Introduction

This Spooky Black Velvet Halloween Cake is a dramatic and delicious treat perfect for celebrating the spooky season. With rich black cocoa layers, tangy blackberry compote, and creamy black cocoa frosting, it’s both visually striking and irresistibly flavorful.

A dark black cake with two thick layers, each layer is moist and rich-looking, separated by a bright red jam filling in the middle. The outer surface of the cake is smooth and shiny black frosting. On top, there are fresh blackberries mixed with small dark chocolate skull shapes evenly placed around the edge. The cake sits on a black textured cake stand, and a white plate in front holds a slice of the cake with the same red filling visible. The background shows a warm dark setting, with a white marbled texture under the cake stand. 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
Fresh blackberries (for decoration)
Dried rose petals (crushed, for decoration)

Instructions

Step 1: Preheat the oven to 350°F. 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 flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until smooth.
Step 4: Make a well in the center of the dry ingredients and add the wet mixture. Stir until completely combined, then mix in the hot coffee last.
Step 5: Divide the batter evenly between the two prepared pans and bake for 30 minutes, or until a toothpick inserted comes out clean.
Step 6: Remove cakes from the oven and let them cool completely before removing from the pans.
Step 7: To make the blackberry compote, combine blackberries, sugar, lemon juice, cinnamon stick, and lemon zest in a medium saucepan. Bring to a boil and cook 5-6 minutes.
Step 8: Mix water and cornstarch until smooth and add to the blackberry mixture. Cook until thickened, then remove the cinnamon stick and transfer to a bowl. Refrigerate for 1 hour. Optional: strain for a smoother texture.
Step 9: For the frosting, beat cream cheese and butter together until smooth. Sift powdered sugar, black cocoa powder, and salt into the bowl. Use a hand mixer to combine until fluffy.
Step 10: Scrape the bowl sides, add vanilla extract, and mix again to combine fully.
Step 11: Level the cooled cakes if needed. Spread a small amount of frosting on your cake plate and place the first cake layer on top.
Step 12: Pipe a ring of frosting near the edge of the first layer to create a barrier (“dam”). Spread the blackberry compote inside the ring evenly.
Step 13: Place the second cake layer on top, upside down for a flat surface.
Step 14: Apply a thin crumb coat of frosting over the entire cake to seal crumbs. Chill in the refrigerator for 20 minutes.
Step 15: Finish frosting the cake smoothly. Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals.

Tips & Variations

Replace hot coffee with espresso for a deeper chocolate flavor.
Strain the blackberry compote to remove seeds for a smoother texture.
Use cake strips while baking for even cake layers.
Swap dried rose petals with edible gold flakes for a glamorous look.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Let the cake sit at room temperature for 20 minutes before serving for the best flavor and texture.

How to Serve

A dark black cake with two thick layers separated by a bright red jelly filling is shown on a white plate with a textured rim, resting on a white marbled surface. The top layer of the cake is decorated with fresh blackberries and small chocolate skulls, creating a spooky look. The cake has a moist, dense texture and a slice has been cut out, revealing the red jelly layer clearly. Small dried flower petals are scattered on the blackberries and plate edges. The background is softly blurred with dark and red hues. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure your cocoa powder and other ingredients are also gluten-free.

How do I keep the cake layers moist?

Be careful not to overbake the cakes, and use room temperature wet ingredients to ensure even mixing. The coffee and buttermilk in this recipe help keep the cake moist and tender.