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Perfect Black Velvet Halloween Bundt Cake Recipe with Easy Orange Cream Cheese Glaze

black velvet Halloween Bundt cake - featured image
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A rich, velvety black velvet Bundt cake made with black cocoa powder, paired with a tangy orange cream cheese glaze. Perfect for Halloween celebrations with a dramatic look and delicious flavor.

Ingredients

Scale
  • 1 cup black cocoa powder
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar
  • ¾ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot water or brewed coffee
  • 4 oz cream cheese, softened
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or non-stick spray and dust lightly with black cocoa powder to prevent sticking.
  2. In a large bowl, sift together 1 cup black cocoa powder, 2 cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk until evenly mixed.
  3. In a separate mixing bowl, beat 1 ¾ cups granulated sugar and ¾ cup vegetable oil until well combined but not overly fluffy.
  4. Crack in 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  5. Add the dry mixture in thirds to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry mixture. Mix gently after each addition to avoid overworking the batter.
  6. Slowly pour in 1 cup hot water or brewed coffee, stirring gently until the batter is smooth and glossy.
  7. Pour batter into the prepared Bundt pan. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles.
  8. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.
  9. Cool the cake in the pan for 15 minutes. Then invert onto a cooling rack to cool completely before glazing.
  10. To prepare the orange cream cheese glaze, beat 4 oz softened cream cheese until smooth, gradually add 1 ½ cups sifted powdered sugar, then mix in 3 tablespoons fresh orange juice, 1 teaspoon orange zest, and ½ teaspoon vanilla extract. Adjust consistency with a little more juice if too thick.
  11. Drizzle the glaze over the cooled cake. Let it set for at least 20 minutes before serving.

Notes

Use room temperature ingredients for smooth batter. Sift cocoa powder and powdered sugar to avoid clumps. Grease Bundt pan well and dust with black cocoa powder to prevent sticking. Start checking cake doneness at 50 minutes to avoid drying out. Cool cake completely before glazing to prevent glaze from melting. If batter is too thick, add a tablespoon more buttermilk or coffee. Variations include dairy-free and gluten-free substitutions, adding spices, or using chocolate ganache glaze.

Nutrition

Keywords: black velvet cake, Halloween cake, Bundt cake, black cocoa powder, orange cream cheese glaze, spooky dessert, chocolate cake, fall dessert

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