Get ready to add some spooky elegance to your Halloween celebration with this Black Velvet Halloween Cake. With its rich, dark layers and luscious cream cheese frosting, this cake is not just visually striking but also incredibly delicious.
The subtle cocoa flavor combined with the buttermilk creates a moist, tender crumb, while the black food coloring gives it a dramatic look perfect for the spooky season. This cake is sure to be the centerpiece of any Halloween gathering, delighting both kids and adults alike.
A Spooky Twist on a Classic Velvet Cake
This Black Velvet Cake takes the best of a classic velvet cake and adds a spooky Halloween twist with deep, rich color and a hauntingly creamy frosting.
The cream cheese frosting brings a smooth, tangy sweetness that pairs perfectly with the soft, dark chocolate cake layers. Let’s dive into creating this show-stopping dessert that’s perfect for Halloween parties or any autumn occasion!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons black food coloring
For the frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. These dry ingredients form the foundation of the cake, with cocoa providing a rich, dark flavor.
- In another bowl, combine the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and black food coloring. Whisk until all the wet ingredients are thoroughly mixed and the food coloring is fully incorporated for a deep, spooky color.
- Gradually add the wet ingredients to the dry ingredients, stirring or whisking until the batter is smooth and free of lumps.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
For the frosting: 8. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. 9. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Add the vanilla extract and continue to beat until fully incorporated. 10. Once the cakes are completely cooled, spread the cream cheese frosting generously between the layers, on top, and around the sides of the cake.
