Spooky Black Velvet Halloween Cake Recipe

There is something truly magical about the Spooky Black Velvet Halloween Cake, a showstopper that combines the deep richness of black cocoa with the tart burst of fresh blackberries, all wrapped up in a velvety smooth frosting. This cake is perfect for setting the mood at any Halloween gathering, bringing a dark, elegant vibe balanced by the freshness of a homemade blackberry compote and the creamy tang of black cocoa frosting. It’s a treat that’s as delightful to make as it is to eat, offering a unique spin on the classic velvet cake that everyone will remember.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the ingredients for the Spooky Black Velvet Halloween Cake is straightforward, but each plays a key role in crafting its luscious texture and hauntingly beautiful appearance. From the black cocoa powder that gives the cake its signature color to the fresh blackberries that brighten the flavor, every addition is essential.

• White granulated sugar: Sweetens the cake and the compote for perfect balance.
• All purpose flour (sifted): Provides structure, making the cake tender yet sturdy.
• Black cocoa powder (sifted): The star ingredient for that deep, almost black hue and intense chocolate flavor.
• Baking soda and baking powder: Essential leavening agents for a light, fluffy crumb.
• Salt: Enhances all the flavors and balances the sweetness.
• Eggs (room temperature): Bind the ingredients and contribute moisture.
• Buttermilk (room temperature): Adds acidity and moisture, producing a tender crumb.
• Coffee (hot): Intensifies the chocolate notes and enriches the overall flavor.
• Canola oil: Keeps the cake moist and soft without overpowering other flavors.
• Vanilla extract: Adds warmth and rounds out the taste.
• Fresh blackberries: The star of our compote with a vibrant tartness.
• White granulated sugar (for compote): Sweetens the berry mixture gently.
• Fresh lemon juice and lemon zest: Brighten and add complexity to the compote.
• Cinnamon stick: Adds a subtle spicy note to the compote.
• Water: Helps thicken the compote with cornstarch.
• Cornstarch: Thickens the berry compote to the perfect consistency.
• Cream cheese (softened): Brings tang and creaminess to the frosting.
• Unsalted butter (softened): Creates a smooth, luscious frosting texture.
• Powdered sugar (sifted): Sweetens and stabilizes the frosting.
• Black cocoa powder (sifted) for frosting: Keeps the frosting as dark and rich as the cake layers.
• Salt (for frosting): Balances the sweetness and enhances flavor.
• Vanilla extract (for frosting): Adds depth and aroma to the final layer.
• Chocolate skulls: For an eerie, decorative touch that’s perfect for the Halloween theme.
• Fresh blackberries: Double as edible decoration and a nice flavor pop.
• Dried rose petals: Adds a romantic, ghostly elegance on top.

How to Make Spooky Black Velvet Halloween Cake

Step 1: Prepare Your Baking Pans and Oven

Start by preheating your oven to 350°F. It’s important to prepare two 8-inch cake pans by spraying them with nonstick spray and lining the bottoms and sides with parchment paper. This double protection ensures your cake layers release easily after baking without cracking or sticking.

Step 2: Combine the Dry Ingredients

In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Sifting blends everything thoroughly and eliminates lumps, which is key for that smooth batter and even crumb.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth and homogenous. Using room-temperature eggs and buttermilk ensures the batter comes together without curdling.

Step 4: Combine Wet and Dry Ingredients

Create a well in the center of your dry ingredients and pour in the wet mixture. Mix carefully until everything is just combined; over-mixing can toughen your cake. Finally, stir in the hot coffee slowly, which amplifies the cocoa flavor and keeps the texture moist.

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared cake pans and smooth the tops. Bake for about 30 minutes, or until a toothpick inserted comes out clean. Resist the urge to open the oven early to prevent sinking. Once baked, allow the cakes to cool completely in their pans before removing.

Step 6: Make the Blackberry Compote

While the cakes cool, make your compote by combining fresh blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick in a saucepan. Bring the mixture to a boil and let it simmer for 5 to 6 minutes to meld the flavors. Mix water and cornstarch until smooth, then stir into the berries and cook until thickened. Remove the cinnamon stick and chill the compote for at least an hour – this step enhances the flavor and thickens the filling perfectly for your cake.

Step 7: Prepare the Black Cocoa Frosting

In a bowl, beat together softened cream cheese and butter until creamy. Gradually add sifted powdered sugar, black cocoa powder, and salt, mixing until smooth and fluffy. Scrape down the sides, add vanilla extract, and beat once more. This frosting is rich, deeply chocolatey, and just slightly tangy from the cream cheese – an ideal complement to the black velvet layers.

Step 8: Assemble Your Spooky Black Velvet Halloween Cake

Remove the cooled cakes from their pans and level them if necessary for even stacking. On your cake plate, spread a little frosting to anchor the first cake layer. Place this layer down, then pipe a circle of frosting near the edge to form a “dam” that keeps the blackberry compote inside. Spread an even layer of compote inside the dam. Place the second layer on top, ensuring the bottom side faces up for a flat decorating surface.

Step 9: Frost and Decorate

Apply a thin crumb coat of frosting over the entire cake to seal in crumbs, then refrigerate for 20 minutes. After chilling, finish frosting the cake smoothly with the remaining frosting. For the final spooky touch, adorn your cake with chocolate skulls, more fresh blackberries, and a sprinkling of crushed dried rose petals. These decorations add texture, color, and that perfect eerie elegance.

How to Serve Spooky Black Velvet Halloween Cake

Garnishes

Fresh blackberries and chocolate skulls not only look hauntingly beautiful but bring flavor and texture variety when served. Dried rose petals are a delicate flourish, making each slice feel like a gothic masterpiece. Don’t underestimate how these garnishes turn this cake from delicious to a stunning Halloween centerpiece.

