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Nosferatu’s Black Velvet Cake – The Spooky Showstopper with No Food Coloring Required
Whether it’s Halloween, a gothic dinner party, or you’re simply in your “embrace-the-darkness” era, this Nosferatu Black Velvet Cake is your new go-to. With jet-black icing, eerie spiked piping, and a flavor that channels Oreo cookie realness, this cake is more than a dessert—it’s a dramatic centerpiece.
And the best part? There’s no food coloring involved. That deep, inky hue? It comes straight from extra dark black cocoa powder. Tastefully spooky. Utterly indulgent. Naturally gothic.
Oh, and let’s not forget—this cake is a symbol of entering your villain era. It’s bold, unapologetic, and just the right kind of decadent rebellion.
Why You’ll Love This Cake
Jet-black finish without a single drop of dye
Rich chocolate flavour that tastes like an Oreo turned cake
Piped gothic spikes that would make Nosferatu himself swoon
Pure Halloween energy in dessert form
This is the kind of cake that turns heads and gets people whispering, “Who made this?!”
The Secret to Black Buttercream (No Coloring Required)
Achieving that otherworldly black frosting isn’t about squeezing a whole bottle of gel coloring into your mixer. It’s about letting the black cocoa work its magic. Here’s how to ensure your buttercream reaches peak darkness:
- Use high-quality black cocoa powder—not just Dutch-process, but the real dark stuff
- Let the frosting oxidize for 24 hours—it deepens in color as it sits
- For faster results: heat it gently in a bain marie, stir, and watch the color activate into rich black
This trick transforms your dark brown frosting into the blackest black—like velvet shadows on a full moon night.
What It Tastes Like
If Oreo cookies had a dramatic arts degree, they’d taste like this. The cake layers are moist, tender, and rich with that distinct cocoa punch. The buttercream is smooth and chocolatey without being too sweet, thanks to the black cocoa’s bitterness. It’s sophisticated. It’s spooky. It’s chef-core Halloween energy.
Perfect For:
- Halloween parties
- Goth-themed birthdays or weddings
- Spooky movie nights (ahem, Nosferatu marathon?)
- Anyone tired of food coloring with no flavor payoff
This cake brings drama without artificial dyes, flavor without compromise, and just the right touch of culinary darkness to any event.
Tips for Maximum Visual Impact
- Go wild with your piping. We used strange, towering spikes for a surreal, almost sculptural look
- Accent with black sprinkles, edible glitter, or gothic cake toppers
- Serve on a contrasting cake stand to really let the black-on-black visuals shine
Final Thoughts
✰✰✰✰✰ star MUST TRY
The Nosferatu Black Velvet Cake is where mood meets mouthfeel. It’s bold, dark, unapologetic, and unforgettable. Whether you’re entertaining witches or just feeding your own spooky soul, this cake is your moment.
No dye, no drama—just decadence.
#BlackVelvetCake #NosferatuDessert #MoodyEater #HalloweenCake #GothicDesserts
Nosferatu’s Jet Black Velvet Cake
Ingredients
Black Velvet Cake
- 2 cups all purpose flour, 265g
- 1 2/3 cups granulated sugar, 340g
- 2/3 cup black cocoa powder, 80g
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil, 120ml
- 2 large eggs, or 3 small eggs at room temperature
- 1 1/2 tsp pure vanilla extract
- 1 cup buttermilk (full-fat)*, 240ml; room temperature DIY recipe in notes
- 1 cup hot coffee, 240ml; or hot water
Dye-Free Black Buttercream
- 2 cups unsalted butter, 452g, room temperature
- 5 cups powdered sugar, 600g
- 1 cup black cocoa powder**, 112g
- 4 tbsp whole milk, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt, to taste
Instructions
Make the Black Velvet Cake
- Preheat the oven to 350ºF and prepare three 6-inch or one 12-inch cake pan by spraying the sides with cooking spray (or butter) and fitting the bottoms with a wax paper or parchment.
- Sift all of the dry ingredients into the bowl and stir until fully combine them.
- Add the vegetable oil, eggs, vanilla, and buttermilk and mix until just combined.
- Add the hot black coffee in a slow stream, then beat until smooth. The batter will be very thin and bubbly.
- Pour into prepared cake pans, no more than 2/3 full and bake for 28-32 minutes, until a toothpick inserted comes out clean. Cool completely before frosting.
Make the Black Buttercream
- Whip the butter on medium speed until creamy and light in color.
- Scrape down the bowl and paddle, then add the powdered sugar one scoop at a time. Mix on low speed until just incorporated.
- Sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, scraping down the bowl and paddle as needed.
- The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions and tips on how to speed up the darkening process.
Assembly
- Once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream. Refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up.
- To create the design pictured, use the black buttercream to create a smooth finish on the cake, then refrigerate it for at least 30 minutes. Use the rest of the black buttercream to create lambeth piping (feel free to use this tutorial as guidance). Accent the lambeth piping with round black sprinkles where desired.
Notes
Make ahead tips:
- We made this recipe without a Stand mixer, just a singular hand mixer. It will take longer but the results are the same.
- To make the Black Buttercream more black, use heat (from a Bain Marie or a microwave) to melt and activate it.
- The Black Velvet Cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The Black Buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency. The longer it sits to oxidizes, the darker it will be.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
