High Altitude Mini Black Velvet Halloween Cake

This high altitude mini black velvet cake is moist, dark and rich, made with black cocoa powder for an intense dark chocolate flavor and black color that’s perfect for Halloween. And the petite size is just enough for 2-4 people.

You might also love this black and white Lambeth Halloween cake, brown butter pumpkin cake, and jack-o’-lantern cookies.

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Why You’ll Love This Recipe

Small Size. I’ve had great feedback on my mini cake recipes, and this mini black velvet cake makes a perfectly spooky addition to the collection. When you want to make special dessert, but you don’t need too much leftover, a mini cake is a wonderful option for any occasion, birthday or anniversary. This little cake yields four slices, so it’s just enough for a few people to share. It’s perfect for Halloween, or even a gothic wedding elopement photo shoot.

So Soft and Moist. Just like my black velvet layer cake and black velvet cupcakes, today’s mini black velvet cake is simply a much smaller version of my popular chocolate cake recipe. It’s the best chocolate cake you’ll ever taste!

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

• Flour. All-purpose flour gives the cake structure and strength.
• Sugar. Granulated sugar adds sweetness and moisture.
• Cocoa Powder. A blend of black cocoa powder and Dutch-processed cocoa powder gives this cake its dark black color and rich chocolate flavor.
• Espresso Powder. Enhances the flavor of the chocolate.
• Baking Powder. Leavens the cake batter so it rises.
• Salt. Balances the sweetness and adds flavor.
• Eggs. Gives the cake structure and strength.
• Milk + Sour Cream. Whole milk and sour cream adds fat, flavor, moisture and acidity for a tender cake crumb.
• Vegetable Oil. Makes the cake moist, light and fluffy.
• Vanilla Extract. Flavor.

Buttercream

• Butter. Gives the buttercream its silky, buttery flavor and texture.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Cocoa Powder. A blend of black cocoa powder and Dutch-processed cocoa powder gives the buttercream its dark black color and rich chocolate flavor.
• Meringue Powder. Gives the buttercream stability.
• Salt. Balances the sweetness and adds flavor.
• Vanilla Extract. Flavor.
• Black Gel Food Coloring. Just a little black gel food coloring will helps to darken the color of the buttercream.

Instructions

Cake

• Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 4-inch round cake pans with non-stick baking spray.
• In a bowl, sift together the flour, sugar, cocoa powders, espresso powder, baking powder, baking soda and salt.
• Separately, whisk together the eggs, milk, sour cream, oil and vanilla extract.
• Add the dry ingredients to the wet and whisk for 10-15 seconds until well combined.
• Divide the batter between the cake pans. Bake the cakes on the center oven rack for about 25-28 minutes, until the tops spring back when gently touched, or a toothpick or cake tester inserted in the center comes out clean.
• Set the pans on a cooling rack, cover loosely with a clean kitchen towel and cool completely before frosting.

Buttercream

• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
• Separately, combine the powdered sugar, cocoa powders, meringue powder and salt. With the mixer on low, add the dry ingredients by spoonfuls, mixing until mostly combined. Add the vanilla extract and the black food coloring.
• Whip the buttercream on medium speed (#4/6 on a Kitchen Aid mixer) for 4-5 minutes, scraping the bowl several times, until very light and fluffy. Black cocoa powder is more bitter than Dutch-processed cocoa powder. If the buttercream doesn’t seem sweet enough to you, you can add more powdered sugar a tablespoon or two at a time, but you’ll need to add a small amount of milk, too, so the buttercream isn’t too stiff.

Assembly

• If needed, use a sharp knife to slice off a small portion of the domed top on the cakes, so they’re level for stacking.
• Place one of the cooled cakes on a small plate or cake pedestal. Frost the cake with a layer of buttercream, then add the second layer of cake. Frost all over with a thin crumb coat of buttercream. Chill the cake for a few minutes in the refrigerator to set the crumb coat, then frost all over with a final coat of buttercream.
• Fit a piping bag with tip 1M, and fill with the leftover buttercream. Pipe a border around the top and bottom edges of the cake. Decorate with chocolate skulls and other chocolate decorations for Halloween.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

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