Black Velvet Halloween Cake
This Black Velvet Halloween Cake is also a treat for creative minds. You can go minimal with a sleek black frosting and a simple sprinkle of edible glitter, or go all out with Halloween-themed decorations.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- 8- or 9-inch round cake pans
- Parchment paper
- Cooling racks
- Offset spatula or butter knife
- Sifter
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk room temperature
- 1 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup hot brewed coffee or strong black coffee
- 2 tsp black gel food coloring
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ cup heavy cream more if needed
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease two 8- or 9-inch round cake pans with butter or non-stick spray.
- Line the bottoms with parchment paper and lightly grease again. This ensures your layers come out cleanly.
- Pro Tip: I like to dust the pans lightly with cocoa powder instead of flour—keeps the black color true and prevents sticking.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Stir in the sugar until well combined.
- Pro Tip: Sifting cocoa and flour prevents lumps and gives a smoother, more velvety cake texture.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Slowly stir in the black gel food coloring until fully incorporated.
- Pro Tip: Using gel coloring instead of liquid ensures the batter stays thick and the color stays rich and dark.
Step 4: Mix Wet and Dry Ingredients
- Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing—it can make the cake dense.
- Slowly pour in the hot coffee while stirring. The batter will be thin, but that’s normal—it helps create a moist, rich chocolate cake.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Pro Tip: Don’t rush this step! Letting the cake cool fully prevents the frosting from melting when applied.
Step 6: Make the Frosting
- Beat the softened butter in a large bowl until creamy and smooth.
- Gradually add the sifted powdered sugar and cocoa powder, mixing on low to avoid a sugar cloud.
- Add heavy cream, vanilla, and a pinch of salt. Beat on medium-high for 3–4 minutes until fluffy and spreadable.
- Pro Tip: If the frosting is too thick, add a teaspoon of cream at a time. Too thin? Add a bit more powdered sugar.
Step 7: Assemble the Cake
- Place one cooled cake layer on your serving plate. Spread a generous layer of frosting on top.
- Place the second layer on top, pressing gently to secure.
- Frost the top and sides evenly using an offset spatula. Smooth or create swirls—your choice!
Step 8: Decorate
- Add Halloween touches like candy spiders, edible eyes, or drizzles of red syrup for a spooky effect.
- Chill for 20–30 minutes if you want the frosting to set slightly before slicing.
- Pro Tip: Use a piping bag for neat edges or fun designs—tiny touches make this spooky cake idea really stand out.
Notes
Nutritional Value (per serving)
- Calories: ~480
- Total Fat: 24g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 64g
- Dietary Fiber: 4g
- Sugars: 42g
- Protein: 5g