Side Dishes

Pair your slice with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the cake’s rich intensity. For a seasonal twist, consider serving with hot spiced apple cider or pumpkin spice latte, which echo the warm spices subtly present in the compote.

Creative Ways to Present

Serve the cake on a dark or rustic wooden board to complement its mysterious black velvet crumb. Surround the base with fresh blackberries or scatter edible gold leaf for a touch of haunting glamour. For a themed party, add LED candles or cobwebbing nearby to elevate the spooky atmosphere.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your Spooky Black Velvet Halloween Cake tightly with plastic wrap or place it in an airtight cake container. It will keep beautifully in the refrigerator for up to 4 days without drying out, leaving the flavors deepened and perfect for late-night cravings.

Freezing

This cake freezes excellently. Wrap individual slices tightly in plastic wrap and then foil before freezing for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight to preserve texture and flavor. Whole cakes can be frozen similarly if well wrapped, but slice-and-freeze is recommended for the best results.

Reheating

Since this is a frosted cake, reheating is not typical, but if you prefer your cake slightly warmer, allow slices to come to room temperature before serving. Avoid microwaving directly as it can cause the frosting to separate or melt unevenly.

FAQs

What makes black cocoa different from regular cocoa powder?

Black cocoa powder is much darker and more intensely flavored than regular cocoa. It is heavily alkalized, giving it a deep black color and a smoother, more bitter chocolate taste which is perfect for creating the rich look and flavor of the Spooky Black Velvet Halloween Cake.

Can I substitute buttermilk in this recipe?

If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes. This acidic element is important for texture and flavor.

How do I make sure my cake layers bake evenly?

Use room temperature ingredients, sift dry ingredients well, and evenly divide batter between pans. Also, placing pans in the center of the oven helps distribute heat evenly. Resist opening the oven too early to prevent the cake from sinking.

Can I use frozen blackberries for the compote?

Yes, frozen blackberries work fine for the compote. Just thaw them before cooking and drain any excess liquid for a thicker compote. The flavor won’t be compromised, making it a convenient option if fresh berries are out of season.

What is the purpose of the “dam” made with frosting during assembly?

The frosting dam on the cake layer’s edge creates a barrier that keeps the blackberry compote from spilling over the sides, making the filling stay neat between the layers for a clean, professional look and less mess when slicing.

Final Thoughts

If you want to impress your friends and family this Halloween with something truly unique, the Spooky Black Velvet Halloween Cake is your go-to recipe. Its striking appearance, amazing flavor contrasts, and moist texture make it a seriously delicious seasonal celebration. Once you try it, it’s bound to become a favorite tradition of your own spooky festivities.

Spooky Black Velvet Halloween Cake Recipe

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★★★★★

5.1 from 21 reviews

• Author: lina
• Total Time: 1 hour 20 minutes (including cooling and chilling time)
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Spooky Black Velvet Halloween Cake combines rich black cocoa cake layers with a luscious blackberry compote and smooth black cocoa cream cheese frosting. Decorated with chocolate skulls, fresh blackberries, and dried rose petals, this cake is perfect for a festive and eerie Halloween celebration.

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Ingredients

Scale 1x2x3x

For the 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

For the 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

For the 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

For Decoration

• Chocolate skulls
• Fresh blackberries
• Dried rose petals

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Instructions

1. Prepare the pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottom and sides with parchment paper to ensure easy removal.
2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set this mixture aside.
3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.
4. Make the batter: Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until fully combined. Lastly, fold in the hot coffee to the batter, which helps enhance the cocoa flavor.
5. Fill and bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes: Remove the cakes from the oven and allow them to cool completely in the pans before transferring to a wire rack.
7. Make the blackberry compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and simmer for 5-6 minutes. Mix water and cornstarch until smooth, add to the berry mixture, and cook until thickened. Remove the cinnamon stick and let cool, then refrigerate for at least 1 hour.
8. Prepare the frosting: Beat the softened cream cheese and butter together until creamy. Sift together powdered sugar, black cocoa powder, and salt, then gradually beat into the cream cheese mixture until smooth. Add vanilla extract and blend well.
9. Level the cakes: Once cooled, use a cake leveler or serrated knife to create flat, even cake layers if necessary.
10. Assemble the cake: Spread a small amount of frosting on the cake plate to secure the first layer. Place the first cake layer down. Pipe a ring of frosting around the edge to form a dam, then spread an even layer of blackberry compote inside.
11. Add second layer: Position the second cake layer on top, placing it bottom side up for a flat surface to decorate.
12. Crumb coat and chill: Apply a thin layer of frosting all over the cake to seal crumbs. Chill in the refrigerator for 20 minutes.
13. Finish frosting: Apply the remaining frosting evenly over the top and sides for a smooth finish.
14. Decorate: Garnish the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky and elegant Halloween centerpiece.

Notes

• Ensure all wet ingredients are at room temperature for the best texture.
• Use hot coffee fresh brewed to enhance the cocoa flavor in the cake.
• Black cocoa powder differs from regular cocoa powder and provides the cake’s signature deep black color.
• You can substitute canola oil with vegetable oil if preferred.
• Refrigerate the cake after frosting if not serving immediately to maintain freshness and shape.
• The blackberry compote can be made a day ahead for convenience.
• For a vegan version, substitute eggs with flax eggs, buttermilk with plant-based milk and vinegar, and use dairy-free cream cheese and butter alternatives.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 420 kcal
• Sugar: 36 g
• Sodium: 360 mg
• Fat: 21 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 55 mg

Keywords: Black Velvet Cake, Halloween Cake, Black Cocoa Cake, Blackberry Compote, Cream Cheese Frosting, Spooky Cake, Chocolate Skull Cake