Spooky Black Velvet Halloween Cake Recipe
If you are looking for a dessert that perfectly captures the mysterious allure of Halloween while dazzling your taste buds, the Spooky Black Velvet Halloween Cake is absolutely the showstopper you need. This cake combines the deep, rich flavor of black cocoa with a luscious cream cheese frosting and a vibrant blackberry compote that adds a perfect punch of fruity brightness. The dark hues and eerie decorations evoke all the fun and spookiness of the season, making it an unforgettable treat to share with friends and family on any Halloween gathering.
Ingredients You’ll Need
This recipe calls for ingredients that are straightforward yet essential to building the perfect balance of texture, flavor, and that signature black color. Each element has a special role – from the richness of black cocoa powder to the tangy brightness of fresh blackberries that create a complex and captivating cake experience.
- White granulated sugar: Sweetens the cake perfectly without overpowering the cocoa flavor.
- All purpose flour (sifted): Provides the structure for this moist and tender cake.
- Black cocoa powder (sifted): Gives the cake its signature deep black color and intense chocolate flavor.
- Baking soda: Helps the cake rise beautifully with a soft crumb.
- Baking powder: Adds a little extra lift for a light texture.
- Salt: Balances sweetness and enhances other flavors.
- Eggs (room temperature): Bind ingredients and add richness.
- Buttermilk (room temperature): Keeps the cake moist and tender, with a slight tang.
- Coffee (hot): Deepens the cocoa flavor without overwhelming, adding subtle complexity.
- Canola oil: Keeps the cake wonderfully moist and soft.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- Fresh blackberries: For the lively, fresh fruit compote that complements the dark cake.
- White granulated sugar (for compote): Sweetens the blackberries gently.
- Fresh lemon juice: Adds brightness and balance to the compote.
- Lemon zest: Infuses a fragrant citrus aroma.
- Cinnamon stick: Offers a warm spice note to the compote.
- Water: Helps thicken the compote when combined with cornstarch.
- Cornstarch: Creates a glossy, thick texture for the blackberry filling.
- Cream cheese (softened): Makes the frosting creamy and tangy, perfect contrast to rich cocoa.
- Unsalted butter (softened): Adds richness and smoothness to the frosting.
- Powdered sugar (sifted): Sweetens and provides the perfect frosting texture.
- Black cocoa powder (sifted – frosting): Tints the frosting a beautiful dark shade that ties the cake together.
- Salt (frosting): Balances the sweetness in the cream cheese frosting.
- Vanilla extract (frosting): Adds a pop of flavor to the frosting.
- Chocolate skulls: Fun and spooky decoration to top your cake.
- Fresh blackberries (decoration): Adds freshness and visual interest.
- Dried rose petals: Adds an eerie but elegant touch, perfect for Halloween.
How to Make Spooky Black Velvet Halloween Cake
Step 1: Prepare the Cake Pans and Preheat the Oven
Begin by preheating your oven to 350 degrees Fahrenheit. Prepare two 8-inch cake pans by spraying them with nonstick spray, then line the bottoms and sides with parchment paper. This ensures your cake layers will come out cleanly and maintain their shape.
Step 2: Mix Your Dry Ingredients
In a large bowl, sift together the all purpose flour, black cocoa powder, white sugar, baking powder, baking soda, and salt. Sifting not only removes lumps but also aerates these dry ingredients, which helps your cake bake up light and fluffy.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, canola oil, eggs, and vanilla extract until smooth. The room temperature ingredients mix better and produce a more uniform batter, so be sure to bring them to room temperature beforehand.
Step 4: Combine Wet and Dry Ingredients
Make a well in the center of your dry ingredients and pour in the wet mix. Stir until everything is just combined – be careful not to overmix. Finally, add the hot coffee slowly and mix it in; the heat intensifies the black cocoa flavor and helps create a velvety texture.
Step 5: Bake the Cake
Divide your batter evenly between the two cake pans. Place them in the oven and bake for about 30 minutes. Test doneness by inserting a toothpick in the center – if it comes out clean, your cakes are ready! Let them cool completely before removing from pans to avoid any breakage.
Step 6: Make the Blackberry Compote
In a medium saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick. Bring the mixture to a gentle boil and cook for 5 to 6 minutes until the berries begin to break down. Mix water and cornstarch until smooth, then add to the simmering fruit to thicken the compote. Remove the cinnamon stick and chill the compote in the refrigerator for at least an hour to develop flavor and consistency.
Step 7: Prepare the Black Cocoa Frosting
Beat together softened cream cheese and butter until smooth. Sift in powdered sugar, black cocoa powder, and a pinch of salt, then continue beating until fully combined and creamy. Finally, mix in vanilla extract. This luscious frosting perfectly balances tanginess with rich chocolate.
Step 8: Assemble Your Spooky Black Velvet Halloween Cake
Level the cooled cakes if needed for an even stack. Spread a thin layer of frosting on your serving plate, place the first cake layer down, and pipe a circle of frosting near the edges to hold in the blackberry compote. Spread an even layer of compote inside this “dam.” Carefully place your second cake layer on top, upside down, for a flat top. Apply a crumb coat of frosting all over the cake and chill for 20 minutes before adding the final smooth coat of frosting.
Step 9: Decorate with Halloween Flair
Top your cake with chocolate skulls, fresh blackberries, and dried rose petals for that extra spooky, elegant vibe that perfectly matches the Halloween spirit.
