Halloween Cake Recipe – Black Velvet with Chocolate Skulls

Looking for a show-stopping Halloween dessert that’s as delicious as it is spooky? This Black Velvet Halloween Cake, inspired by The Epicurean Mouse, is a wickedly decadent dessert featuring ultra-moist black cocoa cake layers, creamy vanilla or cream cheese frosting, and hauntingly beautiful Halloween decorations. It’s the ultimate centerpiece for your spooky-season table.

A Sinister Twist on Classic Red Velvet

Black velvet cake is the darker, moodier sibling of red velvet. Where red velvet is bright and festive, black velvet leans rich, dark, and mysterious — perfect for Halloween parties or gothic-themed celebrations.

This recipe takes cues from The Epicurean Mouse’s viral Halloween cake: it’s got that pitch-black cocoa hue, silky smooth texture, and a deep, slightly tangy flavor from buttermilk and vinegar. The layers are stacked high, frosted with bright white (or blood-red!) icing, and topped with Halloween-themed décor like candy eyeballs, piped ghosts, or dripping black ganache.

If you’re planning a Halloween party or want something spectacular to bake for October, this cake will steal the spotlight — and maybe even some souls.

Ingredients Overview: What Makes It “Black Velvet”?

1. Black Cocoa Powder

This is key for the deep, midnight color and rich flavor. Black cocoa is Dutch-processed and ultra-dark, like Oreo cookies. It has less bitterness than regular cocoa and gives the cake its signature look.

2. All-Purpose Flour

Provides the structure needed to hold up multiple layers of cake and frosting without being dry.

3. Buttermilk

Essential for that classic velvet texture — tender, moist, with a subtle tang. It reacts with baking soda and vinegar for a lighter crumb.

4. Vinegar

Combined with buttermilk, it gives the cake a subtle acidity that enhances both texture and flavor.

5. Baking Soda and Baking Powder

These work together to help the cake rise and stay light despite its rich ingredients.

6. Eggs

For structure and moisture. Use room temperature eggs for even mixing.

7. Sugar

Sweetens the batter and balances the bitterness of cocoa powder.

8. Vegetable Oil

Keeps the cake incredibly moist and soft — even after chilling.

9. Vanilla Extract

Boosts flavor and balances the dark cocoa tones.

Optional Halloween Decoration Ingredients

Black or red gel food coloring (for the frosting)
Candy eyes, bones, or themed sprinkles
White chocolate ghosts or spiderwebs
Black cocoa ganache for drip effect
Crushed Oreos for graveyard “dirt”

Step-by-Step Instructions: How to Make a Spooky Black Velvet Cake

Step 1: Prep the Cake Pans

Preheat oven to 350°F (175°C).
Grease and line three 6-inch or two 8-inch cake pans with parchment paper.

Step 2: Make the Cake Batter

In a large bowl, whisk:

1¾ cups all-purpose flour
¾ cup black cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt

In another bowl, mix:

1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 tsp white vinegar

Combine Wet & Dry:

Slowly add dry ingredients to the wet, whisking just until smooth. Don’t overmix.
If desired, add a drop of black gel food coloring for even deeper color.

Step 3: Bake the Layers

Divide the batter evenly between prepared pans.
Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in pans 10 minutes, then transfer to wire rack to cool completely.

Step 4: Make the Frosting

Choose from two options:

Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
3½ cups powdered sugar
1 tbsp vanilla extract
2–4 tbsp heavy cream or milk

Beat until light and fluffy.

Cream Cheese Frosting (Tangy Classic)

8 oz cream cheese, softened
½ cup unsalted butter
3 cups powdered sugar
1 tsp vanilla
Pinch of salt

Beat until smooth and pipeable.

Add black, red, or purple food gel if desired for dramatic effect.

Step 5: Decorate

Now the fun part!

Frost and stack the cooled cake layers with your frosting of choice.
Apply a crumb coat and chill for 15 minutes.
Finish with a thick layer of frosting and smooth out with a spatula.
Add black cocoa ganache drip (½ cup heavy cream + 1 cup black chocolate chips).
Decorate with candy eyeballs, Halloween sprinkles, edible glitter, piped ghosts, or crushed Oreos for dirt.
Chill until ready to serve.

