Bloody Brain Halloween Cake

Why This Recipe Works: This Bloody Brain Halloween Cake is a spooky showstopper perfect for any Halloween party. The moist, rich cake is covered with a realistic brain-shaped decoration made from fondant, and the “bloody” effect is created with a deliciously gory raspberry sauce. This cake is both eerie and delicious, guaranteed to be the centerpiece of your Halloween celebration.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Red food coloring (gel works best)
• Pink food coloring (gel works best)

For the Raspberry Sauce (Bloody Effect):

• 2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

For Decoration:

• Pink fondant

Directions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
   • Stir in the boiling water, mixing until the batter is smooth.
   • Divide the batter evenly between the prepared cake pans.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Buttercream Frosting:
   • In a large mixing bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Add the heavy cream or milk and vanilla extract, and beat until smooth and creamy.
   • Tint a portion of the frosting with red and pink food coloring to achieve a realistic brain color.
3. Prepare the Raspberry Sauce:
   • In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture begins to simmer.
   • In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the raspberry mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
   • Remove from heat and strain through a fine-mesh sieve to remove the seeds. Let the sauce cool completely.
4. Assemble the Cake:
   • Once the cakes are completely cooled, level the tops if necessary.
   • Place one cake layer on a serving plate or cake stand. Spread a layer of buttercream frosting on top.
   • Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream frosting, smoothing it out.
   • Roll out the pink fondant and shape it to look like brain folds, placing it on top of the cake to cover it entirely.
   • Drizzle the cooled raspberry sauce over the fondant-covered cake to create a “bloody” effect.
5. Serve and Enjoy:
   • Slice the Bloody Brain Halloween Cake and serve at your spooky celebration!