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Spooky Black Velvet Halloween Cake Recipe

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4.1 from 29 reviews

This Spooky Black Velvet Halloween Cake features two layers of rich, velvety black cocoa chocolate cake filled with a sweet, tangy blackberry compote and frosted with a smooth and decadent black cocoa cream cheese buttercream. Topped with fresh blackberries, chocolate skulls, and delicate dried rose petals, this cake is the perfect hauntingly delicious dessert for Halloween celebrations, combining moist textures with bold, complex flavors.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 slices

Ingredients

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

  1. Prepare the Cake 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 prevent sticking.
  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 aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until well combined.
  4. Combine Batter: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until fully combined. Finally, stir in the hot coffee to incorporate thoroughly, creating a smooth, velvety batter.
  5. Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool completely before removing from the pans.
  6. Make the Blackberry Compote: In a medium saucepan, combine fresh blackberries, granulated sugar, lemon juice, lemon zest, and a cinnamon stick. Bring the mixture to a boil and cook for 5 to 6 minutes until the berries release their juices. In a small bowl, stir water and cornstarch together to make a slurry; add this to the blackberry mixture and cook until thickened. Remove the cinnamon stick and transfer the compote to a bowl. Refrigerate for at least 1 hour to chill.
  7. Prepare the Black Cocoa Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Sift in powdered sugar, black cocoa powder, and salt. Use a hand mixer to beat until the frosting is smooth and fully combined. Scrape down the sides of the bowl as needed, then add vanilla extract and mix again to combine thoroughly.
  8. Level the Cakes: Once cooled, remove cakes from pans and use a cake leveler or serrated knife to level the tops if necessary, ensuring flat layers for stacking.
  9. Assemble the Cake: Spread a small amount of frosting onto your cake plate to secure the cake base. Place one cake layer onto the plate. Pipe a ring of frosting around the edge of the cake layer to create a “dam” that will contain the blackberry compote filling. Spread the compote evenly inside the ring.
  10. Add Second Layer and Crumb Coat: Place the second cake layer on top, invert it so the bottom is facing up for a flat surface. Apply a thin coat of frosting all over the cake (crumb coat) to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  11. Final Frosting: Remove the chilled cake and frost the top and sides with the remaining black cocoa frosting, covering the cake evenly but not too thickly.
  12. Decorate: Finish by topping the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for an elegant Halloween touch.

Notes

  • Ensure all ingredients, especially eggs, buttermilk, and coffee, are at room temperature for best batter consistency.
  • Black cocoa powder is key for the deep black color and flavor—do not substitute with regular cocoa powder.
  • Allow the blackberry compote to fully chill and thicken for optimal spreading consistency.
  • The coffee enhances the chocolate flavor but does not make the cake taste like coffee.
  • If you don’t have fresh blackberries, frozen can be used—make sure to thaw and drain excess juice.
  • Use a serrated knife or cake leveler to get even layers for professional presentation.
  • Refrigerate the cake after crumb coating to prevent crumbs in the final frosting layer.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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