Gothic Halloween Cake That's Hauntingly Delicious

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour 20 minutes

This dramatic red velvet cake with black cocoa buttercream creates the perfect spooky centerpiece for Halloween parties and gothic celebrations.

Ingredients

2 ½ cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tbsp red food coloring
1 tsp white vinegar
2 tsp vanilla extract
1 ½ cups unsalted butter, softened
4 cups powdered sugar, sifted
¾ cup black cocoa powder
3-4 tbsp heavy cream
2 tsp vanilla extract for frosting
Pinch of salt
Black gel food coloring, optional
Red edible wafer paper flowers
Gold dragees for decoration

Instructions

Preheat oven to 350°F and grease two 9-inch round cake pans.
Whisk together flour, sugar, baking soda, salt, and cocoa powder.
Beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
Slowly mix dry ingredients into wet mixture until just combined.
Divide batter between pans and bake 30-35 minutes until toothpick comes out clean.
Cool completely before frosting.
Beat butter until fluffy, about 3 minutes.
Gradually add powdered sugar and cocoa powder, mixing well.
Add cream, vanilla, salt, and black food coloring if desired.
Level cakes and stack with buttercream between layers.
Apply crumb coat and chill 20 minutes.
Pipe decorative borders and add red flowers and gold accents.

Notes

Black cocoa powder gives the deepest color - find it at baking supply stores
Room temperature ingredients blend better for smooth batter
Chill between frosting steps for cleaner decorating
Store covered at room temperature up to 3 days

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 485Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 384mgCarbohydrates: 98gFiber: 2gSugar: 62gProtein: 6g

Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer

What You’ll Need

Here’s everything you need to create this dramatic Halloween showstopper:

2 ½ cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tbsp red food coloring
1 tsp white vinegar
2 tsp vanilla extract
1 ½ cups unsalted butter, softened
4 cups powdered sugar, sifted
¾ cup black cocoa powder
3-4 tbsp heavy cream
Black gel food coloring (optional)
Red edible wafer paper flowers
Gold dragees for decoration
Two 9-inch round cake pans
Electric mixer
Piping bags and tips

Detailed Cooking Instructions

Partially eaten slice of gothic Halloween cake with red velvet layers and black buttercream on white plate with fork and red flower — This is what happens when I try to get a pretty photo of my gothic Halloween cake – someone always sneaks a bite first! Can’t blame them though, it’s absolutely delicious.

Time needed: 1 hour and 20 minutes

Step-by-step instructions for making a gothic Halloween cake with red velvet layers and black buttercream.

Prepare cake batter
Preheat oven to 350°F and grease two 9-inch pans. Whisk dry ingredients, then combine wet ingredients and mix together until just combined.
Bake the cakes
Divide batter between prepared pans and bake 30-35 minutes until toothpick comes out clean. Cool completely.
Make black buttercream
Beat softened butter until fluffy. Gradually add powdered sugar, cocoa powder, cream, vanilla, and salt until smooth and dark.
Assemble and decorate
Level cakes, stack with buttercream, apply crumb coat, chill 20 minutes, then pipe decorative borders and add red flowers and gold accents.

Tips & Tricks

Black cocoa powder is the secret to that deep, dramatic color – regular cocoa won’t give you the same effect.
Room temperature buttermilk and eggs mix much better, so pull them out about 30 minutes before baking.
Don’t skip the chilling step after your crumb coat – it makes decorating so much cleaner and easier.
If your buttercream looks too stiff, add cream one tablespoon at a time until it’s pipeable.
Make the cake layers a day ahead and wrap them well – they actually taste better after resting overnight.
If you’re planning a full Halloween spread, try pairing this with my fluffy protein muffins for a lighter morning treat before the evening festivities.
I always tell people this cake is indulgent but worth it – nutrition data shows red velvet cake typically contains around 420 calories per serving with about 60g of carbohydrates, so it’s definitely a special occasion treat that brings joy to any celebration.

Frequently Asked Questions

What is black cocoa powder and where can I find it?

Black cocoa powder is ultra-Dutch processed cocoa that gives a deep, dark color. Find it at baking supply stores or online – Oreo cookies use this type of cocoa.

Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days ahead and wrap tightly. The frosted cake keeps at room temperature for 3 days or refrigerated for up to a week.

What if I can’t find black cocoa powder?

Use regular dark cocoa powder and add black gel food coloring gradually until you get the desired color. It won’t taste exactly the same but will still look dramatic.

How do I get clean cake layers?

Use a large serrated knife to level your cooled cakes, and take your time. A cake leveler tool also works great if you have one.

Variations & Add-Ins

Add 1 cup mini chocolate chips to the batter for extra richness and texture.
Swap the red food coloring for purple or deep blue for different gothic vibes.
Try cream cheese frosting tinted black for a tangier flavor profile.
Add a tablespoon of espresso powder to intensify the chocolate flavor.
Use raspberry or strawberry jam between layers for a pop of flavor contrast.
For a completely different dessert experience, check out my strawberry crunch cheesecake – it has that same dramatic presentation but with a lighter flavor profile.

Dietary Notes

Slice of gothic Halloween cake showing red velvet layers with black buttercream frosting on white plate with fork — Look at that gorgeous red velvet showing through! This gothic Halloween cake slice proves it tastes just as amazing as it looks – my kids practically fought over the last piece.

Diet	Friendly?	Adjustments
Gluten-Free	No	Use 1:1 gluten-free flour blend
Dairy-Free	No	Swap butter for vegan butter, use plant-based milk
Vegan	No	Use flax eggs, vegan butter, plant milk
Keto	No	Not suitable due to high carb content
Nut-Free	Yes	Already nut-free as written

Storage, Freezing & Reheating

Room Temperature: According to USDA food safety guidelines, perishable foods like frosted cake should not be left out for more than 2 hours at room temperature – but this cake with its buttercream holds up well for up to 3 days when covered.
Refrigerator: Store covered for up to 1 week, but let it come to room temperature before serving for best flavor.
Freezer: Wrap unfrosted cake layers tightly for up to 3 months, or freeze whole frosted cake for up to 1 month.
Thawing: Move frozen cake to the fridge overnight, then let it reach room temperature before serving.
Serving: This cake actually tastes better the day after making – the flavors have time to meld together beautifully.

Save This Recipe for Later

This gothic Halloween cake is definitely a showstopper that you’ll want to make again and again! If you’re hosting a full Halloween dinner, don’t forget to serve my honey butter skillet cornbread alongside your main course – it’s the perfect comfort food to balance out all that spooky sweetness. Save this recipe to your Pinterest board or share it with someone who loves dramatic, delicious desserts.

Pin it here

Key Takeaways

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