This Black Velvet Halloween Cake is a spooky twist on the classic red velvet! It’s dark, rich, and oh-so-moist, perfect for celebrating all things Halloween.
With fluffy cream cheese frosting, it feels like a treat from your favorite haunted bakery! 🎃 I love serving it with ghoulish decorations on top—makes it even more fun to enjoy.
Key Ingredients & Substitutions
Black Food Coloring: This key ingredient creates the stunning black color! If you can’t find black gel food coloring, you can use activated charcoal powder as a natural alternative. Just be mindful of the quantity since it’s potent.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes to sour.
Butter: Unsalted butter is best for the frosting. If you’re in a pinch, you can use margarine or a dairy-free alternative, but the flavor might slightly change. I do prefer the richness of butter for the best taste.
Fresh Berries: Blackberries make for festive decoration and taste great, but raspberries or dark cherries can also work well if you prefer. They add a lovely touch and can be used depending on what’s in season!
How Do You Achieve the Perfect Frosting Consistency?
Getting the right consistency for your black buttercream frosting is key for a smooth finish. Here’s how to do it:
- Start with softened butter; this helps create a creamy base.
- Add powdered sugar gradually to avoid a cloud of sugar when mixing!
- Beat on low speed initially, then increase to high to whip air into the frosting, making it fluffy.
- Adjust your cream—add 2 tablespoons and mix. If it’s too thick, add a bit more cream until you can easily spread it.
- Finally, add black gel food coloring bit by bit. This allows you to control the depth of color! Mix thoroughly to ensure even coloring.
Enjoy making your spooky cake, and don’t be afraid to be creative with the decorations!
How to Make a Black Velvet Halloween Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder (natural unsweetened)
- 1 tsp salt
- 1 ½ cups buttermilk, at room temperature
- 1 cup vegetable oil
- 2 large eggs, at room temperature
- 2 tbsp black food coloring (gel or liquid)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
For the Black Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 2-3 tbsp black gel food coloring
For Decorations:
- Fresh blackberries
- Dark red edible flowers or dried edible florals
- Black fondant horns (optional, for spooky effect)
- Black sanding sugar or edible glitter (optional)
How Much Time Will You Need?
This delightful cake will take about 30 minutes to prepare and about 35–40 minutes to bake. After baking, allow 10 minutes to cool in the pans and then a full cooling time of about 1 hour. So, overall, plan for about 2 hours to make your Black Velvet Halloween Cake from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Preheat your oven to 350°F (175°C). Greasing and flouring the two 8-inch round cake pans is essential to prevent sticking, or you can line them with parchment paper for easy removal.
2. Combine Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Whisk gently and set aside while you prepare the wet ingredients.
3. Mix Wet Ingredients:
In a separate large bowl, whisk together the buttermilk, vegetable oil, eggs, black food coloring, white vinegar, and vanilla extract until it’s smooth and fully combined.
4. Make the Batter:
Gradually add the dry ingredients to the wet ones, mixing on low speed until just combined. Make sure not to overmix as this can affect the texture of the cake.
5. Bake:
Divide the batter evenly between the two prepared pans. Place them in the oven and bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
Once baked, allow the cakes to cool in the pans for about 10 minutes. After that, carefully invert them onto wire racks to cool completely before frosting.
7. Prepare the Black Buttercream:
In a mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, mixing on low until it’s well blended. Incorporate the vanilla extract and 2 tablespoons of heavy cream, beating on high speed for 3 minutes until fluffy. Gradually add black gel food coloring until you achieve your desired shade, adjusting the consistency with more cream if needed.
8. Assemble the Cake:
Place one layer of cake on your serving plate. Spread a generous layer of the black buttercream on top. Position the second cake layer on top and use the rest of the frosting to cover the entire cake in smooth strokes, creating a lovely finish.
9. Decorate:
Now it’s time to get creative! Garnish your cake with fresh blackberries, dark red edible flowers, and, if you fancy, some black fondant horns for that spooky touch. Finish off by sprinkling a bit of black sanding sugar or edible glitter for that extra Halloween sparkle!
10. Serve and Enjoy:
Your Black Velvet Halloween Cake is ready to be sliced and served! Each bite is moist, delicious, and perfect for the occasion. Enjoy this spooky treat with friends and family, and have a hauntingly good time!
Can I Substitute the Vegetable Oil?
Yes, you can substitute vegetable oil with melted coconut oil or melted butter. Keep in mind that using butter might slightly change the flavor, adding a delicious richness.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. Thaw in the refrigerator before serving.
Can I Make This Cake Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure that the blend contains xanthan gum to help with the cake’s structure and moisture.
