Name: Spooky Black Velvet Halloween Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups white granulated sugar; 2 cups all purpose flour, sifted; ¾ cup black cocoa powder, sifted; 2 teaspoon 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 teaspoon vanilla extract; 2 cups fresh blackberries; 2 tablespoon white granulated sugar; 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; ¼ teaspoon salt; 1 teaspoon vanilla extract; Chocolate skulls; Fresh blackberries; Dried rose petals

If you’re looking to dazzle guests at your Halloween party or just want a festive treat that feels a bit mysterious and indulgent, this Spooky Black Velvet Halloween Cake Recipe is exactly what you need. It’s rich, dark, and topped with a gorgeous blackberry compote and black cocoa frosting that’s just spooky enough for the season. Perfect for October celebrations or any time you crave a cake with a little extra gothic charm.

A dark chocolate cake with two thick black layers separated by a thin layer of red jam in the middle, topped with detailed small dark chocolate skulls and blackberries. The top of the cake is sprinkled with small red and black bits, and the cake sits on a round white marbled board. The background is blurred with warm brown tones, and some scattered blackberries and red petals lie on the wooden surface near the board. Photo taken with an iphone --ar 4:5 --v 7 — Spooky Black Velvet Halloween Cake, black velvet cake recipe, Halloween themed cake, black cocoa cake, blackberry compote cake

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In the Kitchen
Ingredients at a Glance
How to Make Spooky Black Velvet Halloween Cake Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Spooky Black Velvet Halloween Cake Recipe is one of those treats that feels pretty fancy but comes together with surprisingly simple steps. I love how the cake balances the deep black cocoa flavor with a bright, tangy blackberry compote that cuts through the richness perfectly.

Juicy and Tender Every Time: The mix of buttermilk and coffee in the batter keeps the crumb moist and adds depth to the chocolate notes.
Golden, Satisfying Finish: The black cocoa frosting isn’t just black—it’s silky smooth with a hint of cream cheese tang that compliments the cake beautifully.
Simple Ingredients, Big Impact: Most of what you need is pantry staple level, but the black cocoa makes the cake visually striking and incredibly flavorful.
Weeknight to Weekend Ready: You can prep the compote ahead and frost the cake the day before your gathering for stress-free celebrations.

Ingredients at a Glance

Spooky Black Velvet Halloween Cake Recipe - Recipe Image — Spooky Black Velvet Halloween Cake, black velvet cake recipe, Halloween themed cake, black cocoa cake, blackberry compote cake

Getting your ingredients right is key to making this spooky, irresistible cake. Look for good-quality black cocoa and fresh blackberries to really make those flavors pop in the Spooky Black Velvet Halloween Cake Recipe.

Black cocoa powder: This is what gives the cake its signature nearly black color and an intense chocolate flavor, so be sure to get the real-deal black cocoa, not just regular cocoa powder.
Buttermilk: Adds moisture and a slight tang—don’t skip it or substitute with regular milk without adding acid.
Fresh blackberries: For the compote, fresh berries bring brightness and texture. If fresh aren’t available, frozen works in a pinch but drain any excess juice.
Cream cheese: For dreamy frosting, make sure it’s softened to room temperature for easier blending with butter.

Heads-Up: Exact measurements and step-by-step instructions are in the printable recipe card at the bottom. Be sure to check it for baking timing and details!

How to Make Spooky Black Velvet Halloween Cake Recipe

Step 1 — Prepare Your Pan and Batter

Start by preheating your oven to 350°F (175°C) and getting two 8-inch cake pans ready—spray them with nonstick spray and line with parchment paper on the bottom and sides. In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. This helps blend the cake’s dry ingredients for an even texture. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth. Making a well in the dry ingredients, pour in the wet mix, combining gently but thoroughly, then fold in the hot coffee which gives the cake a deeper richness and super moist crumb.

Step 2 — Bake and Cool the Black Velvet Cake Layers

Divide the glossy black batter evenly between your two prepared pans. Bake for about 30 minutes, or until a toothpick comes out clean. You’ll notice the cake layers are almost black with hints of deep chocolate aromas coming from the oven. Let them cool completely on wire racks before carefully removing the parchment and pans. Cooling is essential here to prevent frosting mishaps—warm cake plus frosting equals melty mess, trust me.

Step 3 — Simmer the Tangy Blackberry Compote

While your cakes cool, make the blackberry compote. Combine fresh blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick in a saucepan. Bring to a boil and let it bubble for 5-6 minutes to release those juicy, tangy flavors. Stir water mixed with cornstarch in to thicken the mixture until it’s spreading consistency. Remove the cinnamon stick before chilling it in the fridge. If you want a silky smooth filling without seeds, strain the compote using a fine sieve once it cools a little.