Tips, Variations & Substitutions

Pro Tips

Use black cocoa — not just regular cocoa. The color and flavor are unmatched.
Chill the cake before slicing for cleaner layers.
Use gel food coloring for vivid decoration that won’t water down your frosting.

Halloween Variations

Bloody Raspberry Jam Filling: Spread raspberry jam between layers and let it ooze out.
Ghost Toppers: Pipe white chocolate ghosts or use mini meringues.
Spiderweb Ganache: Use white chocolate to pipe webs over black frosting.
Graveyard Cake: Add Oreo “dirt” and cookie gravestones.

Substitutions

No buttermilk? Use 1 cup milk + 1 tbsp vinegar.
No black cocoa? Use Dutch-process cocoa and black gel food coloring.
Vegan option? Use plant-based milk with vinegar, flax eggs, and dairy-free frosting.

Serving Ideas & Occasions

This cake isn’t just for Halloween — it’s great for:

Goth-themed birthdays
Movie marathons (Beetlejuice, Wednesday Addams, etc.)
Costume parties
October weddings or themed showers
Grown-up dinner parties with a dark twist

Pair with coffee, mulled cider, or red wine for dramatic dessert vibes.

Make Ahead Tip:
Bake cake layers a day early and store wrapped. Assemble and decorate the next day for stress-free party prep.

Nutritional & Health Notes

This is an indulgent dessert meant for celebrating, but here’s how it stacks up:

No artificial dyes in the cake itself if using black cocoa.
Black cocoa is less acidic and smoother than natural cocoa.
Cream cheese frosting adds calcium and protein, and can be lightened with Greek yogurt or whipped cream cheese.

To reduce sugar:

Halve the frosting amount or use unsweetened whipped cream.
Skip the ganache and decorate with berries or minimal glaze.

FAQ: Black Velvet Cake Questions Answered

1. What is black cocoa powder and where can I find it?

Black cocoa is a highly alkalized cocoa powder, resulting in a deep black color and smooth Oreo-like flavor. It’s available online or at specialty baking stores.

2. Can I make this cake without food coloring?

Yes! Black cocoa gives an intense dark color on its own. If you want an even darker cake, you can add a drop of gel food coloring.

3. Does black velvet cake taste like chocolate cake?

Not quite — it’s lighter and smoother than traditional chocolate cake. The tang from buttermilk and vinegar gives it a subtle depth and unique velvet texture.

4. Can I make this cake in advance?

Definitely. Bake layers up to 2 days ahead. Wrap and chill or freeze. Frost the day of your event.

5. What frosting works best?

Cream cheese frosting is traditional, but vanilla buttercream also works beautifully. Both contrast well with the dark cake color.

6. Can I use this recipe for cupcakes?

Yes! Fill cupcake liners ¾ full and bake at 350°F for 16–18 minutes.

7. How do I get the drip effect?

Use a ganache made with equal parts black chocolate chips and hot cream. Let cool slightly, then drip over chilled cake using a spoon or piping bag.

Tasty Recipes Card (WordPress Format)

Description:
This Black Velvet Halloween Cake features rich black cocoa layers, moist texture, and spooky decoration. Perfect for Halloween parties, birthdays, or gothic events.

Ingredients:
Cake:

1¾ cups all-purpose flour
¾ cup black cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
2 eggs
¾ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 tsp white vinegar

Frosting (Vanilla or Cream Cheese):

1 cup unsalted butter or 8 oz cream cheese + ½ cup butter
3–3½ cups powdered sugar
1 tsp vanilla extract
2–4 tbsp milk or cream

Optional Decorations:

Black chocolate ganache (½ cup cream + 1 cup chips)
Candy eyes, sprinkles, gel colors, white chocolate ghosts

Instructions:

Preheat oven to 350°F. Grease and line cake pans.
Mix dry ingredients: flour, black cocoa, baking powder, baking soda, salt.
In another bowl, whisk sugars, eggs, oil, vanilla, buttermilk, vinegar.
Combine wet and dry. Mix until smooth.
Divide into pans. Bake 25–30 minutes. Cool completely.
Prepare frosting and tint if desired.
Frost and stack cake layers.
Decorate with ganache drip, candy, and Halloween-themed toppings.

Notes:

Use Dutch-process cocoa + black gel if no black cocoa is available.
For cupcakes, bake 16–18 minutes.
Add jam or ganache between layers for extra flavor.

Details:
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: One 2- or 3-layer cake (serves 10–12)