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.
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)
Instructions
- Prepare pans – Lightly grease two 9-inch cake pans and line the bottoms with parchment paper.
- Mix dry ingredients – In a large mixing bowl, stir together flour, cocoa, sugar, baking powder, baking soda, and salt until well blended.
- Combine wet ingredients – In another bowl, blend milk, melted butter, eggs, and vanilla extract until smooth and uniform.
- Make the batter – Slowly fold the wet mixture into the dry ingredients. If using hot coffee, stir it in gently until just blended.
- 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.
- Prepare frosting – For the frosting, beat together marshmallow cream and softened butter. Add powdered sugar, melted chocolate, and black gel coloring until glossy.
- 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