Black Velvet Halloween Cake
If you’re searching for the ultimate Halloween dessert that’s both hauntingly beautiful and irresistibly rich, this Black Velvet Halloween Cake is it.
With its striking deep-black color from black cocoa and its soft, moist crumb, this cake is a spooky twist on the classic red velvet. Layered with silky cream cheese frosting and topped with Halloween sprinkles or eerie designs, it’s as stunning as it is delicious.
Perfect for Halloween parties, gothic-themed gatherings, or simply when you want a dessert that makes jaws drop, this cake balances dramatic appearance with incredible flavor.
Serve it as the centerpiece of your Halloween dessert table, and watch guests come back for seconds — if they’re brave enough.
Why You’ll Love This Recipe
- Dark & Dramatic: Black cocoa creates a deep midnight color, perfect for Halloween.
- Moist & Flavorful: The buttermilk and oil keep the cake incredibly soft and rich.
- Crowd-Pleasing Frosting: Tangy cream cheese frosting pairs perfectly with the dark chocolate flavor.
- Festive & Customizable: Add spooky sprinkles, edible glitter, or pipe cobwebs for decoration.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup black cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
For Frosting & Decoration:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Halloween-themed sprinkles or decorations (optional)
Step-by-Step Process
- Prep the Pans: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, black cocoa, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together sugar, buttermilk, oil, eggs, and vanilla.
- Combine: Gradually add the dry mixture into the wet, mixing until combined. Stir in hot water until smooth.
- Bake: Divide batter evenly between cake pans. Bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
- Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until smooth.
- Assemble & Decorate: Frost cooled cakes, stack layers, and finish with Halloween sprinkles or spooky designs.
Variations
- Spiderweb Design: Use melted white chocolate to pipe cobwebs on top.
- Bloody Drip: Add red gel icing around the edges for a gory effect.
- Cupcake Version: Turn the batter into cupcakes for individual servings.
How to Serve
Serve this cake as the star of your Halloween dessert spread. Slice on black plates for extra drama, or pair with dry ice fog for a chilling centerpiece effect. It’s ideal for parties, spooky dinners, or a gothic-inspired celebration.
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the cakes a day in advance, wrap in plastic, and frost before serving.
2. Can I substitute black cocoa?
You can use regular cocoa, but the cake won’t have the same deep black color.
3. How do I store leftovers?
Keep frosted cake covered in the fridge for up to 4 days. Bring to room temperature before serving.
Black Velvet Halloween Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix flour, black cocoa, baking soda, and salt.
- In another bowl, whisk sugar, buttermilk, oil, eggs, and vanilla.
- Gradually add dry mixture into wet, then stir in hot water until smooth.
- Divide into pans and bake 30–35 minutes. Cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla for frosting.
- Frost cakes, stack layers, and decorate with sprinkles.
