This black velvet cake is soft, rich, and just the right amount of sweet. Paired with a luscious chocolate sour cream frosting, this is the perfect Halloween cake recipe.
Serve this festive cake at a dessert bar alongside this Halloween Cheesecake, Halloween Hot Chocolate, and Halloween candy cookies for the ultimate spread!
Why You'll Love This Recipe
This is an oil-based cake, meaning you can make the entire cake portion by hand! You will need a stand mixer or hand mixer for the frosting portion, however.
Rich chocolate flavor - this cake uses black cocoa powder (what's used in Oreo's!) which allows for an intense flavor without the bitterness of a standard cocoa powder. The flavor is deep, but incredibly mellow, and the chocolate frosting has both black cocoa and melted chocolate to create a tangy, chocolate topping.
Texture - it's light, yet fudgy and moist at the same time. The cake texture falls apart and melts in your mouth, and pairs perfectly with the super smooth chocolate sour cream frosting.
Festive - this is the most perfect Halloween dessert! The black cocoa is used in both the cake and the frosting (plus a bit of black food coloring in the frosting to make it ultra dark), and you can use any type of sprinkles, drips, or decorations you'd like to make this the ultimate Halloween cake.
If you'd prefer a standard chocolate cake, try my Triple Chocolate Layer Cake!
What is Black Velvet Cake?
Black velvet cake is a cross between a traditional dark chocolate cake and a red velvet cake. It has the moist, tender, fall-apart texture of red velvet, with the delicious, rich chocolatey tones of a chocolate cake.
This cake uses black cocoa powder to get that very dark color, but it's actually less bitter than a standard dark chocolate or dutch-processed cocoa powder.
To replicate the cream cheese frosting that often covers a red velvet cake, I've opted for a chocolate sour cream frosting, which gives you a bit of tanginess and balances the flavors perfectly.
Where Can I find Black Cocoa?
I order my black cocoa powder online and really love the King Arthur brand. Some specialty stores may carry it, but it can be difficult to find. I suggest planning ahead and ordering online.
See the "variations" section to see how to swap the cocoa for another option.
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Ingredients
Here are some ingredients of note for the black velvet cake with chocolate sour cream frosting:
- Black cocoa powder. This is a special kind of cocoa powder and is what makes the cake black. Order the black cocoa powder online, as it can be difficult to find in stores.
- Baking soda.
- Baking powder.
- Dairy. Eggs and egg yolks, unsalted butter, sour cream, whole milk. All of these ingredients should be at room temperature before starting.
- Vegetable oil.
- Coffee. Use hot coffee to bloom the cocoa powder (this helps draw out the flavor), or use hot water.
- Sugars. Granulated sugar is used in the cake, and powdered sugar is used in the chocolate frosting.
- Semi-sweet chocolate. This gets melted and added to the chocolate frosting.
- Light corn syrup. For the chocolate sour cream frosting.
- Black food coloring. This is used to darken up the chocolate frosting, which is an optional step, but makes for the most dramatic effect!
See recipe card for full ingredients list and quantities.
Substitutions & Variations
- Use dutch-processed cocoa powder in place of black cocoa powder in both the cake and frosting. The cake will no longer be black, but a deep chocolate color with a slightly more bitter flavor. You can find Hershey's Special Dark Cocoa in most grocery stores.
- Cover the cake in a chocolate Swiss meringue buttercream from this triple chocolate cake recipe.
- Make this cake into two 8" cakes, or slice the 8" cakes in half to make it into four layers. Bake for 30-35 minutes until set.
- Turn this cake into black velvet cupcakes by following the cake instructions for my Chocolate Mocha Cupcakes (using black cocoa powder as an equal replacement for the dutch-processed cocoa), then halve the chocolate sour cream frosting from this recipe.
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How to Make This Recipe
Black Cocoa Cake
One: Whisk together the dry ingredients and sugar.
Two: Whisk together the wet ingredients.
Three: Add the wet ingredients to the dry ingredients.
Four: Carefully stir and fold with a rubber spatula until the batter is combined.
Five: Pour in the hot coffee (or water), then very carefully stir again.
Six: Divide the batter evenly between the three prepared cake pans.
Hot tip! Use a digital scale to divide the batter as evenly as possible. This will create the most even layers, so you won't have to trim the cakes as much (if at all) before assembly.
Chocolate Sour Cream Frosting
Seven: Cream the butter until fluffy, scrape down the sides, then add whisked powdered sugar and black cocoa powder and combine.
Eight: Fold together melted chocolate and sour cream.
Nine: Add the chocolate mixture to the creamed frosting and mix.
Ten: Add drops of black food coloring and mix until the desired color is reached.
Assembling the Black Cocoa Cake
Eleven: Add a cake layer, then spread with a generous amount of frosting.
Twelve: Repeat with the remaining layers, adding a lot of frosting to the very top.
Hot tip! Slide pieces of parchment paper in between the cake and cake stand so you don't get the cake stand dirty while frosting. Remove the parchment slices once the cake is assembled.
Thirteen: Use an offset spatula to work the frosting around the top and down the sides.
Fourteen: Smooth out the frosting with a cake scraper, or use the tip of an offset spatula and a turn table to create the ribbon effect. Pipe swirls or your preferred decoration onto the very top with the leftover frosting.
How to Decorate a Halloween Cake
Here's a few ways you can decorate this festive Halloween dessert:
- For an ultra-smooth frosting, use a cake scraper.
- Use an offset spatula and turn table to create the ribboned ridges (as seen in the pictures).
- Pipe on swirls, ribbons, or piping designs with any type of piping tip.
- Add any type of sprinkles.
- Melt chocolate and drip it down the sides.
- Melt red-colored candy melts to drip down the sides for an ultra-spooky version.
Expert Tips For this Moist Halloween Cake
- Use room temperature dairy (eggs, sour cream, and milk) in this recipe for best results.
- If the sour cream for the frosting is not at a true room temperature, microwave it for 15-30 seconds before mixing it into the chocolate. If the sour cream is too cold, the chocolate can sieze.
- Don't over-mix the batter! Only mix until each portion is incorporated. This will leave you with the fluffiest cake.
- Use a digital kitchen scale to measure the flour for best results. I also recommend using the scale to add the batter to each pan to distribute them as evenly as possible.
- Wrap the cake layers tightly in plastic wrap while still warm and place them in the freezer (tops down, bottoms up) for 1-2 hours prior to assembly. This makes for an ultra moist cake, and for the easiest assembly.
- Slice off the very tops of the cakes if they're too mounded and not flat so your cake isn't lopsided.
Recipe FAQs
Yes. Simply split the batter between two 8" cake pans and bake for 30-35 minutes, following all the same instructions otherwise.
No, but the cake will not be black otherwise. You can substitute an equal amount of dutch-processed cocoa powder. Do not use natural cocoa powder.
It is not. However, if you want an ultra-black frosting (rather than dark brown), you should use black food coloring in the frosting.
Nope! You can also use hot water, but the coffee helps to enhance the chocolate flavor in the cake. Just be sure the liquid is hot, as this is what helps the cocoa powder to bloom and bring out the rich chocolate flavor.
Storage
Store the cake covered with plastic wrap in the fridge for 4-5 days. I'd recommend placing the cake in the fridge for about 30 minutes to firm up the frosting, then adding the plastic wrap so the frosting stays intact.
The cake is best enjoyed at room temperature, so remove the cake or slices of cake and allow the chill to come off for at least one hour prior to enjoying.
How to Freeze Black Velvet Cake
The cake, or slices of cake, can be tightly wrapped in plastic wrap and aluminum foil and frozen for up to two months. To thaw, unwrap the cake completely and thaw at room temperature before enjoying.
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📖Recipe
Black Velvet Cake with Chocolate Sour Cream Frosting
Equipment
- 3 6" cake pans
- Parchment paper cake rounds optional
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
- 2 cups all-purpose flour 240g
- 2 cups granulated sugar 400g
- ¾ cup black cocoa powder 75g
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- ½ cup vegetable oil 4 fl oz
- ½ cup unsalted butter melted (113g)
- ¾ cup full-fat sour cream room temperature (170g)
- ¼ cup whole milk room temperature (60ml)
- 1 cup very hot coffee or water 8 fl oz
Chocolate Sour Cream Frosting
- 1 cup unsalted butter room temperature (226g)
- 2¾ cups powdered sugar 330g
- ½ cup black cocoa powder 42g
- 12 oz semi-sweet chocolate (60-70% cacao) chopped
- ¼ cup light corn syrup 78g
- 1¼ cup full-fat sour cream 284g
- black food coloring optional, but recommended
Instructions
Black Cocoa Cake
- Preheat the oven to 350℉/177℃. Grease and parchment line three 6-inch round cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup black cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a separate bowl, whisk together the eggs and egg yolks, oil, butter, sour cream and milk until smooth, then add to the dry ingredients and mix until incorporated.2 large eggs, 2 large egg yolks, ½ cup vegetable oil, ½ cup unsalted butter, ¾ cup full-fat sour cream, ¼ cup whole milk
- Add in the hot coffee and mix until fully combined, careful not to over mix (or slosh it over the sides).1 cup very hot coffee or water
- Divide the batter evenly between the three 6” pans and bake on the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pan for 15 minutes, then remove, wrap entirely in plastic wrap, and freeze for 1-2 hours. Store the cake layers top side down, bottom side up.
