This Black Velvet Halloween Cake is a spooky twist on a classic favorite! It’s moist, deep chocolate cake with a hint of rich red color, perfect for celebrating Halloween.
You can top it with creamy orange frosting that looks like pumpkins in a patch. I love to serve this cake at Halloween parties—everyone can’t wait to take a slice!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you seek a gluten-free option, try a 1-to-1 gluten-free flour blend. Just check that it contains xanthan gum for structure.
Cocoa Powder: Unsweetened cocoa gives rich chocolate flavor. You can also use Dutch-processed cocoa for a milder taste or substitute with carob powder if you want something different!
Activated Charcoal Powder: It creates that eerie black color. Be cautious with this ingredient, as it’s not suitable for everyone; you can skip it entirely and rely on cocoa for a dark color.
Buttermilk: This ingredient adds moisture and tang. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes to curdle.
Vegetable Oil: For moistness, any neutral oil works well. You can swap it for melted coconut oil or melted butter, though that may alter the flavor slightly.
Chocolate: Use semi-sweet or bittersweet chocolate for ganache. If you’re looking for a dairy-free alternative, dark chocolate chips can work too.
How Can I Achieve the Perfect Cake Texture?
The texture of your Black Velvet cake is crucial for its success. Here are step-by-step tips:
- **Room Temperature Ingredients**: Ensure your eggs and buttermilk are at room temperature. This allows them to blend better, making a lighter batter.
- **Do Not Overmix**: When combining wet and dry ingredients, mix just until there’s no flour visible. Overmixing can lead to a dense cake.
- **Bake Evenly**: Divide the batter equally between the two pans. This helps both cakes bake uniformly, ensuring they’re ready at the same time.
- **Cooling**: Let the cakes cool in the pans for 10 minutes before moving to a wire rack. This prevents them from breaking apart while still warm.
Following these tips will help you create a light and airy cake that’s sure to impress at your Halloween celebration!
How to Make Black Velvet Halloween Cake
Ingredients You’ll Need:
For the Black Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tablespoons unsweetened cocoa powder (natural)
- 2 tablespoons activated charcoal powder (food grade) — for the deep black color
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil (or canola oil)
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon distilled white vinegar
- 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water (optional for enhanced chocolate flavor)
For the Chocolate Ganache Filling and Frosting:
- 8 ounces bittersweet or semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
Decoration:
- Fresh blackberries and/or black raspberries
- Pomegranate seeds for “blood drop” effect
- Edible flowers in orange, red, and green tones (e.g. marigold, chrysanthemums)
- Optional: edible gold or silver dust for detail
How Much Time Will You Need?
Total time for this scrumptious cake is about 1 hour for preparation and baking, plus an additional 30 minutes for cooling and setting the ganache. This means you can have a delightful Black Velvet Halloween Cake ready in approximately 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray. Then, line the bottoms with parchment paper for easy removal. For extra flair, lightly flour the sides with a mixture of regular flour and activated charcoal powder.
2. Mix Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, activated charcoal powder, baking soda, baking powder, and salt. This step ensures that everything is well-mixed and helps create a light cake texture. Set this bowl aside.
3. Combine Wet Ingredients:
In another big bowl, whisk together the sugar, eggs, and oil until the mixture is combined and slightly thickened. Then add the buttermilk, vanilla extract, dissolved espresso, and distilled white vinegar, stirring gently until everything is mixed well.
4. Combine Wet and Dry:
Now, gradually add the dry flour mixture into the wet ingredients. Mix on low speed or gently fold until everything is fully combined and smooth. Be careful not to overmix as it can make the cake dense!
5. Bake:
Divide the batter evenly between the two prepared pans. Pop them in the oven and bake for 30-35 minutes. Check with a toothpick in the center; it should come out mostly clean with a few moist crumbs. When they’re ready, remove them from the oven and allow to cool in the pans for 10 minutes. Then, flip them onto a wire rack to cool completely.
6. Prepare Chocolate Ganache:
While the cakes are cooling, let’s make the ganache! Place the chopped chocolate in a medium bowl. In a small saucepan, heat the heavy cream over medium heat until it’s just about to simmer. Pour the hot cream over the chocolate and let it sit for about 2 minutes to soften. After that, gently whisk until smooth and glossy. Add the room-temperature butter and stir until melted. Let the ganache cool until it thickens slightly but remains spreadable.
7. Assemble the Cake:
Once the cake layers are totally cool, place one layer on a serving plate. Spread half of the chocolate ganache evenly on top. Carefully add the second layer on top, and then cover the entire cake with the remaining ganache, smoothing it over the top and sides.
8. Decorate:
Finally, it’s time to get spooky! Garnish the top of the cake with fresh blackberries, pomegranate seeds cascading down the sides like “blood,” and add some vibrant edible flowers. If you want a little extra glam, lightly dust with edible glitter or gold dust!
9. Serve:
Allow the cake to sit for about 30 minutes before slicing. This will help the ganache set nicely. When you’re ready, slice with a sharp knife, serve, and enjoy this spooky yet delicious treat!
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This Black Velvet Halloween Cake combines a moody black crumb with rich chocolate flavors, decorated beautifully for spooky celebrations. Perfect for impressing guests at your Halloween party!
Can I Use Different Flours?
Yes! For a gluten-free option, you can substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Just make sure it includes xanthan gum to help with structure.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for 5 minutes until it curdles before using it in the recipe.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, refrigerate it or freeze individual slices, wrapping them well to prevent freezer burn.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers in advance and store them tightly wrapped in the refrigerator for up to 2 days. The ganache can also be made ahead and simply reheat gently until spreadable before assembling.