This spooky Black Velvet Halloween Cake is a fun twist on the classic red velvet. It’s dark, moist, and has a delicious chocolate flavor, perfect for any Halloween celebration!
And let’s not forget the cream cheese frosting—it’s rich and creamy, making you want to eat more than one slice! I love to decorate it with cute little ghosts or sprinkles. 🎃
Key Ingredients & Substitutions
Cocoa Powder: Dutch-processed cocoa is best for its deep color and flavor. If you can’t find it, regular unsweetened cocoa works too, though it may be slightly less rich. I personally love the robust taste that Dutch cocoa brings!
Buttermilk: This adds moisture and a nice tang. If you’re out of buttermilk, you can make your own by mixing 1 cup milk with 1 tbsp vinegar or lemon juice and letting it sit for 5 minutes.
Black Food Coloring: Gel food coloring gives the best intensity. If you don’t have it, you can use liquid coloring, but it’ll take more. For a natural alternative, consider using activated charcoal (make sure it’s food grade!), although it might affect the flavor slightly.
Jam Filling: Black raspberry is delicious but can be hard to find. Blackberry jam is a great substitute, but you could also use other fruit jams or preserves—strawberry or raspberry could be fun and festive!
How Do I Achieve the Perfect Cake Texture?
Getting a soft and moist cake is key. Here are my tips:
- Ensure all ingredients are at room temperature—this helps them mix better and rise evenly.
- Don’t overmix your batter once you combine the wet and dry ingredients. Mix just until you don’t see any flour—this helps keep the cake tender.
- Measure flour correctly—spoon it into your measuring cup and level it off with a knife to avoid dense cake.
Also, remember to let the cakes cool completely before frosting! This prevents the frosting from melting and helps everything stay neat during decorating.
Black Velvet Halloween Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp black food coloring (gel recommended for deep color)
- 1 tbsp white vinegar
For the Filling:
- 3/4 cup black raspberry jam or blackberry jam
For the Frosting and Topping:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Black cocoa powder (optional, for extra blackness)
- Black food gel or activated charcoal powder (optional)
- Fresh blackberries for decoration
For the Black Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate (use black cocoa or high-percentage for deep color)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 30-35 minutes to bake. Allow about 1 hour for cooling, plus an additional hour for the cake to chill after frosting. Overall, you’re looking at around 3 hours to make this delicious cake, but the effort is totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them with butter or oil and lightly dusting with flour, or lining them with parchment paper. This will help prevent the cake from sticking!
2. Mix the Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures everything is well combined and prevents lumps.
3. Combine Wet Ingredients:
In another mixing bowl, whisk together the buttermilk, vegetable oil, granulated sugar, eggs, vanilla extract, black food coloring, and vinegar until smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—this helps keep the cake tender and fluffy!
5. Bake the Cake:
Divide the batter evenly between your prepared pans. Pop them in the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Enjoy the delightful aroma filling your kitchen!
6. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely.
7. Make the Cream Cheese Frosting:
While the cakes cool, beat the softened cream cheese and butter together in a mixing bowl until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, mixing until you get a fluffy frosting. For an extra dramatic look, feel free to add some black cocoa powder or a bit of black food gel!
8. Assemble the Cake:
Once your cakes have completely cooled, take one layer and spread a generous layer of blackberry jam evenly on top. Then, carefully place the second cake layer on top of the jam.
9. Frost the Cake:
Using your cream cheese frosting, frost the top and sides of your cake, creating a smooth finish.
10. Make the Ganache:
For the black chocolate ganache, heat the heavy cream in a small saucepan until it just starts to simmer. Remove it from heat and add the dark chocolate, letting it sit for 2 minutes. Stir until the chocolate is fully melted and the ganache is smooth.
11. Drizzle and Decorate:
Allow the ganache to cool slightly, then pour it over the top of the cake, letting it drip down the sides for a spooky effect. Top with fresh blackberries and any additional decorations you like, such as swirls of black cream cheese frosting!
12. Chill Before Serving:
Let your beautifully decorated cake chill in the fridge for at least an hour before serving. This will help the flavors meld together and the ganache to set perfectly.
Now you have a stunning Black Velvet Halloween Cake that is sure to impress your guests! Enjoy every delicious bite and have a spooktacular celebration!
Can I Use Regular Cocoa Powder Instead of Dutch-Processed?
Yes, you can! Regular unsweetened cocoa powder will work; just keep in mind that the flavor and color may not be as rich as with Dutch-processed cocoa.
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s well covered to keep it moist!
Can I Make This Cake Gluten-Free?
Absolutely! Use a 1:1 gluten-free flour blend as a substitute for all-purpose flour. The texture may vary slightly but it will still taste great!
How Do I Keep My Cake Moist?
To keep your cake moist, avoid overbaking. Use a toothpick to check for doneness a minute or two before the recommended time. Also, ensure all your ingredients, especially the buttermilk and eggs, are at room temperature before mixing for the best texture.
