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Spooky Black Velvet Halloween Cake Recipe

Spooky Black Velvet Halloween Cake Recipe
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★★★★★

5 from 26 reviews

This Spooky Black Velvet Halloween Cake is a rich, dark chocolate delight perfect for the holiday season, featuring a moist black cocoa cake layered with luscious blackberry compote and smooth black cocoa cream cheese frosting. Decorated with chocolate skulls, fresh blackberries, and dried rose petals, it’s a stunning centerpiece for any Halloween celebration.

Ingredients

Scale

For the 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

For the 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

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 Decoration

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. Prepare the Black Velvet Cake: Preheat your oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside this mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry: 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 the batter is smooth and homogenous.
  5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans, then remove them for assembly.
  6. Make the Blackberry Compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick. Bring to a boil and simmer for 5-6 minutes until the berries break down. Mix the water and cornstarch to form a slurry, then add to the compote and cook until thickened. Remove the cinnamon stick and refrigerate the compote for at least 1 hour.
  7. Prepare the Black Cocoa Frosting: In a bowl, beat the softened cream cheese and butter until creamy. Gradually sift in powdered sugar, black cocoa powder, and salt while mixing. Scrape down the bowl and add vanilla extract, then mix until smooth and fluffy.
  8. Level and Assemble the Cake: If needed, level the cooled cakes using a cake leveler or serrated knife. Spread a small amount of frosting on the cake plate to anchor the first layer. Place the first cake layer and pipe a frosting dam just inside the edge to hold the blackberry compote. Spread an even layer of compote inside the dam.
  9. Add Second Layer and Crumb Coat: Place the second cake layer upside down on top to create a flat surface. Apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator for 20 minutes to set.
  10. Final Frosting and Decoration: Using the remaining frosting, cover the cake smoothly on the top and sides. Decorate the top with chocolate skulls, fresh blackberries, and sprinkle with dried rose petals to create a spooky yet elegant presentation.

Notes

  • Ensure all wet ingredients are at room temperature to help the batter mix evenly.
  • Use freshly brewed hot coffee to enhance the rich chocolate flavor.
  • Chilling the frosting crumb coat helps prevent crumbs from showing in the final coat.
  • The upside-down placement of the second cake layer creates a sturdy, flat surface for decorating.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Nutrition

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

Find it online: https://nayabaker.com/spooky-black-velvet-halloween-cake-recipe/