Prepare to cast a delicious spell this Halloween with a dessert that’s as enchanting as it is decadent: our Black Velvet Chocolate Cake. This bewitching two-layer cake boasts a deep, rich black velvet crumb, perfectly complemented by a luxurious black cocoa buttercream filling. Adorned with eerie yet elegant chocolate skulls, it’s the ultimate centerpiece for any Halloween gathering or a ghoulishly delightful treat for chocolate aficionados.
This post is proudly sponsored by Endangered Species Chocolate, a brand committed to ethical and sustainable practices. All opinions and heartfelt recommendations are genuinely my own. Your support for the brands that help make Stephanie’s Sweet Treats possible is deeply appreciated!
This Halloween chocolate cake is a masterpiece of flavor and visual appeal. The secret to its striking appearance and incredibly smooth taste lies in the use of black cocoa powder, which provides an intense, less bitter chocolate experience compared to traditional cocoa. Each tender, moist layer is infused with a rich chocolate essence, perfectly harmonizing with the creamy, dark chocolate buttercream. A single bite will convince you: this isn’t just a Halloween cake; it’s a year-round favorite in the making.
For those who crave more chocolatey delights, explore these other irresistible recipes: Chocolate Cheesecake Bars, Chocolate Glazed Donuts, and Chocolate Cinnamon Rolls.
Why This Spooky Layer Cake is Your Next Baking Obsession
This Halloween Black Velvet Chocolate Cake isn’t just a dessert; it’s an experience. Here’s why it’s destined to become your go-to recipe for the season:
- Effortless Elegance: Don’t let its sophisticated appearance fool you. While it uses special black cocoa, the process for this easy chocolate cake recipe is no more complicated than any other simple layer cake. The result, however, is dramatically superior, offering a profound depth of flavor that sets it apart.
- Chocolate Lover’s Dream: This cake is a true ode to chocolate in every aspect. Melted high-quality chocolate within the batter intensifies the cake’s foundational cocoa notes, ensuring a moist texture and an extra strong, authentic chocolate flavor. This is magnificently complemented by the velvety black chocolate frosting, guaranteeing a rich, satisfying chocolate hit with every single bite.
- Perfectly Spooky Aesthetic: Beyond its incredible taste, this cake is designed to impress visually. Its deep, midnight black layers and frosting, crowned with delicate chocolate skulls, create an unforgettably spooky yet chic look. It’s the ideal dessert to capture the spirit of Halloween and delight guests at any haunted gathering.
Selecting the Finest Chocolate: A Commitment to Quality and Ethics
The choice of chocolate plays a pivotal role in the success of this recipe, and Endangered Species Chocolate Smooth 72% dark chocolate bars are absolutely ideal. Their rich, bold dark chocolate flavor and incredibly silky smooth texture melt seamlessly into the cake batter, creating an unparalleled depth and quality. Beyond the exceptional taste, partnering with Endangered Species Chocolate offers the gratifying assurance that you are supporting a genuinely good cause.
This esteemed company is dedicated to ethical sourcing, ensuring that their American-made chocolate utilizes fair trade cocoa. This cocoa is meticulously traced back to fair trade farms in West Africa, guaranteeing fair wages and sustainable practices for farmers. Their natural ingredients are selected with the utmost care for both quality and environmental responsibility, culminating in an ideal taste experience. Furthermore, Endangered Species Chocolate generously donates 10% of its net profits to organizations committed to wildlife conservation efforts, actively contributing to saving endangered species and their habitats.
Every product from Endangered Species Chocolate is certified Fair Trade, Gluten-Free, and Non-GMO. They also offer a remarkable selection of vegan options and diverse flavors, ensuring there’s a conscious and delicious choice for everyone.
