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Hey y’all! If you’re hunting for a show-stopping centerpiece, this Spooky Black Velvet Halloween Cake is pure magic—think ultra-moist, tender layers with deep cocoa flavor and tangy cream cheese frosting. It’s perfect for parties, potlucks, and anytime you want a dramatic, delicious dessert that tastes as good as it looks. Let’s get cooking!

Yield: 12–14 slices | Prep: 25 minutes | Bake:Cool & Assemble: ~2 hours | Total: ~2 hours 50 minutes

Why You’ll Love This Spooky Black Velvet Halloween Cake

Jet-black crumb and frosting deliver a spooky, party-perfect look with rich cocoa depth.
Moist, velvety texture thanks to oil, buttermilk, and a classic velvet-style vinegar lift.
Foolproof steps and simple tools—no special skills needed to nail bakery-style layers.

Flexible: bake as layers, cupcakes, or a 9×13 sheet for easy slicing.
Make-ahead friendly—layers freeze beautifully and flavors deepen overnight.

Ingredients for Black Velvet Halloween Cake

For the cake layers (three 8-inch rounds):

2 1/2 cups (300 g) cake flour
1 3/4 cups (350 g) granulated sugar
1/2 cup (50 g) black cocoa powder

2 tbsp (12 g) Dutch-process cocoa powder
1 tsp baking soda
1 tsp baking powder

1 tsp fine sea salt
1 1/4 cups (300 ml) buttermilk, room temperature
1 cup (240 ml) neutral oil (canola or vegetable)

3 large eggs, room temperature
2 tsp pure vanilla extract
2 tsp white vinegar

1–2 tsp black gel food coloring (optional, for an ultra-black crumb)

For black cocoa cream cheese frosting:

1 cup (226 g) unsalted butter, room temperature

16 oz (454 g) full-fat cream cheese, cold or cool room temperature
4 1/2 cups (540 g) powdered sugar, sifted
1/2 cup (40 g) black cocoa powder

1 tsp pure vanilla extract
1/4 tsp fine sea salt
1–3 tbsp (15–45 ml) heavy cream, as needed

1–2 tsp black gel food coloring (optional, for deeper color)

Optional decorations: Halloween sprinkles, candy eyes, black sanding sugar, edible glitter.

Directions: Bake Your Spooky Black Velvet Halloween Cake

Preheat and prep (10 minutes): Preheat oven to 350°F (177°C). Grease three 8-inch (20 cm) round cake pans, line bottoms with parchment, and lightly flour the sides.

Whisk the dry ingredients (2 minutes): In a large bowl, whisk together cake flour, granulated sugar, black cocoa, Dutch-process cocoa, baking soda, baking powder, and salt until evenly combined.
Combine the wet ingredients (2 minutes): In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Stir in black gel food coloring, if using.
Make the batter (1–2 minutes): Pour the wet mixture into the dry. Whisk just until smooth and no dry streaks remain, about 30–45 seconds. Quickly whisk in the vinegar for 10–15 seconds. Do not overmix.

Divide and bake (24–27 minutes): Divide batter evenly among pans (use a scale for accuracy). Bake 24–27 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs. Rotate pans once at 18 minutes if your oven has hot spots.
Cool completely (70–90 minutes): Cool in pans 10 minutes, then invert onto racks, peel parchment, and cool until no warmth remains—essential before frosting.
Make the frosting (7–8 minutes): Beat butter on medium-high for 2 minutes until pale. Add cream cheese and beat 60–90 seconds until smooth. Mix in powdered sugar in 3 additions on low, then add black cocoa, vanilla, and salt. Beat on medium-high 2 minutes until fluffy. Adjust with 1–3 tbsp cream to a spreadable consistency; tint with black gel if desired.

Assemble and decorate (20–30 minutes + 20 minutes chill): Level cake tops if needed. Place one layer on a board, spread ~3/4 cup frosting, repeat with second layer, then top with the final layer. Apply a thin crumb coat and chill 20 minutes. Finish with a thicker coat, smoothing sides with a bench scraper. Decorate with candy eyes or sprinkles.

Notes for a Hauntingly Good Cake

Cocoa matters: Black cocoa is ultra-Dutched and less acidic. Learn the difference between natural and Dutch-process cocoa here: King Arthur Baking cocoa guide.
Color deepens over time: Both cake and frosting often darken after resting. For the inkiest look, tint frosting slightly under your target shade and rest it 6–24 hours.

Food coloring basics: Use gel color for intensity; a little goes a long way. Read about using colors safely from the U.S. FDA.

Variations: Twist Your Black Velvet Cake

Midnight Mocha: Add 1 tbsp espresso powder to the dry ingredients and 2 tbsp finely chopped dark chocolate to the batter for a coffee-kissed depth.
Bloody Raspberry: Spread 1/2 cup seedless raspberry jam between layers beneath the frosting for a tangy, ruby surprise.

Gluten-Free Black Velvet: Swap in a 1:1 gluten-free baking flour; if your blend lacks xanthan gum, add 1/2 tsp. Reduce buttermilk by 2 tbsp and begin checking doneness at 22 minutes.

Required Equipment

Three 8-inch (20 cm) round cake pans + parchment rounds
Mixing bowls, whisk, rubber spatula

Electric hand mixer or stand mixer
Fine-mesh sieve (for powdered sugar/cocoa)
Kitchen scale (optional but helpful)

Cooling racks
Offset spatula and bench scraper
Serrated knife (for leveling)

Storage & Make-Ahead

Room temp (short term): Because of cream cheese frosting, limit to 2 hours at room temperature.
Refrigerate: Store the assembled Spooky Black Velvet Halloween Cake covered for 3–4 days. For best texture, let slices sit at room temp 20–30 minutes before serving.
Freeze: Wrap unfrosted layers tightly and freeze up to 2 months. Thaw wrapped overnight in the fridge. You can also freeze frosted slices; double-wrap to prevent freezer burn.

Serving & Pairings for Halloween Cake

Sips: Espresso, cold brew, or a stout/porter complement the roasty cocoa notes.
Scoops: Vanilla bean, orange, or raspberry sorbet for a bright, creamy contrast.
Drizzles: Salted caramel or raspberry coulis adds sweet-tart drama.

Toppers: Fresh raspberries or blackberries for color and zing.

Pro Tips for Perfect Spooky Black Velvet Halloween Cake

Room-temp dairy and eggs: Cold ingredients lead to a dense crumb; set eggs and buttermilk out 45–60 minutes or warm eggs in lukewarm water for 10 minutes.
Weigh your batter: For even layers, weigh the empty pan, then the filled pan, and adjust so each holds the same amount of batter.

Crumb coat first: Lock in crumbs with a thin base coat, chill 20 minutes, then finish with the final layer. A quick primer helps: How to build and slice gorgeous layer cakes.

FAQ: Black Velvet Halloween Cake

Can I make Spooky Black Velvet Halloween Cake without black cocoa?
Yes. Use 3/4 cup (75 g) Dutch-process cocoa and add black gel food coloring to reach the deep hue. Flavor stays chocolatey, though slightly less Oreo-like than black cocoa.

Why is there vinegar in the batter?
A touch of acid helps activate baking soda and tenderize the crumb, giving that signature velvet texture and a subtle tang.

Can I change the pan size?
For two 9-inch rounds, bake 28–32 minutes. For a 9×13-inch sheet cake, bake 32–38 minutes. Always start checking 3–4 minutes early and look for moist crumbs on a toothpick.

However you slice it, this Spooky Black Velvet Halloween Cake is a frightfully fun, crowd-pleasing showstopper—happy baking!