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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.
- 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.
- 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.
- Cool the cakes: Remove the cakes from the oven and allow them to cool completely in the pans before transferring to a wire rack.
- 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.
- 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.
- Level the cakes: Once cooled, use a cake leveler or serrated knife to create flat, even cake layers if necessary.
- 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.
- Add second layer: Position the second cake layer on top, placing it bottom side up for a flat surface to decorate.
- Crumb coat and chill: Apply a thin layer of frosting all over the cake to seal crumbs. Chill in the refrigerator for 20 minutes.
- Finish frosting: Apply the remaining frosting evenly over the top and sides for a smooth finish.
- 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
