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.

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

Decoration

Chocolate skulls
Fresh blackberries
Dried rose petals

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

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 390 kcal
Sugar: 38 g
Sodium: 340 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: Black velvet cake, Halloween cake, black cocoa cake, blackberry compote, cream cheese frosting, spooky dessert, chocolate skull decoration