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Spooky Black Velvet Halloween Cake Recipe

★★★★★

4.9 from 358 reviews
  • Author: Isabella
  • Total Time: 1 hour 15 minutes (including chilling time for compote and crumb coat)
  • Yield: 12 servings 1x

Description

This Spooky Black Velvet Halloween Cake combines the deep, rich flavor of black cocoa with a moist cake base, layered with a luscious blackberry compote and smooth black cocoa cream cheese frosting. The cake is perfect for Halloween with its dramatic dark color and eerie decorations of chocolate skulls, fresh blackberries, and dried rose petals, delivering a decadent and festive dessert.

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

Decoration

  • 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 prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, white 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 and fully combined.
  4. Make Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until fully incorporated, then stir in the hot coffee carefully to create a smooth batter.
  5. Bake the Cakes: 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 inside the pans before removing to ensure they hold together well.
  7. Prepare Blackberry Compote: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes until berries soften. Mix water and cornstarch to create a slurry, then add to the pot. Cook and stir until thickened. Remove the cinnamon stick and refrigerate the compote for at least 1 hour to set.
  8. Make Black Cocoa Frosting: Using a hand mixer, beat softened cream cheese and unsalted butter in a bowl until creamy. Gradually sift in powdered sugar, black cocoa powder, and salt, and beat until smooth. Scrape down the bowl sides, add vanilla extract, and beat again until well combined.
  9. Level the Cakes: Once cooled, use a cake leveler or serrated knife to trim the tops of the cakes if necessary to create flat surfaces for stacking.
  10. Assemble the Cake: Spread a small amount of frosting on your cake plate to secure the first layer. Place the first cake layer on the plate and pipe a dam of frosting just inside the edge to hold the blackberry compote. Spread an even layer of the chilled blackberry compote within the frosting dam.
  11. Add Second Layer: Place the second cake layer on top with the bottom facing up to provide a flat base for decorating.
  12. Crumb Coat and Chill: Apply a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
  13. Finish Frosting: Frost the cake with the remaining frosting smoothly and evenly, covering the top and sides completely.
  14. Decorate: Garnish the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky Halloween effect.

Notes

  • Room temperature ingredients ensure better mixing and more even baking.
  • Using hot coffee intensifies the chocolate flavor in the cake.
  • Sifting the dry ingredients helps avoid lumps and ensures a lighter texture.
  • The frosting uses black cocoa powder for a deep dark color and intense flavor—substituting regular cocoa powder will lighten both color and taste.
  • Chilling the blackberry compote allows it to thicken and avoid running out from the cake layers.
  • Decorate just before serving to maintain the freshness of the toppings.
  • 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, Halloween dessert

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