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Spooky Black Velvet Halloween Cake 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.

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

  1. 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.
  2. 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.
  3. Mix wet ingredients: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add second layer: Place the second cake layer on top upside down to create a flat surface for decorating.
  10. 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.
  11. Final frosting: Apply the remaining frosting smoothly over the cake, covering all sides completely.
  12. 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

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