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Ghostly Black Velvet Cake Recipe

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★★★★★

5 from 132 reviews

This Ghostly Black Velvet Cake is a decadent and visually stunning dessert perfect for Halloween or any spooky celebration. Featuring rich black cocoa powder and espresso-infused chocolate layers, it’s complemented by a smooth, fluffy vanilla buttercream tinted in eerie purples. The cake is decorated with whimsical piped ghost figures and festive sprinkles, creating a hauntingly delicious treat that is as fun to make as it is to eat.

Ingredients

Scale

Cake Ingredients

  • 1 cup boiling water
  • 1 ½ teaspoon instant espresso powder
  • 3 ounces semi-sweet chocolate, chopped or chips
  • 1 ⅔ cup all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • ¾ cup black cocoa powder (King Arthur brand recommended)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 ½ teaspoon vanilla extract

Buttercream Ingredients

  • 1 1/2 cup (3 sticks) unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar
  • 4–6 Tablespoons heavy cream
  • Purple gel food coloring
  • Sprinkles for decoration

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF. Line four 6-inch round cake pans with parchment paper and grease them with butter or nonstick spray to prevent sticking.
  2. Dissolve Chocolate and Espresso: In a medium bowl, stir together boiling water, instant espresso powder, and semi-sweet chocolate until the chocolate fully melts and the mixture is smooth. Set aside to cool.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, black cocoa powder, baking soda, baking powder, and salt until well combined.
  4. Combine Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  5. Make Cake Batter: Pour the wet ingredients into the dry ingredients and stir just until smooth. Then fold in the cooled espresso-chocolate mixture until evenly incorporated.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before assembling.
  7. Prepare Buttercream: In the bowl of a stand mixer with paddle attachment, beat the butter, salt, and vanilla extract on high speed until fluffy and pale, about 4-5 minutes.
  8. Incorporate Sugar and Cream: Lower mixer speed to low and gradually add powdered sugar, about one cup at a time. Add 4 tablespoons of heavy cream and mix to combine. Adjust with more cream if buttercream feels too thick.
  9. Whip Buttercream: Increase mixer speed to medium-high and beat until the buttercream is light and fluffy, approximately 3 minutes.
  10. Assemble Cake Layers: Place one cake layer on a serving plate. Spread an even layer of buttercream on top. Repeat layering with remaining cakes and buttercream. Chill in the freezer for 30 minutes to stabilize.
  11. Frost Cake: Once chilled, frost the entire cake with the remaining buttercream. Return to the freezer for another 30 minutes to allow frosting to harden.
  12. Color Buttercream: Separate 1/2 cup of buttercream into a bowl and tint purple, and another 1/2 cup tinted light purple for decoration.
  13. Decorate Cake: Apply thick patches of purple and light purple buttercream all around the cake, blending with some white buttercream to create a ghostly effect. Smooth the surface with an offset spatula to achieve the desired look.
  14. Pipe Ghosts: Fill a piping bag fitted with a large round tip with white buttercream. Pipe small circles on the cake’s side, dragging slightly for a ghostly curl shape. Add black sprinkles as eyes.
  15. Finishing Touches: Using another piping bag with a large star tip, pipe a buttercream border on top of the cake. Decorate the top and sides with sprinkles for a festive finish.

Notes

  • For best results, use room temperature ingredients, especially butter and eggs.
  • Black cocoa powder is essential for the deep black color; do not substitute with regular cocoa powder.
  • Allow cake layers to cool completely before frosting to prevent melting the buttercream.
  • Chilling the cake between frosting steps helps to stabilize the layers and achieve clean decoration.
  • Espresso powder enhances the chocolate flavor but can be omitted if desired; substitute with an equal amount of hot water.

Keywords: black velvet cake, halloween cake, chocolate cake, black cocoa, buttercream frosting, spooky cake, halloween dessert, layered cake

Find it online: https://frommamamaya.com/ghostly-black-velvet-cake-recipe/