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Spooky Black Velvet Halloween Cake

Spooky Black Velvet Halloween Cake that Impresses Every Guest

This Spooky Black Velvet Halloween Cake is a rich, velvety dessert that’s easy to make and perfect for gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Halloween
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Use unbleached for better flavor.
  • 3/4 cup Cocoa Powder Opt for high-quality unsweetened cocoa.
  • 2 cups Granulated Sugar Can substitute with brown sugar for a darker cake.
  • 1 teaspoon Baking Soda Ensure it's fresh for a perfect rise.
  • 1 teaspoon Baking Powder
  • 1 cup Buttermilk Contributes moisture and tanginess.
  • 1/2 cup Vegetable Oil Can use melted butter for richer taste.
  • 2 large Eggs Essential for binding and richness.
  • 2 teaspoons Vanilla Extract Choose pure extract for best flavor.
  • 1 tablespoon Black Food Coloring Gel food coloring is recommended.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Ensure it's softened.
  • 1/2 cup Unsalted Butter Also needs to be at room temperature.
  • 4 cups Powdered Sugar Adjust for desired sweetness.
  • 1 teaspoon Vanilla Extract Pure extract is ideal.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • whisk
  • spatula
  • toothpick
  • wire racks

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and a pinch of salt until no lumps remain.
  3. In a separate bowl, blend the granulated sugar and vegetable oil until smooth, then add eggs one at a time, and stir in buttermilk and vanilla extract until well combined.
  4. Gradually add black food coloring to the wet mixture, stirring until you achieve a deep, rich hue.
  5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
  7. Allow the cake layers to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  8. Frost the cooled cake with cream cheese frosting and decorate as desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing. Consider brushing the cake layers with simple syrup before frosting for added moisture.

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