Spooky Black Velvet Halloween Cake Recipe
If you’re looking to put some deliciously dark magic into your Halloween dessert table, this Spooky Black Velvet Halloween Cake will absolutely enchant you! A plush, ultra-moist cocoa cake dyed the richest black, it’s a dramatic centerpiece that’s just as tasty as it is creepy-cool. Every bite is pure indulgence with deep chocolate flavor, plush texture, and an irresistible visual appeal that’ll wow your friends and family. Get ready for your kitchen to become the headquarters for bewitching, scrumptious treats!
Ingredients You’ll Need
The ingredients for this hauntingly gorgeous cake might be simple, but together they conjure up an unforgettable dessert! Every single one does its part, whether that’s giving structure, a tender crumb, intense chocolate flavor, or that signature midnight-black look.
- All-purpose flour: Serves as the sturdy foundation, keeping your cake fluffy but holding it all together.
- Granulated sugar: Adds just the right amount of sweetness to balance out the cocoa’s richness.
- Buttermilk (room temperature): Provides tang and extra moisture for a super-soft, tender crumb.
- Unsalted butter (softened): Creamed with sugar, it gives the cake its signature richness and melt-in-your-mouth quality.
- Large eggs (room temperature): Bind everything together and give the cake a light lift.
- Unsweetened cocoa powder: Delivers deep, chocolatey flavor that’s absolutely essential for a velvet cake.
- Black cocoa powder: The secret weapon for that striking black hue and extra dark chocolate intensity.
- Red food coloring: Gives a slight hint of red undertone—classic for velvet cakes, even under all that black.
- Vanilla extract: Rounds out the chocolate, making the cake taste warm and inviting.
- Baking soda: Reacts with vinegar for the fluffiest crumb ever.
- White vinegar: Essential for the classic velvet cake texture—don’t skip it!
- Salt: Brightens every other flavor and keeps the cake from tasting flat.
- Black gel food coloring: Amplifies the cake’s shade to jet-black perfection—start with a little and build until you get your ideal look.
- Halloween-themed sprinkles or decorations (optional): The fun, edible finishing touch for max spooky vibes!
How to Make Spooky Black Velvet Halloween Cake
Step 1: Prep Your Pans & Preheat
Start by turning your oven on to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease and flour two 9-inch round cake pans. This simple prep step makes removing your finished cakes a breeze and keeps those perfect layers intact!
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together your all-purpose flour, classic cocoa powder, black cocoa powder, and salt. Sifting breaks up any lumps, combines everything evenly, and makes sure your Spooky Black Velvet Halloween Cake has a smooth, plush crumb.
Step 3: Cream Butter & Sugar
Using a large mixing bowl and an electric beater or stand mixer, cream your softened butter and granulated sugar until they look light, fluffy, and slightly pale—it should take about 3 to 5 minutes. This step is key for that classic velvet cake texture!
Step 4: Add Eggs, Vanilla & Red Food Coloring
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the red food coloring, mixing until your batter has a smooth, reddish tint beneath the darkness.
Step 5: Create the Signature Velvet Reaction
In a small cup, mix together baking soda and vinegar. Watch it fizz, then immediately pour this into your batter. This classic velvet trick helps the cake rise and makes it extra tender!
Step 6: Alternate Dry Ingredients & Buttermilk
With your mixer on low speed, add the sifted dry ingredients in three additions, alternating with the buttermilk—starting and finishing with the flour mixture. This makes sure everything stays airy and perfectly mixed.
Step 7: Tint It Ultra Black
Now for the spooky transformation! Add black gel food coloring a little at a time, mixing after each addition, until your batter is dramatically black. Go as dark as you dare—it’ll look incredible once baked!
Step 8: Bake Those Layers
Divide the batter evenly between your prepared pans, smoothing out the tops with a spatula. Slide them into the oven and bake for 30–35 minutes, just until a toothpick poked in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to finish cooling completely.
