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Spooky Black Velvet Halloween Cake

By | | Desserts

Looking for a show-stopping Halloween dessert that’s as eerie as it is irresistible? This Spooky Black Velvet Halloween Cake is hauntingly beautiful, decadently moist, and guaranteed to be the star of your spooky soirée. Whether you’re hosting a costume party or just want to wow your family, this pitch-black cake will add a dash of dark magic to your table.

 Ingredients for the Spooky Black Velvet Halloween Cake

For the Cake:

  • 2 ½ cups (310g) all-purpose flour

  • 1 ½ cups (300g) granulated sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed for richer color)

  • 1 tbsp black gel food coloring

  • 1 cup (240ml) buttermilk, at room temperature

  • 1 cup (240ml) vegetable oil

  • 3 large eggs, at room temperature

  • 1 tbsp vanilla extract

  • 1 tsp white vinegar

  • 1 cup (240ml) hot coffee (or hot water for caffeine-free version)

For the Cream Cheese Frosting:

  • 16 oz (450g) cream cheese, softened

  • ½ cup (115g) unsalted butter, softened

  • 4 cups (480g) powdered sugar, sifted

  • 1 tsp vanilla extract

  • A few drops of black gel food coloring (optional, for a gothic twist)

Optional Decorations:

  • Edible glitter or luster dust

  • Candy eyeballs

  • Halloween sprinkles

  • Spider web icing

  • Plastic spiders (non-edible, for decoration only)

 Required Kitchen Tools

  • Two 8-inch or 9-inch round cake pans

  • Mixing bowls

  • Hand or stand mixer

  • Whisk

  • Rubber spatula

  • Wire cooling racks

  • Offset spatula for frosting

  • Cake turntable (optional, but helpful for even frosting)

  • Parchment paper

  • Cake knife or serrated knife (for leveling layers)

Step-by-Step Preparation Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment paper to prevent sticking.

2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined.

3. Mix Wet Ingredients:
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and vinegar. Add black food coloring until the batter turns a deep, dark black.

4. Combine & Add Hot Liquid:
Gradually add the wet mixture into the dry ingredients, stirring until just combined. Slowly pour in the hot coffee and mix until the batter is smooth. The batter will be slightly thin — that’s perfect for a moist cake.

5. Bake:
Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Prepare the Frosting:
In a large bowl, beat the softened cream cheese and butter until fluffy. Gradually add powdered sugar, beating well after each addition. Mix in the vanilla extract and a few drops of black gel food coloring if desired. Beat until smooth and spreadable.

7. Assemble the Cake:
Level the cake layers with a serrated knife if needed. Place one layer on a serving plate or cake stand. Spread an even layer of frosting on top. Place the second cake layer on top and frost the top and sides with the remaining frosting.

8. Decorate:
Let your creativity run wild! Add Halloween sprinkles, candy eyes, edible glitter, or plastic spiders for a ghoulish final touch. Use a piping bag to create a spider web design or spooky messages.

 Helpful Tips for a Perfect Halloween Dessert

  • Use Gel Coloring: Liquid food coloring can thin your batter or frosting. Gel food coloring delivers intense color without compromising texture.

  • Dutch-Processed Cocoa: This gives a darker, richer chocolate flavor and enhances the black color.

  • Chill Before Slicing: For cleaner slices, refrigerate the cake for 30 minutes before cutting.

  • Add a Filling Twist: Want an extra treat? Spread raspberry or cherry jam between layers for a “bloody” surprise.

  • Make Ahead: Both the cake layers and frosting can be made 1–2 days ahead. Store the cake tightly wrapped at room temperature (unfrosted) or in the fridge (frosted).

Approximate Nutritional Information (Per Slice – 12 servings)

  • Calories: 480

  • Total Fat: 27g

  • Saturated Fat: 10g

  • Carbohydrates: 57g

  • Sugars: 42g

  • Protein: 5g

  • Fiber: 2g

  • Sodium: 310mg

Note: Nutritional values are estimates and can vary based on specific ingredients used.

 Conclusion: A Must-Try Halloween Dessert!

If you’re looking to impress guests with a Halloween dessert that’s spooky on the outside and indulgently rich on the inside, this Spooky Black Velvet Halloween Cake is the ultimate pick. With its jet-black hue, velvety texture, and hauntingly good flavor, it’s the perfect centerpiece for your Halloween table. Don’t be afraid to get creative with decorations — the more ghoulish, the better!

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