This fun Black Velvet Halloween Cake is a spooky treat that’s sure to impress! It’s a moist cake made with cocoa powder and colored black for a unique twist.
If you’re feeling extra festive, top it with fluffy cream cheese frosting and add some fun decorations. I guarantee this cake will vanish faster than a ghost on Halloween! 👻🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, which usually works well in cakes.
Cocoa Powder: I recommend unsweetened dark cocoa for that rich flavor. If you don’t have it, regular cocoa powder will work too, but it may give a slightly lighter color.
Vegetable Oil: This keeps the cake moist. You can substitute with canola oil or even melted coconut oil for a different flavor experience.
Buttermilk: This adds moisture and a nice tang. If you don’t have buttermilk, mix 1 ½ cups of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Black Gel Food Coloring: This is essential for that deep black hue. If you can’t find it, try using activated charcoal powder, but use it sparingly to avoid altering the taste.
What’s the Best Way to Frost the Cake?
Frosting can be a tricky step. After your cake has completely cooled, it’s essential to have the right tools and technique. Here’s a simple guide:
- Start with a crumb coat by spreading a thin layer of frosting around the whole cake. This locks in crumbs and makes a smoother finish.
- Chill the cake for about 15-30 minutes after the crumb coat.
- Use a spatula or a cake decorating knife to spread the frosting evenly over the top and sides of the cake. Keep the spatula at a slight angle for a neat finish.
- For a fun texture, you can use a bench scraper to create smooth edges or a spatula to create swirls.
Don’t forget to add your decorations while the frosting is still a bit soft for better adhesion!
How to Make a Delicious Black Velvet Halloween Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 3 tbsp cocoa powder (unsweetened, dark)
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1 ½ cups buttermilk
- Black gel food coloring (enough to achieve a deep black color)
For the Black Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup cocoa powder (unsweetened)
- ½ tsp salt
- 3 to 4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Black gel food coloring (to deepen color)
For Decoration:
- Fresh blackberries
- Black edible pearls or sugar beads
- Dark red (or burgundy) edible roses or silk roses (for decoration)
How Much Time Will You Need?
This delightful cake will take approximately 1 hour and 10 minutes to make, which includes about 25 minutes for preparation and 35 minutes for baking. Don’t forget to give your cake some time to cool completely before decorating!
Step-by-Step Instructions:
1. Preheat and Prepare Pans:
Start by preheating your oven to 350°F (175°C). Greasing and flouring two 8-inch round cake pans (or lining them with parchment paper) ensures that the cakes will come out easily after baking.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, baking soda, salt, and cocoa powder. This helps to combine everything evenly and removes any lumps. Set this mixture aside for later.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. Then, stir in the vinegar and buttermilk, combining everything well.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Add black gel food coloring slowly until your batter reaches a gorgeous deep black color, being sure to mix well after each addition.
5. Bake the Cake:
Carefully divide the batter evenly between the two prepared pans. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. This is where the magic happens!
6. Cool Time:
Let the cakes cool in the pans for about 10 minutes. After that, turn them out onto wire racks and let them cool completely before frosting.
7. Prepare the Frosting:
In a large mixing bowl, begin by beating the softened butter until it’s creamy. Gradually add the sifted powdered sugar and cocoa powder. Start on low speed, then increase until all ingredients are combined.
8. Adjust Texture and Color:
Add a pinch of salt, the vanilla extract, and cream one tablespoon at a time until your frosting is spreadable. Again, add black gel food coloring to achieve your desired shade of black.
9. Assemble the Cake:
Place one layer of the cake on your serving plate. Evenly spread a layer of frosting on top. Carefully place the second layer on top and frolic the entire outside of the cake with the remaining frosting. Don’t worry about perfection; the rustic look adds charm!
10. Decorate:
Now comes the fun part! Decorate the cake with fresh blackberries and sprinkle black edible pearls around the top. For a finishing touch, place dark red or burgundy roses on and around the cake for a hauntingly elegant look.
11. Serve and Enjoy:
Slice up your cake and serve it to your guests! This rich, moist black velvet cake is perfect as a Halloween dessert, guaranteed to impress and delight everyone!
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This Black Velvet Halloween Cake recipe blends rich flavors with a striking appearance, making it the ideal centerpiece for your Halloween celebrations. Enjoy this spooky treat with friends and family!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 ½ cups of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using!
What Can I Use Instead of Black Gel Food Coloring?
If you can’t find black gel food coloring, you can use activated charcoal powder as a natural alternative. Just add it gradually to avoid changing the taste of the cake, or consider using a combination of brown and red food coloring to achieve a dark hue.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it, but be sure to let it come to room temperature before serving to enjoy the best flavor and texture.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature. Just frost the cake on the day you plan to serve it for the freshest results.