Introduction

Celebrate Halloween with this spooky Black Velvet Cake that combines rich black cocoa flavor with a luscious blackberry compote filling. Topped with cream cheese frosting and eerie decorations, it’s perfect for a festive and delicious treat.

A slice of dark chocolate cake with two thick layers of moist, almost black cake separated by a shiny, dark red berry filling sits on a white plate with a silver fork beside it. The cake is covered in a rich dark chocolate frosting with a glossy finish, crowned by a small chocolate skull on top. Scattered pink petals decorate the plate around the cake. The background has a warm, dim light with a white marbled surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups White granulated sugar
2 cups All purpose flour, sifted
¾ cup Black cocoa powder, sifted
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 Eggs, room temperature
1 cup Buttermilk, room temperature
1 cup Hot coffee
½ cup Canola oil
2 teaspoons Vanilla extract
2 cups Fresh blackberries
2 tablespoons White granulated sugar (for compote)
1 tablespoon Fresh lemon juice
1 teaspoon Lemon zest
1 Cinnamon stick
¼ cup Water
1 tablespoon Cornstarch
8 oz Cream cheese, softened
½ cup Unsalted butter, softened
3 cups Powdered sugar, sifted
1 cup Black cocoa powder, sifted (for frosting)
¼ teaspoon Salt (for frosting)
1 teaspoon Vanilla extract (for frosting)
Chocolate skulls (for decoration)
Fresh blackberries (for decoration)
Dried rose petals (for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper.
Step 2: In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
Step 4: Make a well in the dry ingredients and pour in the wet mixture. Mix until fully combined. Then stir in the hot coffee.
Step 5: Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool completely in the pans before removing.
Step 7: For the blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a medium saucepan. Bring to a boil and cook for 5-6 minutes.
Step 8: Mix water and cornstarch, then add to the blackberries and cook until thickened. Remove the cinnamon stick and transfer to a bowl. Refrigerate for 1 hour. Optional: strain for a smoother texture.
Step 9: For the frosting, beat cream cheese and butter together until smooth. Sift in powdered sugar, black cocoa powder, and salt, then mix until creamy. Add vanilla and beat once more.
Step 10: Level the cooled cakes if needed. Spread a small amount of frosting on your cake plate to hold the first layer.
Step 11: Place the first cake layer on the plate. Pipe a ring of frosting near the edge to create a dam, then spread an even layer of blackberry compote inside the ring.
Step 12: Place the second cake layer on top, bottom side up for a flat surface.
Step 13: Apply a thin crumb coat of frosting over the cake and chill for 20 minutes in the refrigerator.
Step 14: Finish frosting the cake with the remaining frosting, covering top and sides evenly.
Step 15: Decorate with chocolate skulls, fresh blackberries, and dried rose petals for a spooky touch.

Tips & Variations

For a smoother compote, strain the blackberry mixture through a fine mesh sieve to remove seeds and pulp.
Use brewed coffee instead of hot coffee for a milder flavor.
Substitute black cocoa powder with regular unsweetened cocoa powder for a lighter color and flavor.
Add a splash of brandy or blackberry liqueur to the compote for an adult twist.
Swap dried rose petals for edible glitter or Halloween-themed sprinkles if preferred.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor. Leftover compote can be kept in an airtight container in the fridge for up to a week. The cake freezes well for up to 2 months; thaw overnight in the refrigerator before frosting and decorating.

How to Serve

The image shows a dark black chocolate cake with two thick layers separated by a thin layer of red jelly-like filling in the middle. The top of the cake is covered with whole blackberries and several small dark chocolate skull shapes arranged evenly. The cake is placed on a white marble textured surface, and a slice has been taken out, revealing the rich, dense texture of the cake and the red filling inside. The background is softly blurred with warm tones that highlight the dark tones of the cake and berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the buttermilk with a dairy-free milk mixed with a tablespoon of vinegar and use dairy-free cream cheese and butter alternatives for the frosting.

How do I prevent the cake from being dry?

Make sure not to overbake the cake; check for doneness with a toothpick a few minutes before the suggested baking time. Using hot coffee in the batter helps add moisture and depth of flavor.

Spooky Black Velvet Halloween Cake Recipe

Print Recipe

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4.8 from 381 reviews

A hauntingly delicious Spooky Black Velvet Halloween Cake featuring a rich black velvet cake layered with tangy blackberry compote and enveloped in a deeply chocolatey black cocoa frosting. Perfectly decorated with chocolate skulls, fresh blackberries, and dried rose petals, this cake blends spooky aesthetics with irresistible flavors ideal for a Halloween celebration.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Black Velvet Cake

2 cups White granulated sugar
2 cups All purpose flour, sifted
¾ cup Black cocoa powder, sifted
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 Eggs, room temperature
1 cup Buttermilk, room temperature
1 cup Coffee, hot
½ cup Canola oil
2 teaspoons Vanilla extract

Blackberry Compote Filling

2 cups Fresh blackberries
2 tablespoons White granulated sugar
1 tablespoon Fresh lemon juice
1 teaspoon Lemon zest
1 Cinnamon stick
¼ cup Water
1 tablespoon Cornstarch

Black Cocoa Frosting

8 oz Cream cheese, softened
½ cup Unsalted butter, softened
3 cups Powdered sugar, sifted
1 cup Black cocoa powder, sifted
¼ teaspoon Salt
1 teaspoon Vanilla extract

Decorations

Chocolate skulls
Fresh blackberries
Dried rose petals

Instructions

Prepare the cake pans: Preheat the 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.
Mix dry ingredients: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside for now.
Mix wet ingredients: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until well combined.
Combine batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until fully combined, then gradually add the hot coffee and stir until smooth.
Bake the cakes: Divide the batter evenly between the prepared pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans before removing.
Prepare the blackberry compote: Combine fresh blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a medium saucepan. Bring to a boil, cooking for 5-6 minutes until berries soften. Mix water with cornstarch, add to the pan, and cook until thickened. Remove the cinnamon stick and refrigerate compote for at least 1 hour. Optionally, strain for a smoother texture.
Make the black cocoa frosting: Beat softened cream cheese and butter together in a bowl using a hand mixer. Gradually sift in powdered sugar, black cocoa powder, and salt while continuing to beat. Scrape down the sides, add vanilla extract, and mix again until smooth and well blended.
Assemble the cake: Remove cooled cakes from the pans and level if necessary. Place a small amount of frosting on a cake plate to secure the first layer. Place the first cake layer down, pipe a frosting dam around the edge, then spread an even layer of blackberry compote inside the dam.
Add second layer: Place the second cake layer on top upside down to create a flat surface for decorating.
Crumb coat: Spread frosting lightly over the top and sides of the cake to trap crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
Final frosting: Apply the remaining frosting smoothly over the cake, covering all sides completely.
Decorate: Garnish with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky finishing touch perfect for Halloween.

Notes

If you prefer a seedless blackberry compote, strain it through a fine mesh sieve after cooking.
Room temperature ingredients such as eggs and buttermilk help create a smoother batter and even baking.
Use black cocoa powder for the intense dark color and flavor characteristic of black velvet cakes.
Level the cake layers to achieve an even, professional look when assembling.
Chill the crumb coat layer before final frosting to avoid mixing crumbs into the top layer.

Keywords: Black Velvet Cake, Halloween Cake, Black Cocoa Frosting, Blackberry Compote, Spooky Cake, Chocolate Skull Cake, Gothic Cake