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–+ servings
Black Velvet Halloween Cake

Decadent Black Velvet Halloween Cake for Spooky Celebrations

Indulge in a rich, chocolatey Black Velvet Halloween Cake, perfect for spooky celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 44 minutes
Cooling Time 5 minutes
Total Time 1 hour 9 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Ensures structure
  • 3/4 cup black cocoa powder Offers distinct flavor and color
  • 1 1/2 tsp baking powder Acts as a leavening agent
  • 1/4 tsp baking soda Additional leavening
  • 1/2 tsp salt Balances sweetness
  • 3/4 cup unsalted butter Provides moisture and richness
  • 2 cups granulated sugar Sweetens the cake
  • 3 large eggs At room temperature
  • 1 tsp vanilla bean paste/extract For flavor enhancement
  • 1 1/4 cups buttermilk At room temperature
  • 1/2 cup hot coffee Deepens chocolate flavor
  • 5-6 drops black food coloring (optional) Enhances dark color
For the Buttercream
  • 2 cups unsalted butter Softened for easier mixing
  • 1 cup black cocoa powder (for buttercream) Provides flavor and color
  • 4 cups powdered sugar Adds sweetness and structure
  • 4-6 tbsp heavy cream To adjust consistency
  • black food coloring (for buttercream, optional) Use to achieve desired shade

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Electric mixer
  • Measuring cups
  • measuring spoons
  • cake pans
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 6-inch cake pans. Line with parchment paper.
  2. In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until fluffy, about 1-2 minutes.
  4. Beat in the eggs and vanilla until well combined and the batter lightens in color.
  5. Gradually add the dry mixture and buttermilk to the butter mixture. Stir gently until just combined.
  6. Stir in the hot coffee and optional black food coloring until well blended.
  7. Divide the batter evenly among the pans. Bake for 38-44 minutes or until a toothpick comes out clean.
  8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  9. In a separate bowl, beat the softened butter until fluffy. Gradually add the black cocoa powder and powdered sugar, mixing well.
  10. Adjust consistency by adding heavy cream as desired. Frost cooled cakes and decorate as desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 36gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Use room temperature ingredients for better texture and avoid overmixing to keep the cake tender.

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