Black and White Velvet Cake

I mentioned this before but my parents came to visit a few weeks ago. We thought it was the perfect time to celebrate Gavin’s 4th birthday while they were here and ended up making a nice birthday meal and cake for him.

My mom had seen the idea of making a Black and White Velvet Cake HERE and knew we had to try it ourselves. The cake was seriously SO SO SO good, and although it takes quite a few ingredients and more time than a box-cake, it is SO worth it.

We decided it would be the perfect cake to serve for Halloween because it is so festive and just so darn good!

AMAZING Black and White Velvet Cake perfect for Halloween! #cake #halloween

The swirly Halloween suckers I found at the mall’s candy store made for the perfect toppers (I also found some on Amazon – 2 Inches Halloween Swirl Lollipops Dozen).

I am seriously wishing I had a slice of this right now because it was delicious, and one of the best cakes I ever tried (SERIOUSLY!!)

Here’s the recipe for this mouth-watering Black and White Velvet Cake:

Black and White Velvet Cake
  • 2¼ cups cake flour
  • 2 TB unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • ½ cup unsalted butter softened
  • 1½ cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • ½ cup buttermilk
  • ½ cup half & half
  • 2-4 tsp. black food coloring
  • 1 tsp. baking soda
  • 1 tsp white vinegar
  1. Preheat oven to 350 degrees. Butter and flour TWO 9 inch round pans.
  2. In a bowl, sift cake flour, cocoa powder, baking powder and salt. Set aside.
  3. Mix butter and sugar in your mixer until fluffy. Add eggs one at a time until all mixed together.
  4. Add vanilla and buttermilk to a small bowl. Add this to the butter and sugar mixture along with the dry ingredients, slowly.
  5. Once all mixed together, add black food coloring until it is the color you want.
  6. In a small bowl mix baking soda and vinegar (it's going to fizz). Add this to the mixture and beat for ten seconds.
  7. Pour into greased circle pans and bake for 20-30 minutes (until a toothpick comes out clean).
  8. Let cool completely before frosting. SEE BELOW FOR FROSTING RECIPE.



– 1 7 oz. jar Marshmallow Creme/Fluff

– 2 TB butter, softened

– 1/2 cup powdered sugar

– 1/4 cup white chocolate chips

– 1 tsp. vanilla

– 2-3 TB heavy cream

– Sprinkles


1. Add marshmallow fluff into a large bowl.

2. Add butter, powdered sugar, melted white chocolate chips and vanilla. Mix until well combined.

3. Add heavy cream a tablespoon at a time until it is the consistency you want. If too thick, add a little more cream. If too runny, add some more powdered sugar.


*NOTE: Next time I will use a knife to cut the curved part of the cake off so they lay more flat on each other and look prettier. ;)

Black and White Velvet cake - perfect for Halloween.

{We used quite a bit of Black food coloring because I wanted it to be super dark.}

I do admit it dyed our tongues for a few minutes but quickly went away. ;)

Delicious Black and White Velvet Cake

Black and White Velvet Cake { }

I definitely plan on making this again because it was a hit with everyone.

We served it up with some ice cream, and the birthday boy was in heaven!!

For more Halloween desserts be sure to try:

Graveyard Dirt Cake! Perfect dessert for Halloween! { }

Graveyard Dirt Cake

Mini Candy Corn Pies

And for an even easier Marshmallow Frosting try:

Easy Marshmallow Frosting recipe on { } #frosting

Easy Marshmallow Frosting

For all Halloween Creations go HERE, and for all Lil’ Luna recipes go HERE.


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  1. 1

    The white chocolate marshmallow frosting sounds amazing!! Mmmmm
    Elizabeth @ Confessions of a Baking Queen recently posted..Oat Flour Pumpkin BreadMy Profile

  2. 3

    Dumb question….how do you get the sprinkles so even on the sides of the cake?
    Last time I tried I kind of tossed them on the side of the cake and it did not turn out so well.
    Any tips would help ;)
    Beautiful cake!!!!

  3. 5

    Just a comment – half and half is listed as an ingredient but is not in the body of the recipe. I added it with the buttermilk/dry ingredients so I hope that’s right.

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