Black Velvet Halloween Cake – dark and dramatic Halloween dessert

Okay, let me tell you about the moment I first made this Black Velvet Halloween Cake—it was like the perfect spooky dessert had just crashed my kitchen party! Dark, rich, and oh-so-moody, this cake isn’t just a visual stunner with its deep ebony crumb, it’s also decadently soft, almost like silk. If you love the drama of Halloween but want something a little extra special on your dessert table, this cake is your backstage pass. Plus, I’ve got all my insider tips to make sure your cake turns out perfectly moist and that strikingly dark color every time, without any weird aftertaste. Trust me, this is one Halloween treat you’ll want to whip up again (and again!).

Quick Facts

• Yield: Serves 12
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 2 ½ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder (preferably Dutch-processed)
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups granulated sugar
• 1 cup buttermilk, at room temperature
• 1 cup vegetable oil
• 2 large eggs, at room temperature
• 2 tbsp black food coloring gel (adjust for desired darkness)
• 1 tsp pure vanilla extract
• 1 tsp white vinegar

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. I like to line them with parchment paper for an easy release and perfect edges.

Step 2:

In a large bowl, sift together flour, cocoa powder, baking soda, and salt. This ensures no lumps and a tender crumb. Set aside.

Step 3:

In a separate bowl, whisk the sugar, oil, eggs, buttermilk, food coloring, vanilla, and vinegar until smooth and shiny. The food coloring is key here to get that rich black hue without bitterness.

Step 4:

Gradually add the dry ingredients to the wet, mixing just until combined. Over-mixing can make the cake tough, so stop when you see no flour streaks.

Step 5:

Divide the batter evenly between your pans and bake for about 28–32 minutes. Use a toothpick to test: it should come out clean or with just a few moist crumbs.

Step 6:

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to fully cool while you make the frosting. Beat cream cheese and butter until creamy, then gradually add powdered sugar and vanilla, mixing until fluffy. Frost between layers and all over the cake for that dramatic effect.

Variations & Tips

• Use coffee instead of some of the buttermilk to deepen flavor and enhance the cocoa.
• Swap cream cheese frosting for whipped ganache for an ultra-sleek glaze.
• For a more intense black, add a teaspoon of activated charcoal powder (food grade).
• If you don’t have buttermilk, mix 1 cup milk + 1 tbsp vinegar and let sit 5 min.
• Make this a cupcake batch for easier portion control at parties.
• Keep the cake covered at room temp for up to 2 days or refrigerate up to 4 days.

How I Like to Serve It

This cake is just screaming for a Halloween party centerpiece! Serve with a side of fresh berries or a drizzle of raspberry sauce to cut through the richness. It also pairs beautifully with a cup of strong black coffee or a creamy chai latte, bringing all those cozy fall vibes.

Notes

• Store leftovers wrapped tightly in the fridge; bring to room temp before serving for the best texture.
• If cake seems dry, a thin brush of simple syrup before frosting helps lock in moisture.

Closing: This Black Velvet Halloween Cake always steals the spotlight, proving that spooky can be seriously delicious and effortlessly elegant.