Step 9: Frost and Decorate
Once your cakes are cool, spread on your favorite buttercream or cream cheese frosting, tinted a ghoulish black or vivid orange. Scatter on Halloween-themed sprinkles, creepy candies, or edible toppers to finish off your Spooky Black Velvet Halloween Cake!
How to Serve Spooky Black Velvet Halloween Cake
Garnishes
Go wild with your Halloween decorations! Classic orange and black sprinkles, candy eyeballs, piped spider webs, or even pieces of edible glitter will really bring your Spooky Black Velvet Halloween Cake to life. A swirl of contrasting frosting on top also adds a lovely pop of color.
Side Dishes
This cake is marvelously rich, so pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream. For grown-up gatherings, serve with dark roasted coffee or chai tea—these bold flavors play off the chocolatey depth of your cake in the best way.
Creative Ways to Present
Turn each slice into its own centerpiece by adding tiny Halloween cupcake toppers, colored sugar shards, or chocolate spiders. Want to amaze your guests? Try serving your Spooky Black Velvet Halloween Cake with dry ice set nearby (not in the food) for that witchy fog effect!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, wrap each cake slice or uncut cake tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The cake stays tender, and the spooky color remains bold and beautiful!
Freezing
To freeze, wrap cooled, unfrosted cake layers tightly in several layers of plastic wrap and then foil. You can keep them in the freezer for up to 2 months. When you’re ready to celebrate, simply thaw at room temperature and frost as usual.
Reheating
For a truly decadent treat, warm a slice of Spooky Black Velvet Halloween Cake in the microwave for about 10–15 seconds. This softens the crumb and brings back that freshly-baked magic—especially tasty if you’re pairing it with ice cream!
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
You can swap in all classic cocoa powder, but your cake won’t reach that super-deep, dramatic color. Black cocoa powder is what really gives a Spooky Black Velvet Halloween Cake its signature look and an even richer chocolate flavor.
Are gel food colorings better than liquid for this cake?
Yes! Gel food colorings pack more pigmentation, so you’ll achieve a true black cake without needing to add as much. This means your batter won’t get too thin and your Spooky Black Velvet Halloween Cake will bake up perfectly.
What kind of frosting works best?
Cream cheese frosting is a classic choice and adds a tangy contrast to the dark chocolate base, but a deep black or orange-tinted buttercream is also fantastic. Both spread beautifully and hold up well under decorations.
How do I avoid staining hands or counters with all the black food coloring?
Wear disposable gloves when mixing gel food coloring into the batter and the frosting. To protect your counters, lay down parchment paper or a silicone mat before working with colored ingredients.
Can I make cupcakes instead of layer cake?
Absolutely! This recipe works perfectly for cupcakes. Simply divide the batter among cupcake liners and bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean. Decorate as desired!
Final Thoughts
If you want to create a showstopping Halloween dessert, the Spooky Black Velvet Halloween Cake is your new go-to recipe! It’s rich, dramatic, and easier to make than you’d think. Gather your ingredients, have some fun with decorations, and don’t be surprised when everyone asks for seconds. Happy haunting and even happier baking!
Print
Spooky Black Velvet Halloween Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the spooky charm of this decadent Black Velvet Halloween Cake. Rich, moist, and intensely dark, this cake is a show-stopping centerpiece for your Halloween celebration.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tablespoons black cocoa powder
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups granulated sugar
- 1 cup buttermilk (room temperature)
- 1 cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Additional:
- Black gel food coloring (as needed for deeper color)
- Halloween-themed sprinkles or decorations (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powders, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
- Combine ingredients: Mix the baking soda with vinegar and add to the batter. Gradually add the flour mixture, alternating with buttermilk, beginning and ending with the flour mixture. Add black gel food coloring as needed.
- Bake: Divide the batter between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool before frosting and decorating.
Notes
- For the darkest color, use black cocoa powder and gel-based food coloring.
- This cake pairs well with cream cheese or chocolate buttercream.
- To make ahead, wrap cooled cake layers tightly and freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
