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Perfect Spooky Black Velvet Pumpkin Layer Cake Recipe for Halloween Party

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A rich black velvet pumpkin layer cake with bright orange frosting, perfect for Halloween parties. This cake combines deep chocolate flavor from black cocoa with warm pumpkin spices and a tangy citrus frosting.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • ¾ cup (75 g) black cocoa powder (Hershey’s Special Dark recommended)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (180 ml) vegetable oil
  • 3 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 g) pure pumpkin puree (fresh or canned)
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted (for frosting)
  • 2 teaspoons fresh orange zest (for frosting)
  • 2 tablespoons freshly squeezed orange juice (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, black cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk the granulated sugar and vegetable oil until combined.
  4. Beat in the eggs one at a time, then add vanilla extract. Stir in the pumpkin puree until smooth.
  5. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry mix. Fold gently after each addition.
  6. Divide the batter evenly into the prepared pans and smooth the tops. Tap the pans gently to release air bubbles.
  7. Bake for 30–35 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter.
  8. Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.
  9. For the frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, then orange zest, orange juice, vanilla, and a pinch of salt. Beat until fluffy and spreadable. Adjust consistency with more orange juice or powdered sugar as needed.
  10. Place one cake layer on a serving plate and spread about 1 cup (240 ml) of frosting evenly on top. Add the second layer and coat the entire cake with the remaining frosting. Smooth sides with an offset spatula.
  11. Chill the cake for 30 minutes to set the frosting. Serve at room temperature.

Notes

Sift black cocoa powder well with flour to avoid clumps. Use room temperature butter for frosting to avoid runniness. Do not overmix batter to keep cake moist and tender. Use toothpick test to avoid overbaking. Chill cake to set frosting for cleaner slices. Optional toppings: toasted pecans or black sanding sugar for crunch and sparkle. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. For vegan, use flax eggs, coconut oil, and plant-based butter and milk substitutes.

Nutrition

Keywords: black velvet cake, pumpkin cake, Halloween cake, black cocoa, orange frosting, layered cake, spooky dessert, fall dessert, pumpkin spice cake

Find it online: https://cookluma.com/perfect-spooky-black-velvet-pumpkin-layer-cake-recipe-for-halloween-party/