Black Velvet Halloween Cake Recipe – Dark Chocolate Layers for a Spooky Showstopper
This Black Velvet Halloween Cake is a hauntingly beautiful dessert that’s as delicious as it is dramatic. With rich, dark chocolate layers and jet-black cocoa frosting, this cake is the ultimate showstopper for your spooky season celebrations. Perfect for Halloween parties, gothic-themed gatherings, or anyone who loves a little flair with their sweets. Decorate with candy skulls, edible glitter, or blood-red drizzle for a cake that’s eerie, elegant, and unforgettable.
Equipment
- Mixing bowls
- Electric mixer
- Measuring Cups and Spoons
- Two 8-inch round cake pans
- Parchment paper
- Saucepan (for compote)
- Cooling rack
- Offset spatula or piping tools
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- ¾ cup black cocoa powder (high-fat preferred)
- 2 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 1 tsp vanilla extract
Blackberry Compote (Optional):
- 1 cup fresh or frozen blackberries
- 2 tbsp sugar
- 1 tsp lemon juice
Black Cocoa Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup black cocoa powder
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, black cocoa, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet mixture. Stir gently until just combined—do not overmix.
- Bake: Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- Make Compote (Optional): Simmer blackberries, sugar, and lemon juice until thickened. Cool completely.
- Make Frosting: Beat butter until fluffy. Add powdered sugar, black cocoa, vanilla, and milk. Mix until smooth and spreadable.
- Assemble: Level cake layers. Spread compote between layers (if using), then frost with buttercream. Apply a crumb coat, chill for 30 minutes, then finish frosting.
Notes
- Use black cocoa powder for natural color and deep flavor.
- Chill cake layers before frosting for cleaner edges.
- Apply a crumb coat to trap crumbs and create a smooth finish.
- For Halloween flair, decorate with chocolate skulls, candy spiders, or orange buttercream.
- Make ahead: freeze unfrosted layers for up to 1 month; refrigerate frosting for up to 5 days.
- Healthier swaps: use whole wheat flour, coconut sugar, or Greek yogurt in place of oil.