Get ready to bewitch your taste buds with the most spine-tinglingly delicious Halloween treat that will make your guests scream with delight! These High Altitude Mini Black Velvet Halloween Cakes are not just desserts - they're miniature masterpieces of dark, decadent magic that will transform your ordinary baking into a ghoulishly gorgeous culinary experience. Perfect for Halloween parties, spooky gatherings, or when you want to add a touch of haunting elegance to your dessert table, these mini cakes are so deliciously dramatic they'll cast a spell on everyone who takes a bite!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 mini cakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon black food coloring
- ½ cup vegetable oil
- Cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Adjust the temperature slightly lower to 325°F due to high altitude baking. Grease and flour a 6-cavity mini cake pan or line with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients at high altitude.
- In a separate bowl, whisk together the granulated sugar, buttermilk, egg, black food coloring, and vegetable oil until completely smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Mix until just combined, being careful not to overmix. At high altitude, overmixing can cause cakes to become tough.
- Divide the batter evenly among the 6 mini cake cavities, filling each about ¾ full. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 22-25 minutes. To test doneness, insert a toothpick into the center of a cake - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the cakes cool in the pan for 10 minutes. Then carefully remove and transfer to a wire rack to cool completely.
- Once completely cooled, prepare the cream cheese frosting. Using a piping bag or offset spatula, generously frost the top of each mini cake.
- For a Halloween theme, decorate with black sprinkles, edible Halloween decorations, or create spooky designs with additional black-tinted frosting.
- Store the mini cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Note: At high altitude (3,000-5,000 feet), reduce sugar by 1 tablespoon, add 2 tablespoons of extra flour, and decrease baking soda by ¼ teaspoon to ensure proper rising and texture.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth, even texture, especially when baking at high altitude.
- Be extra careful not to overmix the batter - this can lead to tough, dense cakes. Mix just until ingredients are combined.
- Use room temperature ingredients to help them blend more smoothly and create a more consistent batter.
- Invest in an accurate oven thermometer to ensure your oven temperature is precisely calibrated for high-altitude baking.
- When filling cake cavities, use an ice cream scoop or measuring cup for consistent portion sizes.
- Allow cakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- For a professional look, use a piping bag to create smooth, even frosting designs.
- Experiment with different Halloween-themed decorations to make your mini cakes uniquely spooky and festive!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: g
Cholesterol: 35mg
