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Black Velvet Halloween Cake

A visually stunning and deliciously rich cake perfect for Halloween celebrations. Fluffy, moist, and filled with deep cocoa flavor, this dessert is sure to impress!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder Use high-quality cocoa for best flavor
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs Ensure at room temperature
  • 1 cup buttermilk Ensure at room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Adds moisture to the cake
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • to taste Food coloring Optional for vibrant frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Carefully stir in the boiling water until the batter is smooth.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on a wire rack.
Frosting
  1. For the frosting, beat the softened butter until creamy.
  2. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until smooth.
  3. If desired, tint the frosting with food coloring.
Assembly
  1. Frost the cooled cake layers and stack them. Decorate as desired for Halloween.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week. Freeze frosted cake for up to 3 months and thaw overnight in the fridge before serving.