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Ingredients
Scale
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 3/4 cup (84 g) black cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 2 cups (400 g) granulated white sugar
- 3 eggs, at room temperature
- 1 tsp vanilla bean paste or extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot coffee
- 5–6 drops black food coloring, optional
- 2 cups (448 g) unsalted butter, softened
- 1/2 tsp salt
- 1 cup (112 g) black cocoa powder, sifted
- 4 cups (520 g) powdered sugar, sifted
- 4–6 tbsp heavy cream
- 4–5 drops black food coloring, optional
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 6-inch cake pans.
- Whisk together dry ingredients: flour, black cocoa powder, baking powder, baking soda, and salt.
- Cream softened butter and granulated sugar until fluffy.
- Add eggs and vanilla, mixing until combined.
- Gradually add dry mixture and buttermilk, blending until just combined.
- Stir in hot coffee and food coloring until smooth.
- Divide batter among pans and smooth the tops.
- Bake for 38-44 minutes until a toothpick comes out clean.
- Cool cakes in pans for 5 minutes, then transfer to a cooling rack.
- For buttercream, blend softened butter and salt until fluffy.
- Add black cocoa powder and mix until combined.
- Gradually mix in powdered sugar.
- Adjust consistency with heavy cream and food coloring as needed.
- Layer and frost cooled cakes with buttercream and decorate for Halloween.
Notes
Make sure all ingredients are at room temperature for best results.
Sift cocoa and powdered sugar to avoid lumps in the frosting.
Allow cakes to cool completely for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 44 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg