Introduction

This Spooky Black Velvet Halloween Cake is a dramatic and delicious treat perfect for your festive celebrations. Featuring rich black cocoa layers, tangy blackberry compote, and a luscious cream cheese frosting, it’s as impressive to look at as it is to eat.

A dark black cake with two thick layers of moist chocolate sponge, held together by a bright red berry jam filling in the middle, sits on a white plate with a ribbed edge. The cake is topped with fresh blackberries and small dark chocolate skulls placed evenly around the top edge. There are small red sprinkles scattered on the shiny black frosting that covers the whole cake. A large slice is cut out, showing the rich red jam inside clearly. The background has a warm, dark brown tone, and the cake is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups white granulated sugar
2 cups all-purpose flour (sifted)

3/4 cup black cocoa powder (sifted)
2 tsp baking soda

1 tsp baking powder
1 tsp salt

2 eggs (room temperature)
1 cup buttermilk (room temperature)
1 cup coffee (hot)

1/2 cup canola oil
2 tsp vanilla extract
2 cups fresh blackberries

2 tbsp white granulated sugar
1 tbsp fresh lemon juice
1 tsp lemon zest

1 cinnamon stick
1/4 cup water
1 tbsp cornstarch

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
3 cups powdered sugar (sifted)

1 cup black cocoa powder (sifted)
1/4 tsp salt
1 tsp vanilla extract

Chocolate skulls (for decoration)
Fresh blackberries (for decoration)
Dried rose petals (for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Spray two 8-inch cake pans with nonstick spray and line the bottom and sides with parchment paper.
Step 2: In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract.

Step 4: Make a well in the center of the dry ingredients and add the wet ingredients. Mix until fully combined, then stir in the hot coffee.
Step 5: Divide the batter evenly between the prepared pans and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Remove cakes from the oven and allow them to cool completely in the pans before removing.

Step 7: For the blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a medium saucepan. Bring to a boil and cook for 5–6 minutes.
Step 8: Mix water and cornstarch in a small bowl, then add to the blackberry mixture. Cook until thickened, remove cinnamon stick, and refrigerate the compote for at least 1 hour.
Step 9: To make the frosting, beat softened cream cheese and butter together. Gradually sift in powdered sugar, black cocoa powder, and salt, and beat until smooth. Add vanilla and mix again.

Step 10: Level the cooled cakes using a cake leveler or serrated knife if needed.
Step 11: Spread a small amount of frosting onto your cake plate to secure the cake. Place the first cake layer down, pipe a circle of frosting near the edge to form a dam, then spread an even layer of blackberry compote inside the dam.
Step 12: Place the second cake layer on top, with the bottom facing up to create a flat surface for decorating.

Step 13: Apply a thin crumb coat of frosting over the top and sides of the cake. Chill in the refrigerator for 20 minutes.
Step 14: Frost the cake fully with the remaining frosting. Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky touch.

Tips & Variations

Use room temperature ingredients to help the batter mix smoothly and ensure an even bake.

For a more intense coffee flavor, use espresso instead of regular coffee.
Swap blackberries for raspberries or a mixed berry blend in the compote for a different twist.
If you prefer a less rich frosting, reduce the cream cheese to butter ratio or use a whipped cream topping.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover blackberry compote can be kept in an airtight container in the fridge for up to one week.

How to Serve

A dark black chocolate cake slice with two thick layers, separated by a glossy red berry jam. The cake has a smooth, rich black frosting on the outside with a few red sprinkles on top. The slice is lifted by a silver cake server, showing the dense black texture of the cake layers and the shiny jam layer in the middle. In the blurred background, there is the rest of the black frosted cake decorated with blackberries and small round chocolate balls, all on a white plate. The scene sits on a white marbled surface with some scattered pink petals and dried flowers around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly at room temperature. Prepare the compote and frosting a day ahead as well, then assemble just before serving for the freshest result.

What can I use if I don’t have black cocoa powder?

If black cocoa powder is unavailable, you can substitute with an equal amount of Dutch-process cocoa powder, though the color will be less intense and the flavor slightly different.