Spooky Black Velvet Halloween Cake (Printable Version)

# What You'll Need:

→ Cake Batter

01 - 310 g all-purpose flour
02 - 300 g granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp baking powder
05 - 0.5 tsp fine salt
06 - 50 g Dutch-processed unsweetened cocoa powder
07 - 1 tbsp black gel food coloring
08 - 240 ml buttermilk, at room temperature
09 - 240 ml vegetable oil
10 - 3 large eggs, at room temperature
11 - 1 tbsp pure vanilla extract
12 - 1 tsp white vinegar
13 - 240 ml hot coffee or hot water

→ Cream Cheese Frosting

14 - 450 g cream cheese, softened
15 - 115 g unsalted butter, softened
16 - 480 g powdered sugar, sifted
17 - 1 tsp pure vanilla extract
18 - A few drops black gel food coloring (optional)

→ Optional Decorations

19 - Edible glitter or luster dust
20 - Candy eyeballs
21 - Halloween-themed sprinkles
22 - Spider web piping icing
23 - Plastic spiders (non-edible, for garnish only)

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Grease two 20 cm round cake pans and line bases with parchment paper for easy release.
02 - In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder until homogeneous.
03 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and vinegar. Incorporate black gel food coloring until the mixture reaches a deep black color.
04 - Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Add hot coffee in a slow stream and mix until the batter is smooth and slightly fluid.
05 - Distribute batter evenly between prepared pans. Bake for 30–35 minutes, or until a skewer inserted in the center emerges clean. Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
06 - In a large bowl, beat cream cheese and butter together until fluffy. Gradually incorporate powdered sugar, beating well after each addition. Blend in vanilla and optional black gel coloring. Beat until smooth and spreadable.
07 - Level cooled cake layers with a serrated knife if needed. Position one layer on a serving plate or stand. Spread even frosting over the first layer, sandwich with the second, then coat top and sides with remaining frosting.
08 - Embellish cake with Halloween sprinkles, candy eyes, edible glitter, and non-edible garnishes. Pipe spider webs or themed designs for a striking finish.

# Helpful Notes:

01 - Opt for gel food coloring to achieve deep color without altering batter consistency.
02 - Dutch-processed cocoa yields intense color and rich chocolate flavor.
03 - For cleaner slices, refrigerate cake for 30 minutes before cutting.
04 - Add raspberry or cherry jam as a filling for a dramatic effect.
05 - Prepare cake layers and frosting up to 2 days in advance; store frosted cakes in the refrigerator.

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