Brain Cake

This Brain Cake is a fun and spooky dessert perfect for Halloween or any occasion that calls for a whimsical touch. Made with moist red velvet layers, creamy pink buttercream, and a raspberry jam blood drizzle, it’s sure to be the centerpiece of your celebration. Not only is this cake visually striking, but it’s also deliciously rich and full of flavor. Whether you’re throwing a Halloween party or surprising someone special, this Brain Cake will impress everyone with its unique design and taste.

Why You’ll Love This Recipe

• Eye-catching Design: The brain shape and vibrant colors make it a standout dessert at any gathering.
• Delicious Flavor: The combination of red velvet cake and cream cheese buttercream creates a rich and delightful taste.
• Versatile Occasion: Perfect for Halloween parties, birthday celebrations, or themed events.
• Easy to Customize: You can adjust the coloring and decorations to suit different themes or personal preferences.
• Fun Baking Experience: Making this cake can be a fun activity for both kids and adults.

Tools and Preparation

To create your Brain Cake, gather your tools and prepare your workspace. Having everything ready will ensure a smooth baking experience.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Baking pans (brain-shaped mold optional)
• Cooling rack
• Piping bags

Importance of Each Tool

• Electric mixer: Ensures smooth batter by efficiently combining ingredients.
• Baking pans: Proper pans help achieve the desired shape and texture of the cake layers.
• Piping bags: Useful for decorating with precision when adding buttercream details.

Ingredients

Here’s what you’ll need to make this spooky Brain Cake:

For the Cake Layers

• 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)

For the 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)

For the Raspberry Jam Blood

• 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]

How to Make Brain Cake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Prepare your baking pans by greasing them lightly.

Step 2: Mix Dry Ingredients

In a bowl, combine the cake flour, cocoa powder, baking soda, and salt. Whisk together until evenly mixed.

Step 3: Cream Butter and Sugar

In another bowl, beat the unsalted butter with granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes.

Step 4: Add Eggs and Wet Ingredients

Add in the eggs one at a time, mixing well after each addition. Then incorporate buttermilk, oil, vanilla extract, vinegar, and red gel food coloring into the mixture until fully combined.

Step 5: Combine Dry Ingredients with Wet Mixture

Gradually add the dry mixture into the wet mixture. Mix until just combined; do not overmix.

Step 6: Bake the Cake Layers

Pour the batter into prepared pans evenly. Bake in preheated oven for about 27 minutes or until a toothpick inserted comes out clean. Allow cooling in pans for about 10 minutes before transferring to wire racks to cool completely.

Step 7: Prepare Buttercream Frosting

In a large mixing bowl, beat together unsalted butter and cream cheese until creamy. Add in vanilla extract and salt. Gradually add powdered sugar while mixing on low speed until incorporated. Increase speed until fluffy. Adjust consistency with heavy cream if necessary.

Step 8: Assemble Your Brain Cake

Once cooled completely, place one layer on your serving plate. Spread frosting on top followed by raspberry jam for blood effect. Add another layer on top and repeat frosting process before covering entire cake with remaining buttercream.

Step 9: Decorate

Use piping bags to create brain-like swirls on top of your decorated cake using additional frosting if desired. Optionally drizzle raspberry jam over it for added effect!

Enjoy making this spooky Brain Cake that will surely delight your guests!

How to Serve Brain Cake

This brain cake is not only a feast for the eyes but also a delightful treat for your taste buds. Serving it with unique touches can enhance the experience, especially during Halloween or themed parties.

Creative Serving Suggestions

• Garnish with Edible Blood: Drizzle raspberry jam over the top for a spooky effect.
• Serve with Whipped Cream: A dollop of whipped cream adds a light touch to balance the richness.
• Accompany with Ice Cream: Vanilla or chocolate ice cream pairs well and adds a creamy contrast.
• Use Halloween-themed Plates: Presenting your cake on spooky plates can elevate its festive appeal.
• Add Scary Decorations: Use gummy worms or candy eyes around the cake for extra fun.

How to Perfect Brain Cake

Creating the perfect brain cake involves attention to detail and technique. Follow these tips to ensure your cake turns out deliciously and visually stunning.

• Choose Quality Ingredients: Using fresh ingredients, especially butter and eggs, enhances flavor and texture.
• Measure Accurately: Be precise with measurements to maintain the cake’s structure and moisture level.
• Cool Completely Before Frosting: Ensure the cake layers are fully cooled to prevent melting your buttercream.
• Use Gel Food Coloring: Opt for gel food coloring for vibrant color without adding too much liquid to your batter.
• Practice Piping Techniques: Familiarize yourself with piping techniques for creating realistic brain textures on the frosting.

