This super moist black velvet cake is unlike any other chocolate cake recipe! It's naturally colored with black cocoa powder and has a deliciously unique flavor. Covered in silky black cocoa buttercream and decorated with candy eyeballs, it makes for a perfect Halloween cake recipe!
This black velvet cake is the perfect Halloween dessert!
If dark chocolate cake is your love language, you are going to LOVE this black velvet cake. It is an incredibly rich yet balanced chocolate cake that is super moist and has a naturally intense black color from the addition of black cocoa powder.
This one-bowl cake batter is simple to make so it's super easy to throw together for a last-minute party idea or when you want a delicious slice of cake to enjoy!
Decorated with silky black cocoa buttercream and candied eyeball sprinkles, it's spooky enough for Halloween, or leave off the candies and enjoy it as a twist on your favorite cake flavor!
For more rich chocolate cake recipes, try Chocolate Raspberry Cake, Coffee Chocolate Cake, and Malted Ganache Cake.
Jump to:
why you'll love this recipe
- Moist chocolate cake: This black velvet chocolate cake is super moist with a velvety light and tender texture that's just to die for!
- Not too sweet: Black cocoa powder is double alkalized, so it's not as bitter as regular cocoa powder. This helps balance out the sweet and rich flavor of the cake making it simply perfect. I love using it in my miso brownies!
- Naturally colored: Black cocoa powder gives this cake its signature super dark black color.
- Perfect Halloween cake: Does the black color not scream Halloween? This Halloween cake is perfect for a spooky night in or for sharing with friends!
what is black velvet cake?
Aside from its color, it has a lot in common with the classic red velvet cake. It is a deeply rich chocolate cake that has a similar taste and texture to red velvet!
ingredient notes & substitutions
Black cocoa powder: Black cocoa is the secret ingredient to this delicious chocolate cake! Although it can be rare to find in a grocery store, it's available online through Amazon or other retailers. An alternative to black cocoa is Dutch-processed cocoa powder, although it will not be a true black like this cake.
Buttermilk: Buttermilk helps give this cake a tangy flavor while also providing extra moisture to keep it soft and moist for days!
Hot coffee: It helps balance and bring out a more intense chocolate flavor. I use it in my cream-filled cake, chocolate raspberry cake, and ganache chocolate cake for this reason. Your cake will not taste like coffee- use hot water instead if needed.
Canola oil: This recipe works great with any flavorless oil like canola or vegetable oil.
Candied eyeballs: Optional, but gives the cake a fun and spooky Halloween feel without being too cutesy.
Find the full ingredient measurements and instructions in the recipe card below!
recipe instructions
Here's how to make this perfectly moist black velvet cake! You will need one large mixing bowl to make the cake batter and a stand mixer or electric hand mixer to make the buttercream frosting. Before you start, preheat the oven to 350 F/180 C and line three 6-inch cake pans with a round of parchment paper on the bottoms.
Step 1: Whisk together the dry ingredients. Whisk together the all-purpose flour, black cocoa powder, baking soda, and salt in a medium bowl. Set aside until ready to use.
Step 2: Cream the oil and sugar together. In a large mixing bowl, whisk together the canola oil and granulated sugar until well combined.
Step 3: Mix in the eggs. Mix in the eggs and vanilla extract until just combined.
Step 4: Mix in the buttermilk. Mix in the room-temperature buttermilk until just combined.
Step 5: Mix in the dries. Pour the bowl of dry ingredients into the batter, whisking until just combined.
Step 6: Mix in the coffee and bake! Then pour the hot coffee into the bowl and whisk until just combined. Don't overmix or the cake will be dense and tough.
Evenly distribute the cake batter into the prepared cake pans and bake!
Let the pans cool on a wire cooling rack for 20 minutes, then carefully run an offset spatula around the edges of the pans and knock each layer out on the rack. Finish cooling them completely on the rack before frosting!
Step 7: Make the buttercream. In a stand mixing bowl or in a bowl with a hand mixer, cream the butter, powdered sugar, and black cocoa powder on low speed.
