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Spooky Black Velvet Halloween Cake decorated with eerie designs and vibrant colors.
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Spooky Black Velvet Halloween Cake

A rich and velvety black velvet cake topped with creamy frosting and a blackberry compote, perfect for Halloween celebrations.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Baked Goods, Dessert
Cuisine: American
Keyword: Black Velvet Cake, Chocolate Cake, Dessert Recipe, Halloween Cake, Party Dessert
Servings: 12 slices
Calories: 350kcal

Ingredients

For the 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 pieces eggs (room temperature)
  • 1 cup buttermilk (room temperature)
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 2 tsp vanilla extract

For the Blackberry Compote

  • 2 cups fresh blackberries
  • 2 tbsp white granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 piece cinnamon stick
  • 1/4 cup water
  • 1 tbsp cornstarch

For the 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

For Decor

  • to taste chocolate skulls For decoration
  • to taste fresh blackberries For decoration
  • to taste dried rose petals For decoration

Instructions

Black Velvet Cake

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the white sugar, all-purpose flour, black cocoa powder, baking soda, baking powder, and salt. Mix until well blended.
  • Add the eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Beat on medium speed for 2 minutes until you have a smooth batter.
  • Pour the batter evenly into prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Blackberry Compote

  • In a saucepan over medium heat, combine the fresh blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.
  • Cook for about 5-7 minutes until it starts to bubble.
  • In a small bowl, mix cornstarch with a splash of water, then stir into the blackberry mixture, cooking until it thickens.

Black Cocoa Frosting

  • In a sturdy mixing bowl, beat the softened cream cheese and butter until creamy.
  • Gradually add in powdered sugar and black cocoa powder until fully combined. Add salt and vanilla extract, mixing until the frosting reaches a silky consistency.

Assembly

  • Once the cakes have cooled, place one layer on a serving plate.
  • Spread a layer of blackberry compote over the first cake layer, followed by a generous amount of black cocoa frosting.
  • Gently place the second layer on top, and cover the entire cake in the black cocoa frosting for a spooky finish.
  • Decorate with chocolate skulls, fresh blackberries, and dried rose petals for that perfect Halloween touch.

Notes

This cake can be served with a dollop of vanilla ice cream for a delightful contrast of flavors and temperatures. Store any leftovers in an airtight container.