Ingredients
Scale
- 2 1/2 cups cake flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp red gel food coloring
- 1 1/2 cups unsalted butter for frosting
- 1 cup full-fat cream cheese
- 1 Tbsp vanilla extract for frosting
- 1 tsp fine salt for frosting
- 7 cups powdered sugar
- 3 Tbsp heavy whipping cream
- 1/2 cup seedless raspberry jam
- 3 Tbsp water
- Optional: 1/4 tsp red gel food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease and line baking pans with parchment paper.
- In a bowl, whisk together cake flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together unsalted butter and granulated sugar until fluffy. Add eggs one at a time, followed by buttermilk, vegetable oil, vanilla extract, vinegar, and red food coloring.
- Gradually mix in dry ingredients until just combined.
- Pour batter into prepared pans and bake for about 27 minutes or until a toothpick comes out clean. Cool on racks.
- Prepare the buttercream by beating together unsalted butter and cream cheese until smooth. Gradually add powdered sugar and mix until fluffy.
- Assemble the cake by layering it with raspberry jam and buttercream frosting between layers. Frost the entire cake with remaining buttercream.
- Decorate to resemble brain ridges using piping tools.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg