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Jet Black Velvet Halloween Cake

Close-up of a moist slice of black velvet halloween cake with dark chocolate frosting on a light plate.

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A dramatic, moist layer cake colored deep black using black cocoa powder, perfect for a spooky party centerpiece.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 1 cup hot water or coffee
  • 3/4 cup black cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Black cocoa buttercream frosting ingredients (not listed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour and sugar.
  3. In a separate bowl, whisk together the black cocoa powder, baking soda, and salt.
  4. In a medium bowl, whisk the eggs, buttermilk, oil, vinegar, and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Carefully pour the hot water or coffee into the batter and mix until smooth. The batter will be thin.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Once cooled, level the cake layers if necessary. Frost the cake with your black cocoa buttercream.

Notes

  • For the deepest black color, use high-quality black cocoa powder. Standard cocoa powder will result in a dark brown cake.
  • To achieve a very dark, natural color without excessive food dye, increase the black cocoa powder slightly, but watch the texture.
  • Apply a thin crumb coat of frosting first and chill the cake for 20 minutes before applying the final layer of frosting.

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