Spooky Black Velvet Halloween Cake is a dark, moist, and decadent treat perfect for celebrating Halloween! Made with rich cocoa powder, buttermilk, and black food coloring, this cake is frosted with creamy black buttercream and topped with spooky decorations like candy eyes and Halloween sprinkles.
Spooky Black Velvet Halloween Cake
Spooky Black Velvet Halloween Cake is a dark, moist, and decadent treat perfect for celebrating Halloween! Made with rich cocoa powder, buttermilk, and black food coloring, this cake is frosted with creamy black buttercream and topped with spooky decorations like candy eyes and Halloween sprinkles.
Ingredients
- For the Black Velvet Cake:
- For the Black Buttercream Frosting:
- For Decoration:
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Make the Cake Batter:In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.Gradually add the wet ingredients to the dry ingredients, mixing until combined.Add the hot water and mix until smooth. Stir in enough black gel food coloring to achieve a deep black color.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Add the hot water and mix until smooth. Stir in enough black gel food coloring to achieve a deep black color.
- Bake the Cake:Divide the batter evenly among the prepared cake pans.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Black Buttercream Frosting:In a large mixing bowl, beat the softened butter until creamy.Gradually add the powdered sugar and cocoa powder, mixing well.Add the heavy cream, vanilla extract, and black gel food coloring. Beat until smooth and fluffy.
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing well.
- Add the heavy cream, vanilla extract, and black gel food coloring. Beat until smooth and fluffy.
- Assemble the Cake:Place one cake layer on a serving plate or cake stand. Spread a layer of black buttercream on top.Add the second and third layers, spreading more frosting between each layer.Use the remaining black buttercream to frost the sides and top of the cake.
- Place one cake layer on a serving plate or cake stand. Spread a layer of black buttercream on top.
- Add the second and third layers, spreading more frosting between each layer.
- Use the remaining black buttercream to frost the sides and top of the cake.
- Decorate:Add Halloween sprinkles, candy eyes, and black/orange piping as desired for a spooky effect!
- Add Halloween sprinkles, candy eyes, and black/orange piping as desired for a spooky effect!
- Serve:Slice and serve this spooky treat!
- Slice and serve this spooky treat!
Notes
Intensify the black color:Allow the batter and frosting to sit for 15 minutes to let the black color deepen.
Make ahead:Bake the cakes a day in advance and refrigerate, then assemble on the day of serving.
Storage:Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