Mix in the vanilla extract and milk, then mix for 3-4 minutes until light and fluffy.
Step 8: Assemble and decorate the cake! When the cake layers are completely cool, use a serrated knife to cut a thin layer of the skin of the cake off each layer.
Place the first cake round on a cardboard round or serving platter. Evenly spread about ½ cup of buttercream on top of the cake layer.
Place the second cake round on top and repeat the same as the first. For the last layer, flip it upside down so the bottom of the cake is now the top. Frost the entire cake with the rest of the buttercream.
how to decorate for halloween
You definitely don't have to use the candied eyeballs like in this recipe. Feel free to use any Halloween decorations you may find.
Once the cake is assembled, place it in the fridge to chill for 5-10 minutes to slightly set the frosting. This will make it easier to decorate!
Once chilled, use tweezers or your fingers to gently press the eyeballs into the frosting. Don't let the cake chill in the fridge too long before decorating otherwise you won't be able to press the candies into the frosting.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't over-mix the batter. Mix the batter just until there are no more visible dry flour streaks. Overmixed cake batter will be tough, gummy, and dense after baking.
- Evenly distribute the batter. If the batter isn't evenly distributed, the cake layers will bake at different times and result in uneven layer thickness.
- Cool completely before decorating. If your cake layers are still just a tad warm stick them in the freezer for 10-15 minutes before frosting.
- Baking times may vary. All ovens are different, and your cake layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
storage & freezing
It's fine to leave it out at room temperature. After cutting into it, place a piece of parchment paper on the exposed crumb to keep it from drying out.
The cake will stay fresh for 2-3 days at room temperature. I recommend storing it in the fridge to make it last longer! If stored in the fridge it will stay super soft and moist for up to 1 week.
I love to freeze cake slices after cutting them. You can do this easily by first freezing the cake (or the slices) and then individually wrapping them in plastic wrap. Store them in a freezer bag or airtight container in freezer for up to 3 months!
faqs
Black cocoa is a rare in-store find! However, It's super easy to purchase online. My favorite brand to use is King Arthur Black Cocoa which can be bought on Amazon.
I have not tried this cake recipe with gluten-free flour but I'd love to hear how it turns out if you try it!
Absolutely! I love baking the cake layers, wrapping them in plastic wrap, and storing them in the freezer until ready to assemble. You can even make the buttercream ahead of time and leave it out at room temperature for up to 1 week!
Black cocoa has a very unique flavor that is deeper and richer in chocolate flavor than regular cocoa powder. I think it has a very similar flavor to Oreo cookies!
It is super similar, but black velvet has more cocoa powder in it and no food coloring.
more halloween recipes to try!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Black Velvet Cake
Equipment
- 3 6 inch cake pans see notes for different sizes
Ingredients
For the Cake
- 1 ¾ cup all-purpose flour
- ¾ cup black cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- ½ cup canola oil
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- ⅔ cup hot coffee sub hot water if you don't have any coffee
For the Frosting
- 1 ¼ cups unsalted butter room temperature
- 2 cups powdered sugar
- 3 tablespoon black cocoa powder
- 1 tablespoon heavy cream or milk
- 2 teaspoon vanilla extract
- eyeball candies for decorating
Instructions
Make the Cake
- Line the bottoms of three, 6-inch cake pans with a round of parchment paper. Preheat the oven to 350 F/180 C.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Set aside.1 ¾ cup all-purpose flour, ¾ cup black cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, cream the canola oil and sugar together.½ cup canola oil, 2 cups granulated sugar
- Mix in the eggs.2 large eggs
- Mix in the buttermilk.1 cup buttermilk
- Mix in the dry ingredients.
- Mix in the hot coffee until just combined.⅔ cup hot coffee
- Pour the batter evenly into the cake pans. This is best done with a scale for accuracy! Each pan should hold about 395 grams.
- Bake the cake layers on the middle rack for 30-32 minutes or until a toothpick inserted into the center comes out clean.
- Let the pans cool on a wire rack for 20 minutes then run an offset spatula around the edges and flip them out onto the rack.
