Black Velvet Cake

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Rich, decadent, and irresistibly moist, this Black Velvet Cake features a deep dark chocolate flavor, a soft, velvety crumb, and a luscious frosting. Perfect for Halloween celebrations, spooky parties, and other autumn gatherings.

Prep Time1

Cook Time45

Total Time1 45

Course: Dessert, Sweet Treat

Cuisine: Dessert

Diet: Vegetarian

Servings: people

Calories: 686kcal

Author: Jen Sim

Equipment

7" Cake tin (two)
Electric hand held whisk

Ingredients

¾ cup or (60g) of Unprocessed cocoa powder, sifted
218 g all-purpose flour, sifted
4 tablespoon of cornflour, sifted
200 g Caster Sugar
100 g brown flour sugar
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs room temperature
110 g of vegetable or canola oil
1 cup (240g) sour cream room temperature
1 teaspoon vanilla extract
1 cup (240g) of hot water or brewed coffee
3-4 teaspoon of black food coloring gel

Black frosting

250 g of unsalted butter room temperature
¼ cup or (25g) of unprocessed cocoa powder
400 g of Icing Sugar
½ teaspoon of vanilla extract
A pinch of salt
2-3 tablespoon of milk optional
2-3 teaspoon of black food coloring gel

Instructions

Black Velvet Cake

Preheat the oven to 350°F / 175°C. Line and grease two 7-inch cake pans, then set aside.
In a large bowl, whisk together the flour, cornflour, caster sugar, brown sugar, baking soda, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs, oil, sour cream, vanilla extract, black food coloring, and brewed coffee for 1–2 minutes, until fully combined and smooth.
Add the dry ingredients to the wet mixture and mix gently until just combined, do not overmix.
Divide the black velvet cake batter evenly between the prepared tins.
Bake for 24–30 minutes, or until a skewer inserted into the centre comes out clean.

Black Velvet Frosting

In a large bowl, whisk the butter until light and creamy. Gradually add the icing sugar, vanilla extract, a pinch of salt, and black food coloring.
Beat for 3–5 minutes, or until the frosting is fluffy, creamy, and smooth.
If needed, add a splash of milk to loosen the texture.

Assemble

Place one cooled cake layer on a serving board or plate.
Spread a generous layer of black velvet frosting on top.
Add the second cake layer and frost the entire cake evenly.
Decorate with spooky sprinkles, edible webs, or any Halloween touches you like.
Serve this delicious Halloween-themed black velvet cake as dessert or a sweet treat.

Notes

Dry ingredients: Sift the dry ingredients to remove lumps and dirt to achieve a smooth cake texture.
Wet ingredients: Make sure the eggs and sour cream are at room temperature. This helps all the ingredients mix well and create the perfect crumb.
Measure: Accurately measure ingredients for consistent results.
Caster sugar: You can use granulated sugar instead, although it may take a little longer to dissolve into the batter.

Nutrition