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Black Velvet Halloween Cake: A Spooktacular Treat for Your Halloween Celebration

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This Chocolate Black Velvet Cake is a rich and moist dessert, topped with a creamy cream cheese frosting. Perfect for Halloween or any special occasion, its dark hue and festive decorations make it visually stunning and delicious.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 tablespoon black food coloring (optional)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)
  • Black sprinkles or edible glitter
  • Halloween-themed cake toppers (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
  3. In another bowl, beat the eggs. Then add the buttermilk, vegetable oil, and vanilla extract. Mix until everything is well combined.
  4. Pour the wet ingredients into the dry ingredients. Using a hand mixer or a whisk, mix on medium speed until just combined. Be careful not to overmix; a few lumps are okay.
  5. Now, carefully stir in the boiling water. The batter will be thin, but that’s what we want for a moist cake. If you’re using black food coloring, add it now and mix until the color is evenly distributed.
  6. Divide the batter evenly between the two prepared cake pans. You can use a kitchen scale for accuracy if you want to be precise.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after the 30-minute mark to avoid overbaking.
  8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
  9. While the cakes are cooling, let’s prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the powdered sugar, mixing on low speed until combined. Once incorporated, increase the speed to medium and beat until fluffy.
  11. Add the vanilla extract and mix again. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency. You want it to be spreadable but not too runny.
  12. Once the cakes are completely cool, place one layer on a serving plate or cake stand. This will be your bottom layer.
  13. Spread a generous amount of cream cheese frosting on top of the first layer. Use an offset spatula for a smooth finish.
  14. Carefully place the second layer on top of the frosted first layer. Press down gently to ensure it sticks.
  15. Now, spread a thin layer of frosting over the entire cake to create a crumb coat. This helps to seal in any crumbs and gives a smooth base for the final layer of frosting. Chill the cake in the refrigerator for about 20-30 minutes to set the crumb coat.
  16. After chilling, take the cake out and apply a thicker layer of frosting over the entire cake. Decorate with black sprinkles or edible glitter and add any Halloween-themed cake toppers if desired.

Notes

  • Ensure all ingredients are at room temperature for the best results.
  • The black food coloring is optional but adds a unique touch to the cake.
  • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipedune.com/black-velvet-halloween-cake/