Description
This Spooky Black Velvet Halloween Cake is the perfect eerie treat for your Halloween celebrations. Featuring a rich, moist black velvet cake with a smooth and creamy buttercream frosting tinted jet black, this cake is both visually striking and delicious. Decorated with festive Halloween-themed sprinkles, edible glitter, and creepy plastic spider rings, it’s sure to impress both kids and adults alike. The use of black food coloring creates a dramatically dark cake that embodies the spooky spirit of Halloween.
Ingredients
Scale
Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp black food coloring gel
- 1 tsp vanilla extract
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Black or orange food coloring (optional)
Decorations
- Halloween-themed sprinkles or edible glitter
- Plastic spider rings
- Black or purple candles
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the granulated sugar, buttermilk, vegetable oil, eggs, black food coloring gel, and vanilla extract until the mixture is smooth and fully emulsified.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing carefully until you achieve a smooth, even batter free of lumps.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set. Then, carefully transfer the cakes to a wire rack to cool completely, preventing sogginess and aiding in frosting adherence.
- Prepare Frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating continuously until the frosting is light and fluffy. Add black or orange food coloring if desired to enhance the spooky look.
- Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting on one cake layer. Carefully stack the second layer on top and then frost the top and sides for full coverage.
- Decorate: Finish the cake by decorating with Halloween-themed sprinkles, edible glitter, plastic spider rings, and optionally place black or purple candles for a festive touch.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Black food coloring gel is preferred over liquid for a richer color without altering batter consistency.
- Use Dutch-processed cocoa powder for deeper cocoa flavor and darker color.
- Allow cakes to cool completely before frosting to prevent melting or sliding.
- For extra moistness, wrap baked cake layers in plastic wrap and store overnight before frosting.
- Decorate just before serving to keep sprinkles and decorations fresh.
