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Spooky Black Velvet Halloween Cake Recipe

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4.3 from 6 reviews

This Spooky Black Velvet Halloween Cake is a dramatic and delicious treat perfect for the spooky season. Featuring a deep black velvet cake made with black cocoa powder and hot coffee, layers of luscious blackberry compote, and rich black cocoa cream cheese frosting, it’s beautifully decorated with chocolate skulls, fresh blackberries, and dried rose petals for a hauntingly elegant finish.

Ingredients

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

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

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

Decoration

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside this dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the room temperature buttermilk, canola oil, eggs, and vanilla extract until smooth.
  4. Make Batter: Create a well in the center of the dry ingredients and add the wet ingredients. Mix until fully combined, then gradually mix in the hot coffee to create a smooth batter.
  5. Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake the cakes for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans before removing to avoid breakage.
  7. Prepare Blackberry Compote: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring the mixture to a boil and cook for 5 to 6 minutes. Stir together water and cornstarch, then add to the blackberry mixture and cook until thickened. Remove the cinnamon stick and transfer the compote to a small bowl. Refrigerate for one hour to chill and set. Optionally strain for a smoother texture.
  8. Make Black Cocoa Frosting: In a bowl, beat the softened cream cheese and butter together until smooth. Gradually sift in powdered sugar, black cocoa powder, and salt, then beat with a hand mixer until creamy. Scrape down the bowl and add vanilla extract, mixing once more to fully incorporate the flavor.
  9. Level Cakes: Once cooled, remove cakes from pans. Using a cake leveler or serrated knife, level the cakes if necessary for an even stack.
  10. Assemble Cake Layers: Spread a small amount of frosting on your cake plate to secure the bottom layer. Place the first cake layer on the plate and pipe a ring of frosting near the edge to create a dam. Fill the center with an even layer of blackberry compote.
  11. Add Second Layer: Place the second cake layer upside down on top of the first layer, ensuring a flat surface for decorating.
  12. Crumb Coat and Chill: Apply a thin layer of frosting on the top and sides to seal in crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
  13. Final Frosting: Apply the remaining frosting smoothly to cover the entire cake.
  14. Decorate: Finish the cake by topping it with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky and elegant Halloween presentation.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature for smoother batter and better texture.
  • For a seedless blackberry compote, strain through a fine mesh sieve after cooking.
  • If you prefer a less intense black color, adjust the amount of black cocoa powder accordingly.
  • Let the cakes cool completely to prevent the frosting from melting or sliding.
  • Use parchment paper to make removal of cakes from pans easier and reduce risk of breaking.
  • Chilling the crumb coat helps achieve a smooth final frosting finish.
  • Store leftovers refrigerated and best consumed within 3 days.

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