Essential Ingredient Notes for Your Halloween Chocolate Cake
While the full list of ingredients can be found in the comprehensive recipe card below, here are some crucial notes to ensure your cake turns out perfectly:
- Premium Chocolate: For the black velvet cake batter, I highly recommend Endangered Species Chocolate Smooth 72% dark chocolate bars. Their superior quality and smooth melt create an incredibly rich and luxurious chocolate flavor in the finished cake. For the decorative elements, I opted for Endangered Species Milk Chocolate, which melts beautifully into molds for the skulls.
- Unsalted Butter: Ensure your unsalted butter is at perfect room temperature. This typically means pulling it out of the refrigerator approximately two hours before you begin baking, allowing it to soften evenly for better creaming.
- Neutral Oil: For a moist and tender crumb, use a neutral-flavored oil such as canola oil, vegetable oil, or light olive oil. These oils add richness without imparting any strong flavors to your chocolate cake.
- Large Eggs: Like the butter, large eggs should also be at room temperature. This helps them emulsify more effectively with other ingredients, contributing to a lighter and more uniform cake texture. Remove them from the fridge about two hours prior to baking.
- Buttermilk: Full-fat or reduced-fat buttermilk is essential for the characteristic tang and tender crumb of black velvet cake. Make sure it’s also at room temperature to prevent curdling with other ingredients.
- Powdered Sugar: For the silkiest, smoothest black cocoa buttercream, sifting your powdered sugar is an absolute must. This prevents any gritty texture and ensures a wonderfully smooth frosting.
- Black Cocoa Powder: This is the key to the cake’s striking dark color and unique, less bitter chocolate flavor. Unlike natural cocoa, black cocoa is heavily dutched, giving it a milder taste and intense black hue.
Clever Ingredient Substitutions to Suit Your Needs
Flexibility in baking allows everyone to enjoy this incredible cake. Here are some thoughtful substitutions:
- Dairy-Free Alternative: This recipe can be adapted for dairy-free diets by substituting your favorite plant-based milk (like almond or oat milk) for buttermilk (with added vinegar/lemon juice, see below), and using a high-quality dairy-free butter substitute and dairy-free chocolate.
- Gluten-Free Exploration: I have not personally tested this recipe with gluten-free flour. However, many readers have success with a 1:1 gluten-free baking blend that includes xanthan gum. If you try it, please share your results!
- Homemade Buttermilk: If you don’t have buttermilk on hand, you can easily make your own. Simply measure 1 cup of regular milk (dairy or plant-based) and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes until it slightly curdles, then use as directed.
Step-By-Step Instructions: Crafting the Black Velvet Cake Layers
Creating the perfectly moist and dark black velvet cake layers for your Halloween masterpiece is a straightforward process. Follow these steps for success:
STEP 1: Prepare Your Pans and Preheat. Begin by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans and generously spray them with a nonstick baking spray that contains flour. For easy release, line the bottom of each pan with a circle of parchment paper, then spray the parchment paper again. This ensures your cake layers will effortlessly slide out.
STEP 2: Combine Dry Ingredients. In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sifting is crucial for an airy, lump-free batter. Whisk these dry ingredients thoroughly until well combined, then set the bowl aside.
STEP 3: Mix Wet Ingredients. In a separate, medium-sized bowl, combine the oil, pure vanilla extract, room temperature large eggs, melted chocolate, and room temperature buttermilk. Whisk these ingredients until they are thoroughly blended and smooth. At this point, add a few drops of black food dye to enhance the deep black color of your cake, mixing it in until evenly distributed.
STEP 4: Gently Combine Wet and Dry. Carefully pour the hot, steaming water into the wet ingredients mixture, mixing slowly as you pour. Once incorporated, pour the entire wet mixture into the bowl with your dry ingredients. Mix gently using a spatula or on low speed with a mixer, just until the ingredients are combined. Be careful not to overmix, as this can lead to a tough cake.
STEP 5: Divide and Pour Batter. Evenly divide the prepared black velvet cake batter between your two prepped 8-inch cake pans. You can use a kitchen scale for precision to ensure even layers, or simply eyeball it.
STEP 6: Bake to Perfection. Transfer the cake pans to your preheated oven and bake for approximately 30-34 minutes. The cakes are done when a wooden toothpick inserted into the very center of a cake layer comes out clean, with no wet batter clinging to it.
STEP 7: Cool Completely. Once baked, remove the cakes from the oven and let them cool in their hot pans for about 10 minutes. This allows them to firm up slightly. After 10 minutes, carefully invert the cakes onto a wire cooling rack to cool completely. It’s crucial that the cake layers are entirely cool before frosting to prevent your buttercream from melting.
Step-By-Step Instructions: Crafting and Applying the Black Frosting
The velvety black cocoa buttercream is the perfect complement to the cake layers, providing both flavor and a striking visual. Here’s how to create and apply it:
STEP 1: Sift Dry Ingredients for Frosting. In a large mixing bowl, sift together the powdered sugar and black cocoa powder. This step is essential for achieving an incredibly smooth, lump-free buttercream.
STEP 2: Cream the Butter. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature unsalted butter on high speed for a full 3 minutes. This aerates the butter, making it light and fluffy. Stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
STEP 3: Combine and Tint. Add half of the sifted powdered sugar and black cocoa mixture to the beaten butter. Mix on low speed until it’s just combined, then add the remaining half and continue mixing on low. Next, incorporate the pure vanilla extract, salt, and a few drops of black food dye. Start with a few drops and add more if needed to achieve your desired deep black hue. Ensure all ingredients are well mixed.
STEP 4: Beat to Creamy Perfection. Increase the mixer speed to high and beat the frosting for another 2 minutes. This final beating step will transform your mixture into a wonderfully creamy, smooth, and spreadable black cocoa buttercream.
STEP 5: Assemble the Layers. Place your first cooled cake layer onto your serving plate or cake stand. Spread approximately 1 cup of the black cocoa buttercream evenly over the top of this layer. Carefully place the second cake layer on top, ensuring the flat bottom of the cake faces upwards for a level surface.
STEP 6: Apply a Crumb Coat. With an offset spatula, spread a very thin, light layer of frosting all over the entire cake – top and sides. This is known as a “crumb coat” and it traps any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, place the cake in the freezer for about 10 minutes to allow the crumb coat to firm up completely.
STEP 7: Final Frosting Layer. Once the crumb coat is set, remove the cake from the freezer. Apply the remaining black cocoa buttercream evenly over the top and sides of the cake, creating a smooth and polished finish. Use a cake scraper for super crisp edges and a perfectly smooth surface.
STEP 8: Decorate Your Spooky Creation. Now for the fun part! Artfully arrange your chosen chocolate decorations on top of the cake. For my spooky design, I melted Endangered Species Chocolate Milk Chocolate Bars and poured the melted chocolate into skull-shaped molds, allowing them to set before placing them on the cake.
Expert Baking Tips for a Flawless Black Velvet Cake
Achieving baking perfection often comes down to a few key techniques and insights. Here are some expert tips to ensure your Halloween Black Velvet Cake is nothing short of spectacular:
- Precision Flour Measurement: The proper measurement of flour is critical for the cake’s texture. Always use the “spoon and level” method: spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop directly into the flour bag with your measuring cup, as this compacts the flour and can result in a dense, dry cake.
- Seamless Cake Removal: To guarantee your beautiful cake layers release effortlessly from the pans, preparation is key. First, generously spray the entire inside of your cake pans with a high-quality nonstick baking spray. Then, line the bottom of each pan with a parchment paper circle. Finally, spray the parchment paper again. Be meticulous, as any missed spots can cause sticking and tear your delicate cake layers.
- High-Altitude Baking Adjustments: If you’re baking at a high altitude, you may need to make a slight adjustment to the cake batter. Adding an extra 2 tablespoons of all-purpose flour can help provide additional structure and prevent the cake from collapsing or drying out due to lower atmospheric pressure.
