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
Scale
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
