This Spooky Black Velvet Halloween Cake features a rich black velvet cake layered with a fresh blackberry compote and finished with a smooth black cocoa cream cheese frosting. Decorated with chocolate skulls, fresh blackberries, and dried rose petals, this cake is perfect for a spooky yet elegant Halloween celebration.
Total Time:2 hours 20 minutes
Yield:12 servings
Ingredients
Black Velvet Cake
2 cups White granulated sugar
2 cups All purpose flour sifted
3/4 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
1/2 cup Canola oil
2 teaspoon Vanilla extract
Blackberry Compote Filling
2 cups Fresh blackberries
2 tablespoon White granulated sugar
1 tablespoon Fresh lemon juice
1 teaspoon Lemon zest
1 Cinnamon stick
1/4 cup Water
1 tablespoon 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 teaspoon Salt
1 teaspoon Vanilla extract
Decorations
Chocolate skulls
Fresh blackberries
Dried rose petals
Instructions
Prepare the oven and pans: Preheat the oven to 350°. Spray two 8-inch cake pans with nonstick spray and line the bottom and sides with parchment paper.
Mix dry ingredients for cake: In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt, then set aside.
Mix wet ingredients for cake: In a separate bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until combined.
Combine wet and dry ingredients: Make a well in the center of the dry ingredients and add the wet ingredients. Mix until completely combined, then stir in the hot coffee.
Bake the cakes: Divide the batter evenly between the two prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before removing from the pans.
Make blackberry compote: In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes. Stir water and cornstarch together, add to the blackberries, and cook until thickened. Remove the cinnamon stick and refrigerate the compote for 1 hour. Optionally, strain for a smoother texture.
Prepare black cocoa frosting: In a bowl, beat softened cream cheese and butter. Sift powdered sugar, black cocoa powder, and salt into the bowl. Beat until smooth, scraping down the sides. Add vanilla extract and mix again to combine.
Assemble the cake: Level the cooled cakes if necessary. Spread a small amount of frosting on the cake plate and place the first cake layer down. Pipe a ring of frosting around the edge to create a dam, then spread an even layer of blackberry compote inside. Place the second cake layer on top upside down for a flat base.
Frost the cake: Apply a thin crumb coat of frosting over the top and sides of the cake. Refrigerate for 20 minutes, then frost the cake fully with the remaining frosting.
Decorate: Top with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky and elegant Halloween decoration.
Notes
Use room temperature ingredients for better mixing and texture.
If you prefer a smoother blackberry compote, strain it through a fine mesh sieve to remove seeds after cooking.
The coffee in the cake enhances the chocolate flavor and makes the cake richer but can be substituted with hot water if desired.
For easier frosting application, chilling the cake after crumb coating helps prevent crumbs from mixing with the final frosting layer.
If you don’t have black cocoa powder, you can use regular cocoa powder but the cake won’t be as dark.
