Ready to wow your Halloween guests with a stunning dessert? Black Velvet Halloween Cake is a Spooky Chocolate Cake that boasts a rich, moist chocolate flavor and a striking black hue, perfect for spooky parties or October celebrations. With its creamy frosting and gothic charm, this dark chocolate cake is both delicious and eye-catching. Let’s bake this Black Velvet Halloween Cake and make your Halloween unforgettable!
Why You’ll Love This Dark Chocolate Cake
- Bold Flavor: Deep cocoa and creamy frosting create a decadent Halloween chocolate treat.
- Moist Texture: Fluffy layers make this gothic dessert irresistible.
- Spooky Aesthetic: Perfect for Halloween with its dramatic black look.
- Versatile: Customize with fun toppings for a festive dark chocolate cake.
- Make-Ahead: Bake layers ahead for stress-free party prep.
Ingredients for Dark Chocolate Cake
Here’s what you’ll need for this gothic dessert (serves ~10–12):
For the Cake:
- 2½ cups (315g) all-purpose flour
- 1 cup (85g) Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) hot water or brewed coffee
- ¾ cup (180ml) vegetable oil
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tsp black gel food coloring
For the Frosting:
- 1 cup (226g) unsalted butter, softened
- 16 oz (450g) cream cheese, room temperature
- 4–5 cups (480–600g) powdered sugar
- 1 tbsp vanilla extract
- Optional: 1 tbsp black cocoa powder or black food gel for tinting
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Stand or hand mixer
- Mixing bowls
- Offset spatula
- Cake leveler or serrated knife
- Cooling racks
- Cake turntable (optional)
Ingredient Tips
- Cocoa Powder: Dutch-process cocoa ensures a rich flavor for this Black Velvet Halloween Cake.
- Food Coloring: Use gel, not liquid, for vibrant color without altering the texture of this dark chocolate cake.
- Buttermilk: Substitute with 1 cup milk plus 1 tbsp vinegar for a moist gothic dessert.
- Frosting: Black cocoa powder adds depth to this Halloween chocolate treat.
- Eggs: Room temperature eggs blend better for a smooth dark chocolate cake batter.
Directions for Dark Chocolate Cake
Let’s bake this Black Velvet Halloween Cake—a hauntingly delicious gothic dessert!
Prepare the Batter
- I sift 2½ cups flour, 1 cup Dutch-process cocoa, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt into a large bowl. In another bowl, I whisk 1 cup buttermilk, ¾ cup vegetable oil, 2 cups sugar, 2 eggs, 1 tbsp vanilla, and 2 tsp black gel food coloring until smooth.
- I gradually mix the dry ingredients into the wet, alternating with 1 cup hot water or coffee, until the batter is dark and pourable for a rich Halloween chocolate treat.
Bake the Layers
- I preheat the oven to 350°F (175°C), line three 8-inch cake pans with parchment, and grease the sides.
- I divide the batter evenly, bake for 28–32 minutes until a toothpick comes out clean, and cool the layers completely on racks for a moist dark chocolate cake.
Make the Frosting
- I beat 1 cup softened butter and 16 oz cream cheese until fluffy, then add 1 tbsp vanilla and 4–5 cups powdered sugar gradually for a creamy texture.
- For a spooky touch, I mix in 1 tbsp black cocoa powder or a touch of black food gel to tint this gothic dessert’s frosting.
Assemble and Decorate
- I level the cake layers if needed, place the first on a serving plate, and spread an even layer of frosting.
- I repeat with the remaining layers, then frost the outside smoothly or with texture.
- I garnish with chocolate shards or edible glitter for a festive Halloween chocolate treat.
Nutrition
- Prep Time: 25 minutes
- Cook Time: 28–32 minutes
- Total Time: ~1 hour (plus cooling)
- Servings: 10–12 slices
- Calories: ~450–500 kcal per slice
- Macros per Serving: 60g carbs, 5g protein, 25g fat, 2g fiber
Variations for Dark Chocolate Cake
Try these twists on this gothic dessert:
- Mocha Twist: Use brewed espresso instead of water for a coffee-infused Halloween chocolate treat.
- Spiced Flavor: Add ½ tsp cinnamon to the batter for a warm dark chocolate cake, inspired by LaylaCooks’ Lemon Lavender Cookies.
