Black Velvet Halloween Cake: The Ultimate Spooky & Delicious Dessert
Abby Martin
This Black Velvet Halloween Cake is the ultimate spooky-season showstopper. Made with rich black cocoa for a deep, Oreo-like flavor and no food dye, it’s naturally dark, moist, and beautifully decorated with dramatic black buttercream. Perfect for parties, gothic weddings, or whenever you’re craving a slice of something dark and delicious.
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Cakes
Cuisine American
Servings 12 slices
Calories 470 kcal
- 2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2/3 cup black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk room temperature
- 1 cup hot coffee or water
1. Preheat oven to 350°F and line two 8-inch cake pans with parchment.
2. In a large bowl, whisk together flour, sugar, black cocoa, baking soda, baking powder, and salt.
3. Add oil, eggs, vanilla, and buttermilk. Mix until combined.
4. Slowly add hot coffee while mixing on low. Beat on medium speed until smooth (2 minutes).
5. Divide batter evenly into pans and bake for 32–36 minutes.
6. Cool completely before frosting.
7. For the buttercream: beat butter until creamy. Add powdered sugar and beat.
8. Add black cocoa, milk, vanilla, and salt. Mix until smooth.
9. Let buttercream darken for several hours or overnight.
10. Frost and stack cake layers. Chill for 30 minutes.
11. Apply a smooth finish, then decorate with Lambeth piping and sprinkles.
To make your own buttermilk, mix 1 tbsp vinegar with 1 cup milk and let sit for 10 minutes.
Black cocoa deepens in color as it rests — plan ahead for best results.
Cake layers freeze well for up to 2 months; wrap tightly. Keyword black cocoa cake, Black velvet Halloween cake, velvet cake for Halloween