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
