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Black Velvet Cake with Black Buttercream and Halloween Decorations Recipe

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4 from 40 reviews

This Black Velvet Cake is a rich, moist, and elegantly dark chocolate cake made with black cocoa powder and hot coffee to deepen the flavor. Paired with a luscious black cocoa buttercream frosting, it’s perfect for Halloween or any occasion that calls for a dramatic and indulgent dessert. Decorated with spooky Halloween-themed sprinkles and chocolate decorations, this cake is both delicious and visually striking.

  • Total Time: 2 hours 21 minutes
  • Yield: 15 servings

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1⅔ cups granulated sugar
  • ⅔ cup black cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1½ teaspoons vanilla extract
  • 1 cup full-fat buttermilk (room temperature)
  • 1 cup hot coffee

Black Buttercream Frosting

  • 2 cups unsalted butter (softened)
  • 5 cups powdered sugar (sifted)
  • 1 cup black cocoa powder (sifted)
  • 4 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Decorations

  • Black or Halloween sprinkles
  • Chocolate skulls (bats, or other Halloween decorations)
  • Fresh blackberries (optional)

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and line the bottoms with parchment paper to ensure the cakes release easily after baking.
  2. Make the batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, baking powder, and salt until well combined. Add the vegetable oil, eggs, and vanilla extract, then pour in the buttermilk at room temperature. Mix until all ingredients are combined. Gradually add the hot coffee and continue mixing until the batter is smooth and thin.
  3. Bake: Divide the batter evenly between the prepared pans, filling each no more than two-thirds full to allow room for rising. Bake in the preheated oven for 32 to 36 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean. Allow the cakes to cool completely on a wire rack before frosting.
  4. Make the buttercream: In a mixing bowl, beat the softened unsalted butter on medium speed for about 4 minutes until light and creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Then add the sifted black cocoa powder, whole milk, vanilla extract, and salt. Beat until the frosting is smooth, fluffy, and spreadable.
  5. Build the cake: If needed, level the cooled cake layers with a serrated knife to ensure flat surfaces. Place one cake layer on your cake stand or serving plate and spread a generous layer of buttercream on top. Place the second cake layer over it and apply a thin crumb coat over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 to 30 minutes to set the crumb coat.
  6. Finish frosting: Remove the cake from the refrigerator and apply the remaining buttercream evenly over the cake in a smooth layer. Chill again for about 30 minutes to allow the frosting to firm up, making it easier to decorate.
  7. Decorate: Using piping bags, create spooky borders or Lambeth-style piping details around the cake edges. Finish by adorning the cake with black or Halloween-themed sprinkles, chocolate skulls, bats, or fresh blackberries if desired, to create a festive and striking presentation.

Notes

  • Make sure the eggs and buttermilk are at room temperature to help achieve a smooth batter and better rise.
  • Use freshly brewed hot coffee to enhance the chocolate flavor but it should not be boiling hot when added to avoid curdling the batter.
  • Level cake layers for even stacking and professional appearance.
  • Chilling between frosting steps helps achieve a smooth finish and makes decorating easier.
  • Black cocoa powder provides a deeper color and flavor compared to regular cocoa powder; it’s key to the signature black velvet appearance.
  • Store leftover cake covered in the refrigerator and bring to room temperature before serving.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/black-velvet-cake-with-black-buttercream-and-halloween-decorations-recipe/