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Brain Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 89 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Total Time: 1 hour 17 minutes
  • Yield: 20 servings
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

This Brain Cake recipe features a moist red velvet cake baked in layers and shaped to resemble a realistic brain. The cake is frosted with a smooth cream cheese buttercream tinted pink and decorated with piped brain-like squiggles coated in a glossy, edible fake blood made from berry jam, perfect for Halloween or themed celebrations.

Ingredients

Scale

Red Velvet 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

Cream Cheese 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

Edible Fake Blood

  • 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)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch or three 7-inch cake pans with non-stick baking spray and line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer with a whisk or a hand mixer, cream the butter and granulated sugar on medium-high speed for 1-2 minutes until lighter in color and fluffy. Scrape the bowl sides as needed.
  4. Add Eggs: On medium speed, beat in the eggs one at a time until fully combined.
  5. Combine Wet Ingredients: Mix in buttermilk, oil, vanilla extract, white vinegar, and red gel food coloring on low speed. The mixture may appear curdled, but it will smooth out with the dry ingredients.
  6. Incorporate Dry Ingredients: Add the dry ingredients to the wet in two additions, mixing on low speed until just combined with no visible flour streaks.
  7. Divide and Bake: Divide the batter evenly (approximately 415g per pan) into the prepared pans. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  8. Cool Cakes: Let cakes cool in pans for 10 minutes, then loosen edges with an offset spatula and invert onto wire racks to cool completely. No need to level as layers bake flat.
  9. Shape the Brain: Stack the cooled layers and cut off about 1 inch from two sides of the cake to create an oval, brain-like shape. Use a sharp knife to round the top edges. If difficult to cut, chill layers in freezer for 20 minutes first.
  10. Make Frosting: Beat butter and cream cheese on medium speed until smooth. Add vanilla and salt, beating until incorporated. Gradually add powdered sugar and heavy cream on low speed. Adjust consistency with extra cream or sugar. Tint with a small amount of red food coloring for a pale pink shade.
  11. Prepare Edible Blood: Whisk together seedless jam, water, and optional red food coloring until smooth and thin; cover and set aside.
  12. Assemble and Frost Cake: Place first cake layer on a cake board, secure with a dab of frosting. Spread an even layer of frosting between layers, stacking and trimming for brain shape as needed. Apply a thin crumb coat of frosting around the cake and chill until firm.
  13. Pipe Brain Texture: Using a piping bag fitted with a large round tip, pipe squiggly lines on each hemisphere of the brain shape to mimic brain folds. Chill again until firm.
  14. Apply Fake Blood: Using a pastry brush, spread the edible fake blood over the piped frosting, filling all crevices and adding extra around the base for an eerie effect.

Notes

  • Feeds approximately 20 people due to cake trimming and shaping.
  • Make cake layers in advance and freeze to simplify process; thaw before assembling.
  • Frosting can be made ahead and stored airtight in fridge up to 1 month or freezer up to 3 months.
  • A frosted cake lasts up to a week in the fridge or one month in the freezer; bring to room temperature before serving.
  • Use gel food coloring to maintain proper texture and avoid bitterness in cake and frosting.
  • To make vegan or dairy-free, substitute dairy with plant-based milk, heavy cream alternatives, vegan butter, and egg replacer.
  • Leftover cake scraps are perfect for cake pops or as topping for ice cream; store wrapped up to 3 days.
  • Properly measure flour by spooning into measuring cup and leveling or use a kitchen scale for best results.
  • Chill cake layers before cutting and assembling to prevent tearing and help keep shape.
  • Don’t worry about perfect piping; the berry jam blood coats imperfections for a polished look.

Nutrition

  • Serving Size: 1 slice (1/20th of cake)
  • Calories: 450 kcal
  • Sugar: 40g
  • Sodium: 320mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Find it online: https://emilyscook.com/brain-cake-recipe/