Description
This Spooky Black Velvet Halloween Cake is a rich, moist chocolate cake with a striking black color enhanced by black gel food coloring. Topped with a creamy, smooth cream cheese frosting, this cake makes a perfect centerpiece for Halloween celebrations, combining deep chocolate flavors with a festive, eerie look.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp black gel food coloring
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until the mixture is uniform and free of lumps.
- Combine Wet Ingredients: In a separate bowl, beat the granulated sugar with vegetable oil until smooth and well blended. Add in the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Stir in the buttermilk, vanilla extract, and black gel food coloring until the mixture is smooth and the color is evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding them together gently just until combined. Avoid overmixing to keep the cake tender and light.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and continue beating until the frosting is light and fluffy. Mix in vanilla extract for flavor.
- Frost the Cake: Once the cakes are completely cool, spread the cream cheese frosting evenly over the top of one layer, place the second cake layer on top, and frost the top and sides of the entire cake. Decorate as desired for a spooky Halloween effect.
Notes
- Make sure cake layers are completely cool before frosting to prevent the cream cheese frosting from melting.
- Using black gel food coloring instead of liquid ensures a deeper, richer color without altering the batter consistency.
- You can add Halloween-themed decorations such as edible spiders or sprinkles for extra festive appeal.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use a plant-based milk in place of buttermilk.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390 kcal
- Sugar: 35 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: black velvet cake, Halloween cake, chocolate cake, cream cheese frosting, spooky cake, Halloween dessert
