Description
This Spooky Black Velvet Halloween Cake is a moist, rich black cocoa dessert perfect for Halloween celebrations. Featuring dark black cake layers tinted with black food coloring, it’s frosted with creamy buttercream and decorated with festive Halloween sprinkles, edible glitter, and fun plastic spider rings for a hauntingly delightful treat.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp black food coloring gel
- 1 tsp vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Black or orange food coloring (optional)
Decorations
- Halloween-themed sprinkles or edible glitter
- Plastic spider rings
- Black or purple candles
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa flavor.
- Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, buttermilk, vegetable oil, eggs, black food coloring gel, and vanilla extract until the mixture is smooth and well combined, creating a rich, dark batter.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently but thoroughly until the batter is smooth with no lumps, taking care not to overmix.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes to firm up, then transfer them to a wire rack to cool completely before frosting, preventing melting of the buttercream.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then the milk and vanilla extract, beating continuously until the frosting is fluffy and smooth. Add black or orange food coloring if desired for a festive effect.
- Assemble the Cake: Once the cakes are completely cool, spread an even layer of frosting on one cake layer, then place the second layer on top. Frost the top and sides of the entire cake evenly to create a smooth finish.
- Decorate: Finish the cake by decorating with Halloween-themed sprinkles or edible glitter. Enhance the spooky vibe by adding plastic spider rings and placing black or purple candles around the cake for a festive presentation.
Notes
- Make sure the eggs and buttermilk are at room temperature for the best texture.
- Using Dutch-processed cocoa powder helps achieve a deep black color when combined with the black food coloring.
- You can substitute black food coloring gel with a combination of black and purple gels to create a unique dark hue if preferred.
- Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
- The cake is best served within 2-3 days and can be stored covered at room temperature or refrigerated for longer freshness.
- For a dairy-free option, substitute the butter with a plant-based alternative and use a dairy-free milk for the frosting.
