Name: Black Velvet Halloween Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs; 1 cup buttermilk, room temperature; ½ cup vegetable oil; 1 tablespoon apple cider vinegar; 2 teaspoons vanilla extract; ½ cup hot black coffee; Black gel food coloring (as needed); 1 cup unsalted butter, softened; 3 cups powdered sugar; ¾ cup unsweetened cocoa powder; ¼ cup heavy cream; 1 teaspoon vanilla extract; Black gel food coloring (optional)

Why You’ll Love This Recipe

I love how dramatic and rich this cake is—it’s the ultimate Halloween centerpiece with deep cocoa flavor, jet-black cake layers, and smooth, luscious frosting. Whether I’m throwing a themed party or just want a bold dessert, this cake always delivers in taste and style.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:
2½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 cup buttermilk, room temperature
½ cup vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
½ cup hot black coffee
Black gel food coloring (as needed)

Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
¾ cup unsweetened cocoa powder
¼ cup heavy cream
1 teaspoon vanilla extract
Black gel food coloring (optional)

directions

I preheat the oven to 350 °F (175 °C) and grease and flour two 9-inch round cake pans, lining the bottoms with parchment.

In a large bowl, I whisk together flour, cocoa, baking powder, baking soda, salt, granulated sugar, and brown sugar.

In another bowl, I whisk together the eggs, buttermilk, oil, vinegar, vanilla, hot coffee, and enough black food coloring to get a deep color.

I pour the wet ingredients into the dry and stir until just combined, making sure the batter is thoroughly black and smooth.

I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

After baking, I cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

To make the frosting, I beat the butter until creamy, then gradually add powdered sugar and cocoa. I mix in the cream, vanilla, and a bit of black food coloring (if desired) and whip until smooth and fluffy.

If needed, I level the cooled cake layers. I spread a generous layer of frosting between the cakes, then cover the top and sides with the remaining frosting.

For a Halloween flair, I sometimes tint some frosting orange or purple and pipe on spooky decorations like spiderwebs or ghosts, then add sprinkles or edible glitter.

I chill the cake briefly before slicing to make clean cuts.

Servings and timing

This recipe yields 12 slices.
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes (plus chilling time)
Calories: approximately 480 kcal per slice

Variations

Sometimes I fill the layers with raspberry jam or a layer of crushed cookies for extra texture. I also enjoy using flavored extracts like almond or orange in the frosting for a twist.

storage/reheating

I keep the cake covered in the fridge for up to 5 days. Before serving, I let it sit at room temperature for about 30 minutes. Leftover slices freeze well if wrapped tightly.

FAQs

Can I use regular food coloring instead of gel?

I recommend gel food coloring because it gives a more intense color without thinning the batter.

What can I use instead of coffee?

I sometimes use hot water or strong brewed black tea, but coffee enhances the chocolate flavor beautifully.

How do I avoid dry cake?

I measure my ingredients carefully and avoid overbaking—checking around 25 minutes keeps it from drying out.

Can I make the cake ahead of time?

Absolutely. I often bake the layers a day ahead, wrap them, and frost the next day for convenience.

Is this cake kid-friendly?

Yes, though the color may surprise little ones. The rich cocoa flavor is loved by both kids and adults.

Conclusion

This Black Velvet Halloween Cake is the ultimate showstopper. With its deep color, bold chocolate taste, and customizable decorations, I always have fun making it—and even more fun eating it. It’s spooky, indulgent, and totally unforgettable.