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Decadent Black Velvet Halloween Layer Cake with Easy Orange Cream Frosting

black velvet halloween layer cake - featured image
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A rich, moist black velvet cake with a hint of espresso, layered with a light, tangy orange cream frosting. Perfect for Halloween or fall gatherings, this cake offers a dramatic yet approachable dessert experience.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour, sifted
  • ½ cup (50 grams) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 cups (400 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso powder (optional)
  • 1 tablespoon black food coloring
  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons (45 ml) heavy cream
  • 2 teaspoons orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, whisk together buttermilk, vegetable oil, granulated sugar, eggs, vanilla extract, espresso powder, and black food coloring until smooth.
  4. Slowly add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
  5. Divide batter evenly between prepared pans (about 600 grams per pan). Smooth tops with a spatula.
  6. Bake for 28-32 minutes, rotating pans halfway through. Test doneness with a toothpick; it should come out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely (at least 1 hour) before frosting.
  8. To make frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  9. Gradually add powdered sugar, alternating with heavy cream, beating until fluffy.
  10. Add orange zest, orange juice, vanilla extract, and salt. Mix on low speed to combine, then briefly increase speed to lighten frosting. Adjust flavor as desired.
  11. Place one cake layer on serving plate. Spread about 1 cup (240 ml) frosting evenly on top.
  12. Place second layer on top and apply a thin crumb coat of frosting all over the cake.
  13. Chill cake for 15-20 minutes to set crumb coat.
  14. Apply a final thick layer of frosting, smoothing or creating swirls with an offset spatula.
  15. Optional: Decorate with Halloween-themed sprinkles, edible glitter, or candied orange slices.

Notes

Use good-quality cocoa powder and limit black food coloring to 1 tablespoon to avoid bitterness. Do not overmix batter to keep cake tender. Cool cakes completely before frosting to prevent melting. Room temperature butter is best for frosting. Adjust frosting thickness with orange juice or cream if needed. Espresso powder enhances cocoa flavor without coffee taste.

Nutrition

Keywords: black velvet cake, Halloween cake, orange cream frosting, layered cake, spooky dessert, fall dessert, cocoa cake, espresso cake

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