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