If you want to make your Halloween party truly unforgettable, look no further than this Spooky Black Velvet Halloween Cake. Rich, decadent, and deeply dramatic in color, this show-stopping dessert is moist and tender thanks to buttermilk and a hint of cocoa—the perfect canvas for a swirl of creamy black frosting and creepy-cute decorations. Whether you’re planning a haunted house bash, a monster movie night, or just want to treat your friends and family, this cake captures the magic (and mischief!) of October in every slice.
Ingredients You’ll Need
Don’t be intimidated by the striking appearance of this cake—each ingredient adds something essential, whether it’s richness, deep color, or that slightly tangy, velvet crumb. Choosing quality staples and the right food coloring makes the Spooky Black Velvet Halloween Cake stand out not just for its looks but also its flavor.
- All-purpose flour: The base of the cake, giving it structure and a soft crumb.
- Granulated sugar: Delivers sweetness and helps keep the cake moist.
- Baking soda: For a fluffy rise; don’t skip it!
- Salt: Just a touch sharpens all the flavors.
- Unsweetened cocoa powder: Adds subtle chocolate undertones and deepens the color.
- Buttermilk: Ensures incredible moisture and that signature velvet texture.
- Vegetable oil: Provides tenderness and richness without weighing the cake down.
- Large eggs: Help bind everything together and contribute to the rise.
- White vinegar: Activates the baking soda for a tender crumb.
- Vanilla extract: Adds warmth and classic flavor to balance the cocoa.
- Black gel food coloring: Must-have for that dramatic, midnight-black hue—gel color keeps the batter the perfect texture.
- Warm water: Blooms the cocoa and brings the batter together seamlessly.
- Unsalted butter (softened): The creamy foundation for your frosting.
- Powdered sugar: Sweetens and thickens the frosting for that fluffy finish.
- Heavy cream: Adds richness and helps your frosting whip up extra light.
- Black food coloring (optional for frosting): Go all-in on the spooky effect or leave your frosting a dark gray—your choice!
- Halloween sprinkles or decorations: Edible spiders, candy eyeballs, festive sprinkles—have fun!
How to Make Spooky Black Velvet Halloween Cake
Step 1: Prepare Your Pans and Preheat
Start by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and don’t forget to line the bottoms with parchment paper for easy, flawless removal later. This step sets you up for perfectly shaped layers every time—no sticking, no crumbling!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder. Don’t rush this part; evenly combining the dry ingredients means every bite of your Spooky Black Velvet Halloween Cake will have that gentle cocoa flavor and just the right rise.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and the all-important black gel food coloring. You want this mixture to look silky smooth and deeply colored. The vinegar will react with the baking soda later, so mix just until combined.
Step 4: Bring It All Together
Pour your wet mixture gradually into the dry ingredients, stirring gently. Once incorporated, slowly splash in the warm water and stir until the batter is completely smooth and glossy. The batter should look almost inky—exactly what you want for a Spooky Black Velvet Halloween Cake.
Step 5: Divide and Bake
Evenly distribute your batter between the two prepared pans. Bake for 30 to 35 minutes; you’re looking for a cake that springs back lightly to the touch and releases a clean toothpick. Allow the cakes to cool in the pans for about 10 minutes before inverting onto a wire rack to cool completely—this ensures they stay moist without overbaking.
Step 6: Make the Black Velvet Frosting
While your cakes cool, beat the softened butter until creamy with an electric mixer. Slowly add powdered sugar, pausing to scrape down the sides. Once combined, beat in the heavy cream and vanilla extract until the frosting is light and fluffy. If you’re committing to the theme, add black food coloring a little at a time until you reach your desired intensity.
Step 7: Frost, Stack, and Decorate
Place one completely cooled cake layer on a serving plate. Spread a thick, even layer of frosting over the top, then gently stack the second layer. Cover the entire cake with the remaining frosting, smoothing or swirling as you like. Now comes the fun: shower the cake with Halloween sprinkles, candy eyes, or edible spiders. This is where your Spooky Black Velvet Halloween Cake transforms from striking to totally spine-chilling!
How to Serve Spooky Black Velvet Halloween Cake
Garnishes
This cake begs for a celebration of colors and textures. Sprinkle the top and sides with vibrant Halloween sprinkles, candy eyeballs, or tiny fondant ghosts. For extra drama, try piping on dark chocolate “spiderwebs” or using edible glitter for a haunted shimmer.