Step 4 — Whip Up the Creamy Black Cocoa Frosting

For the frosting, beat the softened cream cheese and butter until fluffy and light. Gradually sift in powdered sugar and black cocoa powder along with salt, mixing until velvety smooth. Add vanilla extract and give it one last stir. This frosting is where the cake really shines—a deep black frosting with mellow chocolate flavor and a subtle tang from the cream cheese, it’s not overly sweet but perfectly balanced.

Step 5 — Assemble and Decorate Your Spooky Black Velvet Halloween Cake Recipe

Once the cake layers are fully cool, level them if needed with a serrated knife or cake leveler. Place a dab of frosting on your cake plate to anchor the first layer. Spread a thin ring of frosting around the edge of that layer to act like a dam for the blackberry filling, then generously add the compote inside. Carefully top with the second cake layer, flipping it upside down so the flat side is facing up—this helps you frost evenly. Apply a thin crumb coat all over, chill for 20 minutes, then finish with the remaining frosting. For decoration, top with chocolate skulls, fresh blackberries, and dried rose petals for the perfect eerie yet elegant finish.

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Things to Remember

From my own kitchen experience, taking time to prep your cake pans and letting your layers cool all the way through makes your Spooky Black Velvet Halloween Cake Recipe look and taste like it came from a bakery. Don’t rush the frosting, either—it’s worth getting the texture just right for that perfect creamy finish.

Doneness Cue: Look for a toothpick that comes out clean, and slightly springy tops for perfect moist texture.
Temperature Trick: Use room temperature eggs and buttermilk for a smoother batter and even baking.
Make-Ahead Move: The blackberry compote can be made up to 2 days ahead and refrigerated, letting flavors intensify.
Common Pitfall: Don’t skip sifting your dry ingredients—it’s key to avoiding clumps and gets you that silky crumb every time.

Ways to Serve It

Finishing Touches

The cream cheese and black cocoa frosting is essential for the Spooky Black Velvet Halloween Cake Recipe—it adds both color and flavor without overpowering the rest. I love topping it with a few ripe blackberries for freshness and chocolate skull decorations to channel that true Halloween spirit. The dried rose petals bring a surprising elegance that’s perfect for parties where you want to impress without fuss.

Plays Well With

This cake pairs beautifully with a cup of strong black coffee or a creamy chai latte to play up its deep chocolate notes. A scoop of vanilla bean ice cream alongside adds a creamy counterpoint to the tangy compote and dense frosting textures. Fresh berries or candied orange peel also add lovely freshness and tartness to contrast the rich cake.

Simple Plating Upgrades

For a quick but elegant presentation, dust the cake plate with a bit of powdered sugar or cocoa powder stencil. Add a small cluster of fresh blackberries on the side with a sprig of fresh mint or rosemary. For a spooky effect, drizzle a little raspberry coulis in spider-web patterns around the plate to impress kids and adults alike.

Make-Ahead & Keeping Fresh

Storing Leftovers

Once frosted, store your cake in an airtight container or cake dome in the refrigerator. It'll keep fresh and moist for up to 4 days. You might notice the flavors even deepen after a day, which is one of the perks of this recipe. Just bring slices to room temperature before serving for the best texture and taste.

Freezing Tips

This Spooky Black Velvet Halloween Cake Recipe freezes well if you wrap it tightly in plastic wrap and foil, especially un-frosted layers. Freeze for up to 2 months. Thaw overnight in the fridge, then frost and decorate the next day for best results. Freezing the frosting is less ideal as cream cheese can separate, so frost fresh after thawing when possible.

Reheating Spooky Black Velvet Halloween Cake Recipe Without Drying Out

If you want to warm a slice, use a microwave on low power for 10-15 seconds or briefly warm in a 300°F oven wrapped loosely in foil. This keeps the cake moist without drying out the crumb or melting the frosting too much. Air fryers work nicely too—just 3-4 minutes at a low temp is enough to take the chill off without cooking it further.

Frequently Asked Questions

Can I make this cake dairy-free?

You can swap out the butter and cream cheese for dairy-free versions and use a plant-based buttermilk substitute (like almond milk with vinegar). The texture will be slightly different but still delicious!

What’s the difference between black cocoa and regular cocoa powder?

Black cocoa is heavily Dutched, giving it a darker color and earthier, more intense chocolate flavor. It’s key to this cake's nearly black color and rich taste.

Can I use frozen blackberries for the compote?

Yes! Just thaw and drain off excess liquid first to avoid making the compote too watery.

How long will this cake keep at room temperature?

Because of the cream cheese frosting and fresh blackberry filling, it’s best kept refrigerated and consumed within 3-4 days for freshness and safety.

Final Thoughts

This Spooky Black Velvet Halloween Cake Recipe is one of my favorites to bake when October rolls around—it’s striking, delicious, and absolutely perfect for sharing. Whether you’re decorating for a spooky party or just craving something indulgent with a twist, this cake delivers both eye-catching looks and luscious flavor. Give yourself the time to assemble each element patiently and you’ll have a show-stopper dessert to be proud of.

Full Printable Recipe