Moist Red Velvet Brain (Printable Version)

A moist red velvet layered cake with tangy cream cheese frosting and a glossy raspberry finish for festive occasions.

# Everything You’ll Need:

→ Red Velvet Cake

01 - 2 1/2 cups cake flour (300g)
02 - 2 tablespoons unsweetened cocoa powder, sifted (10g)
03 - 1 teaspoon baking soda (6g)
04 - 1/2 teaspoon fine salt (3g)
05 - 1/2 cup unsalted butter, room temperature (113g)
06 - 1 3/4 cups granulated sugar (350g)
07 - 2 large eggs, room temperature (112g)
08 - 1 1/4 cups buttermilk, room temperature (300g)
09 - 1/2 cup vegetable or canola oil (120g)
10 - 2 teaspoons vanilla extract or vanilla bean paste (8g)
11 - 1 teaspoon white vinegar (4g)
12 - 1 teaspoon red gel food coloring or 1 tablespoon liquid food coloring

→ Cream Cheese Buttercream Frosting

13 - 1 1/2 cups unsalted butter, room temperature (339g)
14 - 1 cup full-fat cream cheese, room temperature (226g)
15 - 1 tablespoon vanilla extract or vanilla bean paste (12g)
16 - 1 teaspoon fine salt (6g)
17 - 7 cups powdered sugar (904g)
18 - 3 tablespoons heavy whipping cream, room temperature (45g)
19 - Small amount red gel or liquid food coloring

→ Edible Fake Blood

20 - 1/2 cup seedless raspberry or strawberry jam
21 - 3 tablespoons water (45g)
22 - Optional: 1/4 teaspoon red gel food coloring or 1 teaspoon liquid food coloring

# Steps to Cook:

01 - Preheat oven to 350°F (175°C) and line three 8-inch round cake pans with parchment paper; spray with non-stick spray.
02 - Sift together cake flour, cocoa powder, baking soda, and salt in a medium bowl to ensure even mixing.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy to aerate the mixture.
04 - Add eggs one at a time, beating well after each addition for full integration.
05 - On low speed, blend in buttermilk, vegetable oil, vanilla extract, white vinegar, and red food coloring until combined.
06 - Fold the sifted dry ingredients into the wet mixture in two additions, mixing gently until no streaks remain.
07 - Evenly distribute batter into prepared pans and bake 24 to 28 minutes until a toothpick inserted comes out with moist crumbs.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
09 - Trim cake layers into an oval shape; slightly round the top edges to mimic a brain’s curvature. Chilling prior to carving improves results.
10 - Beat together unsalted butter and cream cheese until smooth. Add vanilla, salt, powdered sugar, and heavy cream, mixing until pipeable. Tint pale pink with food coloring.
11 - Combine seedless jam and water until smooth. Add optional red food coloring for deeper color.
12 - Stack and frost cake layers, carving as necessary to maintain brain shape. Pipe folds mimicking brain wrinkles with buttercream.
13 - Chill completed cake; brush edible blood over frosting allowing it to seep into grooves. Add extra around the base for effect.
14 - Allow cake to reach room temperature before serving to optimize texture and flavor.

# Extra Suggestions:

01 - Chilling cake layers before carving facilitates cleaner cuts and reduces crumbling.
02 - Store in refrigerator up to one week or freeze up to one month for best freshness.
03 - Use trimmed cake pieces for cake pops or other desserts.
04 - For vegan adaptation, substitute dairy and eggs with plant-based alternatives and egg replacers.

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