It started with a chocolate craving and a chill in the air. October rolled in, and I wanted something dark, rich, and wickedly fun. This Halloween Chocolate Cake hit the spot—a black velvet beauty layered with deep cocoa, silky black frosting, and spooky chocolate skulls that scream Halloween in every slice.
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Why You’ll Love This Halloween Chocolate Cake
This cake is spooky, dramatic, and pure chocolate bliss.
Each bite of this Halloween Chocolate Cake is moist and rich, thanks to black cocoa, melted dark chocolate, and buttermilk.
It’s perfect for Halloween parties or even just a quiet movie night with scary snacks. The chocolate skulls add a playful, creepy twist without much extra effort. It looks impressive, but it’s honestly not complicated—especially if you prep your layers ahead of time.
And if you’re into themed desserts, it pairs well with Easy Halloween Chocolate Chip Cookies or Halloween Ghost Pizza – Fun & Easy Recipe.
Key Ingredients & Tips
Black Velvet Cake
This cake gets its bold color and flavor from black cocoa powder.
It’s darker and smoother than regular cocoa, without the bitterness.
Adding melted 72% dark chocolate brings a deeper flavor that holds up against the sweet frosting.
Buttermilk is key too. It makes the crumb soft and slightly tangy, balancing all that richness.
Let your eggs and buttermilk come to room temp before mixing. This helps the batter blend smoothly.
Black Buttercream Frosting
This frosting starts with real butter and black cocoa. The deep color comes from a combo of the cocoa and just a few drops of black gel food coloring.
It’s bold but not too sweet. Be sure to beat it long enough to get that smooth, creamy texture.
Pro tip: If it looks too light at first, let it sit. The color darkens as it rests.
Chocolate Skulls
These are simple but make a big statement.
Melt chocolate and pour into silicone skull molds. Chill until firm, then pop them out and press onto the frosted cake.
You can use milk, dark, or white chocolate—whatever vibe you want.
Ingredient Substitutions
- Dairy-free: Swap in plant-based butter and milk.
- Buttermilk: Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let it sit 10 minutes.
- Gluten-free: This hasn’t been tested with GF flour, but a 1:1 blend should work.
Step-by-Step Instructions
Baking the Cake Layers
- Preheat oven to 350°F.
- Grease two 8-inch pans, line with parchment, grease again.
- Sift dry ingredients into a big bowl.
- In another bowl, whisk oil, eggs, vanilla, melted chocolate, and buttermilk. Add black dye.
- Slowly stir in hot water (be careful).
- Mix wet and dry until just combined. Don’t overmix.
- Pour evenly into pans.
- Bake 30–34 minutes. A toothpick should come out clean.
- Cool 10 minutes in pans, then transfer to racks.
Making the Black Frosting
- Sift powdered sugar and cocoa.
- Beat butter on high for 3 minutes. Scrape the bowl.
- Slowly add sugar mixture. Mix until combined.
- Add vanilla, salt, and food coloring.
- Beat another 2 minutes until light and fluffy.
Assembling & Decorating
- Place one cooled cake layer on your stand.
- Spread 1 cup frosting on top.
- Add the second layer.
- Cover with a thin crumb coat. Freeze for 10 minutes.
- Frost the whole cake with remaining buttercream.
- Press chocolate skulls gently into the frosting.
If you need a quick decor shortcut, check out Oreo Style Bat Cookies for Halloween. They look cute around the base.
Expert Baking Tips
- Always spoon and level your flour—never scoop straight from the bag.
- Use parchment rounds for easy release.
- At high altitudes, add 2 tbsp flour.
- Set out your eggs and buttermilk 1–2 hours before baking.
FAQs
What is the traditional Halloween cake?
There isn’t one set tradition, but spooky cakes like this black velvet one, or anything with skulls, ghosts, or graveyard themes, are common.
Why is it called Death by chocolate cake?
It’s a fun, dramatic way to describe ultra-rich, intensely chocolatey cakes. This one could qualify, honestly.
What is a Marie Antoinette cake?
