What makes a Black Velvet Cake different from a traditional chocolate cake?

Black Velvet Cake uses black cocoa powder, which has been ultra-dutched to remove acidity and create a smooth, almost Oreo-like flavor. It also has vinegar and buttermilk, like red velvet cake, which gives it a tender crumb and signature “velvet” texture. The result is darker, richer, and perfect for Halloween.

Can I make this spooky Halloween cake in advance?

Yes! This cake actually tastes better the next day. You can bake the layers up to 2 days in advance, wrap them tightly in plastic wrap, and store at room temperature. Once frosted, refrigerate the assembled cake for up to 4 days. Just bring it to room temp before serving.

How do I get the cake batter to be truly black without food coloring?

Use black cocoa powder, it naturally gives your batter that deep, dark color. If you're looking for an even darker tone, a small drop of black gel food coloring can help, but it’s totally optional. No neon hues here, just bold, beautiful darkness.

What other spooky desserts pair well with this cake for a Halloween party?

Pair your Black Velvet Halloween Cake with something playful like Bloody Red Velvet Popcorn . It’s crunchy, eerie, and adds a fun textural contrast next to the soft cake and cream cheese frosting, making your table feel like a haunted bakery spread.

Black Velvet Halloween Cake: Spooky, Moist & Shockingly Easy

Name: Spooky Black Velvet Halloween Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup black cocoa powder; 1½ tsp baking soda; ½ tsp salt; 2 tsp instant espresso powder; 1¾ cups sugar; 2 large eggs; 1 cup buttermilk; ½ cup neutral oil; 1 tbsp white vinegar; 2 tsp vanilla extract; —; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 3 cups powdered sugar; 1½ tsp vanilla extract

Ingredients

Scale

2 cups all-purpose flour

¾ cup black cocoa powder

1½ tsp baking soda

½ tsp salt

2 tsp instant espresso powder

1¾ cups sugar

2 large eggs

1 cup buttermilk

½ cup neutral oil

1 tbsp white vinegar

2 tsp vanilla extract

—

Frosting:

8 oz cream cheese (softened)

½ cup unsalted butter (softened)

3 cups powdered sugar

1½ tsp vanilla extract

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Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch cake pans.

2. Whisk together flour, cocoa, baking soda, salt, and espresso powder.

3. In a separate bowl, whisk sugar, eggs, buttermilk, oil, vinegar, and vanilla.

4. Combine wet and dry ingredients. Mix until smooth and pourable.

5. Divide into pans and bake 30–35 minutes. Cool completely.

6. Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla.

7. Frost cake layers and decorate as desired. Chill before serving.

Notes

Use black cocoa for deep color and rich flavor.

Add a small drop of black gel food coloring for an extra gothic effect.

Chill cake before slicing for cleaner cuts.

Author: Chef Saly
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 38g
Sodium: 270mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg