Black Velvet Halloween Cake
Black velvet Halloween cake has a deep chocolate flavor and moist, velvety texture. It's frosted with decadent black cocoa buttercream.
Ingredients
For the Black Velvet Cake
- 2 cups (250 g) all purpose flour, spooned and leveled
- 3/4 cup (84 g) black cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 2 cups (400 g) granulated white sugar
- 3 eggs, at room temperature
- 1 tsp vanilla bean paste or extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot coffee
- 5-6 drops black food coloring, optional
For the Black Cocoa Buttercream
- 2 cups (448 g) unsalted butter, softened
- 1/2 tsp salt
- 1 cup (112 g) black cocoa powder, sifted
- 4 cups (520 g) powdered sugar, sifted
- 4-6 tbsp heavy cream
- 4-5 drops black food coloring, optional
Instructions
For the Black Velvet Cake
- Preheat the oven to 350 degrees. Grease three 6" cake pans and line the bottoms with parchment paper rounds. Set aside.
- In a medium bowl whisk together the flour, black cocoa powder, baking powder, baking soda and salt.2 cups (250 g) all purpose flour, spooned and leveled, 3/4 cup (84 g) black cocoa powder, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Add the butter and sugar to a large bowl. Cream together for 1-2 minutes with an electric mixer on high speed until fluffy.3/4 cup (168 g) unsalted butter, softened, 2 cups (400 g) granulated white sugar
- Then add in the eggs and vanilla and mix for 1-2 minutes on medium speed until pale in color.3 eggs, at room temperature, 1 tsp vanilla bean paste or extract
- Add the dry ingredients and the buttermilk to the butter/sugar/egg mixture a little at a time, mixing on medium-low speed, until all is combined together.1 1/4 cups (300 ml) buttermilk, at room temperature
- Lastly mix in the hot coffee and a few drops of black food coloring on medium low speed.1/2 cup (120 ml) hot coffee, 4-5 drops black food coloring, optional
- Divide the batter evenly between the three cake pans.
- Bake the cakes for 38-44 minutes, or until a toothpick comes out clean from the centers with just a few moist crumbs.
- Let the cakes cool in the pans for five minutes, then transfer them to a cooling rack to completely cool.
For the Black Cocoa Buttercream
- While the cakes are cooling make the frosting by adding the softened, unsalted butter and salt to a large bowl. Mix with an electric mixer on high speed until the butter is pale in color and fluffy, about 5-10 minutes.2 cups (448 g) unsalted butter, softened, 1/2 tsp salt
- Next sift in the black cocoa powder. Mix until combined on medium-low speed.1 cup (112 g) black cocoa powder, sifted
- Then sift in the powdered sugar a cup at a time until it is all combined. Mix on medium-low speed. The frosting will be thick at this point.4 cups (520 g) powdered sugar, sifted
- Add in the heavy cream, a tablespoon at a time. Mix on high speed until the frosting is light and fluffy, about 1-2 minutes. (Add the heavy cream as necessary. If the frosting is light and fluffy after only 4 tablespoons, don't add the full amount. If it's still too dry after 6 tablespoons, add more.)4-6 tbsp heavy cream
- Lastly, mix in a few drops of black food coloring, optional.4-5 drops black food coloring, optional
Assembling the Cake
- One the cakes are cooled fill each layer and frost the outside with black cocoa buttercream. Add sprinkles to the top and outside of the cake. See the blog post above for all the step by step instructions along with photos.
Notes
*Store left overs in an airtight container in the fridge for up to three days for the freshest, best flavor.
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