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Decadent Black Velvet Halloween Layer Cake Recipe with Oreo Buttercream Frosting

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A rich and festive black velvet cake with deep cocoa layers and nostalgic Oreo buttercream frosting, perfect for Halloween celebrations.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • ⅓ cup (35g) unsweetened Dutch-processed cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar, let sit 5 minutes)
  • 2 tsp pure vanilla extract
  • 1 tbsp white vinegar
  • about 2 tsp black gel food coloring
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp (30-45ml) heavy cream
  • 1 ½ tsp vanilla extract (for frosting)
  • 15–20 Oreo cookies, finely crushed (reserve some chunks for decoration)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, beat ¾ cup softened butter with granulated sugar until pale and fluffy, about 3-4 minutes on medium speed.
  4. Add eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed.
  6. Stir in white vinegar and black gel food coloring until batter is smooth and evenly colored.
  7. Divide batter evenly between prepared pans, tap pans to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull slightly from the pan.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, mixing on low speed.
  11. Add heavy cream and 1 ½ tsp vanilla extract, then beat on high until light and fluffy.
  12. Fold in crushed Oreo cookies, reserving some chunks for decoration.
  13. Place one cake layer on serving plate, spread a thick layer of Oreo buttercream on top, then add second layer.
  14. Frost top and sides evenly, decorate with reserved Oreo chunks or Halloween sprinkles.
  15. Refrigerate cake for at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Use real buttermilk for best velvet texture. Sift cocoa powder and powdered sugar to avoid lumps. Beat butter and sugar well for a light crumb. Be gentle when folding flour to avoid tough cake. Check oven temperature and start checking cake before timer ends. Adjust frosting consistency with cream or powdered sugar as needed. Crush Oreos gently for a mix of fine crumbs and chunks. Room temperature ingredients blend better.

Nutrition

Keywords: black velvet cake, Halloween cake, Oreo buttercream, chocolate cake, festive dessert, layered cake, spooky dessert

Find it online: https://coracooks.com/decadent-black-velvet-halloween-layer-cake-recipe-with-oreo-buttercream-frosting/