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Black Velvet Halloween Cake

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The Black Velvet Halloween Cake is a dark, moist, and rich cake that combines the classic elements of red velvet with a spooky twist. Topped with luscious dark chocolate frosting and spooky decorations, it’s the perfect Halloween centerpiece.

Ingredients

Scale

For the Black Velvet Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder (preferably dark cocoa powder for that deep color)
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 teaspoon black gel food coloring
  • 1 cup hot water

For the Dark Chocolate Frosting:

  • 1 cup unsalted butter (softened)
  • 3 ½ cups powdered sugar
  • ¾ cup dark cocoa powder
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Decoration:

  • Halloween-themed sprinkles or edible glitter
  • Optional: black fondant bats or edible eyeballs for an extra spooky touch

Instructions

Preheat the Oven

First things first—preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms with parchment paper. Trust me, this little step makes a big difference!

Prepare the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar. Add the black gel food coloring to achieve that signature deep black shade.

Combine Wet and Dry Ingredients

Now, slowly pour the wet mixture into the dry ingredients. Mix just until combined—don’t overdo it! Add the hot water last and stir gently. The batter will be quite thin, but that’s the secret to a super moist cake.

Bake the Cakes

Divide the batter evenly between your prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

While the cakes are cooling, let’s whip up that dreamy frosting. In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and dark cocoa powder, mixing on low speed until well blended. Pour in the heavy cream, vanilla extract, and a pinch of salt. Crank up the speed to medium-high and beat until the frosting is smooth and fluffy.

Assemble the Cake

Once the cakes have cooled, spread a layer of frosting on top of one cake. Place the second cake layer on top and frost the entire outside of the cake. For an eerie, spooky effect, use a frosting spatula to create smooth sides or the back of a spoon to make textured waves. The more dramatic, the better!

Decorate and Serve

Now, the fun part! Decorate your cake with Halloween-themed sprinkles, edible glitter, or even black fondant bats and edible eyeballs. Slice it up and serve at your Halloween party. Watch as everyone’s eyes light up with both surprise and delight!

Notes

  • Gel Food Coloring: Opt for gel food coloring instead of liquid to achieve that deep black color without altering the texture of your cake.
  • Room Temperature Ingredients: Using room-temperature eggs and buttermilk helps the batter mix together more smoothly, resulting in a softer, finer crumb.
  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer shelf life.
  • Make-Ahead: You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature.

Nutrition

Keywords: Halloween cake recipes ,Spooky cake ideas, Dark chocolate cake, Halloween party desserts

Find it online: https://gourmand.recipemaestro.com/black-velvet-halloween-cake/