3 Easy Recipes for Halloween

If you’re planning Halloween bakes and want that dramatic, photo-worthy finish, going all-in on black food colouring is the quickest way to spooky glory. Today we’re sharing three easy Halloween recipes that deliver deep, even colour without chalky textures or odd flavours: Midnight Black Buttercream, Charcoal Pancakes, and No-Churn Black Ice Cream with a raspberry “blood” ripple. Each recipe uses Sosa Black Natural Colouring Powder (vegetable carbon, E153), a water-soluble, neutral-tasting powder that gives a smooth, uniform shade, ideal for spooky recipes from cupcakes to waffles.

At i4C you’ll find professional ingredients that make Halloween baking simple, reliable and fun. Let’s get your cauldron on.

Why Sosa Black Natural Colouring Powder Works:

• Natural ingredient (E153): vegetable carbon for a true charcoal-to-black spectrum.
• Neutral taste: keeps your sponge, frosting and ice cream tasting as intended.
• Water-soluble: blends evenly into liquids and homogeneous mixes for a smooth, uniform shade.

How to use for the best results:

• Start small and build: a pinch turns grey, add more for charcoal, and a large quantity for pitch-black.
• Disperse in liquid first: stir the powder into a teaspoon of milk or water, then mix in.
• Buttercream tip: always pre-blend with a teaspoon of milk/water before whisking into the bowl.
• Rest time deepens colour: give mixes 10–20 minutes; the shade intensifies naturally.

Good to know:

• Staining: charcoal can mark porous surfaces so use utensils and bowls you don’t mind darkening.
• Health note: charcoal can adsorb substances. If you’re on medication, keep portions modest and seek medical advice if unsure.

Recipe 1: Midnight Black Buttercream (Perfect for Cupcakes & Layer Cakes)

This black buttercream pipes like a dream and finishes to a true jet-black without a bitter aftertaste.

Ingredients (makes enough to frost 12–16 cupcakes)

• 250g unsalted butter, room temperature
• 400g icing sugar, sifted
• 1 tsp vanilla extract
• 1–2 tbsp milk
• 0.5–1g Sosa Black Natural Colouring Powder

Method

1. Whip the butter for 3–4 minutes until very pale and fluffy.
2. Beat in icing sugar, vanilla and 1 tbsp milk until smooth.
3. Pre-dissolve the colour: stir the Sosa powder into 1 tsp milk until evenly blended.
4. Whip in the colour, scrape the bowl, and beat again.
5. Rest 20 minutes; the shade will deepen.
6. Adjust with tiny amounts of colour until you hit jet black; loosen with a splash of milk if needed.

Chef’s tips:

• For ultra-smooth piping, beat an extra minute after resting.
• Crumb-coat a cake with grey, chill, then finish with black for a flawless, streak-free finish.
• Pair with orange zest or salted caramel for classic Halloween vibes.

Recipe 2: Charcoal Pancakes (Spooky Stacks with Raspberry “Blood”)

Pillowy black pancakes with a dramatic contrast of ruby fruit. Brilliant for Halloween brunch.

Ingredients (serves 3–4)

• 200g plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• Pinch of salt
• 1 egg
• 280ml milk
• 2 tbsp neutral oil (plus extra for the pan)
• 0.3–0.5 g Sosa Black Natural Colouring Powder

Method

1. Whisk the dry ingredients in a bowl: flour, sugar, baking powder, salt.
2. Whisk the wets in a jug: milk, egg, oil.
3. Dissolve the colour in a teaspoon of the milk, then whisk it into the jug.
4. Combine wet into dry until just smooth; don’t overmix.
5. Rest 10 minutes to hydrate the flour.
6. Cook on a medium, lightly oiled non-stick pan: 1–2 minutes until bubbles set, flip, cook 1 minute more.

Serve with cooled raspberry sauce and fresh berries for a striking red-on-black look.

