Make This Tasty Red Velvet Brain Cake for Halloween

This perfectly tasty and terrifying treat will be a hit at your frightful Halloween party

This red velvet brain cake is a scary twist on a classic and delicious red velvet cake perfect for Halloween.

Looking for a tasty cake to make this Halloween that will have your entire party gasping with fright? Try making a red velvet brain cake.

Click here for 10 Fun Halloween Recipes Your Kids Can Help Make slideshow.

We found this creepy cake by Yolanda Gampp of How to Cake It, and had to try and make our own. To make this creepy, sweet treat, you will need a trusted red velvet cake recipe (like this one), a picture or model brain to help you with the shaping, a dome shaped cake pan or metal bowl that will fit inside your flat-bottomed cake pan for stability while baking, flesh colored fondant, and seedless raspberry jam.

Now, mix your cake as you normally would. Butter and flour the inside of your brain-shaped cake pan, then fill with your red velvet batter. Bake the cake according to the instructions, but increase the time in five minute increments, until a toothpick comes out clean when inserted into the center of the cake. Baking times will vary by recipe and depth of your dome-shaped cake pan.

Once your cake is out of the oven, remove it from the pan, and begin shaping. Cut two parallel sides of the dome on an inward slanting angle, so that the cake takes on an oval shape that narrows slightly at the bottom. Next, cut a line lengthwise down the top of the cake to form the two lobes of the “brain.”

Crumb coat your cake with about a quarter cup of cream cheese frosting. You need just enough for the fondant to stick, but not so much that the fondant slides off.

For the fondant, you can use store-bought fondant or make your own fondant. Once prepared, roll your flesh colored fondant on a lightly corn-starched surface into long, quarter-inch thick rope.

Arrange the fondant in a squiggly pattern to form the brain matter. Lastly, mix two tablespoons of the seedless, raspberry jam with quarter cup of water, and using a pastry brush paint on the shiny red jam.

Your brain cake is ready to serve to all of your unsuspecting Halloween guests!


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.