Name: Spooky Black Velvet Halloween Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
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; Dried rose petals

Jump to Recipe

There is something magically eerie and utterly delicious about the Spooky Black Velvet Halloween Cake. This cake is a showstopper for any Halloween gathering, marrying the deep, rich flavors of black cocoa with the tart brightness of fresh blackberries and a luscious cream cheese frosting. The intense black color makes this cake hauntingly beautiful, while the blackberry compote adds just the right punch of sweetness and tartness that will have everyone asking for more. If you want a dessert that screams festive and tastes phenomenal, this is the one to make.

Spooky Black Velvet Halloween Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting the perfect balance of spooky and scrumptious starts with a simple yet thoughtfully curated list of ingredients. Each one plays a vital role in building the cake’s signature velvety texture, bold chocolate depth, or that vibrant pop of fruitiness.

White granulated sugar: Sweetens the cake while helping with moisture retention throughout baking.
All purpose flour (sifted): The base of the cake that gives structure without weighing it down.
Black cocoa powder (sifted): Essential for that striking black color and intense chocolate flavor.
Baking soda and baking powder: These leaveners ensure your cake rises perfectly fluffy and tender.
Salt: Enhances all the flavors and balances the sweetness.
Eggs (room temperature): Bind the ingredients and contribute richness and moisture.
Buttermilk (room temperature): Adds a subtle tang while keeping the cake tender and soft.
Coffee (hot): Deepens the chocolate flavor without tasting like coffee.
Canola oil: Provides moisture and keeps the crumb silky smooth.
Vanilla extract: Lifts the flavor profile with warm, aromatic notes.
Fresh blackberries: For making the vibrant, homemade compote that adds a juicy burst.
Lemon juice and lemon zest: Add brightness and a slight zing to the compote.
Cinnamon stick: Brings a gentle warmth to the compote’s flavor.
Water and cornstarch: Used to thicken the blackberry compote to perfection.
Cream cheese (softened): The star in the frosting lending tang and creaminess.
Unsalted butter (softened): Adds richness and a smooth texture to the frosting.
Powdered sugar (sifted): Sweetens and stabilizes the frosting while keeping it silky.
Chocolate skulls, fresh blackberries, and dried rose petals: Stunning garnishes that complete the spooky presentation.

How to Make Spooky Black Velvet Halloween Cake

Step 1: Prepare and Bake the Cake Layers

Start by preheating your oven to 350° and preparing two 8-inch cake pans with nonstick spray and parchment paper. In a large bowl, sift together your dry ingredients — flour, black cocoa powder, sugar, baking powder, baking soda, and salt — to ensure a smooth, lump-free batter. Separately, whisk together the buttermilk, canola oil, eggs, and vanilla extract until perfectly combined. Create a well in the dry ingredients, pour in the wet mix, and stir until integrated. The final touch is folding in the hot coffee, which boosts the cocoa’s richness without overpowering the cake. Divide the batter evenly between the pans and bake for about 30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely on a wire rack before removing from pans — patience here means a cleaner assembly!

Step 2: Make the Blackberry Compote

The fresh blackberry compote is where tart and sweet collide. Combine blackberries, sugar, lemon juice, cinnamon stick, and lemon zest in a saucepan. Bring the mixture to a boil and let it simmer for 5 to 6 minutes to meld the flavors beautifully. Meanwhile, mix water and cornstarch, then stir this slurry into the simmering berries until thickened. Remove the cinnamon stick and chill this compote in the fridge for at least an hour so it sets just right for sandwiching between your cake layers.

Step 3: Whip Up the Black Cocoa Frosting

For the frosting, beating together softened cream cheese and butter creates the dreamiest base. Sift powdered sugar, black cocoa powder, and salt for a smooth blend before gradually mixing it into the cream cheese mixture. Don’t rush — scraping down the sides ensures every bit becomes luscious frosting. Finally, add vanilla extract for an extra layer of warmth and whip to smooth perfection. This frosting is rich yet light, complementing the cake without overshadowing the compote’s zing.

Step 4: Assemble Your Spooky Black Velvet Halloween Cake

Level your cooled cake layers if needed to create an even surface. Spread some frosting onto your cake plate to help the cake stay put. Lay down the first cake layer, then pipe a frosting dam around the edge to hold in the blackberry compote. Spread the compote evenly before topping with the second cake layer upside down — this makes for a flat, stable base perfect for decorating. Apply a thin crumb coat of frosting all over and chill for 20 minutes. After chilling, finish with a final smooth coat of frosting. This is where your cake starts to turn from delicious to masterpiece!

Step 5: Decorate with Halloween Flair

Top your Spooky Black Velvet Halloween Cake with chillingly beautiful chocolate skulls, scatter fresh blackberries for bursts of color, and add some crushed dried rose petals for a gothic, romantic touch. These decorations not only look incredible but also add layers of texture and contrast to every forkful.

How to Serve Spooky Black Velvet Halloween Cake

Garnishes

Fresh blackberries and chocolate skulls are your go-to garnishes, lending a perfect mix of natural freshness and eerie charm. The dried rose petals elevate the elegance, turning every slice into a visual delight bursting with contrasting colors and textures.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of lightly whipped cream to balance out the intense chocolate and tangy blackberry flavors. For a beverage, consider a rich cup of coffee or a spiced mulled wine for a truly festive Halloween experience.

Creative Ways to Present

Serve your Spooky Black Velvet Halloween Cake on a dark slate platter to make those haunting colors pop. Adding flickering tea lights or placing the cake stand atop faux spider webs will bring an extra creepy factor to the table, making your presentation as memorable as the taste.

Make Ahead and Storage

Storing Leftovers

Once decorated, keep your cake refrigerated in an airtight container to maintain freshness. The cream cheese frosting and blackberry compote make this cake quite moist, so refrigeration helps preserve its texture and flavor for up to 4 days.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Once thawed, bake your fresh compote and frost the cake just before serving to ensure an optimal texture and taste.

Reheating

Because of the cream cheese frosting and fruit compote, it’s best to enjoy the cake chilled or at room temperature. Avoid reheating which can break down the frosting and alter the texture of the fruit filling.

FAQs

Can I substitute black cocoa powder with regular cocoa powder?

Black cocoa powder has a very specific deep, almost charcoal-like color and intense chocolate flavor that regular cocoa powder cannot replicate. Using regular cocoa will change the appearance and overall richness of the Spooky Black Velvet Halloween Cake, so it’s best to stick with black cocoa for this recipe.

Is the coffee flavor strong in this cake?

The coffee enhances the chocolate flavor but does not leave a noticeable coffee taste. If you’re sensitive to coffee or prefer to avoid it, you can substitute hot water, but the depth of flavor won’t be quite the same.

Can I make the blackberry compote ahead of time?

Absolutely! Preparing the compote a day before allows flavors to fully develop and gives you one less step on the big day. Just make sure to store it in an airtight container in the fridge.

How do I get the cake layers perfectly even?

Using a cake leveler or a serrated knife after the layers have cooled ensures even stacks and a neat finished look. This step is especially important for the smooth assembly of the Spooky Black Velvet Halloween Cake.

What other decorations work well for this cake?

Besides chocolate skulls, you can use black sugar sprinkles, edible gold leaf, or even Halloween-themed fondant shapes. Just keep the decorations spooky yet elegant to complement the cake’s aesthetic beautifully.

Final Thoughts

If you want a dessert that combines a striking visual with unforgettable flavor, don’t hesitate to try the Spooky Black Velvet Halloween Cake. It’s a perfect centerpiece for your Halloween festivities that’s as fun to make as it is to eat. I promise, once you slice into this rich, velvety chocolate delight filled with luscious blackberry compote, it will become a new seasonal favorite you’ll look forward to year after year.

Spooky Black Velvet Halloween Cake Recipe

★★★★★

4.8 from 8 reviews

Author: Andria
Total Time: 1 hour 50 minutes (including cooling and chilling times)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Spooky Black Velvet Halloween Cake features a rich, dark black cocoa cake layered with luscious blackberry compote and a smooth black cocoa cream cheese frosting. Decorated with chocolate skulls, fresh blackberries, and dried rose petals, it’s a perfect eerie yet elegant dessert for Halloween celebrations.

Instructions

Prepare Cake Pans: Preheat the 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 prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, white sugar, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until combined.
Combine Batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined. Lastly, add the hot coffee and stir gently until the batter is smooth and even.
Divide and Bake: Evenly distribute the batter between the two prepared cake pans. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Remove cakes from the oven and allow them to cool completely in the pans before removing to avoid breakage.
Make Blackberry Compote: Combine fresh blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick in a medium saucepan. Bring to a boil and cook for 5-6 minutes. Mix water and cornstarch until smooth and add to the berries, cooking until thickened. Remove cinnamon stick, transfer to a bowl, and refrigerate for at least 1 hour.
Prepare Frosting: In a large bowl, combine softened cream cheese and butter. Sift in powdered sugar, black cocoa powder, and salt. Using a hand mixer, beat until smooth. Scrape down the bowl, add vanilla extract, and mix once more until fully incorporated.
Level Cakes: Once completely cooled, remove cakes from pans. Use a cake leveler or serrated knife to level the tops if needed to create even layers.
Assemble Cake: Spread a small amount of frosting onto your cake plate to secure the first layer. Place the first cake layer down, then pipe a border of frosting about an inch from the edge to form a dam. Spread an even layer of blackberry compote inside this border.
Add Second Layer: Place the second cake layer on top, bottom side facing up for a flat surface.
Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake for a smooth finish.
Decorate: Top the finished cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky Halloween effect.

Notes

Ensure all ingredients, especially eggs and buttermilk, are at room temperature for better mixing and texture.
You can substitute black cocoa powder with regular cocoa powder for a less intense black color but expect a lighter shade.
If you don’t have buttermilk, substitute with milk mixed with 1 tbsp lemon juice or vinegar, let it curdle for 5 minutes.
The coffee enhances the chocolate flavor but can be replaced with hot water if preferred.
Chilling the cake after crumb coating helps achieve a clean final frosting layer.
Store leftover cake covered in the refrigerator for up to 3 days.
Bring cake to room temperature before serving for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American