Spooky Black Velvet Halloween Cake – Dark, Dramatic & Delicious 🎃🖤

Introduction

Halloween desserts are all about drama, and nothing says spooky elegance like a Black Velvet Halloween Cake. With its deep, inky-black layers, velvety crumb, and vibrant frosting contrast, this cake looks like it came straight out of a haunted patisserie.

Moist, chocolatey, and lightly tangy (thanks to buttermilk), this recipe is inspired by red velvet cake but with a sinister, gothic twist. Perfect for Halloween parties, themed birthdays, or any darkly decadent occasion.

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Ingredients

For the Cake

• 2 ½ cups (310 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• 1 cup (120 g) unsweetened cocoa powder (dark or black cocoa for best color)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup (240 ml) buttermilk, room temp
• ¾ cup (180 ml) vegetable oil
• 3 large eggs
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• ½ cup (120 ml) hot water
• Black gel food coloring (to desired intensity)

For the Frosting

• 1 cup (225 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Black and orange gel food coloring

For Decoration (optional)

• Halloween sprinkles
• Candy eyeballs
• Drips of ganache or edible glitter

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Timing

• Prep Time: 20 minutes
• Bake Time: 30–35 minutes
• Decorating Time: 20 minutes
• Total Time: ~1 hour 15 minutes

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Step-by-Step Instructions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, oil, eggs, vinegar, and vanilla. Stir into dry ingredients until smooth.
4. Mix in hot water, then add black gel coloring until the batter is jet black.
5. Divide into pans and bake 30–35 minutes until a toothpick comes out clean. Cool completely.

Step 2: Make the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar, cream, and vanilla.
3. Divide into bowls and tint with black and orange coloring.

Step 3: Assemble & Decorate

1. Level cakes if needed. Frost with alternating layers of black and orange frosting.
2. Smooth the outside with black frosting, then pipe orange swirls or drips for contrast.
3. Add sprinkles, candy eyes, or edible glitter for spooky flair.

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Tips for Success

• Use black cocoa for the richest flavor and deepest natural color.
• Add food coloring gradually—it intensifies as it bakes.
• Chill the cake before slicing for clean layers.
• Pair with Halloween décor like spiderweb piping or candy skulls for maximum effect.

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Nutrition (per slice, 1/12 cake)

• Calories: ~380
• Carbohydrates: 52 g
• Protein: 4 g
• Fat: 18 g
• Sugar: 40 g

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Serving Suggestions

• Serve with a scoop of vanilla ice cream for a dramatic black-and-white contrast.
• Pair with a spooky cocktail or pumpkin spice latte.
• Perfect centerpiece for a Halloween dessert table.

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Storage

• Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
• Freeze slices individually for up to 2 months.

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Conclusion

This Spooky Black Velvet Halloween Cake is equal parts eerie and elegant. With its hauntingly dark layers and festive decorations, it’s guaranteed to be the star of your Halloween celebration. 🎃🖤

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FAQs

Q1: Can I make it without food coloring?
Yes—using black cocoa alone will still give a deep dark cake, though not jet black.

Q2: Can I make cupcakes instead?
Absolutely! Bake 18–20 minutes for black velvet cupcakes.

Q3: Can I use cream cheese frosting?
Yes! Tangy cream cheese pairs beautifully with velvet-style cakes.

Q4: How do I get the darkest black frosting?
Start with dark cocoa powder + black gel coloring and let it rest overnight (color deepens).

Q5: Is it kid-friendly?
Yes—just reduce food coloring if preferred. Kids will love the spooky look!