Black Velvet Cake Spooky Chocolate Treat

Halloween always feels like stepping into a world of mystery, costumes, pumpkins, and sweet treats everywhere. One dessert that never fails to impress is the black velvet cake. I still remember my first attempt: the kids gasped when the dark, glossy frosting appeared from the mixing bowl, calling it “midnight magic.” This cake is more than just chocolate; it’s an edible piece of Halloween theater that brings both chills and smiles.

Why You’ll Love This Black Velvet Cake

• Moist, rich chocolate layers with a dramatic look.
• Spooky black frosting that grabs attention.
• Simple ingredients, no tricky baking steps.
• A fun project to decorate with kids.
• Works for parties, potlucks, or cozy family nights.

Black Velvet Cake Ingredients

Ingredient Substitutions for Black Velvet Cake

• Gluten-free flour blends work well for celiac-friendly versions.
• Plant-based milk (soy or almond) keeps it dairy-free.
• Vegan margarine and flax eggs replace butter and eggs.

Step-by-Step Black Velvet Cake Instructions

Pro Tips for the Best Black Velvet Cak

• Always use gel food coloring, not liquid, for a deeper black.
• Refrigerate cakes before frosting to reduce crumbs.
• Adding cooled coffee to the batter enhances chocolate flavor.
• Wrap cooled layers in plastic for freezing up to 2 months.
• For neat slices, heat your knife in hot water and wipe clean.
• Use parchment rounds for stress-free cake release.
• Frosting darkens after resting, make it a shade lighter at first.

Variations & Substitutions for Black Velvet Cak

• Gluten-Free: Use certified GF flour and stabilizers.
• Vegan: Flax eggs and plant butter replace animal products.
• Budget Option: Swap marshmallow frosting for buttercream.
• Protein Boost: Add chocolate protein powder to the batter.

Serve It With

• Witch’s Brew Cocktail for adults.
• Halloween Mummy Hot Dogs for a spooky buffet.
• Halloween Pumpkin Pizza as a savory main.
• Halloween Sangria for large gatherings.

Storage & Reheat

• Room Temp: Store frosted cake for 2 days, covered.
• Fridge: Lasts 4–5 days in airtight container.
• Freezer: Wrap slices, freeze up to 2 months.
• Reheat: Microwave individual slices 10–15 seconds.

Nutrition (per slice, 1/12 cake)

• Calories: 380 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 18g
• Sugar: 32g
• Fiber: 3g

FAQs About Black Velvet Cake

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• Mediterranean White Bean Soup – A savory balance to sweet desserts.

Black Velvet Cake Dessert Recipe

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• Author: Monica
• Total Time: 1 hour
• Yield: 12 servings
• Diet: Vegetarian

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Description

This black velvet cake is a showstopper: moist, rich chocolate layers wrapped in dramatic jet-black frosting. It’s the ultimate Halloween dessert, spooky to look at yet indulgent to taste. Perfect for family baking or party centerpieces.

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Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder (preferably dark)
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup whole milk, at room temperature
• ½ cup unsalted butter, melted and cooled
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup freshly brewed hot coffee (optional, for depth of flavor)

For the Frosting:

• 1 cup marshmallow cream
• 3 cups powdered sugar, sifted
• 8 oz semi-sweet chocolate, melted and cooled slightly
• ½ cup unsalted butter, softened
• Black gel food coloring (to desired shade)

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Instructions

1. Prepare pans – Lightly grease two 9-inch cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients – In a large mixing bowl, stir together flour, cocoa, sugar, baking powder, baking soda, and salt until well blended.
3. Combine wet ingredients – In another bowl, blend milk, melted butter, eggs, and vanilla extract until smooth and uniform.
4. Make the batter – Slowly fold the wet mixture into the dry ingredients. If using hot coffee, stir it in gently until just blended.
5. Bake cakes – Divide batter evenly into pans. Bake for 30 to 35 minutes, or until a skewer or toothpick placed in the center comes out without wet batter. Cool on wire racks.
6. Prepare frosting – For the frosting, beat together marshmallow cream and softened butter. Add powdered sugar, melted chocolate, and black gel coloring until glossy.
7. Assemble cake – To assemble, put one cake layer on a plate, spread frosting on top, then add the second layer. Cover top and sides with remaining frosting and decorate with candy eyes or sprinkles.

Notes

• Gluten-free option: Replace with certified gluten-free flour.
• Vegan version: Use flax eggs, plant butter, and almond milk.
• Frosting darkens as it sits, so aim for a slightly lighter shade when mixing.
• Freezing – Tightly wrap the cake and keep it frozen for as long as two months.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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