This Black Velvet Halloween Cake is a spooky twist on a classic treat! The rich, dark color makes it perfect for Halloween, and the hint of cocoa gives it a delicious taste that everyone loves.
It’s so fun to decorate! I like to top it with ghostly frosting and a sprinkle of spooky sprinkles. Every bite feels like a Halloween party on your plate! 🎃
Key Ingredients & Substitutions
All-purpose Flour: This is the base of the cake. If you need a gluten-free option, almond or oat flour can be used, but this may alter the cake’s texture a bit.
Black Cocoa Powder: This ingredient is what gives the cake its deep color and rich flavor. If unavailable, substitute with more unsweetened cocoa powder; however, the cake won’t be as dark.
Buttermilk: Buttermilk adds moisture and tang to the cake. If you don’t have buttermilk, a 1:1 mixture of milk and vinegar or lemon juice works great as a substitute.
Vegetable Oil: This keeps the cake moist. You can replace it with melted coconut oil or softened butter if you prefer a different taste.
Instant Espresso Powder: This enhances the chocolate flavor significantly. If you don’t have espresso powder, regular instant coffee will work, or you can skip it, but the flavor will be less intense.
What’s the Best Way to Achieve a Moist Cake?
To ensure your Black Velvet Halloween Cake is moist and fluffy, pay attention to mixing and baking time. Here are some key tips:
- Room Temperature Ingredients: Use eggs and buttermilk at room temperature for a smoother batter and more even baking.
- Avoid Overmixing: Combine wet and dry ingredients gently until just mixed. Overmixing can lead to a dense cake.
- Check for Doneness: Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs, not wet batter.
- Cool Properly: Let the cake cool in the pans before transferring it to a wire rack. This prevents it from breaking apart.
Following these steps will help you achieve that perfectly moist and delicious cake everyone will love!
Black Velvet Halloween Cake
Ingredients You’ll Need:
For the Black Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 2 tbsp unsweetened cocoa powder (natural, not Dutch-processed)
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 tbsp black cocoa powder (for extra darkness and depth)
- 2 tsp vanilla extract
- 2 tbsp distilled white vinegar
- 2 tbsp instant espresso powder dissolved in 2 tbsp hot water (enhances chocolate flavor)
- ¼ tsp black gel food coloring (optional, for darkest black)
For the Black Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Black gel food coloring to achieve deep black color
Decorations:
- Fresh blackberries
- Black edible glitter or sugar crystals (optional)
- Edible black or dark red flowers or candy spiders (optional for Halloween effect)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 30-35 minutes for baking, and then about 30 minutes more for cooling and decorating. Total time is approximately 1 hour 15 minutes, plus resting time before serving. A delicious cake that’s perfect for Halloween without too much hassle!
Step-by-Step Instructions:
1. Preheat and Prepare Pans:
First things first, preheat your oven to 350°F (175°C). Grab two 8-inch round cake pans, grease and flour them well, and line the bottoms with parchment paper. This will help your cakes come out easily.
2. Mix Dry Ingredients:
In a large bowl, sift together the all-purpose flour, baking soda, salt, unsweetened cocoa powder, and black cocoa powder. Mix them gently and set the bowl aside.
3. Combine Wet Ingredients:
In another large bowl, whisk together the buttermilk, vegetable oil, granulated sugar, eggs, vanilla extract, vinegar, the dissolved espresso mixture, and the optional black gel food coloring. Make sure it’s smooth and all mixed together.
4. Combine Wet and Dry:
Now, gradually add your dry ingredients to the wet mixture, stirring slowly. Mix until just combined; it’s important not to overmix so your cake stays fluffy!
5. Bake the Cake:
Divide the batter evenly between the two prepared pans. Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
Once baked, let the cakes cool in the pans for about 10 minutes. After that, carefully turn them out onto wire racks to cool completely.
7. Prepare Black Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, mixing until fluffy. Finish it off with vanilla extract and a touch of black gel food coloring until you achieve a smooth, jet-black frosting.
8. Assemble the Cake:
Once the cakes have cooled completely, take a serrated knife to level them if necessary. Place one layer of the cake on your serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides completely.
9. Decorate:
Now for the fun part! Decorate the top and sides with fresh blackberries. You can also use edible glitter, spooky flowers, or candy spiders to make it extra festive for Halloween.
10. Serve and Enjoy:
Let the cake sit for about 30 minutes so the frosting sets before slicing. Share this spooky, delicious Black Velvet Halloween Cake with friends and family, and enjoy the compliments!
This cake not only looks stunning but it also has a rich chocolate flavor, with the black cocoa providing an intriguing depth that’s perfect for Halloween celebrations!
Can I Use Regular Cocoa Powder Instead of Black Cocoa Powder?
Yes, you can use regular unsweetened cocoa powder if black cocoa is not available. However, your cake will be lighter in color and slightly less rich in flavor than if you used black cocoa.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly, and it’s a perfect buttermilk substitute!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep it moist, wrap individual slices in plastic wrap. You can also freeze the cake for longer storage—just make sure it’s fully wrapped.
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free baking blend. Make sure to check that other ingredients are also gluten-free to avoid cross-contamination.
