Spooky Black Velvet Halloween Cake Recipe
This Spooky Black Velvet Halloween Cake is a dramatic and delicious treat perfect for the spooky season. Featuring a moist and deeply chocolatey black velvet cake layered with a tart blackberry compote and finished with a rich black cocoa cream cheese frosting, this cake is both visually striking and packed with flavor. Elegant Halloween decorations like chocolate skulls, fresh blackberries, and dried rose petals complete the eerie presentation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Black Velvet Cake
- 2 cups white granulated sugar
- 2 cups all-purpose flour, sifted
- ¾ cup black cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup hot coffee
- ½ cup canola oil
- 2 teaspoons vanilla extract
Blackberry Compote Filling
- 2 cups fresh blackberries
- 2 tablespoons white granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- ¼ cup water
- 1 tablespoon cornstarch
Black Cocoa Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 cup black cocoa powder, sifted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Decorations
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions
- Prepare the Cake Batter: In a large bowl, combine sugar, sifted flour, black cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk eggs, buttermilk, hot coffee, canola oil, and vanilla extract until well blended. Gradually add wet ingredients to the dry ingredients, mixing until smooth and homogenous.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Blackberry Compote Filling: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Cook over medium heat until the berries break down and mixture thickens, about 10 minutes. Mix cornstarch with a tablespoon of cold water to create a slurry, then stir into the compote and cook for 2 more minutes until thickened. Remove cinnamon stick and cool completely.
- Prepare the Black Cocoa Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and black cocoa powder, beating continuously. Add salt and vanilla extract and mix until fully combined and creamy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of blackberry compote evenly over the top. Place the second cake layer on top. Use the black cocoa frosting to cover the entire cake smoothly.
- Decorate: Arrange chocolate skulls, fresh blackberries, and dried rose petals creatively on top of the frosted cake to achieve a spooky Halloween theme. Chill the cake for at least 30 minutes before serving to set the frosting.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Black cocoa powder is essential for the unique deep black color; do not substitute with regular cocoa powder.
- The blackberry compote can be made a day ahead and stored in the refrigerator.
- Chilling the cake before serving helps the frosting set and enhances flavors.
- Handle fresh blackberries gently to avoid crushing.
- The cake is best enjoyed within 3 days when refrigerated.