This Spooky Black Velvet Halloween Cake is the ultimate Halloween centerpiece! It’s a dramatic and delicious cake with a deep, dark black velvet crumb, thanks to the use of black cocoa powder. The cake is layered with a vibrant blackberry compote and frosted with a rich, black cocoa frosting, creating a stunning and flavorful dessert. I love how this cake is both elegant and spooky, perfect for a Halloween party or any occasion where you want to make a statement. Get ready for a cake that’s as impressive to look at as it is to eat!
Why You’ll Love This Black Velvet Cake
- Dramatic and Spooky: The deep black color of the cake and frosting makes it a perfect centerpiece for Halloween.
- Rich Chocolate Flavor: Black cocoa powder gives the cake and frosting a deep, rich, almost Oreo-like chocolate flavor.
- Homemade Blackberry Compote: The fresh blackberry compote adds a delicious fruity and tangy element.
- Impressive Presentation: This cake is a showstopper that’s sure to impress your guests.
- Easy to follow instructions
Ingredients for Spooky Black Velvet Halloween Cake
Here’s what you’ll need to make this dramatic cake. The full list with measurements is in the recipe card below.
Black Velvet Cake
- White granulated sugar (Sweetener)
- All-purpose flour, sifted (Dry Ingredient)
- Black cocoa powder, sifted (Flavoring/Coloring)
- Baking soda (Leavening Agent)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Eggs, room temperature (Binder)
- Buttermilk, room temperature (Dairy)
- Hot coffee (Liquid)
- Canola oil (Fat)
- Vanilla extract (Flavoring)
Blackberry Compote Filling
- Fresh blackberries (Fruit)
- White granulated sugar (Sweetener)
- Fresh lemon juice (Acid)
- Lemon zest (Flavoring)
- Cinnamon stick (Spice)
- Water (Liquid)
- Cornstarch (Thickener)
Black Cocoa Frosting
- Cream cheese, softened (Dairy)
- Unsalted butter, softened (Fat)
- Powdered sugar, sifted (Sweetener)
- Black cocoa powder, sifted (Flavoring/Coloring)
- Salt (Seasoning)
- Vanilla extract (Flavoring)
Decorations
- Chocolate skulls (Decoration)
- Fresh blackberries (Fruit)
- Dried rose petals (Decoration)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Spooky Black Velvet Halloween Cake as is, but here are a few ideas for variations:
- Different Fruit Compote: Use raspberries, strawberries, or a mixed berry compote instead of blackberry.
- Add Chocolate Chips: Stir in some chocolate chips to the cake batter.
- Different Frosting: Use a regular chocolate frosting, a cream cheese frosting, or a vanilla buttercream instead of the black cocoa frosting.
- Red Velvet: Use red food coloring instead of black cocoa powder for a classic red velvet cake.
- Different Decorations: Get creative with your decorations! Use different candies, sprinkles, or edible glitter.
How to Make Spooky Black Velvet Halloween Cake
Let me show you how to make this dramatic and delicious Spooky Black Velvet Halloween Cake:
Make the Black Velvet Cake
- I preheat the oven to 350°F (175°C).
- Then, I spray two 8-inch cake pans with nonstick spray. I line the bottom and the sides with parchment paper.
- In a large bowl, I sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. I set it aside.
- In a separate bowl, I whisk together the buttermilk, oil, eggs, and vanilla.
- I make a well in the center of the dry ingredients and add the wet ingredients. I mix until completely combined.
- Lastly, I mix in the hot coffee. The batter will be thin.
- I divide the batter evenly into the two prepared cake pans.
- I bake the cakes for 30 minutes or until a toothpick inserted comes out clean.
- Once the cakes come out of the oven, I let them cool completely before removing them from the pans.
Make the Blackberry Compote
- I place the blackberries, sugar, lemon juice, cinnamon stick, and lemon zest inside a medium saucepan.
- I bring the mixture to a boil and cook for 5-6 minutes.
- Then, I stir the water and cornstarch together.
- I add to the blackberries
- I add it to the blackberries and cook until thickened.
- I remove the cinnamon stick
- I remove the cinnamon stick and pour the compote into a small bowl.
- I refrigerate for 1 hour.
Make the Black Cocoa Frosting
- Inside a bowl, I add the softened cream cheese and butter.