- Room Temperature Ingredients Are a Must: Always remember to bring dairy ingredients like butter, eggs, and buttermilk to room temperature before mixing. This ensures they emulsify properly, creating a smoother, more uniform batter and a lighter, more tender final product. Plan ahead by taking them out of the refrigerator at least two hours before you start baking.
- Do Not Overmix: When combining wet and dry ingredients, mix just until no streaks of dry flour remain. Overmixing develops gluten, which can lead to a tough, chewy cake rather than a tender, moist one.
Frequently Asked Questions (FAQ) About Black Velvet Cake
Absolutely! Preparing your cake layers ahead of time is a great way to spread out your baking tasks. Once the cake layers have completely cooled, wrap each tightly in plastic wrap to prevent air exposure. You can then freeze them for up to 30 days. When you’re ready to decorate, simply pull them out of the freezer about one hour before you plan to start, allowing them to thaw at room temperature.
Yes, you can adapt the recipe to different pan sizes, though it will affect the cake’s height and baking time. If you use two 9-inch cake pans, your layers will be thinner, and baking time might decrease slightly. Alternatively, for a taller, three-layer cake, you could use three 6-inch cake pans, which will require adjusting baking times accordingly (likely less time per layer).
While both are chocolate cakes, black velvet cake stands out in two key ways: its use of buttermilk, similar to red velvet, and its distinct chocolate flavor profile. Black velvet specifically utilizes black cocoa powder. Black cocoa undergoes extensive Dutch processing with an alkaline solution, which neutralizes its acidity. This process results in a much smoother, less bitter chocolate flavor and, critically, an intensely dark, almost black color. Standard chocolate cakes typically use natural or lightly Dutch-processed cocoa.
Black velvet cake and red velvet cake are quite similar in their base structure. Both are types of chocolate cake made with buttermilk, which gives them a distinctive tender crumb and a slight tang. The primary difference lies in their color and the type of cocoa used. Red velvet cake gets its iconic crimson hue primarily from red food coloring (historically, a reaction between natural cocoa and buttermilk also played a small part). Black velvet cake, on the other hand, achieves its striking deep black color through the use of ultra-Dutch processed black cocoa powder and is often further enhanced with black food dye to achieve a truly intense dark shade.
Recipe Variations and Creative Serving Ideas
This versatile black velvet chocolate cake recipe can be easily adapted to suit different occasions or preferences:
- Halloween Chocolate Cupcakes: Transform this cake recipe into individual servings! This recipe yields approximately 24 standard-sized cupcakes. Adjust baking time to about 18-22 minutes, or until a toothpick comes out clean. Frost with the black cocoa buttercream and top with miniature chocolate skulls or festive sprinkles.
- Elegant Naked Cake: For a more minimalist and rustic look, consider making a “naked” cake. If you prefer less frosting, simply halve the frosting recipe. After assembling the layers, use a cake scraper or offset spatula to apply a very thin, translucent layer of frosting around the sides, allowing the dark cake layers to peek through for a chic, understated aesthetic.
- Seasonal Fillings: While the black cocoa buttercream is fantastic, you could also experiment with other fillings for different flavor profiles. A raspberry purée, a dark cherry compote, or even a cream cheese frosting could add delightful contrasts.
Special Tools to Elevate Your Baking Experience
Having the right tools can make all the difference in your baking journey, especially for a layer cake. Here are some recommended items:
- Reliable Cake Pans: I highly recommend using sturdy Wilton 8-inch cake pans. Their even heat distribution helps ensure perfectly baked, level layers.
- Convenient Parchment Paper Circles: Save time and hassle with pre-cut 8-inch parchment paper circles for lining the bottom of your pans. They fit perfectly and make cake release a breeze.
- Nonstick Baking Spray with Flour: A good quality nonstick baking spray containing flour is indispensable for preventing cakes from sticking and ensuring clean release.
