This Halloween chocolate cake is a dramatic two-layer black velvet chocolate cake filled with a deep black-cocoa buttercream and finished with molded chocolate skulls on top. If you love chocolate and want a spooky, show-stopping dessert for a Halloween party, this cake delivers rich chocolate flavor and an unforgettable appearance.
This post was created in partnership with Endangered Species Chocolate; all opinions are my own.
Black velvet cake uses black cocoa for a very dark color and a smoother, less bitter chocolate taste compared to some dark cocoa powders. Combined with a chocolate buttercream made with black cocoa and a touch of food coloring, the result is an intensely chocolatey cake that stays moist and tender. This recipe includes melted chocolate in the batter for an extra level of chocolate richness. Once you try it, it may become your favorite chocolate cake for fall and Halloween celebrations.
For more chocolate desserts consider chocolate cheesecake bars, chocolate-glazed doughnuts, or chocolate cinnamon rolls for other ways to enjoy a chocolate-forward treat.
Why This Halloween Layer Cake Works
- Simple process: Despite the dramatic look, the method is straightforward and uses familiar cake-baking steps with one key ingredient switch—black cocoa.
- Pure chocolate flavor: Melted chocolate in the batter and a black-cocoa buttercream mean every bite is genuinely chocolaty without excessive bitterness.
- Great Halloween presentation: The deep black crumb and frosting paired with chocolate skulls or other molded decorations create a spooky, elegant centerpiece for any Halloween table.
Chocolate to Use
Choose a high-quality dark chocolate for melting into the cake batter; a 70–72% dark bar gives a rich, balanced chocolate profile and melts smoothly into the batter. For molded decorations, a milk or darker chocolate works well depending on how light or dark you want the skulls to appear. Using quality chocolate improves texture and flavor in both the cake and the decorations.
Ingredient Notes for the Chocolate Halloween Cake
Below are quick notes to help you prepare. A full ingredient list and measurements are included in the recipe card section further down.
- Black cocoa: This ultra-Dutch-processed cocoa gives an intense color and a smoother taste with less acidity than regular cocoa powder.
- Unsalted butter: For the frosting, bring butter to room temperature two hours before mixing for the best texture.
- Oil: Neutral oils like canola or vegetable work best in the batter to keep the crumb tender.
- Eggs and buttermilk: Use at room temperature for even mixing and a more consistent rise.
- Powdered sugar: Sift for a silky frosting and to avoid any grittiness.
Ingredient Substitutions
- Dairy-free: Substitute dairy-free butter and plant-based milk options; adjust consistency of the frosting as needed.
- Gluten-free: This recipe hasn’t been formally tested with gluten-free flours. If you try it, choose a reliable 1:1 baking blend and watch texture.
- Buttermilk substitute: Combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for 10 minutes to mimic buttermilk.
Step-by-Step: Black Velvet Cake Layers
Follow these steps to bake the cake layers for the Halloween chocolate cake.
Step 1 — Prep: Preheat the oven to 350°F. Prepare two 8-inch cake pans with nonstick spray, line the bottoms with parchment circles, and spray again.
Step 2 — Dry ingredients: In a large bowl, sift together all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Step 3 — Wet ingredients: In a separate bowl combine oil, vanilla, eggs, melted chocolate, and room-temperature buttermilk. Stir together until combined and add a few drops of black food coloring if you want a deeper black color.
Step 4 — Combine: Slowly pour hot water into the wet ingredients while mixing. Then add the wet mixture to the dry ingredients and mix until just combined.
Step 5 — Bake: Divide the batter equally between the two prepared pans and bake for 30–34 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 — Cool: Let the cakes rest in the pans for 10 minutes, then remove them to a wire rack to cool completely before assembling and decorating.
Step-by-Step: Black Frosting and Decorating
Make the black cocoa buttercream and finish the assembled cake.
Step 1 — Dry ingredients: Sift together powdered sugar and black cocoa powder in a large bowl.
Step 2 — Beat butter: Using a mixer, beat room-temperature unsalted butter on high for about 3 minutes until light and whipped. Scrape the bowl as needed.
Step 3 — Combine: Add half the sifted powdered sugar to the butter on low until combined, then add the remaining sugar. Mix in vanilla, salt, and a few drops of black food coloring until the color is uniform.
Step 4 — Finish frosting: Beat on high for 2 minutes until the frosting is smooth and creamy.