- Let them cool completely before frosting!
Make the Buttercream
- In a stand mixing bowl or with a hand mixer, cream the butter, powdered sugar, and black cocoa powder on low until combined. Then increase the speed to medium-high and mix for 3-4 minutes or until very light and fluffy. Then mix in the vanilla and milk. Set aside until ready to use.1 ¼ cups unsalted butter, 2 cups powdered sugar, 3 tablespoon black cocoa powder, 1 tablespoon heavy cream or milk, 2 teaspoon vanilla extract
Assembly
- To assemble, use a serrated knife to slice off a thin layer on the top of each layer and expose the crumb.
- Place the first layer on your serving board or platter and evenly spread ½ cup of the buttercream on it. Place the second layer on top and frost the same way.
- For the last layer, place it upside down so that the bottom is super flat. Use the rest of the buttercream to frost the entire cake. Then chill it in the fridge to set the frosting for about 10 minutes. Decorate with eyeball candies and enjoy!eyeball candies
Notes
- Don't overmeasure the dry ingredients. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't over-mix the batter. Mix the batter just until there are no more visible dry flour streaks. Overmixed cake batter will be tough, gummy, and dense after baking.
- Evenly distribute the batter. If the batter isn't evenly distributed, the cake layers will bake at different times and result in uneven layer thickness.
- Cool completely before decorating. If your cake layers are still just a tad warm stick them in the freezer for 10-15 minutes before frosting.
- Baking times may vary. All ovens are different, and your cake layers may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
- Room temperature: It's fine to leave it out at room temperature. After cutting into it, place a piece of parchment paper on the exposed crumb to keep it from drying out. The cake will stay fresh for 2-3 days at room temperature. I recommend storing it in the fridge to make it last longer! If stored in the fridge it will stay super soft and moist for up to 1 week.
- Freezer: I love to freeze cake slices after cutting them. You can do this easily by first freezing the cake (or the slices) and then individually wrapping them in plastic wrap. Store them in a freezer bag or airtight container in freezer for up to 3 months!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Alex says
Haven't made yet, but I'm looking for 1 layer-- how can I adjust the cake to just be 1 6" cake pan, instead of 3?
Cambrea Gordon says
Hi Alex! Unfortunately, it can't be scaled down to a 1 layer recipe as the ingredient amounts will be really hard to measure with accuracy. I recommend baking the full recipe and freezing the other two layers for later!
Sam says
I am feeling pretty proud of this cake! I made it for my beautiful friends birthday yesterday 😁 So delicious!! I filled the center with strawberry filling and it was really amazing.
Allison says
I baked this black velvet cake with mixed berry filling for my halloween work party. Everyone loved it! Thank you for the recipe!
Erin R says
I’ve made this cake twice now! Both for birthdays. Once with the chocolate buttercream and once just a vanilla and added coconut flakes. Perfect! Perfect! Perfect. I do use vanilla paste instead of vanilla extract in my buttercream!
Thanks for the recipe!
Jessica says
This recipe is better than any other chocolate cake recipe i’ve ever tried in my entire life and i’ve tried a lot of recipes! super moist, velvety, and a perfect black cocoa flavor.
Marie B says
What a fun cake for Halloween, with all these little eyes looking at you! This will be a hit for the kids! Thanks for sharing!
Ieva says
What a beauty! I was looking for a lovely chocolate cake to make with cocoa power, and I will give this a go this Sunday! It just looks so irresistible. Will let you know how it turns out 🙂
Chenée says
This is such a fun Halloween idea! And it looks so moist and delicious too! Definitely making this cake ASAP!
Cara says
This cake was absolutely delicious - and more importantly (maybe) - adorable! The eyes were just the perfect touch. Love it!
Gina Abernathy says
So cute and the kids would have fun decorating the cake with all of the eyes.
Miranda says
This was incredibly delicious!! I thought it would be fun to try black cocoa powder and it turned out so much better than I expected. The flavor was perfect and it wasn't too sweet. It's definitely addicting though I may or may not had more than one slice!!