Description
Indulge in the dark and mysterious allure of this Spooky Black Velvet Halloween Cake. A moist and decadent black velvet cake that’s perfect for adding a touch of spookiness to your Halloween celebrations.
Ingredients
Scale
Dry Ingredients:
- 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 teaspoon baking powder
Wet Ingredients:
- 1 1/4 cups buttermilk
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons black gel food coloring
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: In another bowl, combine the buttermilk, butter, oil, eggs, vanilla, vinegar, and black food coloring.
- Combine the mixtures: Mix the wet ingredients into the dry ingredients until smooth and fully combined.
- 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 decorate: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Frost and decorate as desired once cooled.
Notes
- Pair with dark chocolate or black cocoa buttercream for an extra spooky effect.
- Black gel food coloring gives the deepest color—avoid using liquid food dye for best results.
- You can also use edible glitter or Halloween sprinkles for decoration.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
