Print

Spooky Black Velvet Halloween Cake Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

This Spooky Black Velvet Halloween Cake combines a rich and moist black cocoa cake with a luscious blackberry compote and smooth black cocoa cream cheese frosting. Perfect for Halloween, this visually striking dessert features layers of deep black cake, tangy blackberry filling, and a creamy frosting, topped with chocolate skulls, fresh blackberries, and dried rose petals for an eerie yet elegant celebration treat.

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

Garnishes

  • 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, then line the bottom and sides with parchment paper to ensure easy cake removal.
  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 this mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the room temperature buttermilk, canola oil, eggs, and vanilla extract until fully blended.
  4. Create Batter: Make a well in the center of the dry ingredients and add the wet ingredients. Mix until fully combined. Finally, stir in the hot coffee carefully to create a smooth batter.
  5. Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Once baked, remove the cakes from the oven and allow them to cool completely in the pans before removing.
  7. Make Blackberry Compote: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick. Bring to a boil over medium heat and cook for 5-6 minutes until the berries break down. Stir together water and cornstarch until smooth, then add to the berry mixture and cook until thickened. Remove the cinnamon stick and transfer the compote to a bowl. Refrigerate for 1 hour. Optionally, strain through a fine mesh sieve for a smoother texture.
  8. Prepare Frosting: In a mixing bowl, beat together softened cream cheese and butter. Sift powdered sugar, black cocoa powder, and salt into the mixture and beat with a hand mixer until smooth. Scrape down the bowl sides, then add vanilla extract and mix again to fully combine.
  9. Level Cakes: Remove the cooled cakes from their pans and, if necessary, level them using a cake leveler or serrated knife to create flat layers for stacking.
  10. Assemble Cake Layers: Spread a small amount of frosting on your cake plate to secure the cake. Place the first cake layer down. Pipe a ring of frosting just inside the cake edge forming a ‘dam’ to hold the filling. Spread an even layer of blackberry compote inside the ring.
  11. Add Second Layer: Place the second layer of cake on top, position it upside down so the bottom of the cake faces up for a flat surface when decorating.
  12. Crumb Coat: Apply a thin layer of frosting to cover the top and sides of the cake, sealing in crumbs. Refrigerate the cake for 20 minutes to set this crumb coat.
  13. Final Frosting: Add the remaining frosting over the entire cake, smoothing it out to cover fully with a clean finish.
  14. Decorate: Top the finished cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky Halloween look.

Notes

  • Using black cocoa powder is essential for the deep black color and rich chocolate flavor.
  • Ensure all wet ingredients for the cake are at room temperature for best mixing results.
  • Hot coffee adds moisture and intensifies the chocolate flavor; do not skip.
  • For a smoother blackberry compote, strain to remove seeds if desired.
  • To prevent the compote from leaking, pipe a frosting dam around the cake layer before adding the filling.
  • Allow the cake to chill during crumb coating to improve frosting application.
  • Chocolate skulls can be purchased or homemade depending on your preference.
  • This cake tastes best when served the day after assembling to allow flavors to meld.

Keywords: Black Velvet Cake, Halloween Cake, Black Cocoa Cake, Blackberry Compote, Cream Cheese Frosting, Spooky Cake, Holiday Dessert

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