Chef’s tips:

• Batter too pale? Add another tiny pinch of colour to a spoon of milk, then stir in.
• Keep pancakes tender by avoiding high heat; medium is your friend.
• For dairy-free, use your favourite plant milk and a neutral dairy-free spread.

Recipe 3: No-Churn Black Ice Cream with “Blood” Ripple

An easy recipe for dramatic black ice cream, no machine required. The raspberry ripple gives that perfect horror-film swirl.

Ingredients (serves 6–8)

• 300ml double cream
• 200g condensed milk
• 1 tsp vanilla extract
• 0.5–1g Sosa Black Natural Colouring Powder
• Optional: 2 tbsp black cocoa for deeper cocoa notes

Raspberry “blood” ripple

• 150g raspberries
• 1–2 tbsp sugar (to taste)

Method

1. Make the ripple: simmer raspberries with sugar for 2–3 minutes; mash lightly. Cool completely.
2. Pre-dissolve the colour in 1 tbsp cream until smooth.
3. Whip the remaining cream to soft peaks.
4. Fold in condensed milk, vanilla, optional black cocoa, and the coloured cream.
5. Spoon into a loaf tin, then swirl the cooled coulis through.
6. Freeze for 6 hours+ until scoopable.

Serving ideas:

• Sundae with cocoa nibs and a final drizzle of coulis.
• Sandwich between black cookies for an ultra-gothic ice-cream sandwich.
• Serve alongside warm brownies for hot-cold drama.

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Your Halloween Shopping List (i4C Favourites):

• Sosa Black Natural Colouring Powder for reliable black food colouring.
• Basic baking ingredients for Halloween and beyond.
• Piping bags, spatulas, and non-stick pans for clean finishes and easy release.

Browse the i4C range of professional-grade ingredients and kit to make your Halloween recipes a breeze.

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Troubleshooting & Pro Tips:

• My buttercream looks grey: Let it rest 20–30 minutes; it deepens. Add another tiny, pre-dissolved pinch if needed.
• Pancakes are tough: Overmixed batter or too-high heat. Mix just to combine and cook on medium.
• Ice cream is icy: Ensure the ripple is fully cooled and avoid over-swirling (too much fruit can crystallise).
• Colour isn’t dispersing evenly: Always pre-blend the powder in a teaspoon of liquid before adding to your mix.

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Halloween FAQs:

What is activated charcoal in food?
In culinary contexts for spooky recipes, the black colour often comes from vegetable carbon (E153), sometimes called “activated charcoal” in casual use. It provides black food colouring with a neutral taste and smooth texture when properly dispersed.

Is black food colouring safe?
Vegetable carbon (E153) is used in small amounts to colour food. As with any ingredient, use as directed. Note that charcoal can adsorb substances; if you take medication, keep portions modest and check with a healthcare professional.

How do I make black buttercream without it turning bitter?
Use a neutral, water-soluble powder like Sosa Black Natural Colouring Powder, pre-dissolve it in a teaspoon of milk, beat it in gradually, and let the buttercream rest results in no harsh taste, just a deep, black buttercream finish.

How do you get pancakes truly black?
Begin with a small amount of powder (0.3 g), pre-dissolved in milk, and add gradually until you reach charcoal or pitch black. Rest the batter for 10 minutes to hydrate, then cook on medium heat for tender black pancakes.

Can I make black ice cream without an ice-cream maker?
Yes. Our no-churn black ice cream uses whipped cream plus condensed milk. Pre-dissolve the colour in cream for an even shade, then freeze for at least six hours.

Does black colouring change flavour or texture?
A high-quality powder like Sosa’s is flavour-neutral and water-soluble, so your recipe will taste as intended with a smooth, uniform finish.

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Ready to Go Full Goth?

From black buttercream peaks to black pancakes with a ruby ripple and scoopable black ice cream, these Halloween recipes are simple to master and guaranteed to wow. Stock up on Sosa Black Natural Colouring Powder and pro-grade baking essentials at i4C, then summon your most dramatic bakes yet. Happy haunting and happy cooking.