Introduction

This Spooky Black Velvet Halloween Cake is a dramatic and delicious treat perfect for your fall celebrations. With its deep black layers, creamy frosting, and tart blackberry compote, it offers a perfect balance of flavors and a striking appearance to impress your guests.

A dark black cake with two thick layers sits on a round textured silver board. The inside shows a bright red filling between the two black cake layers. The top is covered with smooth black frosting and decorated with small blackberries and dark chocolate skull-shaped chocolates, along with some red flower petals scattered around. A slice of the cake is cut out and placed on a white plate in the foreground, showing the same black layers and red filling. The scene is set on a white marbled surface with a warm, dim background. 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 your oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper.
Step 2: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a separate bowl, whisk the buttermilk, canola oil, eggs, and vanilla extract until combined.
Step 4: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until fully combined, then stir in the hot coffee until smooth.
Step 5: Divide the batter evenly between the two prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cakes from the oven and let them cool completely in their pans before gently removing them.
Step 7: For the blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick in a medium saucepan. Bring to a boil and cook for 5 to 6 minutes.
Step 8: Mix the water and cornstarch in a small bowl, then stir into the blackberry mixture. Cook until thickened, remove the cinnamon stick, and transfer to a bowl. Chill in the refrigerator for at least 1 hour.
Step 9: To make the black cocoa frosting, beat the softened cream cheese and butter together until smooth. Sift in powdered sugar, black cocoa powder, and salt, then continue beating until fluffy. Add vanilla extract and mix again.
Step 10: Level the cooled cakes if needed. Spread a small amount of frosting on your cake plate to secure the first layer. Place the first cake layer on the plate, then pipe a ring of frosting near the edge to create a dam.
Step 11: Spoon an even layer of the chilled blackberry compote inside the frosting dam. Carefully place the second cake layer on top, inverted so the bottom is facing up for a flat surface.
Step 12: Frost the top and sides of the cake with a thin crumb coat. Chill in the refrigerator for 20 minutes, then apply the remaining frosting smoothly over the cake.
Step 13: Decorate the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky, elegant finish.

Tips & Variations

Use freshly brewed coffee at the right temperature to enhance the chocolate flavor without cooling the batter.
For a dairy-free version, substitute the buttermilk with a plant-based milk mixed with a teaspoon of lemon juice, and use vegan cream cheese and butter alternatives.
Try decorating with edible glitter or themed Halloween candies for extra festive flair.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting and compote fresh. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A dark black chocolate cake with two thick layers stands on a white plate with ridged edges on a white marbled surface. The cake slice being lifted shows a middle layer of rich, glossy, red berry jam. The top and sides of the cake are covered in a smooth, shiny black chocolate glaze with a few small red flower petals sprinkled on top. The close-up view focuses on the moist texture of the cake and the glossy fruit filling, with the rest of the cake decorated with dark chocolate balls and blackberries blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Regular cocoa powder can be used, but the cake won’t be as dark or rich in flavor. Black cocoa powder gives this cake its signature deep color and intense chocolate taste.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will help maintain the cake’s tender texture.