Chocolate Sour Cream Frosting
- Whisk the powdered sugar and cocoa powder and set aside.2¾ cups powdered sugar, ½ cup black cocoa powder
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter on medium high speed until light and fluffy, about 4 minutes.1 cup unsalted butter
- Add the powdered sugar and cocoa powder and mix on low until moistened, then increase to medium speed and beat for another 4 minutes.
- Add the chopped chocolate and corn syrup to a bowl and microwave for 30 seconds, then stir. Repeat until completely melted.12 oz semi-sweet chocolate (60-70% cacao), ¼ cup light corn syrup
- Stir in the room temperature sour cream until combined.1¼ cup full-fat sour cream
- Add the melted chocolate mixture to the creamed butter and sugar, and mix on low speed until combined. Scrape down the sides and bottom, and mix again.
- Add a few drops of black food coloring and mix. Continue adding a few drops until the desired black color has been reached.black food coloring
- Add the mixing bowl to the fridge for 30-45 minutes, stirring every 15 minutes, until the frosting firms up and becomes a smooth spreadable consistency.
- If the mixture becomes too hard, remove a large scoop and microwave for 15 seconds, then stir it into the frosting by hand.
Assembly
- Unwrap the cake layers. Use a serrated knife to remove any mounded cake tops so it's an even layer.
- Add a quarter-sized dollop of frosting to the center of the cake stand or serving platter, then place on cake layer on top.
- Note: add strips of parchment paper in between the bottom of the cake and cake stand to protect the cake stand while decorating.
- Add two large dollops on top of the cake, and spread it to the edges.
- Add the second cake layer and repeat.
- Add the third cake layer then add 3-4 large dollops on top of the cake. Use an offset spatula to work the frosting down the sides to completely cover the cake.
- Smooth out the sides, top and edges. If you want a smooth frosting, use a cake scraper to create clean sides. If you'd like a ribbon design as pictured, use the tip of an offset spatula and place it at the base of the cake. Spin the cake stand with one hand, and slowly move the tip of the spatula upwards as you continue spinning. For the top, use the same method, starting on the outside and finishing in the center.
- Transfer the additional frosting to a piping bag fitted with your favorite piping tip, and add swirls or your preferred design to the top.
Video
Notes
- Use room-temperature dairy (eggs, sour cream, and milk) in this recipe for the best results.
- If the sour cream for the frosting is not at a true room temperature, microwave it for 15-30 seconds before mixing it into the chocolate. If the sour cream is too cold, the chocolate can sieze.
- Don't over-mix the batter! Only mix until each portion is incorporated. This will leave you with the fluffiest cake.
- Use a digital kitchen scale to measure the flour for the best results. I also recommend using the scale to add the batter to each pan to distribute them as evenly as possible.
- Wrap the cake layers tightly in plastic wrap while still warm and place them in the freezer (tops down, bottoms up) for 1-2 hours prior to assembly. This makes for an ultra-moist cake, and for the easiest assembly.
- Slice off the very tops of the cakes if they're too mounded and not flat so your cake isn't lopsided.
Megan says
This cake was chocolatey goodness! Perfect for a sweet-loving toddler’s birthday party, but not overly sweet for the adults. The cake was ridiculously moist and the icing was thick and wonderful. Delicious.
Megan says
Hey there! Is it possible to make the cake layers a few days in advance? If so, would you recommend the fridge or freezer? Thank you!
Callan Wenner says
Yes, for sure! Wrap each layer completely in two rounds of plastic wrap, then put into a gallon ziptop bag and throw it in the freezer. Thaw at room temp (still wrapped).
Kirsten says
Is it possible to use a 9x12 baking pan so it is just one layer?
Callan Wenner says
Hi Kirsten - while I haven't tried baking it in this type of pan, I suspect it would work just fine. I'd start checking for doneness around the 20-minute mark!
Erika says
This cake was so good Callan! I truly think it is the best chocolate cake I've ever had! I made it for a Halloween party and everyone loved it.