This spooky Black Velvet Halloween Cake is as dark as a moonless night! With its rich cocoa flavor and velvety texture, it’s perfect for Halloween fun.
I love decorating this cake with creepy spider webs and candy eyes. It’s a treat that scares up some smiles—who can resist a slice of delicious spooky goodness? 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is your cake’s base for structure. You can replace it with a gluten-free blend if you’re avoiding gluten.
Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. Dutch-processed gives a deeper color. If unavailable, regular unsweetened cocoa can work too, just note the cake may be slightly lighter in color.
Vegetable Oil: This keeps the cake moist. You can substitute with melted coconut oil or unsweetened applesauce for a healthier twist.
Buttermilk: It adds tanginess and tender texture. You can use regular milk with a splash of vinegar or lemon juice as a quick buttermilk substitute.
Black Food Coloring Gel: Essential for that hauntingly dark look! If you don’t have it, you can omit it, but your cake will be a deep brown rather than black.
How Do You Achieve the Perfect Ganache Drip?
Making the ganache drip is an important step to elevate your cake’s presentation. Here’s how to get it just right:
- Chop the chocolate finely to ensure it melts smoothly. Use high-quality chocolate for the best flavor.
- Heat the cream until just simmering, then let it sit with the chocolate for a few minutes. This helps the chocolate melt nicely.
- Stir gently, as overmixing can introduce air bubbles. You want it glossy and smooth!
- Cool it a bit—it should be pourable but not too hot to keep the drips from running too far down the cake.
Practice makes perfect! You can always scrape the ganache off and redo if necessary. Enjoy the process!
How to Make Black Velvet Halloween Cake
Ingredients You’ll Need:
For the Black Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed for deep color)
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- ½ cup brewed strong black coffee, cooled
- 2 teaspoons black food coloring gel
For the Dark Chocolate Ganache Drip:
- 8 oz bittersweet or semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
For the Black Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup unsweetened cocoa powder
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Black gel food coloring
Decoration:
- Fresh blackberries and raspberries
- Edible black or red glitter/sprinkles
- Halloween décor: decorative silver skulls, plastic spiders
- Optional: edible red gel or syrup for blood effect
How Much Time Will You Need?
This recipe requires about 1 hour of prep time and around 1 hour for baking and cooling. Including chilling time for the frosting and ganache, plan for around 2.5 to 3 hours total before serving. Perfect for a fun Halloween treat!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottom with parchment paper to prevent sticking. Then, in a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. This will ensure even mixing and give your cake that lovely rise!
In another large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the flour mixture. Stir until just combined, and don’t overmix! Now, stir in the brewed coffee and the black food coloring gel. Your batter should be a beautiful deep black!
2. Bake the Cake:
Divide the batter equally between the prepared pans. Pop them in the oven and bake for about 30-35 minutes. Use a toothpick to check for doneness—if it comes out clean, they are ready! Once done, let the cakes cool in the pans for about 10 minutes before carefully removing them to wire racks to cool completely.
3. Make the Dark Chocolate Ganache Drip:
For the ganache, first, place your finely chopped chocolate in a heat-proof bowl. In a small saucepan, heat the cream just until it starts to simmer. Pour the hot cream over the chocolate, and let it sit for 2-3 minutes, then stir gently until it’s smooth and glossy. If you’re using corn syrup, add it now to achieve a beautiful shine. Let it cool slightly until it thickens but is still pourable.
4. Prepare the Black Buttercream Frosting:
In another mixing bowl, beat the softened butter with an electric mixer until creamy and smooth. Gradually add the powdered sugar and cocoa powder alternately with the heavy cream or milk, mixing until you achieve a light and fluffy texture. Then, mix in the vanilla extract and black food coloring until you reach your desired deep black hue. You can add more cream or sugar to adjust the consistency as needed.
5. Assemble the Cake:
Now it’s time to put it all together! Place one of your cooled cake layers on a serving plate. Spread a generous layer of black buttercream frosting over the top. Gently place the second cake layer on top and apply a thin crumb coat of frosting around the entire cake. This layer helps to catch any crumbs and creates a smooth base. Chill the cake in the fridge for 20-30 minutes to help it set.
6. Add the Ganache Drip:
Once chilled, evenly frost the top and sides of the cake with the remaining black buttercream. To create the ganache drips, gently pour the cooled ganache around the edges of the cake, allowing it to drip down the sides. Then pour the rest of the ganache on top and spread it smoothly.
7. Decorate:
For the fun part—decorating! Arrange fresh blackberries and raspberries on top of the cake in clusters. You can pipe small rosettes or stars of black or red buttercream for an eerie effect. Sprinkle edible glitter or spooky sprinkles for added shimmer. Finally, add your Halloween decorations such as decorative skulls and plastic spiders. And if you like, drizzle some red gel or syrup around for a “bloody” effect!
8. Serve and Enjoy:
Keep your mesmerizing Black Velvet Halloween Cake refrigerated until you’re ready to serve. Remember to bring it to room temperature for the best texture before slicing! Enjoy this creepy yet delicious dessert with friends and family—it’s sure to be a hit!
This elegant and haunting Black Velvet Halloween Cake features rich dark chocolate layers tinted deep black and enveloped in luscious black buttercream with splendid ganache drips. The delightful fresh berries and terrifying decorations make it the perfect centerpiece for your Halloween celebration. Enjoy every spooky bite! 🎃
Can I Use Different Cake Pans?
Absolutely! You can bake this cake in different sizes; just adjust the baking time accordingly. If using a 9-inch pan, it may bake a little faster, so start checking for doneness around 25-30 minutes.
Can I Make This Cake Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure your baking powder and cocoa powder are also gluten-free!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Just thaw in the fridge or at room temperature when ready to enjoy!
Can I Make the Ganache in Advance?
Yes! You can make the ganache ahead of time. Just store it in an airtight container in the fridge. When you’re ready to use it, gently reheat in the microwave for a few seconds at a time, stirring until it’s smooth and pourable again.
