Print

Decadent Black Velvet Halloween Cake Recipe with Easy Orange Cream Cheese Frosting

black velvet Halloween cake - featured image
Print Recipe

A moist and velvety black velvet cake with a hint of cocoa and espresso, paired with a bright and tangy orange cream cheese frosting. Perfect for Halloween celebrations with a striking black and orange contrast.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 2 tbsp black gel food coloring (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp fresh orange zest
  • 1 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Stir to combine evenly.
  3. In another bowl, whisk sugar, vegetable oil, and eggs until smooth. Add buttermilk, vanilla extract, espresso powder, and black gel food coloring if using. Whisk until fully incorporated.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding gently until no flour streaks remain. Do not overmix.
  5. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then run a knife around edges and invert onto a wire rack. Remove parchment and cool completely before frosting.
  8. To make frosting, beat cream cheese and butter until creamy (2-3 minutes). Gradually add powdered sugar, beating on low speed. Mix in orange zest, orange juice, vanilla extract, and salt. Whip until fluffy and spreadable.
  9. Place one cake layer on serving plate. Spread a thick, even layer of frosting on top. Place second layer over it and cover entire cake with remaining frosting. Smooth edges or create swirls.
  10. Optional: Chill cake for at least 30 minutes before serving for firmer frosting and cleaner slices.

Notes

Use espresso powder to deepen cocoa flavor without bitterness. Sift cocoa powder to avoid clumps. Use room temperature ingredients for better mixing and rise. Gel food coloring is preferred over liquid for intense black color. Chill frosting if too soft and re-whip. Avoid overmixing batter to keep cake tender. For gluten-free, use almond flour or gluten-free blend with xanthan gum. Vegan substitutions include flax eggs, plant-based milk with vinegar, and vegan cream cheese and butter alternatives.

Nutrition

Keywords: black velvet cake, Halloween cake, orange cream cheese frosting, spooky dessert, cocoa cake, espresso powder cake, festive cake

Find it online: https://goldensimmer.com/decadent-black-velvet-halloween-cake-recipe-with-easy-orange-cream-cheese-frosting/