How to Serve Spooky Black Velvet Halloween Cake
Garnishes
Fresh blackberries and chocolate skulls not only add a dramatic visual appeal but also enhance the taste with complementary flavors and textures. The dried rose petals bring a subtle floral note and eerie elegance, elevating the cake’s presentation and making it instantly festive.
Side Dishes
Serve slices of this cake with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the rich chocolatey depth. A warm spiced cider or a pumpkin latte pairs brilliantly to keep the Halloween vibes alive and cozy.
Creative Ways to Present
For a truly memorable Halloween centerpiece, display the cake on a black or dark wood cake stand surrounded by mini pumpkins, faux cobwebs, or LED tea lights. You can slice it into thick wedges and serve on individual plates garnished with extra compote or edible glitter to amp up the spooky fun.
Make Ahead and Storage
Storing Leftovers
Once frosted and assembled, store your cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days, during which the flavors meld beautifully.
Freezing
This cake freezes well! For best results, freeze the unfrosted cake layers wrapped well in plastic wrap and foil. Frost after thawing completely in the refrigerator. Properly stored, the cake can last up to 2 months in the freezer without losing flavor or texture.
Reheating
If you want to enjoy your leftover cake slightly warmed, allow a slice to come to room temperature and microwave it for about 15 seconds. This brings out the rich chocolaty aroma and softens the crumb just enough without melting the frosting.
FAQs
Can I substitute buttermilk with regular milk?
Yes! If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into a cup of milk and let it sit for 5 minutes before using. This mimics the acidity and helps keep the cake tender.
Is black cocoa powder different from regular cocoa powder?
Definitely! Black cocoa powder is much darker and less acidic than regular cocoa. It offers a bold color and a smooth, rich flavor perfect for creating that dramatic black velvet appearance.
Can I make the blackberry compote ahead of time?
Absolutely! The compote can be made up to 3 days in advance and stored in the refrigerator. In fact, letting it chill helps deepen the flavors and thicken its texture perfectly for layering inside the cake.
What if I don’t have canola oil?
You can substitute with other neutral oils like vegetable oil or even light olive oil. The goal is to keep the cake moist without adding competing flavors.
How do I prevent the frosting from becoming grainy?
Make sure to sift your powdered sugar and black cocoa powder before beating, and beat the frosting at medium speed until smooth. Using softened cream cheese and butter at the right temperature also helps maintain a creamy texture.
Final Thoughts
There’s something truly magical about the Spooky Black Velvet Halloween Cake that goes beyond its stunning visual allure. It’s a cake that celebrates the spirit of Halloween through its rich flavors, luxurious texture, and playful presentation. Whipping up this cake is an adventure in both baking and decorating, and I promise it will become a cherished seasonal favorite that you look forward to making again and again. So, gather your ingredients, get creative with the spooky decorations, and share this delightfully eerie treat with your loved ones this Halloween!
Print
Spooky Black Velvet Halloween Cake Recipe
- Total Time: 1 hour 50 minutes (including cooling and chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Spooky Black Velvet Halloween Cake is a dramatic twist on a classic black velvet with rich black cocoa powder, layered with a tangy blackberry compote, and wrapped in luscious black cocoa cream cheese frosting. Perfect for Halloween celebrations, this cake is decorated with chocolate skulls, fresh blackberries, and dried rose petals for a striking and festive presentation.
Ingredients
Cake 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
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, then line the bottom and sides with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until smooth.
- Mix Batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined, then carefully stir in the hot coffee until fully incorporated. Batter will be thin.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and allow them to cool completely in the pans before loosening and transferring to a wire rack.
- Make Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes, mashing berries slightly. Mix water and cornstarch together and stir into the compote. Cook until thickened. Remove cinnamon stick and refrigerate compote for at least 1 hour.
- Prepare Black Cocoa Frosting: In a large bowl, beat softened cream cheese and butter together until creamy. Sift powdered sugar, black cocoa powder, and salt into the bowl, then mix with a hand mixer until smooth. Scrape sides and add vanilla extract, mixing again until fully blended.
- Level Cakes: Once cooled, use a cake leveler or serrated knife to trim the cakes for an even surface, if needed.
- Assemble the Cake: Spread a small amount of frosting on your cake plate. Place the first cake layer down and pipe a ring of frosting along the inside edge to create a dam to hold in the filling. Spread an even layer of blackberry compote inside this dam.
- Add Second Layer: Position the second cake layer on top, placing it upside down so the bottom is flat for decorating.
- Crumb Coat: Apply a thin layer of frosting to the top and sides of the cake to seal in crumbs. Chill in the refrigerator for 20 minutes to set.
- Final Frosting: Apply the remaining frosting evenly over the chilled cake for a smooth finish.
- Decorate: Top the cake with chocolate skulls, fresh blackberries, and scattered crushed dried rose petals to create a spooky and elegant Halloween centerpiece.
Notes
- Make sure all wet ingredients are at room temperature for better mixing and rise.
- Use strong brewed coffee for a richer chocolate flavor.
- The cake batter will be thin due to coffee; this is expected for black velvet cakes.
- Chilling the cake after crumb coating helps achieve a smooth final finish.
- The blackberry compote can be made a day in advance and kept refrigerated.
- For a more intense black color, ensure you use high-quality black cocoa powder.
- You can substitute canned blackberries if fresh ones aren’t available, but adjust cooking time accordingly.
- This cake is best served at room temperature for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 420
- Sugar: 40g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Black velvet cake, Halloween cake, black cocoa cake, blackberry compote, cream cheese frosting, spooky cake, chocolate skull decoration
