Description
Midnight magic meets dessert delight in this spooky black velvet halloween cake, blending dark chocolate richness with haunting seasonal charm. Ghoulish guests will devour this eerily elegant treat that promises spine-tingling sweetness with each delectable slice.
Ingredients
Scale
Main Ingredients (Dry):
- 2 ½ cups (310 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 ½ cups (300 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Liquid Ingredients:
- 1 cup (240 milliliters) buttermilk, room temperature
- 1 cup (240 milliliters) vegetable oil
- 1 cup (240 milliliters) hot water
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Black gel food coloring
Frosting Ingredients:
- 1 ½ cups (340 grams) unsalted butter, softened
- 5 cups (600 grams) powdered sugar
- ½ cup (50 grams) unsweetened cocoa powder
- ½ cup (120 milliliters) heavy cream or milk
- 2 teaspoons vanilla extract
- Black gel food coloring
Decoration Ingredients:
- Halloween sprinkles
- Candy eyes
- Black food coloring gel for piping
- Orange food coloring gel for piping
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat three 8-inch round cake pans with grease and parchment paper, ensuring smooth release.
- Create the cake base by sifting dry ingredients into a large mixing bowl. Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt thoroughly.
- In a separate vessel, whisk together liquid components including buttermilk, vegetable oil, eggs, and vanilla extract until well integrated.
- Merge wet and dry mixtures gradually, stirring until a uniform consistency develops. Introduce hot water and continue mixing until batter appears silky.
- Incorporate black gel food coloring, blending until the mixture achieves a deep, rich noir appearance.
- Distribute batter evenly across prepared cake pans, ensuring balanced volume.
- Bake layers for approximately 25-30 minutes, verifying doneness by inserting a toothpick that emerges clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks for complete temperature reduction.
- Prepare buttercream by whipping softened butter until creamy and light.
- Gradually fold in powdered sugar and cocoa powder, creating a smooth frosting foundation.
- Enhance frosting with heavy cream, vanilla extract, and black gel food coloring, beating until fluffy and consistent.
- Assemble cake by positioning first layer on serving plate, spreading buttercream between each subsequent layer.
- Cover entire cake with remaining black buttercream, creating a smooth, dramatic exterior.
- Embellish with Halloween-themed decorations like sprinkles, candy eyes, and contrasting piping for a spine-chilling presentation.
- Slice and serve this ghoulishly delightful confection.
Notes
- Experiment with natural black food coloring alternatives like activated charcoal or black cocoa powder for a healthier coloring option.
- Ensure ingredients are at room temperature to create a smoother, more consistent cake batter that blends perfectly.
- Refrigerate the cake for 15-20 minutes before frosting to prevent crumbs from mixing into the buttercream and maintain a clean, sleek appearance.
- Swap regular flour with gluten-free flour blend for those with wheat sensitivities, keeping the rich, dark Halloween aesthetic intact.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg