Black Velvet Halloween Cake

Category: Desserts & Baking

Delicious Black Velvet Halloween Cake decorated with spooky icing and Halloween-themed toppers for a festive celebration

This Black Velvet Halloween Cake is a spooky twist on the classic red velvet cake. It’s dark, rich, and perfect for your Halloween celebrations with a touch of cocoa flavor.

I love how the black icing looks on this cake—so eerie and fun! Just keep a big slice for yourself; it’s too good to share! 🎃

Baking this cake is a breeze. Mix up the batter, bake, and don’t forget to add some creepy decorations to make it extra festive. Enjoy this hauntingly delicious treat!

Key Ingredients & Substitutions

All-Purpose Flour: This is the base for a fluffy cake. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour mix instead.

Cocoa Powder: Unsweetened cocoa is perfect for that rich flavor. You could also use Dutch-processed cocoa for a deeper chocolate color and taste.

Buttermilk: It helps create a moist cake with tang. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for a few minutes as a quick substitute.

Black Gel Food Coloring: This gives the cake its spooky color! If you can’t find it, try using activated charcoal (check if it suits your dietary needs) or dark cocoa powder for a slightly different look.

Coffee: Strong coffee adds depth to the chocolate flavor. If caffeine’s a concern, you can swap it for hot water, or use decaf coffee for flavor without the buzz.

How Do You Ensure Your Cake Is Perfectly Moist and Fluffy?

Achieving the right texture involves careful mixing and ingredient temperatures. Here are tips for making sure your Black Velvet Cake turns out great:

  • Use room temperature ingredients—especially the buttermilk and eggs—to ensure a good mix.
  • Beat the butter and sugar until fluffy; this helps incorporate air for a light cake.
  • Avoid overmixing once you add the dry ingredients; just mix until they barely incorporate.
  • Add hot coffee gradually. This doesn’t only mix better but also helps the batter stay moist.

Lastly, let your cakes cool completely before frosting. If they’re even slightly warm, the ganache might melt off, ruining that beautiful finish!

How to Make a Black Velvet Halloween Cake

Ingredients You’ll Need:

For the Black Velvet Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tbsp unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp fine salt
  • 1 cup buttermilk, at room temperature
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tbsp black gel food coloring (adjust for desired deep black color)
  • 1 cup hot strong black coffee (to enhance chocolate flavor and moisture)

For the Black Ganache & Decoration:

  • 10 oz bittersweet or semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • Black gel food coloring (optional, to intensify black)
  • Fresh blackberries (for garnish)
  • Dried edible dark purple flowers or rose petals (for garnish)
  • Optional: black fondant or modeling chocolate for skull decoration
  • Optional: edible black glitter or luster dust

How Much Time Will You Need?

This delicious Black Velvet Halloween Cake takes about 45 minutes to prepare and 30–35 minutes to bake. Once it cools, you’ll need an additional 30 minutes to chill and set the ganache. In total, expect to spend about 2 hours before it’s ready to serve and to impress your guests!

Step-by-Step Instructions:

1. Preheat and Prepare:

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line them with parchment paper to prevent sticking.

2. Mix Dry Ingredients:

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and fine salt. Set it aside for later.

3. Combine Wet Ingredients:

In a small bowl or measuring cup, mix the buttermilk, white vinegar, and vanilla extract. This combination will provide moisture and flavor to your cake.

4. Cream Butter and Sugar:

In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium-high speed for about 3–5 minutes, until it’s light and fluffy.

5. Add Eggs:

Add the whole egg and the egg yolk one at a time, ensuring each is fully mixed in before adding the next.

6. Color the Mix:

Reduce the mixer speed to low, then add the black gel food coloring. Stir until it’s evenly combined.

7. Mix Dry and Wet Ingredients:

Start by alternately adding the dry mixture and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition.

8. Introduce the Coffee:

Gradually add the hot black coffee while mixing on low speed to avoid splashing. The batter will look thin, which is perfectly fine!

9. Bake:

Pour the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool the Cakes:

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

11. Prepare the Ganache:

While the cakes are cooling, make the black ganache. In a small saucepan, heat the heavy cream until it simmers. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2-3 minutes before stirring gently until smooth.

If you want an even darker color, add a touch of black gel food coloring as you stir until you achieve a deep black finish.

12. Level the Cakes:

Once the cakes are completely cool, use a serrated knife to level the tops if needed for a more even stacking.

13. Construct the Cake:

Place one cake layer on a serving plate and spread a thin layer of ganache on top. Add the second layer, then cover the entire cake with the remaining ganache to create a smooth, shiny black surface.

14. Decorate:

Add spooky decorations! You can place a black skull decoration on the side and create a crackle effect on the sides with more ganache.

15. Garnish:

Top the cake with fresh blackberries and sprinkle dried edible dark purple flowers or rose petals for a touch of Halloween elegance. If you’re feeling extra festive, dust with edible black glitter for that spooky shimmer!

16. Chill Before Serving:

Chill the cake in the fridge for about 30 minutes to set the ganache before serving. This helps everything stay nicely in place.

Enjoy your hauntingly elegant Black Velvet Halloween Cake! Perfect for any gothic celebration or Halloween party! 🎉🎃
Black Velvet Halloween Cake

Can I Use Regular Cocoa Powder Instead of Unsweetened Cocoa Powder?

Yes, you can use regular cocoa powder, but it may slightly alter the flavor and color. Unsweetened cocoa provides a richer taste, which complements the black color of the cake better.

How Do I Store Leftover Cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have leftover ganache, keep it in the refrigerator and rewarm it slightly before using it again later.

Can I Make the Cake Ahead of Time?

Absolutely! You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them in the fridge. When ready to frost, simply bring them to room temperature.

Can I Substitute the Gel Food Coloring?

If black gel food coloring isn’t available, you can use activated charcoal (ensure it fits within your dietary preferences) or dark cocoa powder for a different hue. However, keep in mind that the cake won’t be as dark without the gel food coloring!

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