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Spooky Black Velvet Halloween Cake Recipe

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4.5 from 27 reviews

This Spooky Black Velvet Halloween Cake is a dramatic, rich dessert perfect for Halloween celebrations. Featuring deep black velvet cake layers made with black cocoa powder, filled with a fresh blackberry compote, and topped with a creamy black cocoa cream cheese frosting, this cake is both visually stunning and delicious with gothic charm.

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 coffee hot
  • 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 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 to ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, white granulated sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until combined.
  4. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until everything is completely combined. Finally, stir in the hot coffee to loosen the batter and enhance the chocolate flavor.
  5. Divide and Bake: Evenly divide the batter between the two prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing them.
  7. Make Blackberry Compote: Place the fresh blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a medium saucepan. Bring to a boil and cook for 5 to 6 minutes until the berries break down slightly.
  8. Thicken Compote: In a small bowl, mix the water and cornstarch until smooth, then stir into the blackberry mixture. Continue cooking until thickened. Remove the cinnamon stick and transfer to a small bowl. Refrigerate for 1 hour to chill and thicken further. For a smoother texture, strain through a fine mesh sieve if desired.
  9. Prepare Frosting: In a bowl, combine the softened cream cheese and unsalted butter. Sift in powdered sugar, black cocoa powder, and salt. Using a hand mixer, beat until smooth and creamy. Scrape down the sides and add vanilla extract, mixing again until fully incorporated.
  10. Assemble Cake Layers: Remove the cooled cakes from the pans. Use a cake leveler or a serrated knife to level the tops if needed for even stacking.
  11. Add Frosting Base: Spread a small amount of frosting on your cake plate to anchor the cake. Place the first cake layer on top. Pipe a ring of frosting just inside the edge of this layer to create a dam that prevents the filling from spilling out.
  12. Fill with Compote: Spread an even layer of the chilled blackberry compote inside the frosting dam on the first cake layer.
  13. Add Second Layer: Place the second cake layer on top, flipping it so the bottom side is facing up for a flat surface to decorate.
  14. Crumb Coat: Spread frosting over the top and sides of the stacked cake covering it lightly but completely to trap crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
  15. Final Frosting: Finish frosting the cake with the remaining frosting, smoothing it evenly over the top and sides.
  16. Decorate: Garnish the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky and elegant Halloween presentation.

Notes

  • To achieve the black velvet color, use black cocoa powder instead of regular cocoa powder for the richest dark color and flavor.
  • If you prefer a seedless compote, strain the cooked blackberry mixture through a fine mesh sieve before chilling.
  • Make sure all wet ingredients are at room temperature to help the batter mix evenly and rise properly.
  • Use parchment paper on cake pans for easy removal and clean edges.
  • Chilling the crumb-coated cake before final frosting helps achieve a smooth finish and prevents crumbs from mixing into the final layer.
  • You can substitute coffee with hot water if you want a milder flavor but using coffee enhances the chocolate notes.
  • For a vegan adaptation, substitute buttermilk with plant-based milk and vinegar, use egg replacer, and dairy-free cream cheese and butter alternatives.

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