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Black Velvet Halloween Cake

Black Velvet Halloween Cake

A show-stopping dessert that's surprisingly easy to make, perfect for adding a touch of spooky elegance to your Halloween celebrations. This recipe offers a delightful combination of rich flavor and visual appeal, ensuring it will be a hit at any party.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: CAKE, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder Dutch-processed recommended for deeper color
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1.5 oz black gel food coloring or enough to achieve a deep black color
For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk (or heavy cream) as needed for consistency
  • Black gel food coloring Optional: for a deeper Halloween hue

Equipment

  • 8-inch or 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are well combined.
    2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
  3. In a separate medium bowl, whisk together the room temperature eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
    2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix.
  5. In a small bowl, stir the black gel food coloring into the boiling water until it is fully dissolved and the water is a deep black hue. With the mixer on low speed, slowly and carefully drizzle the hot black water into the cake batter. Mix until the batter is smooth and uniformly black. The batter will be thin; this is normal.
    1.5 oz black gel food coloring, 1 cup boiling water
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  7. Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
  8. While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together until light and fluffy.
    8 oz cream cheese, ½ cup unsalted butter
  9. Gradually add the sifted powdered sugar, about a cup at a time, beating until combined. Add the vanilla extract.
    4 cups powdered sugar, 2 teaspoons vanilla extract
  10. Add the milk or heavy cream, one tablespoon at a time, beating well after each addition, until the frosting reaches your desired spreadable consistency. If you want a deeper black frosting, add black gel food coloring gradually until you achieve the desired color.
    2-4 tablespoons milk (or heavy cream), Black gel food coloring
  11. Once the cakes are completely cooled, place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top.
  12. Frost the top and sides of the cake with the remaining cream cheese frosting. You can create swirls or smooth finishes.
  13. Decorate your Black Velvet Halloween Cake with Halloween-themed sprinkles, edible glitter, candy corn, gummy worms, or even piped frosting cobwebs for an extra spooky touch!

Notes

This cake is best stored in an airtight container at room temperature for up to 2 days, or refrigerated for longer storage.
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