Best Side Dishes for Brain Cake

Pairing side dishes with your brain cake can create a well-rounded dessert table. Here are some ideal accompaniments that will complement this spooky treat.

1. Pumpkin Spice Muffins: These warm muffins add a cozy fall flavor that pairs well with the red velvet cake.
2. Creepy Crawly Cupcakes: Top cupcakes with gummy insects for an eerie yet delightful addition.
3. Chocolate Mousse: This rich dessert provides a decadent contrast to the lightness of the cake.
4. Fruit Salad with Spooky Shapes: Use cookie cutters to shape fruit into Halloween figures, making it fun and festive.
5. Caramel Popcorn: Sweet, crunchy popcorn adds texture and makes for an easy-to-serve snack alongside the cake.
6. Savory Cheese Platter: A selection of cheeses can balance sweetness and offer guests variety during dessert time.

Common Mistakes to Avoid

When making your brain cake, it’s easy to make some common mistakes that can affect the final result. Here are a few to watch out for:

• Skipping room temperature ingredients: Using cold eggs or butter can lead to a dense cake. Make sure all ingredients are at room temperature for the best results.
• Overmixing batter: Mixing too much can cause a tough texture. Mix just until combined for a light and fluffy cake.
• Not measuring ingredients accurately: Baking is a science, so inaccurate measurements can ruin your cake. Use a kitchen scale for precision.
• Ignoring cooling times: Cutting into your cake too soon can lead to crumbling. Allow it to cool completely before decorating.
• Underestimating food coloring: Insufficient food coloring may result in a pale cake. Adjust according to your desired shade of red.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover brain cake in an airtight container.
• It can last up to 5 days in the refrigerator.
• Place parchment paper between layers to prevent sticking.

Freezing Brain Cake

• Wrap slices tightly in plastic wrap and then foil.
• It freezes well for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating Brain Cake

• Oven: Preheat to 350°F (175°C). Heat slices for about 10-15 minutes until warm.
• Microwave: Heat individual slices on medium power for 15-30 seconds.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about this brain cake recipe:

How do I make a Brain Cake without fondant?

You can use whipped buttercream to create texture on the surface. Pipe it into shapes resembling brain folds for an effective look.

What is the best way to decorate my Brain Cake?

Consider using vibrant food coloring and raspberry jam drips for a bloody effect. This adds both visual appeal and flavor.

Can I customize my Brain Cake?

Absolutely! You can add different flavors like chocolate or almond extract, or use various colors of food dye for unique looks.

Is this Brain Cake suitable for kids?

Yes, but be mindful of dietary restrictions. The fun design makes it appealing at parties!

Final Thoughts

This brain cake is not only perfect for Halloween but also versatile enough for any occasion. With its moist red velvet layers and delightful frosting, you can customize it however you like! Try adding your favorite flavors or decorations for an even more personal touch.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Brain Cake

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• Author: Olivia
• Total Time: 57 minutes
• Yield: Serves approximately 12 1x

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Description

Create a show-stopping Brain Cake that will steal the spotlight at your next Halloween celebration! This whimsical dessert features moist red velvet cake layers, complemented by creamy pink buttercream frosting and a drizzle of raspberry jam for a ‘bloody’ effect. Perfect for Halloween parties, birthday celebrations, or any themed event, this cake is not just visually stunning but also rich in flavor. It’s an entertaining baking project for all ages and can easily be customized to fit your festive needs. Delight your guests with this creepy yet delicious treat that combines fun and flavor in every slice!

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Ingredients

Scale 1x2x3x

• 2 1/2 cups cake flour
• 2 Tbsp unsweetened cocoa powder, sifted
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup 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 unsalted butter, room temperature (for frosting)
• 1 cup 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
• optional: 1/4 tsp red gel food coloring or 1 tsp liquid food coloring

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Instructions

1. Preheat oven to 350°F (175°C) and grease your baking pans.
2. In a bowl, mix flour, cocoa powder, baking soda, and salt.
3. Cream together butter and sugar until fluffy. Add eggs one by one, followed by buttermilk, oil, vanilla, vinegar, and food coloring.
4. Gradually combine dry ingredients with wet mixture until just mixed.
5. Pour batter into prepared pans and bake for approximately 27 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter and cream cheese together then gradually add powdered sugar until fluffy.
7. Assemble the cake by layering it with frosting and raspberry jam; decorate as desired.

• Prep Time: 30 minutes
• Cook Time: 27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 450
• Sugar: 48g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg