Description

Moody, dark, and delicious: this Black Velvet Halloween Cake layers deep chocolate flavor from black cocoa with silky cream cheese frosting for a spooky, party-ready centerpiece. Simple steps, striking results perfect for haunted gatherings or cozy October nights.

Ingredients

Scale

For the Cake:
2 ½ cups all-purpose flour
2 tbsp black cocoa powder (or dark cocoa)
1 ½ cups sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 ¼ cups buttermilk
1 cup neutral oil
1 tbsp vinegar
2 tsp vanilla extract
2–3 tsp black food coloring gel
For the Frosting:
8 oz cream cheese, softened
½ cup butter, softened
3 ½ cups powdered sugar
1 tsp vanilla extract
Black or orange sprinkles (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch pans and line with parchment.
Whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
In another bowl, whisk eggs, buttermilk, oil, vinegar, vanilla, and black gel until smooth.
Fold wet into dry just until combined; divide batter between pans.
Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
Beat cream cheese and butter until smooth; gradually add powdered sugar, then vanilla.
Level cakes if needed. Frost first layer, stack second, and cover top and sides.
Decorate with sprinkles, candy eyes, or Halloween toppers. Chill before slicing.

Notes

Use black cocoa for the deepest color and flavor. Chill layers before frosting to reduce crumbs. Add a pinch of espresso powder to enhance chocolate notes. Slice with a warm, clean knife for neat pieces.

Prep Time: 20 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 45g
Sodium: 360mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg