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- 1 ¾ cups all-purpose flour - 1 ½ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup buttermilk, room temperature - ½ cup vegetable oil - 2 large eggs - 2 teaspoons vanilla extract - 1 cup hot water - 1 tablespoon black food coloring - 1 ½ cups heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for whipped cream) - Edible black glitter (for garnish) - Halloween-themed decorations (e.g., candy eyes, spiders) Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This step helps the cake come out easy. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure to mix well. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Then, add the wet mix to the dry mix. Stir gently until just combined. Next, slowly add the hot water and black food coloring. This makes the batter thin, but that’s okay! If you don’t have buttermilk, you can use regular milk with a splash of vinegar or lemon juice. For vegetable oil, any neutral oil works well. You can replace eggs with flaxseed meal mixed with water for a vegan option. For the whipped cream, coconut cream is a great dairy-free substitute. If you want a different look, try using colored sprinkles instead of black glitter for a fun twist. Start by preheating your oven to 350°F (175°C). While the oven heats, take two 9-inch round cake pans. Grease them well with butter or cooking spray. Then, dust them with flour. This step helps the cake come out easily after baking. In a large bowl, sift together the dry ingredients. You need 1 ¾ cups of flour, 1 ½ cups of sugar, ¾ cup of cocoa powder, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. In another bowl, mix the wet ingredients. Combine 1 cup of buttermilk, ½ cup of vegetable oil, 2 eggs, and 2 teaspoons of vanilla extract. Stir well until the mixture is smooth. Now, slowly add the wet mix to the dry mix. Stir until everything combines well. Then, carefully add 1 cup of hot water and 1 tablespoon of black food coloring. The batter will be thin, but that’s okay! Next, pour the batter evenly into your prepared cake pans. Place them in the oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cakes are ready! Let them cool in the pans for about 10 minutes. After that, transfer them to wire racks to cool completely. While your cakes cool, it’s time to make the whipped cream. In a clean bowl, whip 1 ½ cups of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Beat until you get stiff peaks. Once your cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream on top. Then, add the second layer and cover the top and sides with the remaining whipped cream. Now for the fun part! Decorate your cake with edible black glitter and Halloween-themed decorations, like candy eyes or little spiders. This adds a spooky touch to your cake. For the full recipe, check the complete instructions above. To keep your cake moist, use buttermilk. It adds richness and flavor. Make sure to measure your ingredients accurately. Too much flour can dry out the cake. Also, avoid overmixing the batter. Mix just until combined. This helps keep air in the batter, making it light and fluffy. To get that deep black color, add black food coloring. Start with one tablespoon, but feel free to add more if needed. Mix it well into your batter. Using unsweetened cocoa powder also helps. It gives a rich, dark hue without adding sweetness. When it comes to decorating, let your creativity shine. Use whipped cream to frost the cake. Then, sprinkle edible black glitter on top for a spooky finish. Add candy eyes and plastic spiders around the base. This makes the cake fun and festive. You can also use Halloween-themed sprinkles or fondant shapes. These little touches make your cake a showstopper! For the full recipe, check out the Spooky Black Velvet Halloween Cake recipe. {{image_2}} You can change the flavor of your Spooky Black Velvet Halloween Cake in fun ways. For a richer taste, try adding chocolate ganache between layers. Simply melt chocolate with cream for a creamy layer. You can also swap vanilla extract for almond or orange extract. This will give your cake a unique twist. Adding a hint of espresso powder can enhance the chocolate flavor, making it even more delicious. If you need a gluten-free cake, use a gluten-free flour blend. Ensure the blend has a good texture for cakes. For a vegan version, replace eggs with flax eggs and buttermilk with almond milk mixed with vinegar. Use vegetable oil for moisture. These swaps will help you create a cake that everyone can enjoy. You can get creative with cake decorations. For a spooky Halloween look, use edible black glitter and candy eyes. If it's a birthday party, consider colorful sprinkles or fresh fruit. For a more elegant touch, top with chocolate curls or berries. These ideas will make your cake fit any celebration. Check out the Full Recipe for more tips on decorating! To keep your Spooky Black Velvet Halloween Cake fresh, store it in an airtight container. You can place the cake at room temperature for one to two days. If you live in a warm area, it’s best to refrigerate it. Wrap the cake tightly in plastic wrap to avoid drying out. This keeps the cake moist and delicious. If you have leftovers, freezing is a great option. First, let the cake cool completely. Cut the cake into slices for easy serving later. Then, wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. This way, they’ll stay fresh for up to three months. When you’re ready to enjoy, simply thaw the slices in the fridge overnight. The Spooky Black Velvet Cake stays fresh for about three days at room temperature. In the fridge, it can last up to a week. Always check for any signs of spoilage, like an off smell or mold. If you see any, it’s time to toss it. Enjoy your cake while it’s fresh for the best taste! Black Velvet Cake has roots in the 1800s. It was a popular dessert in Canada. The cake's dark color comes from cocoa powder, giving it a rich flavor. Some say it resembles a red velvet cake but is darker. It became famous for its smooth texture and deep taste. The cake has evolved, now often paired with cream cheese or whipped cream. Yes, you can make this cake ahead of time. Bake the cake layers a day or two in advance. Store them in an airtight container at room temperature. You can also freeze the layers for later use. Just wrap them well in plastic wrap. Thaw them before frosting. Black velvet pairs well with many flavors. Here are some options: - Cream cheese frosting adds tanginess. - A hint of espresso enhances the chocolate. - Orange zest brings a fresh twist. - Mint extract offers a refreshing taste. These flavors can make your cake even more special. To make a gluten-free black velvet cake, use gluten-free flour instead of all-purpose flour. Many brands offer gluten-free blends that work well. Check for a mix that includes xanthan gum for better texture. Make sure all other ingredients, like baking powder and cocoa, are gluten-free too. This way, everyone can enjoy the cake! You can find the Full Recipe in the earlier sections for step-by-step guidance. You now have all the tools to make a Spooky Black Velvet Halloween Cake. We covered the ingredients, preparation, step-by-step baking, and tips for a moist, colorful cake. Remember, you can easily swap ingredients for your diet or taste. Get creative with flavors and decorations for any event. Store leftovers properly to keep them fresh. I hope you feel confident to bake this cake and enjoy a festive treat. Happy baking!

Spooky Black Velvet Halloween Cake

Create a Halloween to remember with this Spooky Black Velvet Halloween Cake! This delicious recipe features rich chocolate flavor, stunning black color, and a fun whipped cream topping adorned with edible glitter and festive decorations. Perfect for your Halloween party or gathering, this cake is sure to impress. Click through to discover the step-by-step instructions and tips to make this treat the highlight of your spooky celebrations!
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Ingredients
  

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk, room temperature

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup hot water

1 tablespoon black food coloring

1 ½ cups heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for whipped cream)

Edible black glitter (for garnish)

Halloween-themed decorations (e.g., candy eyes, spiders)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

      In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well until smooth.

        Gradually add the wet ingredients to the dry ingredients, mixing until combined.

          Carefully stir in the hot water and black food coloring until fully integrated; the batter will be thin.

            Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

              Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

                While cooling, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.

                  Once the cakes are fully cool, place one layer on a serving plate. Spread a layer of whipped cream on top.

                    Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake.

                      Decorate with edible black glitter and Halloween-themed decorations for a spooky effect.

                        Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 12 servings

                          - Presentation Tips: Serve the cake on a spooky-themed platter, and add a few decorative spiders or candy eyes around the base for an extra Halloween touch!