- I sift the powdered sugar, black cocoa powder, and salt.
- Then, I use a hand mixer to beat the ingredients together until smooth. I scrape down the sides of the bowl with a rubber spatula.
- Next, I add the vanilla and mix one more time to combine.
Assembly
- I remove the cooled cakes from the pan.
- I use a cake leveler or serrated knife to level them if needed.
- I spread a small amount of frosting onto my cake plate.
- I place the first layer of cake down.
- I pipe a circle of frosting just inside the outer edge of my layer to form a “dam” to keep the filling inside.
- Then, I spread an even layer of the blackberry compote inside.
- I place the second layer of cake on top with the bottom of the cake facing up. This will give you a flat base when decorating.
- I add frosting on the top of the cake and sides. I cover the cake with as little frosting as possible, but ensure that it’s covered. This is called a crumb coat.
- Once your cake is crumb coated, I place it inside the refrigerator for 20 minutes.
- I frost the cake with the remaining frosting.
Decorate
- I top the frosted cake with chocolate skulls, fresh blackberries, and crushed dried rose petals.
Tips and Tricks for the BEST Black Velvet Cake
Here are my secrets for making this cake truly spectacular:
- Use Black Cocoa Powder: Black cocoa powder is essential for achieving the deep, dark color and rich chocolate flavor of this cake.
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for the best results.
- Don’t Overmix: Overmixing the cake batter can make the cake tough. Mix just until the ingredients are combined.
- Cool Completely: Let the cakes cool completely before frosting to prevent the frosting from melting.
- Chill the Crumb-Coated Cake: Chilling the crumb-coated cake helps to set the frosting and makes it easier to apply the final layer of frosting.
How to Serve
This Spooky Black Velvet Halloween Cake is perfect for:
- Halloween Parties: A dramatic and delicious centerpiece for your Halloween party.
- Themed Parties: Perfect for any gothic or spooky-themed party.
- Special Occasions: A unique and impressive cake for any special occasion.
Make Ahead and Storage
You can bake the cake layers and make the blackberry compote ahead of time. Store them separately, tightly wrapped, at room temperature or in the refrigerator. The frosting can also be made ahead and stored in the refrigerator. Assemble and frost the cake just before serving. Leftover cake can be stored in the refrigerator for up to 3 days.
FAQs about Spooky Black Velvet Halloween Cake
- Can I use a different type of fruit for the compote?
- Yes, you can use raspberries, strawberries, or a mixed berry compote.
- Can I make this without the black cocoa powder?
- The black cocoa powder is essential for the color and flavor of this cake, but you can substitute it with regular unsweetened cocoa powder. The cake will be lighter in color and have a less intense chocolate flavor.
- Can I make this cake in a different size pan?
- Yes you can
Enjoy this dramatic, delicious, and spooky Spooky Black Velvet Halloween Cake! It’s a perfect way to celebrate Halloween or any occasion that calls for a unique and impressive dessert.
Print
Spooky Black Velvet Halloween Cake
- Prep Time: 40 minutes
- Decorating: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
Description
This dramatic Spooky Black Velvet Halloween Cake features intensely dark, moist chocolate cake layers made with black cocoa powder. A vibrant blackberry compote filling adds a touch of tartness, and a rich black cocoa frosting completes this stunning and delicious cake. Chocolate skulls, fresh blackberries, and dried rose petals provide an elegant, spooky finish.
Ingredients
Scale
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For the Black Velvet Cake:
- 2 cups (400g) granulated sugar
- 2 cups (250g) all-purpose flour, sifted
- 3/4 cup (75g) black cocoa powder, sifted (see notes)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup hot, freshly brewed coffee
- 1/2 cup canola oil (or other neutral-tasting oil)
- 2 teaspoons pure vanilla extract
For the Blackberry Compote Filling:
- 2 cups fresh blackberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- 1/4 cup water
- 1 tablespoon cornstarch
For the Black Cocoa Frosting:
- 8 ounces (226g, 2 sticks) cream cheese, softened
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3 cups (360g) powdered sugar (confectioners’ sugar), sifted
- 1 cup (100g) black cocoa powder, sifted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For Decoration (Optional):
- Chocolate skulls (pre-made or homemade)
- Fresh blackberries
- Dried rose petals (food-grade)
Instructions
1. Make the Black Velvet Cake:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick cooking spray. Line the bottoms of the pans with circles of parchment paper. Grease the parchment paper and the sides of the pans.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk to combine thoroughly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the room-temperature buttermilk, canola oil, room-temperature eggs, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Using a whisk or a rubber spatula, gently mix until just combined. Do not overmix.
