Why You’ll Love This Cake
- Ready in about 1 hour, perfect for busy days
- Fun and spooky, kids absolutely love it
- Made with simple pantry ingredients
- Rich, comforting chocolate flavor
- Ideal for Halloween parties or family gatherings
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Black food coloring (optional)
Ingredient Tips
- No buttermilk? Mix 1 tablespoon vinegar with 1 cup milk
- Richer flavor: Replace part of the boiling water with hot coffee
- Shortcut: Use chocolate cake mix and add black coloring
How to Make Spooky Black Velvet Halloween Cake
- Preheat oven to 350°F (175°C). Grease two 9-inch pans
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt
- In another bowl, mix oil, buttermilk, eggs, and vanilla
- Combine wet and dry ingredients until smooth
- Stir in boiling water. Add black food coloring if using
- Divide batter evenly into pans
- Bake 30–35 minutes, until toothpick comes out clean
- Cool 10 minutes, then transfer to a rack
- Frost once completely cooled
Pro Tips
- Cake is ready when it springs back lightly when touched
- Add 1 tablespoon espresso powder for deeper chocolate taste
Variations
Healthier Option
- Replace half the oil with applesauce
Flavor Ideas
- Add cinnamon or nutmeg
- Top with crushed Halloween candy or chocolate chips
Serving Suggestions
- Cut into Halloween shapes for kids
- Serve with vanilla ice cream
- Pair with warm spiced apple cider
Storage
Refrigerator:
- Airtight container, up to 5 days
Freezer:
- Wrap slices well, freeze up to 3 months
Reheating:
- Microwave slices 15–20 seconds
more recipe
- Crock Pot Angel Chicken
- Divine Lemon Brownies
- Slow Cooker Lemon Herb Chicken with Fluffy Rice
- Easy and Beautiful Butterfly Pea Tea Boba
Spooky Black Velvet Halloween Cake is rich, moist, and perfect for October celebrations. Easy to make, fun to decorate, and loved by both kids and adults. A must-try Halloween dessert for cozy family moments.
FAQs
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I change the frosting?
Yes, cream cheese, vanilla buttercream, or whipped cream all work well.
How long do leftovers last?
Up to 5 days refrigerated or 3 months frozen.
Spooky Black Velvet Halloween Cake
This rich, moist cake is perfect for October celebrations and loved by both kids and adults. Easy to make and fun to decorate.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature No buttermilk? Mix 1 tablespoon vinegar with 1 cup milk.
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water Richer flavor: Replace part of boiling water with hot coffee.
- Black food coloring (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease two 9-inch pans.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, mix together oil, buttermilk, eggs, and vanilla.
- Combine wet and dry ingredients until smooth.
- Stir in boiling water. Add black food coloring if using.
- Divide batter evenly into the prepared pans.
Baking
- Bake for 30–35 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a rack to cool completely.
Frosting
- Frost the cake once it is completely cooled.
Notes
Cake is ready when it springs back lightly when touched. Add 1 tablespoon espresso powder for deeper chocolate taste.