Step 5 — Assemble: Place the first cake layer on your cake board and spread about 1 cup of frosting evenly across it, then invert the second layer so the flat bottom faces up and place it on top.
Step 6 — Crumb coat: Apply a thin layer of frosting over the entire cake to seal in crumbs, then chill the cake in the freezer for 10 minutes to set the crumb coat.
Step 7 — Final coat: Finish frosting the cake with an even layer and smooth the sides with a cake scraper or offset spatula.
Step 8 — Decorate: Arrange your molded chocolate decorations on top. For example, melt chocolate and pour into skull molds, then cool until set before placing them on the cake.
Expert Baking Tips
- Measure flour correctly: Spoon and level flour or use a kitchen scale. Packing flour into a cup will give too much flour and a dry cake.
- Prevent sticking: Spray pans thoroughly and line with parchment circles. Take care to coat the entire inner surface so the cake releases cleanly.
- High altitude: If baking at high elevation, add 2 tablespoons extra flour to the batter.
FAQ
Can the cake layers be made ahead of time?
Yes. Once cooled, wrap the layers tightly in plastic wrap and freeze for up to 30 days. Thaw for about one hour before decorating.
Can I use a different pan size?
You can use 9-inch pans for thinner layers or 6-inch pans if you prefer a taller three-layer cake. Adjust baking time accordingly.
What is the difference between black velvet and chocolate cake?
Black velvet uses black cocoa and buttermilk for a smoother, darker flavor and a distinct black appearance. Black cocoa is highly processed (ultra-Dutch) to remove acidity, resulting in a less bitter, velvety chocolate profile.
How does black velvet compare to red velvet?
Both use buttermilk and have a tender crumb. Red velvet features red coloring and a mild cocoa presence, while black velvet uses black cocoa and often black coloring for a deep, dramatic appearance.
Recipe Variations
- Cupcakes: This batter makes roughly 24 cupcakes; adjust baking time to 16–20 minutes.
- Naked cake: For a semi-naked look, halve the frosting and apply a thin layer so some cake shows through.
Special Tools
- 8-inch cake pans (two)
- Parchment paper circles for the pan bottoms
- Nonstick baking spray
- Offset spatula and cake scraper for smoothing frosting
- Turntable for easy frosting (optional)
- Molds for chocolate decorations
Storing and Freezing
Store the assembled cake in an airtight cake carrier in the refrigerator for up to five days. To freeze slices, place individual pieces in an airtight container and freeze for up to 30 days. Thaw in the refrigerator before serving.
Other Layered Cake Recipes To Try
Try other seasonal baking favorites like pumpkin chocolate chip cookies, apple cider muffins, puff pastry apple tart, apple cider cheesecake, or pumpkin cream cheese muffins for more fall flavors.
If you tried this recipe, please leave a star review and share your photos — I love seeing your creations!
Halloween Chocolate Cake — Recipe
Black Velvet Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup black cocoa powder
- 2 cups granulated sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup oil (canola or vegetable)
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 6 oz dark chocolate, melted (about 72% works well)
- 1 cup hot water
- a few drops black food dye (optional)
Black Frosting Ingredients
- 2 1/2 cups unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1/2 cup black cocoa powder, sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
- Black food dye as needed
Instructions — Summary
- Preheat oven to 350°F and prepare two 8-inch pans.
- Whisk dry cake ingredients together. In a separate bowl combine oil, eggs, vanilla, melted chocolate, and buttermilk. Add food coloring if using.
- Slowly add hot water to the wet mix, then mix wet into dry until just combined. Divide into pans and bake 30–34 minutes.
- Cool 10 minutes in pans, then transfer to a rack to cool completely.
- For frosting, sift sugar and black cocoa. Beat butter until fluffy, add powdered sugar in two additions, then vanilla, salt, and color. Beat until creamy.
- Assemble cake with frosting between layers, apply crumb coat, chill briefly, then finish frosting and decorate with molded chocolate skulls.
Notes
Measure flour by spooning into the cup and leveling, or use a kitchen scale. For high altitude baking, add 2 tablespoons extra flour. Pull dairy ingredients out 2 hours before baking for best results.
Nutrition (per slice)
Calories: 526 kcal; Carbohydrates: 64 g; Protein: 3 g; Fat: 40 g; Saturated Fat: 19 g; Sugar: 26 g. (Approximate)