Ingredients
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2 ½ cups cake flour (300g)
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2 Tbsp unsweetened cocoa powder (10g)
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1 tsp baking soda (6g)
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½ tsp fine salt (3g)
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½ cup unsalted butter, room temperature (113g)
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1 ¾ cups granulated sugar (350g)
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2 large eggs, room temperature (112g)
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1 ¼ cups buttermilk (300g)
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½ cup vegetable oil (120g)
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2 tsp Vanilla Extract (Alcohol-Free) (8g)
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1 tsp white vinegar (4g)
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1 tsp red gel food coloring
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1 ½ cups unsalted butter, room temperature (339g)
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1 cup full-fat cream cheese (226g)
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1 Tbsp Vanilla Extract (Alcohol-Free) (12g)
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1 tsp fine salt (6g)
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7 cups powdered sugar (904g)
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3 Tbsp heavy whipping cream (45g)
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Small squirt of red gel food coloring
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½ cup seedless raspberry jam
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3 Tbsp water (45g)
Instructions
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Preheat oven to 175°C (350°F) and prepare two 8-inch round pans.
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Sift cake flour, cocoa powder, baking soda, and salt. Set aside.
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Beat butter and sugar until fluffy. Add eggs one at a time.
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Add oil and Vanilla Extract (Alcohol-Free) and mix until smooth.
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Alternate adding dry ingredients and buttermilk. Stir in vinegar and food coloring.
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Pour into pans and bake for 27 minutes. Cool completely.
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For frosting, beat butter and cream cheese until light. Add Vanilla Extract (Alcohol-Free), salt, powdered sugar, and whipping cream. Beat until smooth.
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Tint frosting light pink using food coloring.
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Layer cake with frosting and raspberry jam. Crumb coat, chill, then frost completely.
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Pipe brain-like folds on top using a round tip.
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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.
- Prep Time: 20 minutes
- Cook Time: 27 minutes