Description
This dramatic black velvet Halloween cake is a rich, moist twist on classic red velvet, featuring deep chocolate flavor and a showstopping color. It’s easy to make, perfect for parties, and sure to wow guests with its festive look and creamy frosting.
Ingredients
- 1 3/4 cups (220g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- 1/2 cup (45g) black cocoa powder (Dutch-processed)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3 large eggs, room temperature
- 3/4 cup (180ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot water
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Orange gel food coloring (optional)
- Halloween sprinkles
- Black sanding sugar
- Candy eyes or edible glitter (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
- In a large bowl, sift together flour, sugar, black cocoa powder, baking powder, baking soda, and salt until thoroughly mixed.
- In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined.
- Slowly pour in hot water while stirring. Mix until the batter is smooth and glossy black.
- Divide the batter evenly between the prepared cake pans. Tap pans gently to release air bubbles.
- Bake for 28-32 minutes, or until cakes spring back when lightly touched and a toothpick comes out mostly clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Remove parchment and cool completely.
- For the frosting, beat cream cheese and butter until fluffy (about 2 minutes). Add powdered sugar, vanilla, and salt. Beat until light and creamy. Add orange gel food coloring if desired.
- Place one cake layer on a serving plate. Spread a generous layer of frosting, then top with the second layer. Cover the entire cake with remaining frosting.
- Decorate with Halloween sprinkles, black sanding sugar, and candy eyes or edible glitter as desired.
Notes
Use room temperature eggs and buttermilk for a softer crumb. Sift flour and cocoa for velvety texture. Don’t overmix the batter. Bloom cocoa with hot water for deeper flavor. Chill cake layers before frosting for easier assembly. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed. Store cake tightly covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340
- Sugar: 34
- Sodium: 320
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: Halloween cake, black velvet cake, party dessert, chocolate cake, easy cake recipe, spooky dessert, festive cake, cream cheese frosting