Black Velvet Halloween Cake

This is a two-layer cake with a very dark crumb, covered in white cream cheese frosting. The batter is made with vegetable oil and buttermilk, which keeps the layers moist, and a little cocoa powder and black food coloring give it the deep color. The contrast of black cake and white frosting is what makes it a Halloween cake. It makes 12 slices.

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The batter comes together in two bowls, with no mixer needed for the cake itself. The work is in baking, cooling and frosting, which takes about an hour in all.

The Ingredients

The card has the full amounts for the cake and for the frosting. These notes cover what each one does.

• All-purpose flour (2 ½ cups): the structure of the cake.
• Granulated sugar (1 ½ cups): sweetness and moisture.
• Baking soda (1 teaspoon) and white vinegar (1 tablespoon): they react to lift the batter and make the crumb light.
• Cocoa powder (1 teaspoon): a little chocolate flavor.
• Vegetable oil (1 ½ cups) and buttermilk (1 cup, room temperature): the oil keeps the cake moist, and the buttermilk makes the crumb soft and velvety.
• Eggs (2 large, room temperature), vanilla extract (2 teaspoons) and salt (1 teaspoon): binding and flavor.
• Black food coloring (1 teaspoon, optional): this is what gives the cake its black color.

The frosting is 8 ounces of softened cream cheese, ½ cup of softened unsalted butter, 4 cups of powdered sugar, 1 teaspoon of vanilla extract and 1 to 2 tablespoons of milk as needed for the consistency.

Making the Cake

Heat the oven to 350°F (175°C), and grease and flour two 9-inch round pans. Whisk the flour, sugar, baking soda, salt and cocoa in a large bowl. In a second bowl, mix the oil, buttermilk, eggs, vanilla, vinegar and food coloring until smooth.

Add the wet ingredients to the dry gradually and mix until just combined. Do not overmix. A few lumps are fine. Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Cool them completely before frosting. A warm cake melts the frosting and it slides off, so leaving the layers on the racks for at least an hour is safer.

Frosting and Decorating

Beat the cream cheese and butter until creamy, then add the powdered sugar and vanilla gradually and mix until smooth. If the frosting is too thick, add milk one tablespoon at a time. Spread a layer on one cake, set the second layer on top, and frost the top and sides.

For a spooky finish, add Halloween sprinkles or edible black glitter. You can also spread a layer of orange frosting between the layers for a surprise when the cake is cut.

Changes You Can Make

• Richer flavor: add a teaspoon of espresso powder to the batter. The coffee deepens the chocolate notes.
• Orange frosting: mix orange food coloring and a little orange zest into some of the cream cheese frosting.
• Gluten-free: swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum, for the best texture.
• Dairy-free: use a non-dairy milk such as almond or coconut milk with vinegar in place of the buttermilk, and a dairy-free cream cheese and butter for the frosting.
• Room temperature ingredients: take the eggs and buttermilk out of the refrigerator ahead of time so they blend into a smoother batter.

Tools

You need two bowls, measuring cups and spoons, two 9-inch round cake pans and wire racks. An electric mixer makes the frosting easier, though a whisk works with more effort. With only one pan, bake the layers one at a time.

What to Serve With It

A spoonful of sugar-free whipped cream, made by whipping heavy cream with a sugar substitute until soft peaks form, is a lighter contrast to the dense cake. A pumpkin spice latte made with brewed coffee, unsweetened almond milk, pumpkin puree and pumpkin spice goes with the season. A side of chocolate mousse made with heavy cream, cocoa powder and a sugar substitute suits chocolate lovers.

Timing and Nutrition

Prep takes 30 minutes and baking takes 30, for 1 hour in total. One slice has approximately 450 calories, 24 grams of fat (10 grams saturated), 55 grams of carbohydrates, 1 gram of fiber, 30 grams of sugar, 4 grams of protein and 300 milligrams of sodium.

FAQ

Can I make it ahead?

Yes, a day in advance. Bake the layers, cool them completely, wrap them tightly in plastic wrap and keep them at room temperature until you frost and serve.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 to 4 days. Individual slices can be frozen, wrapped tightly in plastic wrap and put in a freezer-safe bag.

What can replace buttermilk?

Mix 1 cup of milk, dairy or non-dairy, with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 to 10 minutes until it thickens slightly.

Can I make it dairy-free?

Yes. Use the non-dairy buttermilk substitute above, with a dairy-free cream cheese alternative and dairy-free butter for the frosting.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us