Side Dishes
Pair slices of Spooky Black Velvet Halloween Cake with scoops of pumpkin ice cream, a dollop of whipped cream, or bowls of sweet-tart blackberry compote for a stunning contrast in color and flavor. If serving for a party, a steaming mug of mulled cider or hot chocolate rounds out the spooky vibe perfectly.
Creative Ways to Present
Get theatrical: serve the cake on a backdrop of black or purple table linens, add cobweb decor, or use a cake stand shrouded in faux spiderwebs. For a kids’ party, scatter candy bones or “worms” around the base. For a grown-up Halloween bash, accent with dark chocolate shards, blackberries, or edible gold leaf to elevate the entire effect.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake extra fresh by wrapping slices tightly in plastic wrap or storing them in an airtight container at room temperature for up to two days. If your home is warm, pop the cake into the fridge to extend its shelf life; just let slices come to room temperature before serving for the best texture.
Freezing
Spooky Black Velvet Halloween Cake freezes beautifully! Wrap unfrosted cake layers tightly with plastic wrap, then foil, and freeze for up to two months. If you’ve already frosted the cake, freeze slices on a parchment-lined tray before transferring to a zip-top bag. Thaw everything in the refrigerator overnight for easy make-ahead magic.
Reheating
While this cake is best served at room temperature, if you love that soft, just-baked taste, zap individual slices in the microwave for about 10 seconds. This brings back the cake’s moisture and makes the frosting oh-so dreamy, almost like a Halloween lava cake.
FAQs
How do I get my cake a true jet-black color without a weird aftertaste?
Gel food coloring is your secret weapon—it yields a rich, dark color with very little added, unlike liquids which can turn batter gray. Choose a high-quality brand made for baking, and taste your batter before baking to make sure the color doesn’t overpower the flavor.
Can I make this cake ahead of time?
Absolutely! Both the cake layers and the frosting can be made a day or two in advance. Store the cooled, unfrosted layers well-wrapped at room temperature or freeze them, and whip up the frosting just before assembly. This makes entertaining less hectic and keeps your Spooky Black Velvet Halloween Cake incredibly fresh.
Is buttermilk essential, or can I substitute?
Buttermilk gives the cake its classic velvet crumb and a subtle tang, but in a pinch, you can make a substitute by mixing one tablespoon of vinegar or lemon juice with one cup of milk and letting it sit until slightly thickened—this works great in the recipe.
What’s the best way to frost the cake for a super-smooth finish?
For that professional, sleek look, apply a thin “crumb coat” of frosting over the cake, chill for 30 minutes, then finish with a thicker final layer. An offset spatula makes smoothing the sides and top much easier, and chilling helps keep crumbs firmly trapped.
Can I make this recipe into cupcakes?
Definitely! Just divide the batter among cupcake liners, filling them about two-thirds full, and bake for 18-22 minutes. You’ll have mini Spooky Black Velvet Halloween Cakes that are just as festive and delicious for a grab-and-go treat.
Final Thoughts
Halloween only arrives once a year, so make it count with this unforgettable Spooky Black Velvet Halloween Cake. Whether you’re baking for kids or grown-up ghouls, every slice guarantees wide eyes and happy smiles. Give it a try—you might just start a scary-good new tradition!
Print
Spooky Black Velvet Halloween Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Spooky Black Velvet Halloween Cake is the perfect treat for a festive celebration. With its deep black color and creamy frosting, it’s sure to be a hit at any Halloween party.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon black gel food coloring
- 1 cup warm water
Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Black food coloring (optional)
- Halloween sprinkles or decorations
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In another bowl, mix buttermilk, oil, eggs, vinegar, vanilla, and black gel food coloring until smooth.
- Combine wet and dry: Slowly pour the wet ingredients into the dry, then stir in the warm water until the batter is well combined and smooth.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. For the frosting, beat the butter until creamy. Gradually add powdered sugar, then beat in the cream and vanilla until fluffy. Tint with black food coloring if desired.
- Decorate: Once cakes are cooled, frost and stack the layers, then decorate with Halloween sprinkles, candy eyes, or edible spiders.
Notes
- Use gel food coloring for the deepest black hue without thinning the batter.
- This cake is also great made ahead—wrap layers tightly and freeze until ready to frost.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
