Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spooky Black Velvet Halloween Cake Recipe

★★★★★

4.9 from 132 reviews
  • Author: Mariam
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

This Spooky Black Velvet Halloween Cake is a visually striking and delicious dessert perfect for Halloween celebrations. Featuring a rich black cocoa velvet cake layered with a tangy blackberry compote and covered in luscious black cocoa cream cheese frosting, it’s elegantly garnished with chocolate skulls, fresh blackberries, and dried rose petals for an eerie yet sophisticated finish.

Ingredients

Scale

Black Velvet Cake

  • 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

Blackberry Compote

  • 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

Black Cocoa Frosting

  • 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

Decorations

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper to ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, white granulated sugar, baking powder, baking soda, and salt. This creates the dry base for the cake batter.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the room-temperature buttermilk, canola oil, eggs, and vanilla extract until smoothly combined.
  4. Combine Batter: Make a well in the center of the dry ingredients and add the wet mixture. Stir until just combined, then gradually mix in the hot coffee. This liquid activates the cocoa to produce the black velvet color and moist texture.
  5. Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Remove cakes from the oven and let them cool completely in the pans before removing to prevent breaking or crumbling.
  7. Make Blackberry Compote: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick. Bring to a boil and cook for 5-6 minutes, then stir together water and cornstarch and add to the mixture. Cook until thickened, remove cinnamon stick, and chill in the refrigerator for at least 1 hour.
  8. Prepare Frosting: In a mixing bowl, beat softened cream cheese and butter until smooth. Sift powdered sugar, black cocoa powder, and salt, then gradually beat into the cream cheese mixture. Scrape down the sides and mix in vanilla extract until silky and smooth.
  9. Level Cakes: Once cooled, remove cakes from pans and use a cake leveler or serrated knife to level tops if uneven, ensuring stable layers.
  10. Assemble Cake: Spread a small amount of frosting on your cake plate to anchor the first layer. Place the first cake layer down, then pipe a border of frosting around the edge to form a “dam” to hold the blackberry compote. Spread an even layer of the chilled compote inside the border.
  11. Add Second Layer: Place the second cake layer on top, bottom side up for a flat decorating base.
  12. Crumb Coat: Apply frosting to the top and sides of the cake lightly, covering all crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  13. Final Frosting: Frost the cake generously with the remaining black cocoa frosting, smoothing the top and sides.
  14. Decorate: Top the finished cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky and elegant Halloween centerpiece.

Notes

  • Use room temperature ingredients (eggs and buttermilk) for the best texture and proper mixing.
  • Sifting the dry ingredients ensures a smooth batter free of lumps and clumps of cocoa powder.
  • The hot coffee enhances the black cocoa flavor and gives the cake its dramatic dark color.
  • Chill the blackberry compote before assembling to prevent it from running.
  • Crumb coating helps achieve a smooth finish by trapping cake crumbs before the final frost.
  • You can substitute the canola oil with a neutral vegetable oil of similar quantity.
  • For a deeper chocolate flavor, use high-quality black cocoa powder.
  • The frosting can be made a day ahead and kept covered in the refrigerator; bring to room temperature before frosting the cake.
  • Decorations like chocolate skulls and dried rose petals add Halloween-themed elegance but can be omitted or replaced based on preference.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Black velvet cake, Halloween cake, black cocoa cake, blackberry compote, cream cheese frosting, spooky cake, Halloween dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/spooky-black-velvet-halloween-cake-recipe/