Black Velvet Halloween Cake

Posted on

Get ready for a spooky treat with this rich and chocolatey black velvet Halloween cake! With its deep chocolate flavor and velvety texture, it’s bound to be a hit at your Halloween party. Plus, it’s filled and frosted with black cocoa buttercream for an extra decadent chocolatey indulgence. Trust us, it’s frighteningly good!

Why You’ll Adore This Black Velvet Halloween Cake

  • Super Chocolatey: Thanks to black cocoa, this cake is bursting with intense chocolate flavor that’s 10 times richer than your average chocolate cake. It’s like biting into a giant Oreo!
  • Velvety Texture: Prepare for a cake that’s as soft as velvet. Each mouthwatering bite is incredibly moist and tender, making it a true delight.
  • Perfect for Halloween: With its eerie black color and spooky sprinkles, this cake screams Halloween! It’s the ideal centerpiece for any Halloween party, guaranteed to impress your guests.

Black Velvet Halloween Cake

Prep Time 1 hour
Cook Time 40 minutes
Course Dessert
Servings 10 slices


  • 2 cups all-purpose flour
  • ¾ cup black cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 2 cups granulated white sugar
  • 3 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups buttermilk at room temperature
  • ½ cup hot coffee
  • 5-6 drops black food coloring optional

#### For the Black Cocoa Buttercream

  • 2 cups unsalted butter softened
  • ½ teaspoon salt
  • 1 cup black cocoa powder sifted
  • 4 cups powdered sugar sifted
  • 4-6 tablespoons heavy cream
  • 4-5 drops black food coloring optional


#### For the Black Velvet Cake

  • Preheat your oven to 350 degrees Fahrenheit. Grease three 6-inch cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, cream together the butter and sugar until fluffy using an electric mixer.
  • Add the eggs and vanilla, mixing until pale in color.
  • Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two until combined.
  • Mix in the hot coffee and black food coloring (if using).
  • Divide the batter evenly between the prepared cake pans and bake for 38-44 minutes.
  • Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

#### For the Black Cocoa Buttercream

  • In a large bowl, beat the softened butter and salt until pale and fluffy using an electric mixer.
  • Gradually sift in the black cocoa powder and powdered sugar, mixing until combined.
  • Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  • Mix in the black food coloring (if using).

#### Assembling the Cake

  • Once the cakes are cooled, fill and frost each layer with the black cocoa buttercream.
  • Decorate the top and sides of the cake with Halloween sprinkles.
  • For detailed instructions and photos, refer to the blog post.


Store leftovers in an airtight container in the fridge for up to three days for the freshest flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating