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Spooky Black Velvet Halloween Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 55 reviews
  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Spooky Black Velvet Halloween Cake combines a rich, velvety black cocoa cake layered with a tart and sweet blackberry compote, all enveloped in a smooth black cocoa cream cheese frosting. Perfectly dark and decadent, this cake is beautifully decorated with chocolate skulls, fresh blackberries, and dried rose petals for a hauntingly elegant Halloween treat.

Ingredients

Units Scale

Black Velvet Cake

  • 2 cups White granulated sugar
  • 2 cups All purpose flour, sifted
  • 3/4 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
  • 1/2 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
  • 1/4 cup Water
  • 1 tablespoon 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 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, then line the bottoms and sides with parchment paper to ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the all purpose flour, black cocoa powder, 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 well combined.
  4. Make the Batter: Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until fully combined, then add the hot coffee and mix until smooth and incorporated.
  5. Bake the Cake Layers: 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. Allow the cakes to cool completely in the pans before removing.
  6. Make the Blackberry Compote: In a medium saucepan, combine the fresh blackberries, white sugar, fresh lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes. Mix together the water and cornstarch, add to the saucepan, and cook until thickened. Remove the cinnamon stick and cool the compote, then refrigerate for 1 hour.
  7. Prepare the Black Cocoa Frosting: In a bowl, beat the softened cream cheese and butter until smooth. Sift powdered sugar, black cocoa powder, and salt, then gradually add to the cream cheese mixture while beating with a hand mixer until smooth. Scrape sides of the bowl and add vanilla extract, mixing once more until fully combined.
  8. Level and Assemble the Cake: Remove cooled cakes from pans and level the tops with a cake leveler or serrated knife if needed. Spread a small amount of frosting onto your cake plate and place one cake layer down. Pipe a ring of frosting around the inner edge of the cake layer to make a ‘dam’ to hold in the filling. Spread an even layer of blackberry compote inside the ring.
  9. Add Second Layer and Crumb Coat: Place the second cake layer on top, bottom side up to create a flat surface for decorating. Apply a thin layer of frosting over the entire cake to trap crumbs. Refrigerate for 20 minutes to set the crumb coat.
  10. Final Frosting and Decoration: Frost the cake fully with the remaining frosting. Decorate the top with chocolate skulls, fresh blackberries, and crush dried rose petals for a spooky yet elegant finish perfect for Halloween.

Notes

  • Ensure all wet ingredients are at room temperature for better batter consistency.
  • Cooling the cake completely before frosting is essential to avoid melting the frosting.
  • The hot coffee enhances the depth of the cocoa flavor in the cake.
  • Black cocoa powder provides the intense black color needed for the velvet cake.
  • Refrigerate the crumb-coated cake to make final frosting easier and neater.
  • The compote can be made a day ahead and kept refrigerated.
  • Use a serrated knife or cake leveler to get even layers for professional-looking results.
  • Decorations are customizable to your Halloween theme or preference.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 450 kcal
  • Sugar: 42 g
  • Sodium: 280 mg
  • Fat: 25 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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