Introduction
Looking for a spooky-sophisticated dessert that stuns on sight and the palate? Meet the Black Velvet Halloween Cake — the goth-glam cousin of red velvet. With its inky hue and hauntingly rich flavor, this cake is equal parts eerie and elegant. It’s a dramatic dessert designed to steal the show at your next Halloween party.
Beneath its midnight-black layers lies a tender crumb, subtly cocoa-infused with a velvety finish. Prep takes just 20 minutes, baking in 30 — and it’s shockingly easy to master. If you love showstoppers like our Death by Chocolate Cake, you’re going to be obsessed with this.
Table of Contents
What Is Black Velvet Halloween Cake?
“Velvet” cakes combine the richness of butter cake with the fluff of sponge. The term “velvet” refers to their soft, smooth crumb. While red velvet is iconic, black velvet uses jet-black cocoa and gel food coloring to go full gothic — with an even deeper cocoa flavor and stunning appearance.
Why You’ll Love This Black Velvet Halloween Cake
- Dramatic & Delicious: A visual and flavorful knockout.
- Beginner-Friendly: No complex baking skills required.
- Perfect for Parties: Guaranteed to impress your guests.
Ingredients FOR Black Velvet Halloween Cake
- 2 ½ cups (310g) all-purpose flour
- 1 cup (100g) black cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups (400g) granulated sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) buttermilk
- 1 tbsp white vinegar
- 1 tbsp vanilla extract
- 1 tsp black gel food coloring
Tip: Use black cocoa, not Dutch-process, for that true gothic color and smooth chocolate taste.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
- Whisk together flour, cocoa, baking soda, and salt.
- In another bowl, combine sugar, eggs, oil, buttermilk, vanilla, and food coloring. Mix until smooth.
- Gradually mix wet and dry ingredients until just combined.
- Stir in vinegar last — this helps with the rise.
- Divide batter between pans and bake for 28–32 minutes.
- Cool for 10 minutes in pans, then fully on wire racks.
- Frost with black cocoa buttercream, cream cheese frosting, or ganache.
Top Tips FOR Black Velvet Halloween Cake recipe
- Use gel color for intensity without thinning batter.
- Don’t overmix to keep the crumb tender.
- Chill layers before slicing for clean edges.
- Level each layer for a pro-looking stack.
Storage & Reheating
- Fridge: Airtight for up to 5 days.
- Freezer: Unfrosted layers freeze up to 2 months.
- To Serve: Bring to room temp or microwave slices for 10–15 seconds.
FAQs
What makes a cake “velvet”?
It’s all about texture — ultra-soft and smooth, thanks to buttermilk and vinegar.
What’s the flavor of black velvet cake?
Rich black cocoa gives it a mellow, bittersweet chocolate profile.
How is black velvet different from red velvet?
Same concept, darker color and deeper chocolate flavor.
Why is black cake called black cake?
Black cake” traditionally refers to Caribbean fruit cake, but in the case of black velvet, it’s all about the color from black cocoa and food dye.
What does Black Velvet taste like?
Black velvet cake has a smooth, chocolate-forward flavor with less tang than red velvet but a more intense cocoa kick.
What’s the difference between red velvet and black velvet cake?
Red velvet uses red food dye and lighter cocoa; black velvet uses black cocoa and black food coloring for a richer look and taste.
What is the meaning of velvet cake?
“Velvet” refers to the texture — light, tender, and almost melt-in-your-mouth. It’s a style, not a flavor.
Black Velvet Halloween Cake
Ingredients
- 2 ½ cups 310g all-purpose flour
- 1 cup 100g black cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups 400g granulated sugar
- 3 large eggs
- 1 cup 240ml vegetable oil
- 1 cup 240ml buttermilk
- 1 tbsp white vinegar
- 1 tbsp vanilla extract
- 1 tsp black gel food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
- In another bowl, whisk together the sugar, eggs, oil, buttermilk, vanilla, and black gel food coloring until smooth.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Stir in the white vinegar — this will help activate the baking soda for a better rise.
- Divide the batter evenly between the prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with black cocoa buttercream, cream cheese frosting, or chocolate ganache.
- Chill before slicing for clean, sharp layers.
Notes
Estimated Nutrition :
- Total Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 280mg
- Total Carbohydrates: 55g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 5g
