A spooky Black Velvet Halloween cake with a jet-black crumb, frosted with dark buttercream, and topped with eerie decorations like spiders and cobwebs.

Black Velvet Halloween Cake: A Spooky and Delicious Treat

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Introduction

This Black Velvet Halloween Cake is the perfect centerpiece for your spooky celebration. It’s a fun and festive twist on the classic Red Velvet Cake, with a dramatic, deep black color and a surprisingly subtle, moist cocoa flavor. Topped with a classic tangy cream cheese frosting, this cake is as delicious as it is impressive. It’s an elegant and eerie dessert that will delight your guests and add a touch of gothic charm to your Halloween party.

Why You’ll Love This Black Velvet Halloween Cake

  • Dramatic Appearance: The intense black color is perfect for a Halloween-themed dessert.
  • Incredibly Moist & Tender: The combination of oil, buttermilk, and vinegar ensures a super moist and fluffy crumb.
  • Delicious Flavor: The subtle cocoa and tangy notes are a perfect balance to the sweet cream cheese frosting.
  • A Fun Project: Decorate it with spooky spiders, ghosts, or bones to make it a memorable party treat.
  • Surprisingly Easy to Make: The recipe follows a straightforward method that anyone can master.

Ingredients

For the Black Velvet Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (45g) unsweetened black cocoa powder (or regular unsweetened cocoa powder)
  • 1 cup (240ml) buttermilk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar
  • 1-2 tablespoons black gel food coloring (if not using black cocoa powder)

For the Classic Cream Cheese Frosting:

  • 16 oz (454g) full-fat cream cheese, softened
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 teaspoons vanilla extract
  • A pinch of salt

Equipment You’ll Need:

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Spatula

Instructions

Part 1: Prepare the Cake Batter

  • Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  • Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and black cocoa powder.
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and vinegar.
  • Mix Together: Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until the batter is just combined. If you are not using black cocoa powder, add the black gel food coloring now and mix until you achieve a deep black color.
  • Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. The cakes must be completely cool before frosting.

Part 2: Make the Classic Cream Cheese Frosting

  • Cream Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until completely smooth and creamy.
  • Add Powdered Sugar: Add the powdered sugar, one cup at a time, mixing on low speed until combined.
  • Add Vanilla and Salt: Add the vanilla extract and salt. Mix on medium-high speed for 1-2 minutes, until the frosting is light, fluffy, and smooth.

Part 3: Assemble and Decorate

  • Layer the Cake: Place one cooled cake layer on a serving platter. Spread a generous amount of the frosting over the top.
  • Add Second Layer: Place the second cake layer on top and gently press down. Use the remaining frosting to generously frost the top and sides of the cake.
  • Decorate: Get creative with your decorations! You can add black sprinkles, edible spiders, gummy worms, or use a piping bag to create spiderwebs on top.
  • Chill: Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.

Storage and Essential Tips for the Best Black Velvet Cake

  • Black Cocoa Powder: This is the secret to a deep, dark cake without using a ton of food coloring. It has a mild flavor similar to Oreos. If you can’t find it, use regular unsweetened cocoa powder and add black gel food coloring until you reach the desired shade.
  • Room Temperature Ingredients: Make sure your eggs, buttermilk, butter, and cream cheese are all at room temperature for the best results.
  • Don’t Overmix: Overmixing will develop the gluten, resulting in a tough, dense cake. Mix until the ingredients are just combined.
  • Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.

Share Your Spooky Creation!

Did you bake this elegant Black Velvet Halloween Cake? We’d love to see it! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #BlackVelvetCake.

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