- Add Hot Coffee: Carefully pour the hot coffee into the batter and mix until just combined. The batter will be thin; this is normal.
- Divide Batter: Divide the batter evenly between the two prepared cake pans.
- Bake: Bake for 30 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean (or with a few moist crumbs attached).
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
2. Make the Blackberry Compote:
- Combine Ingredients: In a medium saucepan, combine the fresh blackberries, granulated sugar, fresh lemon juice, lemon zest, and cinnamon stick.
- Simmer: Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce Heat: Once boiling, reduce the heat to low and simmer for 5-6 minutes, or until the blackberries have softened and released some of their juices.
- Make Cornstarch Slurry: In a small bowl, whisk together the water and cornstarch until smooth.
- Thicken Compote: Add the cornstarch slurry to the simmering blackberry mixture. Cook, stirring constantly, until the compote thickens to a jam-like consistency.
- Cool: Remove the cinnamon stick. Pour the compote into a small bowl, cover, and refrigerate for at least 1 hour, or until completely cool.
3. Make the Black Cocoa Frosting:
- Beat Cream Cheese and Butter: In a large bowl, using an electric mixer (hand mixer or stand mixer with the paddle attachment), beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
- Sift Dry Ingredients: Sift together the powdered sugar, black cocoa powder, and salt into a separate bowl.
- Gradually Add Dry Ingredients: Gradually add the sifted dry ingredients to the cream cheese mixture, beating on low speed until just combined. Scrape down the sides of the bowl as needed.
- Add Vanilla: Add the vanilla extract and beat on medium speed for about 1 minute, until the frosting is light and fluffy.
4. Assemble the Cake:
- Level Cakes (Optional): If the cakes have domed tops, use a long serrated knife or a cake leveler to level them for easier stacking.
- First Layer: Place one cake layer on a cake plate or serving platter.
- Frosting Dam: Pipe or spread a ring of black cocoa frosting around the outer edge of the cake layer. This will create a “dam” to hold in the blackberry filling.
- Add Filling: Spoon the cooled blackberry compote inside the frosting ring, spreading it evenly.
- Second Layer: Carefully place the second cake layer on top of the filling, with the bottom of the cake facing up. This creates a flat surface for frosting.
- Crumb Coat: Apply a thin layer of the black cocoa frosting to the top and sides of the cake. This is called a “crumb coat” and it helps to seal in any loose crumbs.
- Chill: Refrigerate the crumb-coated cake for about 20 minutes to firm up the frosting.
- Final Frosting: Frost the chilled cake with the remaining black cocoa frosting, creating a smooth or textured finish, as desired.
5. Decorate (Optional):
- Decorate the cake with chocolate skulls, fresh blackberries, and dried rose petals (or other Halloween-themed decorations).
Notes
- Black Cocoa Powder: Black cocoa powder gives the cake and frosting their intense dark color and a deep chocolate flavor. You can find it online or in specialty baking stores. If you can’t find it, you can use Dutch-processed cocoa powder, but the color and flavor will be different.
- Room Temperature Ingredients: Using room-temperature eggs, buttermilk, and cream cheese helps the ingredients emulsify properly, resulting in a smoother cake batter and frosting.
- Sifting Dry Ingredients: Sifting the dry ingredients for both the cake and the frosting helps to prevent lumps and creates a lighter texture.
- Do Not Overmix: Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake.
- Cooling Cakes Completely: Make sure the cake layers are completely cool before frosting them.
- Blackberry Compote: The blackberry compote should be completely cool before adding it to the cake.
- Make-Ahead: The cake layers and the blackberry compote can be made a day ahead of time. Store the cake layers, wrapped tightly, at room temperature, and the compote in the refrigerator. The frosting can also be made ahead and refrigerated, but bring it to room temperature and beat it briefly before using.
- Serving Suggestions: This cake is perfect for Halloween parties or any special occasion.
- Storage: store in the fridge.