  Everyone loves the shock factor of this cake. It’s the kind of dessert that makes guests take out their phones for photos before cutting the first slice. And once they taste it, the balance of flavor—sweet, tangy, and creamy—wins them over completely.

  FAQs

  Can I make the Brain Cake in advance?
  Yes, you can prepare the cake layers a day before and keep them covered in the refrigerator. The frosting can also be made ahead and stored in an airtight container. Just let it come to room temperature before decorating.

  What can I use instead of buttermilk?
  If you don’t have buttermilk, you can mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes before using—it works perfectly.

  Can I freeze the Brain Cake?
  Absolutely. Wrap the cooled cake layers tightly in plastic wrap and freeze for up to two months. Thaw them overnight in the refrigerator before frosting and assembling.

  How do I get the perfect brain shape without a mold?
  Simply carve the top of the cake slightly into an oval shape using a serrated knife. Then use your piping bag to create the brain folds. The soft frosting texture will make it easy to form the shape.

  Is this cake suitable for kids?
  Yes! This Brain Cake contains no alcohol and uses Vanilla Extract (Alcohol-Free), making it totally family-friendly and fun for all ages.

  Can I use store-bought frosting?
  You can, but homemade frosting gives a better flavor and texture. The cream cheese buttercream in this recipe adds a smooth, tangy contrast that balances the sweet red velvet layers.

  Can I change the color of the frosting?
  Of course. You can experiment with different shades of pink or even light gray for a scarier effect. Adjust the food coloring according to your theme.

  How long does the finished cake last?
  The decorated cake can stay fresh for up to four days in the refrigerator if covered properly. For best results, serve it at room temperature so the frosting softens slightly before cutting.

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  Brain Cake

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  This Brain Cake combines moist red velvet layers, creamy pink buttercream, and sweet raspberry jam to create a spooky yet delicious Halloween dessert. The cake’s realistic brain design and vibrant red “blood” glaze make it the perfect showpiece for any party. Despite its scary look, it’s surprisingly easy to make and tastes rich, soft, and buttery in every bite.

  • Total Time: 47 minutes
  • Yield: 20 servings 1x

  Ingredients

  Scale 1x2x3x

  • 2 ½ cups cake flour (300g)

  • 2 Tbsp unsweetened cocoa powder (10g)

  • 1 tsp baking soda (6g)

  • ½ tsp fine salt (3g)

  • ½ cup unsalted butter, room temperature (113g)

  • 1 ¾ cups granulated sugar (350g)

  • 2 large eggs, room temperature (112g)

  • 1 ¼ cups buttermilk (300g)

  • ½ cup vegetable oil (120g)

  • 2 tsp Vanilla Extract (Alcohol-Free) (8g)

  • 1 tsp white vinegar (4g)

  • 1 tsp red gel food coloring

  • 1 ½ cups unsalted butter, room temperature (339g)

  • 1 cup full-fat cream cheese (226g)

  • 1 Tbsp Vanilla Extract (Alcohol-Free) (12g)

  • 1 tsp fine salt (6g)

  • 7 cups powdered sugar (904g)

  • 3 Tbsp heavy whipping cream (45g)

  • Small squirt of red gel food coloring

  • ½ cup seedless raspberry jam

  • 3 Tbsp water (45g)

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  Instructions

  • Preheat oven to 175°C (350°F) and prepare two 8-inch round pans.

  • Sift cake flour, cocoa powder, baking soda, and salt. Set aside.

  • Beat butter and sugar until fluffy. Add eggs one at a time.

  • Add oil and Vanilla Extract (Alcohol-Free) and mix until smooth.

  • Alternate adding dry ingredients and buttermilk. Stir in vinegar and food coloring.

  • Pour into pans and bake for 27 minutes. Cool completely.

  • For frosting, beat butter and cream cheese until light. Add Vanilla Extract (Alcohol-Free), salt, powdered sugar, and whipping cream. Beat until smooth.

  • Tint frosting light pink using food coloring.

  • Layer cake with frosting and raspberry jam. Crumb coat, chill, then frost completely.

  • Pipe brain-like folds on top using a round tip.

  • Heat jam, water, and red coloring for the glaze. Cool slightly, then drizzle over frosting.

  Notes

  For a darker effect, use more red coloring in the glaze. To make slicing easier, chill the cake before serving.

  • Author: Layla
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes