Spooky Black Velvet Halloween Cake Recipe
There is something incredibly magical about biting into the dramatic, deeply rich layers of the Spooky Black Velvet Halloween Cake. This isn’t just any cake — it’s a showstopper that combines the intense cocoa flavor of black velvet with a luscious blackberry compote, all beautifully cloaked in velvety black cocoa frosting. The result is a hauntingly beautiful dessert that feels perfect for Halloween celebrations, yet sophisticated enough to impress any guest at your table. If you’re ready to make a centerpiece that tastes as thrilling as it looks, this Spooky Black Velvet Halloween Cake is exactly what your spooky season needs!
Ingredients You’ll Need
To craft the Spooky Black Velvet Halloween Cake, you’ll be working with simple, essential ingredients that each play a crucial role in flavor, texture, and that signature black color. From rich black cocoa powder to fresh blackberries for fruity brightness, this recipe is a beautiful balance of classic baking staples and a few special touches.
- White granulated sugar: Sweetens the batter perfectly without overpowering the chocolate notes.
- All purpose flour (sifted): Provides the structure to hold those soft cake layers together.
- Black cocoa powder (sifted): This is the star for its dark color and deep chocolate flavor, making the cake wonderfully rich and black.
- Baking soda: Helps the cake rise and keeps it tender.
- Baking powder: A little extra lift ensures the cake is light enough to melt in your mouth.
- Salt: Balances all the sweetness and enhances the chocolate’s depth.
- Eggs (room temperature): Bind the ingredients and add moisture and richness.
- Buttermilk (room temperature): Adds tang and tenderness for a moist crumb.
- Hot coffee: Intensifies the chocolate flavor without giving a coffee taste.
- Canola oil: Keeps the cake ultra-moist with a neutral flavor.
- Vanilla extract: Rounds out the chocolate with warmth and subtle sweetness.
- Fresh blackberries: Give a burst of fruity freshness in the compote.
- White granulated sugar (for compote): Sweetens the blackberries just right.
- Fresh lemon juice: Adds brightness and a touch of zing to balance the sweetness.
- Lemon zest: Intensifies lemon flavor in the compote.
- Cinnamon stick: Adds subtle warmth and spice to the compote.
- Water: Used with cornstarch to thicken the compote.
- Cornstarch: Ensures the compote is thick and luscious.
- Cream cheese (softened): Brings creaminess and a slight tang to the frosting.
- Unsalted butter (softened): Makes the frosting rich and spreadable.
- Powdered sugar (sifted): Sweetens and gives the frosting a smooth texture.
- Black cocoa powder (sifted; for frosting): Delivers that same beautiful black color and intense chocolate notes.
- Salt (for frosting): Balances the sweetness.
- Vanilla extract (for frosting): Adds warmth and depth to the finished frosting.
- Chocolate skulls, fresh blackberries, dried rose petals: Gorgeous decoration elements to elevate the spooky aesthetic.
How to Make Spooky Black Velvet Halloween Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with nonstick spray and line both the bottoms and sides with parchment paper. This simple prep ensures your cake layers will come out perfectly clean and intact after baking.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sifting is key here—it brings more air into the mixture, making the cake lighter, and helps avoid any lumps of cocoa powder.
Step 3: Mix Wet Ingredients
In another bowl, whisk together buttermilk, canola oil, room-temperature eggs, and vanilla extract until smooth. These wet ingredients will create a luscious batter that’s tender and moist.
Step 4: Combine Wet and Dry, Then Add Coffee
Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently until everything is fully combined, but don’t overmix or you’ll risk a dense cake. Last but not least, pour in the hot coffee and mix again briefly—this step deepens the chocolate flavor remarkably.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Place in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let your cakes cool completely before handling them so they don’t break apart.
Step 6: Make the Blackberry Compote
While the cakes bake, you can prepare the compote. In a medium saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick. Bring the mixture to a boil and simmer for five to six minutes to release the juices and soften the berries. Then whisk together water and cornstarch, add it to the mixture to thicken, remove the cinnamon stick, and cool the compote in the fridge for an hour.
Step 7: Prepare the Black Cocoa Frosting
For the luxurious frosting, beat together softened cream cheese and unsalted butter until creamy. Slowly add the sifted powdered sugar, black cocoa powder, and salt, mixing continuously until smooth. Finally, stir in the vanilla extract. The frosting should be silky dark and just sweet enough to complement the cake and compote.
Step 8: Assemble Your Spooky Black Velvet Halloween Cake
Carefully remove the cooled cakes from their pans. Level the tops if necessary to create even layers. On your cake plate, spread a small amount of frosting to anchor the base. Place the first cake layer down, pipe a circle of frosting just inside the outer edge to create a little dam, then fill that space with the blackberry compote. Place the second cake layer on top, upside down—for a flat and stable surface. Cover the entire cake lightly with a crumb coat of frosting and chill for 20 minutes before finishing fully with the remaining frosting.
Step 9: Add Spooky Finishing Touches
The final step is all about presentation. Decorate your cake with chocolate skulls, fresh blackberries, and scattered dried rose petals. These add a bold, eerie vibe perfect for Halloween and create a delectable feast for the eyes that invites everyone to dig in.
How to Serve Spooky Black Velvet Halloween Cake
Garnishes
The Spooky Black Velvet Halloween Cake is already a visual masterpiece, but you can elevate it with extra garnishes like fresh blackberries scattered around the serving plate and delicate dried rose petals. The contrast of colors and textures brings a heightened sense of drama to the dessert table.
Side Dishes
To round out the experience, serve a dollop of lightly whipped cream on the side or a scoop of vanilla bean ice cream. These creamy accompaniments perfectly balance the richness of the cake and the tartness of the compote.
Creative Ways to Present
Why settle for just a simple slice? Try placing your Spooky Black Velvet Halloween Cake on a rustic wooden board with candles flickering nearby to set the mood. Alternatively, stack mini versions for an eerie tiered effect or serve slices on black plates to keep the spooky theme alive from start to finish.
Make Ahead and Storage
Storing Leftovers
Leftover Spooky Black Velvet Halloween Cake can be stored in an airtight container in the refrigerator for up to 4 days. Keep it chilled to prevent the cream cheese frosting from losing its texture, and bring to room temperature before serving to enjoy the cake’s full flavor.
Freezing
This cake freezes beautifully! Wrap each cake layer tightly in plastic wrap and place them in a freezer-safe container or bag. You can store the frozen layers for up to 3 months. Just thaw in the refrigerator overnight before assembling and frosting.
Reheating
Since the cake is best served chilled or at room temperature, reheating isn’t recommended. Instead, let slices sit at room temperature for about 30 minutes if taken out from the fridge, so the frosting softens and melts on your palate.
FAQs
What is black cocoa powder and can I substitute it?
Black cocoa powder is a very dark, heavily dutched cocoa that gives the cake its signature near-black color and intense chocolate flavor. You can substitute regular unsweetened cocoa powder, but the cake will be lighter in color and slightly less rich.
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend that can substitute cup-for-cup for regular flour. Make sure your blend contains xanthan gum to help with structure and texture.
How long does the blackberry compote keep?
The compote can be refrigerated separately in an airtight container for up to 5 days. It may thicken over time, so give it a gentle stir before using.
Can I use frozen blackberries for the compote?
Absolutely, frozen blackberries work well too. Just thaw and drain excess liquid before cooking to avoid a watery compote.
Is there a vegan version of the Spooky Black Velvet Halloween Cake?
With some ingredient swaps like flax eggs, plant-based milk and butter, and vegan cream cheese, you can adapt this recipe to be vegan. The challenge will be getting the same deep black color but the flavor can still be deliciously rich.
Final Thoughts
I can’t recommend enough giving the Spooky Black Velvet Halloween Cake a try this season. It’s visually stunning, irresistibly rich, and bursting with layers of flavor that feel both festive and sophisticated. Whether you’re hosting a Halloween party or simply want a chocolaty treat to celebrate October, this cake will be the star of your table and the topic of your guests’ conversations. Don your apron, invite your loved ones, and create some spooky sweet memories with every bite!
Print
Spooky Black Velvet Halloween Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 to 12 servings 1x
- Diet: Vegetarian
Description
A decadent and visually striking Spooky Black Velvet Halloween Cake featuring rich black cocoa layers, a luscious blackberry compote filling, and a smooth black cocoa cream cheese frosting. Perfect for Halloween celebrations, this cake combines intense chocolate flavor with fruity tartness and spooky decorations for a hauntingly delicious dessert.
Ingredients
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
Decorations
- 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 bottom and sides with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, black cocoa powder, granulated 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 smooth.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Then, slowly add the hot coffee and mix thoroughly to create a smooth batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely in the pans before removing them to avoid breaking.
- Make Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil and cook for 5-6 minutes, stirring occasionally.
- Thicken Compote: Mix water and cornstarch in a small bowl until smooth, then add to the blackberry mixture. Cook until thickened. Remove and discard the cinnamon stick, then transfer the compote to a bowl and refrigerate for 1 hour to chill.
- Prepare Black Cocoa Frosting: In a mixing bowl, beat together softened cream cheese and unsalted butter until creamy. Sift in powdered sugar, black cocoa powder, and salt, then continue beating until smooth and fluffy. Add vanilla extract and mix to combine well.
- Level Cakes: Once cooled, carefully remove cakes from pans. Use a cake leveler or serrated knife to level the tops if necessary for even layering.
- Assemble Cake: Place a small amount of frosting on your cake plate to secure the first layer. Place the first cake layer down. Pipe a circle of frosting near the edge to form a dam to hold the compote.
- Add Filling: Spread an even layer of the chilled blackberry compote inside the frosting dam.
- Add Second Layer: Place the second cake layer on top with the bottom side facing up to create a flat surface for decorating.
- Crumb Coat: Apply a thin layer of frosting evenly over the top and sides of the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to firm up the crumb coat.
- Final Frosting: After chilling, apply the remaining frosting evenly over the cake for a smooth finish.
- Decorate: Top the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky Halloween theme.
Notes
- Ensure all ingredients like eggs and buttermilk are at room temperature for a smoother batter and better rise.
- Use freshly brewed hot coffee to intensify the chocolate flavor in the cake.
- Black cocoa powder is different from regular cocoa powder and provides a deeper color and richer flavor.
- Chilling the blackberry compote thickens the filling and improves spreadability.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
- Decorator note: use a cake leveler or serrated knife for clean even layers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Black Velvet Cake, Halloween Cake, Black Cocoa Cake, Blackberry Compote, Cream Cheese Frosting, Spooky Cake, Halloween Dessert
