Spooky Black Velvet Halloween Cake is a rich, dark, and delightfully eerie dessert that’s perfect for October celebrations. With its deep black color, moist cocoa layers, and creamy frosting, this cake combines dramatic presentation with decadent flavor, making it the ultimate Halloween showstopper.
Why You’ll Love This Recipe
I love how this cake makes such a bold visual statement while still delivering amazing taste. It’s basically a twist on classic red velvet, but with a spooky black hue that’s perfect for Halloween parties. The texture is soft and moist, and the slight tang from the buttermilk balances the cocoa flavor beautifully. It’s fun to decorate and even more fun to serve—especially when I want something that feels festive and a little theatrical.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Unsweetened cocoa powder
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Baking soda
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Salt
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Eggs
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Buttermilk
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Vegetable oil
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White vinegar
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Vanilla extract
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Black gel food coloring
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Cream cheese or buttercream frosting
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Halloween-themed sprinkles or decorations (optional)
directions
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I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
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In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt.
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In another bowl, I beat the eggs, then add buttermilk, vegetable oil, vinegar, vanilla, and black food coloring until smooth and well combined.
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I gradually add the wet ingredients to the dry, mixing just until combined.
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I divide the batter evenly between the cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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I let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
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Once cooled, I frost the cake with cream cheese or buttercream frosting, then decorate with Halloween sprinkles or themed toppers if I want to go all-out.
Servings and timing
This recipe makes one 2-layer 8-inch cake, serving 10 to 12 people. It takes about 20 minutes to prep and 30–35 minutes to bake, plus additional time for cooling and decorating.
Variations
Sometimes I add a teaspoon of espresso powder to the batter to deepen the chocolate flavor. When I want a more gothic vibe, I use a deep purple or blood-red filling between the layers. I’ve also tried a black cocoa powder version for an even darker look without using as much food coloring.
storage/reheating
I store the frosted cake in the fridge, covered, for up to 4 days. I let it come to room temperature before serving for the best texture. If I make the layers in advance, I wrap them tightly in plastic wrap and freeze them for up to a month.
FAQs
What gives the cake its black color?
I use black gel food coloring, which is more concentrated than liquid food coloring and gives a deep, dramatic color without thinning the batter.
Can I use natural cocoa powder?
I usually go with unsweetened natural cocoa powder, but for an even darker result, I sometimes use Dutch-processed or black cocoa powder.
Is this cake just a colored red velvet?
It’s similar in texture and ingredients to red velvet, but with more cocoa and black coloring instead of red. It also feels a bit richer and more chocolate-forward.
Can I make cupcakes with this batter?
Yes, I just adjust the baking time to around 18–20 minutes and keep an eye on them so they don’t overbake.
What frosting works best?
I like cream cheese frosting for the tang and contrast, but a simple vanilla or chocolate buttercream works just as well depending on the theme I’m going for.
Conclusion
Spooky Black Velvet Halloween Cake is a stunning centerpiece dessert that delivers both in looks and flavor. Whether I’m hosting a haunted bash or just baking for fun, this cake always gets a great reaction and tastes as good as it looks. It’s a perfect way to bring some delicious drama to Halloween.
Print
Spooky Black Velvet Halloween Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour plus cooling time
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Spooky Black Velvet Halloween Cake is a dramatic twist on classic red velvet, featuring rich black cocoa layers, creamy frosting, and festive decorations for a show-stopping Halloween dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder (or black cocoa powder)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 1 tsp black gel food coloring
- Cream cheese or buttercream frosting
- Halloween-themed sprinkles or decorations (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, beat eggs, then add buttermilk, oil, vinegar, vanilla, and black food coloring; mix until smooth.
- Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Divide batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost cooled cakes with cream cheese or buttercream frosting.
- Decorate with Halloween sprinkles or themed decorations if desired.
Notes
- Add espresso powder to deepen the chocolate flavor.
- Use black cocoa powder for darker color and richer taste.
- Substitute deep red or purple fillings for a spooky twist.
- Wrap and freeze cake layers ahead for easy prep.
- Adjust baking time to 18–20 minutes for cupcakes.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
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