Spooky Black Velvet Halloween Cake
This Super Moist Black Velvet Cake is a show-stopping dessert perfect for Halloween or any special occasion. Its dramatic black color, tender crumb, and rich chocolate flavor make it both visually striking and delicious. Easy to customize and surprisingly affordable, this cake is ideal for bakers of all skill levels.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Black food coloring
- 1 cup hot water
- ½ cup turkey bacon, cooked and crumbled (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Add black food coloring to the wet mixture gradually until the desired deep black color is achieved.
- Stir in the white vinegar.
- Slowly mix the wet ingredients into the dry ingredients, stirring gently to avoid overmixing.
- Gradually add hot water while mixing until smooth.
- Optional: Fold in crumbled turkey bacon.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your choice of cream cheese frosting, chocolate ganache, or vanilla buttercream. Decorate as desired.
Notes
Ensure all ingredients are at room temperature for better mixing.
Sift cocoa powder to prevent lumps.
Customize frosting and decorations according to the occasion.
For cupcakes, reduce baking time to 20–25 minutes.