This black chocolate cake is made using black cocoa powder. It's rich, moist and naturally deep in color from the cocoa powder. It has the perfect spooky vibes for Halloween.
This black chocolate cake is made without using any dyes, just a specific cocoa powder called black cocoa. It's the perfect way to make a fun cake during Halloween season.
For more Halloween inspired recipes try my Mummy Apple Hand Pies, my Candy Bar Cookies, or my Caramel Apple Toffee Dip.
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Why You Will Love This Cake
- Naturally Black: This cake is a rich, deep black color without using any dyes.
- So Moist: The crumb of this cake is so moist and tender.
- Perfect for Celebrating: Using the black cocoa powder make this a perfect cake for serving around Halloween, or for an over the hill birthday.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Black Cocoa Powder: This is what gives the cake the natural black color without using dyes. It is a sweeter cocoa powder that tastes more like an oreo cookie.
- Oil: I used canola oil for this cake. You can use any neutral oil such as vegetable, coconut or avocado oil.
- Buttermilk: This helps give the cake a better rise, but you can substitute with regular milk if needed.
- Water/Coffee: If using coffee, the cake will not taste like coffee. It is just used to bring out the chocolate flavor. But water is great to use also.
- Butter: I always use salted.
Recipe Instructions
Step 1: In a large bowl, sift or stir together flour, cocoa powder, sugars, baking soda, baking powder, and salt.
Step 2: In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water or coffee and mix together another minute. It's ok if the batter seems extra liquidy.
Step 3: Pour batter evenly into all three pans. Bake for about 25-29 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done.
Step 4: Let the cakes completely cool before taking out of the pans and frosting.
Step 5: In a large mixing bowl, cream together butter and black cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and milk. Beat until light and fluffy.
Step 6: Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting.
Step 7: Place the second cake layer, top side up, on top of the buttercream. Repeat the same frosting.
Place final cake layer, top side down.
Step 8: Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
Step 9: Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. I added black sugar sprinkles and a few ghost peeps to make it more Halloweeny.
Expert Baking Tips
- Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
- You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, this recipe will make 24 cupcakes, or you can half the recipe and it will make 12. Reduce baking time to 18-22 minutes.
Yes, unsweetened cocoa powder will work great, it will just turn out brown instead of black.
No, the coffee flavor will not come out in the cake, it is just used to enhance the chocolate flavor.
Storing & Freezing
You can store this black chocolate cake on the counter in an airtight container for 3-4 days. I would not suggest storing it in the fridge, as that dries your cake out.
If you would like to freeze your already assembled cake, simply wrap as best you can in plastic wrap, or in an airtight container and store in the freezer for 3-4 months.
PREPPING AHEAD: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.
Other Popular Recipes to Try
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Black Chocolate Cake
Ingredients
Black Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup black cocoa powder
- ¾ cup brown sugar
- 1 cup granulated sugar
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup oil canola or vegetable
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 cup hot water or coffee
Black Chocolate Buttercream:
- 1½ cups butter room temperature
- ¾ cups cocoa powder
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-4 tablespoon milk
Instructions
To make the cake:
- Preheat the oven to 325 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
- In a large bowl, sift or stir together flour, cocoa powder, sugars, baking soda, baking powder, and salt.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water or coffee and mix together another minute. It's ok if the batter seems extra liquidy.
- Pour batter evenly into all three pans. Bake for about 25-29 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 24 cupcake liners for abour 20-22 minutes.
- Let the cakes completely cool before taking out of the pans and frosting.
To make the black chocolate buttercream:
- In a large mixing bowl, cream together butter and black cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and milk. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting.
- Place the second cake layer, top side up, on top of the buttercream. Repeat the same frosting.
- Place final cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. I added black sugar sprinkles and a few ghost peeps to make it more Halloweeny.
Danielle
Where do you buy your black cocoa powder? Do you have a brand you recommended?
Brooke Homec
I like wincrest and king arthur, both I buy on Amazon.
Life By Design with Melanie
The absolute best cake I’ve ever made at home. This will become a staple in our household going forward. 🖤🖤🖤
Brooke Homec
Thank you so much Melanie!! I'm so happy you loved it as much as we do!☺️
Shauna Phillips
This was incredible. So moist! I couldn’t believe how black it was without any food coloring!
Brooke Homec
Thank you so much!