That usually refers to tall, over-the-top cakes decorated with lavish detail—think Versailles-style. Ours is spooky, not royal.
What is the world’s most famous chocolate cake?
The Sachertorte from Austria holds that crown. It’s a dense chocolate cake with apricot jam and chocolate glaze.
Recipe Variations
- Halloween Chocolate Cupcakes: Divide batter into 24 cupcake liners. Bake 16–18 minutes.
- Naked Cake Style: Halve the frosting for a rustic, lightly covered look.
Recommended Tools
- 8-inch Wilton cake pans
- Parchment paper rounds
- Nonstick baking spray with flour
- Offset spatula and cake turntable
- 18-inch piping bags
- Wilton 1M piping tip for swirls
- Silicone skull molds for decorations
Storing & Freezing
Refrigerate leftovers in an airtight container for up to 5 days.
Want to save some for later? Wrap slices and freeze up to 30 days.
You can also freeze cake layers ahead of time, then thaw and decorate the day of.
Halloween Chocolate Cake Recipe Card
Print
Halloween Chocolate Cake Recipe – Spooky & Delicious Treat
- Total Time: 2 hours 10 minutes
- Yield: 16 slices
Description
A spooky black velvet cake with dark cocoa layers, black buttercream, and chocolate skulls. Moist, dramatic, and perfect for Halloween.
Ingredients
**Black Velvet Cake:**
2 1/2 cups all-purpose flour
1 cup black cocoa powder
2 cups white granulated sugar
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup oil (canola or vegetable)
1 tsp pure vanilla extract
1 cup buttermilk (room temperature)
4 large eggs (room temperature)
6 oz Endangered Species Smooth 72% chocolate (melted)
1 cup hot water (steaming)
Few drops black food dye
**Black Frosting:**
2 1/2 cups unsalted butter (room temperature)
3 cups powdered sugar (sifted)
1/2 cup black cocoa powder
1 tsp pure vanilla extract
1/4 tsp salt
Few drops black food dye
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch pans with parchment.
2. Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk oil, eggs, vanilla, melted chocolate, and buttermilk. Stir in black dye.
4. Slowly mix in the hot water until smooth.
5. Combine wet and dry ingredients. Mix gently until just combined.
6. Divide batter evenly into pans. Bake for 30–34 minutes until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Sift powdered sugar and black cocoa for frosting.
9. Beat butter on high speed for 3 minutes, scraping bowl as needed.
10. Slowly add powdered sugar mix, then vanilla, salt, and food dye.
11. Beat 2 more minutes until smooth and fluffy.
12. Place first cake layer on stand. Spread 1 cup frosting evenly.
13. Add second layer. Apply crumb coat and freeze for 10 minutes.
14. Frost cake completely. Smooth sides and top with spatula or scraper.
15. Melt chocolate and fill skull molds. Chill until firm, then press onto frosted cake.
Notes
Use room-temperature eggs and buttermilk for a smoother batter.
For high-altitude baking, add 2 tablespoons flour.
Store leftovers in the fridge up to 5 days or freeze slices for 30 days.
You can use 6-inch pans for a 3-layer cake or 9-inch for thinner layers.
Skulls can be made with milk, dark, or white chocolate.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 526
- Sugar: 26
- Sodium: 371
- Fat: 40
- Saturated Fat: 19
- Trans Fat: 1
- Carbohydrates: 64
- Protein: 3
- Cholesterol: 78
More Such Recipes
Craving more Halloween sweets? Try these too:
- Halloween Oreo Dirt Cake
- Easy Halloween Chocolate Chip Cookies
- Halloween Ghost Pizza – Fun & Easy Recipe
Final Thoughts
This Halloween Chocolate Cake is more than just a treat—it’s a full-on edible centerpiece.
It’s fun to make, fun to slice, and even more fun to share.
So gather your cocoa, melt that chocolate, and bring a little spooky sweetness to your kitchen.
I’d love to hear how yours turns out, so feel free to share it on Pinterest or Facebook!