This Black Velvet Halloween Cake is a spooky delight! Soft, dark chocolate layers are made even more exciting with a creamy white frosting that’s perfect for the occasion.
It’s like a dark secret in every slice! 🎃 I love serving this cake at Halloween parties. Everyone gets thrilled to see this treat, and the best part is the fun decorations on top!
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly here, but you might use cake flour for a more tender crumb. Just remember, cake flour has less protein, so it will yield a softer cake.
Cocoa Powder: Dutch-processed cocoa is best for its rich flavor and darker color, but regular unsweetened cocoa can be used, just expect a slightly lighter cake.
Buttermilk: If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using for a similar tanginess.
Activated Charcoal: This ingredient gives the cake its deep black color. If charcoal is unavailable, you can skip it, but the cake will be more chocolate-brown than black.
Black Gel Food Coloring: This helps achieve that striking black color in the frosting. If you can’t find it, try a very dark chocolate frosting instead for a close shade.
How Can I Make Sure My Cake Layers Are Even?
Baking level layers can be tricky, but here are a few tips:
- Use a kitchen scale to measure your batter into the pans. Aim for equal weights for uniform layers.
- Level the tops of the layers after they have cooled using a serrated knife for smooth stacking.
- Use a toothpick to check for doneness in the center. If it comes out clean, your cake is ready!
What’s the Secret to Smooth Buttercream?
Getting that perfect black buttercream can take a bit of work, but here’s how:
- Start with softened butter to ensure it creams smoothly without lumps.
- Adding powdered sugar gradually prevents clumps. Mix slowly at first to avoid a sugar cloud!
- When you add the cream, make sure it’s not too cold, or it could seize up the butter.
Every time I make this buttercream, I beat it for a few extra minutes just to reach that light and fluffy texture!
These insights and tips should help you create a beautiful Black Velvet Halloween Cake that not only looks amazing but tastes delicious too! Happy baking! 🎂
How to Make a Black Velvet Halloween Cake
Ingredients for a Spooky Treat:
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot black coffee or brewed espresso (to deepen color and flavor)
- 2 tablespoons activated charcoal powder (food grade, for enhanced blackness)
For the Black Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Black gel food coloring (and optional activated charcoal for deeper black)
For Decoration:
- Fresh blackberries
- Pomegranate seeds
- Edible black candy skulls or Halloween-themed chocolates
- Dark red edible flowers or fresh roses (pesticide-free petals only)
- Chocolate decorations (e.g., spider webs made from melted chocolate)
- Edible gold dust or shimmer dust (optional, for a subtle glow)
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare, 30-35 minutes to bake, and then allow about 1 hour to cool completely before frosting. Plus, you’ll want to let it chill briefly after decorating. Overall, you’re looking at roughly 2-3 hours from start to finish, including chilling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper to ensure easy removal later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and activated charcoal powder. Stir them until thoroughly combined.
3. Whisk the Wet Ingredients:
In a medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredient mixture. Mix on medium speed just until combined. Be careful not to overmix!
5. Add the Coffee:
Slowly add the hot black coffee while mixing on low speed until everything is well incorporated. Don’t worry if the batter looks thin; that’s perfectly normal!
6. Bake the Cake:
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cakes:
Once baked, let the cakes cool in their pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
8. Make the Black Buttercream Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar while mixing on low speed. Then add the heavy cream, vanilla extract, and salt. Beat until light and fluffy—this should take about 3-5 minutes. Don’t forget to add black gel food coloring to get that stunning color!
9. Assemble the Cake:
Place one cooled layer on your cake stand or plate. Spread a generous layer of black buttercream over it, then place the second layer on top. Cover the entire cake with a smooth layer of remaining black buttercream.
10. Decorate:
Now for the fun part! Use melted dark chocolate to pipe spooky spider web designs on the sides. Arrange fresh blackberries, pomegranate seeds, and candy skulls decoratively on top and around the base. If you’re feeling fancy, dust some areas with edible gold dust for a magical touch!
11. Serve and Enjoy:
Let the cake chill in the fridge for a little while to set everything nicely. Before serving, bring it to room temperature again for the best taste and texture. Now slice and watch everyone enjoy your spooky, delicious creation!
This Black Velvet Halloween Cake is not just a treat for the taste buds, but a feast for the eyes as well, making it an unforgettable highlight at any Halloween party! Enjoy your baking adventure! 🎃
Can I Use Regular Cocoa Powder Instead of Dutch-Processed?
Yes, you can use regular unsweetened cocoa powder if you don’t have Dutch-processed on hand. Just keep in mind that the cake might have a slightly lighter flavor and color.
Can I Make This Cake Gluten-Free?
Absolutely! You can swap the all-purpose flour for a gluten-free flour blend. Just ensure it contains xanthan gum or add a teaspoon for the best structure.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. To maintain moisture, you can wrap slices in plastic wrap before placing them in the container.
Can I Bake This Cake in Different Size Pans?
Yes! If you want to use different sized pans, remember that baking times may vary. Keep an eye on the cake while it bakes and use the toothpick test for doneness.