- Orange Zest: Mix 1 tsp orange zest into the frosting for a citrusy gothic dessert.
- Cupcakes: Bake the batter in cupcake tins for mini Halloween chocolate treats.
- Chocolate Ganache: Top with melted dark chocolate for a decadent dark chocolate cake.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a festive pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet dessert duo.
Storage
I store leftover dark chocolate cake in an airtight container in the fridge for up to 5 days or at room temperature for 1 day. For longer storage, I freeze unfrosted layers or frosted slices, wrapped tightly, for up to 2 months, thawing in the fridge overnight before serving this gothic dessert.
Serving Tips
- Presentation: Display this Black Velvet Halloween Cake on a stand with spooky decor for a gothic dessert vibe.
- Garnish: Add edible glitter, spiderweb piping, or chocolate shards for a Halloween chocolate treat.
- Pairing: Serve with coffee or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 slice per person for a rich dessert.
- Occasions: Perfect for Halloween parties, October birthdays, or themed gatherings.
FAQs About Dark Chocolate Cake
Here are answers to common questions about this dish:
What makes it different from red velvet?
This Black Velvet Halloween Cake uses Dutch cocoa and black food gel for a darker color and richer chocolate flavor.
Can I skip the food coloring?
Yes, but the dark chocolate cake will be less vibrant; extra black cocoa helps.
Is it kid-friendly?
Absolutely, the food coloring is safe, and the flavor suits all ages for this gothic dessert.
What frosting works best?
Cream cheese frosting is ideal, but chocolate buttercream enhances this Halloween chocolate treat.
Can I make it ahead?
Yes, bake layers 2 days ahead and frost the day of for a fresh dark chocolate cake.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Black Velvet Halloween Cake is a striking, flavorful dessert that brings spooky elegance to any Halloween celebration. This gothic dessert, with its moist layers and creamy frosting, is sure to impress. Bake this Halloween chocolate treat, share with friends, and enjoy its hauntingly delicious charm!
Black Velvet Halloween Cake
Ingredients
For the Cake:
- 2½ cups 315g all-purpose flour
- 1 cup 85g Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup 240ml buttermilk, room temperature
- 1 cup 240ml hot water or brewed coffee
- ¾ cup 180ml vegetable oil
- 2 cups 400g granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tsp black gel food coloring
For the Frosting:
- 1 cup 226g unsalted butter, softened
- 16 oz 450g cream cheese, room temperature
- 4 –5 cups 480–600g powdered sugar
- 1 tbsp vanilla extract
- Optional: 1 tbsp black cocoa powder or black food gel for tinting
Instructions
Prepare the Batter
- I sift 2½ cups flour, 1 cup Dutch-process cocoa, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt into a large bowl. In another bowl, I whisk 1 cup buttermilk, ¾ cup vegetable oil, 2 cups sugar, 2 eggs, 1 tbsp vanilla, and 2 tsp black gel food coloring until smooth. I gradually mix the dry ingredients into the wet, alternating with 1 cup hot water or coffee, until the batter is dark and pourable for a rich Halloween chocolate treat.
Bake the Layers
- I preheat the oven to 350°F (175°C), line three 8-inch cake pans with parchment, and grease the sides. I divide the batter evenly, bake for 28–32 minutes until a toothpick comes out clean, and cool the layers completely on racks for a moist dark chocolate cake.
Make the Frosting
- I beat 1 cup softened butter and 16 oz cream cheese until fluffy, then add 1 tbsp vanilla and 4–5 cups powdered sugar gradually for a creamy texture. For a spooky touch, I mix in 1 tbsp black cocoa powder or a touch of black food gel to tint this gothic dessert’s frosting.
Assemble and Decorate
- I level the cake layers if needed, place the first on a serving plate, and spread an even layer of frosting. I repeat with the remaining layers, then frost the outside smoothly or with texture. I garnish with chocolate shards or edible glitter for a festive Halloween chocolate treat.
Notes
- Use Dutch-process cocoa and black food gel for deep black color.
- Do not overmix the batter—this ensures a soft crumb.
- Cool cake layers completely before frosting to avoid melting.
- Decorate with Halloween candies, edible glitter, or Oreo crumbs for theme.
- Black cocoa frosting adds a richer gothic aesthetic if preferred.
Did you Like This Recipe? Please Rate and Comment Below!