Print

Perfect Poison Apple Black Velvet Halloween Bundt Cake

poison apple black velvet bundt cake - featured image
Print Recipe

A rich, velvety black velvet bundt cake with a hint of tart apple, perfect for Halloween or any special occasion. Moist, flavorful, and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (65 g) unsweetened cocoa powder (Valrhona or Ghirardelli recommended)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • ¾ cup (180 ml) vegetable oil, neutral flavor
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 medium Granny Smith apples, peeled and grated
  • 1 teaspoon cinnamon
  • Optional Glaze:
  • 1 cup (120 g) powdered sugar
  • 3 tablespoons fresh apple cider
  • A few drops red food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust with flour or cocoa powder to prevent sticking.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, buttermilk, vanilla extract, and apple cider vinegar until smooth and slightly frothy.
  4. Peel and grate the apples. Stir in the cinnamon, then fold this mixture into the wet ingredients.
  5. Slowly pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until smooth and uniform. Avoid over-mixing.
  6. Transfer the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 50 minutes.
  8. Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack and let cool completely before glazing or slicing.
  9. For the optional glaze, whisk powdered sugar with fresh apple cider and red food coloring until smooth. Drizzle over the cooled cake.

Notes

Use room temperature eggs and buttermilk for best results. Sift flour and cocoa powder to avoid lumps. Grease and flour the bundt pan thoroughly to prevent sticking. Start checking cake doneness at 50 minutes to avoid over-baking. If apples are very juicy, squeeze excess moisture before grating. For gluten-free or dairy-free versions, substitute flour and buttermilk accordingly.

Nutrition

Keywords: Halloween cake, black velvet cake, bundt cake, poison apple cake, apple cake, cocoa cake, spooky dessert, fall dessert

Find it online: https://sizzlesprout.com/perfect-poison-apple-black-velvet-halloween-bundt-cake-recipe-easy-step-by-step-tutorial/