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Black Velvet Cake

A spooky, dark, rich black velvet chocolate cake perfect for any Halloween gathering!
Course Dessert
Keyword chocolate, chocolate cake, halloween
Cook Time 40 minutes
Servings 10 servings

Ingredients

Cake

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup black dutched processed cocoa
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1 1/2 tsp baking soda
  • 1 tsp white vinegar
  • 1/3 cup boiling water

Frosting

  • 1/2 cup butter, softened
  • 4 oz cream cheese, softened
  • 2/3 cup dutched processed cocoa
  • 3 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla

Drip

  • 1 cup black candy melt
  • 1-2 tbsp oil

Skull Heads

  • 2 cups black candy melt
  • 2-3 tbsp oil

Instructions

Cake

  • Pre-Heat oven to 350°F. Grease and flour three 6-inch round baking pans.
 Stir together sugar, flour, cocoa, baking powder and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of stand mixer 2 minutes.
    Mix baking soda and vinegar in a small dish. Pour into the batter and mix. Stir in boiling water. Pour batter into prepared pans.

    Bake 35 to 40 minutes. Cool on a wire rack.  

Frosting

  • Add butter, cream cheese and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency. 
Add small amount additional heavy cream, if needed. Stir in vanilla.  Frost the bottom layer.  Add the second layer. Frost the second layer. Add the last layer and frost the whole cake.

Drip

  • In a microwave safe bowl add candy melts and oil. Microwave for 45-50 second. Stir until mostly melted. Add more time in 10 second increments and stir until its fully melted. Pour into a pastry bag and cut off the tip. Pipe around the edges to make the drip resemble candle wax.

Skulls

  • In a microwave safe bowl add candy melts and oil. Microwave for 45-50 second. Stir until mostly melted. Add more time in 10 second increments and stir until its fully melted. Pour into a pastry bag and cut off the tip.
    Squeeze into mini skull mold. place in to the freezer for 30-60 minutes or until completely hardened. remove from molds and place on top of the cake.