Simple Black Velvet Cake

This Black Velvet Halloween Cake has become my go-to dessert when I want to impress guests with something spooky yet utterly delicious. The stunning black color steals the show on any Halloween table, but it is the rich chocolate flavor balanced by tangy cream cheese frosting that keeps everyone coming back for more.

The first time I made this cake, it was for a small haunted house party and the dramatic look had people snapping photos before digging in. Since then it has become a Halloween tradition that I look forward to each year.

Ingredients

• Allpurpose flour: for structure and softness—choose unbleached for best texture
• Granulated sugar: for sweetness with brown sugar adding a hint of molasses depth
• Unsweetened cocoa powder: provides the deep chocolate flavor and natural darkness
• Baking soda and baking powder: for proper rise and light crumb—freshness matters here
• Salt: enhances the chocolate notes and balances sweetness
• Large eggs: at room temperature for richness and help with emulsification
• Buttermilk: adds tang and reacts with baking soda to tenderize the crumb—always good to check the expiration date for freshness
• Vegetable oil: keeps the cake moist without overpowering flavor
• Vanilla extract: enhances overall balance—real extract is worth it
• White vinegar: helps intensify the black color and works with baking soda to leaven
• Black food coloring: creates the signature black velvet cake color—gel or paste works best for vibrant results
• Hot coffee: deepens the cocoa flavor and contributes moisture
• Cream cheese: softened to room temp for a smooth frosting
• Butter: softened to room temp to whip easily with cream cheese
• Powdered sugar: for a silky smooth and sweet frosting
• Vanilla extract in frosting: for added flavor depth
• Pinch of salt in frosting: to balance sweetness in frosting
• Halloween decorations: such as plastic spiders, candy eyes, or orange sprinkles to finish with festive flair

Instructions

Preheat oven:

Preheat your oven to 350 degrees Fahrenheit and grease two 9inch round cake pans. Dust the pans lightly with cocoa powder to prevent sticking and add a subtle cocoa aroma.

Mix dry ingredients:

Combine all dry ingredients in a large bowl: sift together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed and light.

Prepare wet ingredients:

In a separate bowl, beat the eggs until smooth. Add the buttermilk, vegetable oil, vanilla extract, and white vinegar to the eggs. Mix thoroughly until the wet ingredients are completely combined.

Combine wet and dry:

Slowly add the wet ingredients to the dry ingredients, mixing just until everything is incorporated. Be careful not to overmix as this can toughen the cake.

Add food coloring:

Add the black food coloring gradually, stirring until the batter is a rich deep black with an even color. Adjust the amount depending on your desired darkness.

Add hot coffee:

Pour the hot coffee into the batter slowly while mixing gently. The batter will thin but this is the key to a moist and tender cake crumb.

Bake:

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool:

Allow the cakes to cool in the pans for 10 minutes. Then carefully remove the cakes from the pans and transfer them to wire racks to cool completely before frosting.

Make frosting:

To make the frosting, beat the softened cream cheese and butter together until light and fluffy, about 3 to 4 minutes. Gradually add the powdered sugar, vanilla extract, and a pinch of salt while beating until the frosting is smooth, creamy, and spreadable but still holds its shape.

Assemble and frost:

Place one cake layer on your serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake with the remaining cream cheese frosting.

Decorate:

Use a spatula or the back of a spoon to create dramatic drips or textured swirls on the sides of the cake for a Gothic effect. Finish with Halloween themed decorations such as plastic spiders, candy eyes, or orange sprinkles to give it that perfect spooky vibe.

My favorite ingredient here is the hot coffee because it intensifies the chocolate without making the cake taste like coffee. One memorable Halloween, I made this cake while a thunderstorm raged outside, and the dark, moist cake paired with flickering candlelight set such a perfect spooky mood that it became an instant family favorite.

Storage Tips

Store your leftover cake covered in the refrigerator for up to 4 days. Cream cheese frosting keeps well chilled and the cake maintains moisture. For longer storage, wrap slices tightly in plastic wrap and place in an airtight container before freezing. Thaw overnight in the fridge for best texture.

Ingredient Substitutions

You can swap buttermilk with regular milk plus a tablespoon of lemon juice or vinegar if you do not have buttermilk on hand. Use coconut oil or melted butter instead of vegetable oil but expect a slightly different crumb and flavor. If you want a vegan option, aquafaba can replace eggs, and nondairy cream cheese can be used for frosting.

Serving Suggestions

Serve slices with a dollop of whipped cream or alongside vanilla ice cream for contrast. Garnish plates with fresh berries or a dusting of cocoa powder for an elegant presentation. This cake pairs beautifully with a warm cup of spiced apple cider to complete the autumnal feel.

Enjoy this dramatic Black Velvet Halloween Cake at your next gathering and have fun decorating it to suit your spooky theme.

Common Questions About Recipes

→ What makes black velvet cake different from red velvet?

Black velvet cake replaces the traditional red hue with a striking deep black color, achieved by black food coloring and rich cocoa, lending a dramatic and elegant appearance.

→ How does hot coffee affect the cake?

Adding hot coffee enhances the chocolate flavor and keeps the cake moist, contributing to its rich and tender crumb.

→ What is the role of buttermilk in this cake?

Buttermilk adds a subtle tang and reacts with baking soda to help create a light, tender texture and balanced flavor.

→ How is the cream cheese frosting prepared?

The frosting is made by beating cream cheese and butter until fluffy, then gradually mixing in powdered sugar, vanilla extract, and a pinch of salt for a smooth, slightly tangy finish.

→ What decorations work well for this cake?

Spooky Halloween decorations like plastic spiders, candy eyes, and orange sprinkles add a fun and eerie look, enhancing the festive mood.

→ Can this cake be made ahead of time?

Yes, it can be baked and frosted a day in advance. Store covered in the refrigerator to maintain freshness and flavor.