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Spooky Black Velvet Halloween Cake

A delightfully decadent dessert, this Spooky Black Velvet Halloween Cake offers a rich, velvety texture with a hauntingly beautiful appearance, perfect for Halloween gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Halloween
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon black food coloring for dramatic effect
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • black food coloring (optional) for spooky effect

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, vanilla extract, and black food coloring. Mix until well incorporated.
  4. Gradually pour the wet mixture into the dry ingredients. Stir gently until combined.
  5. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While the cakes are cooling, beat together the softened cream cheese and butter until smooth.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until creamy. Adjust the black food coloring for desired hue.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate. Slather on frosting, then place the second layer on top.
  2. Use the remaining frosting to cover the top and sides. Decorate as desired.

Notes

Don’t skip the buttermilk for moisture. If unavailable, use milk with a dash of lemon juice. Store leftovers covered for up to 3 days at room temperature.