- Offset Spatula: An offset spatula is a baker’s best friend for smoothly spreading frosting and fillings between layers and on the outside of the cake.
- Cake Turntable: A high-quality Ateco cast iron turntable is a worthwhile investment. Its seamless, smooth spin makes frosting and decorating cakes significantly easier and more professional. Avoid jerky, unstable turntables that can frustrate the process.
- Metal Cake Scraper: For achieving incredibly sharp edges and a wonderfully smooth finish on your frosted cake, a metal cake scraper is a must-have tool.
- Large Piping Bags: These 18-inch piping bags are excellent for holding generous amounts of frosting, reducing the need for constant refilling, especially when decorating.
- Versatile Piping Tip: The Wilton 1M piping tip is a classic for a reason. It’s incredibly versatile for piping beautiful swirls, borders, or rosettes on your cake.
Storing and Freezing Your Halloween Chocolate Cake
To ensure your delicious Halloween chocolate cake remains fresh and delightful, proper storage is key:
For short-term storage, place the entire cake in an airtight container, such as a specialized cake carrier. Store it in the refrigerator for up to 5 days. This will keep the cake moist and the frosting firm.
For longer preservation, you can freeze individual slices of the Halloween chocolate cake. Place the slices in an airtight container, separating layers with parchment paper if stacking, and freeze for up to 30 days. Thaw individual slices in the refrigerator or at room temperature before serving for a perfectly fresh taste.
Discover More Layered Cake Recipes
If you loved creating this spectacular layer cake, you might enjoy exploring other layered cake recipes on Stephanie’s Sweet Treats!
Don’t Miss These Delightful Fall Recipes Too!
- Pumpkin Chocolate Chip Cookies
- Apple Cider Muffins
- Puff Pastry Apple Tart
- Apple Cider Cheesecake
- Pumpkin Cream Cheese Muffins
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Halloween Chocolate Cake
Stephanie Rutherford
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40 mins
30 mins
1 hr
2 hrs 10 mins
16 slices
Ingredients
Black Velvet Cake
- 2 1/2 cups All-purpose flour
- 1 cup Black cocoa powder
- 2 cups White granulated sugar
- 2 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Oil, canola or vegetable
- 1 tsp Pure vanilla extract
- 1 cup Buttermilk, room temperature
- 4 Large eggs, room temperature
- 6 oz Endangered Species Chocolate, I used smooth 72%
- 1 cup Hot water, hot and steaming
- Black food dye, just a few drops
Black Frosting
- 2 1/2 cups Unsalted butter, room temperature
- 3 cups Powdered sugar, sifted
- 1/2 cup Black cocoa powder
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- Black food dye
Instructions
Black Velvet Cake
- Preheat the oven to 350℉. Spray two 8-inch cake pans with baking nonstick spray. Line the bottom of the cake pans with parchment paper. Spray again.
- In a large bowl, mix the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix the oil, vanilla, eggs, melted chocolate, and buttermilk. Mix until combined. Add a few drops of black food dye and mix again.
- Pour the hot water into the wet ingredients. Mix it in slowly. Pour the wet ingredients into the dry. Mix until just combined.
- Pour the batter equally into the two cake pans.
- Bake for 30-34 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Black Frosting
- In a large bowl, sift the powdered sugar and black cocoa powder together.
- In a mixing bowl using a mixer, beat the butter on high speed for 3 minutes. Scrape the bowl with a rubber spatula.
- Add in half of the powdered sugar and mix on low until combined. Then, add in the rest of the powdered sugar. Add in the vanilla, salt, and a few drops of black food dye.
- Mix on high speed for 2 minutes. The frosting will be creamy.
- Place the first cake layer down. Spread 1 cup of frosting over the cake. Place the last layer of cake down. Spread a light layer of frosting over the cake and freeze for 10 minutes.
- Frost the rest of the cake.
Notes
High altitude baking: Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
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