Why Make This Recipe
Black Velvet Halloween Cake is a perfect blend of rich chocolate and dark fun, making it an ideal treat for Halloween celebrations. With its striking black color and delicious taste, this cake captures the spooky spirit of the season. It’s also versatile enough to impress both kids and adults alike, making it a must-have for any Halloween party.
How to Make Black Velvet Halloween Cake
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 0.5 cups black food coloring
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Optional garnishes: spooky sprinkles or meringue ghosts
Directions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Baking
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and black food coloring.
- Gradually mix the wet ingredients into the dry ingredients until well combined. Do not overmix.
- Divide the batter evenly into the two prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, mixing until fully combined.
Assembly
- Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- Decorate with spooky sprinkles or meringue ghosts if desired.
How to Serve Black Velvet Halloween Cake
Serve slices of Black Velvet Halloween Cake at your Halloween party or as a festive dessert. Pair it with a glass of milk or a warm cup of coffee for a delightful experience.
How to Store Black Velvet Halloween Cake
Store any leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze it by wrapping it tightly in plastic wrap and aluminum foil. Thaw before serving.
Tips to Make Black Velvet Halloween Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- For a more intense color, adjust the amount of black food coloring to your preference.
- Use a cake leveler to ensure your cake layers are even for easier stacking and frosting.
Variation
For a fun twist, you can add orange food coloring to the frosting for a spooky Halloween effect or try adding spices like cinnamon for a twist on flavor.
FAQs
1. Can I use a different type of food coloring?
Yes, you can use any food coloring, but black will give you the signature look for Halloween.
2. What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
3. Can this cake be made ahead of time?
Absolutely! You can bake the cake a day or two in advance and store it in the refrigerator. Just frost it before serving for the best taste.
Black Velvet Halloween Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and spooky chocolate cake, perfect for Halloween celebrations with its striking black color and delightful taste.
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 0.5 cups black food coloring
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Optional garnishes: spooky sprinkles or meringue ghosts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and black food coloring.
- Gradually mix the wet ingredients into the dry ingredients until well combined. Do not overmix.
- Divide the batter evenly into the two prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- Decorate with spooky sprinkles or meringue ghosts if desired.
<li Gradually add in the powdered sugar and vanilla extract, mixing until fully combined.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Adjust black food coloring for desired intensity. Use a cake leveler for even layers.