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Spooky Black Velvet Halloween Cake Recipe

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4.8 from 7 reviews

This Spooky Black Velvet Halloween Cake is a dramatic and delicious dessert perfect for Halloween. Featuring a rich and dark black velvet cake layered with a vibrant blackberry compote and smothered in a velvety black cocoa frosting, this cake is both visually stunning and decadent. The cake is decorated with chocolate skulls, fresh blackberries, and dried rose petals to create an eerie yet elegant centerpiece for your holiday celebration.

Ingredients

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. Preheat and Prepare Pans: Preheat the oven to 350°. Spray two 8-inch cake pans with nonstick spray and line the bottom and sides with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together room temperature buttermilk, canola oil, eggs, and vanilla extract until well combined.
  4. Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until completely combined. Then, mix in the hot coffee to ensure a smooth batter.
  5. Fill Cake Pans and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Remove cakes from the oven and allow them to cool completely in the pans before removing.
  7. Prepare Blackberry Compote: In a medium saucepan, combine fresh blackberries, granulated sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil and cook for 6 minutes. Stir together water and cornstarch, add to the saucepan, and cook until thickened. Remove cinnamon stick. Pour compote into a bowl and refrigerate for 1 hour. For a smoother texture, strain through a fine mesh sieve if desired.
  8. Make Black Cocoa Frosting: In a bowl, beat softened cream cheese and unsalted butter until smooth using a hand mixer. Sift in powdered sugar, black cocoa powder, and salt. Beat until fully combined and smooth. Scrape down the sides of the bowl, add vanilla extract, and mix again.
  9. Level and Assemble Cake: Remove cooled cakes from pans. Level tops with a cake leveler or serrated knife if necessary. Spread a small amount of frosting on the cake plate to secure the bottom layer. Place the first cake layer down. Pipe a ring of frosting around the edge to create a dam and spread an even layer of blackberry compote inside the ring.
  10. Add Second Cake Layer: Place the second cake layer on top with the bottom side facing up for a flat surface to decorate.
  11. Crumb Coat and Chill: Apply a thin layer of frosting over the top and sides of the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  12. Final Frost and Decorate: Finish frosting the cake smoothly with the remaining frosting. Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky Halloween effect.

Notes

  • Using room temperature eggs and buttermilk helps the batter combine smoothly and results in a tender crumb.
  • Black cocoa powder provides a deeper chocolate flavor and a rich black color compared to regular cocoa powder.
  • If you prefer a seedless compote, strain it through a fine mesh sieve after cooking.
  • To make assembling easier, you can chill the cakes before leveling.
  • The coffee in the batter enhances the chocolate flavor without adding a coffee taste.
  • For a dairy-free version, substitute cream cheese and butter in the frosting with vegan alternatives.
  • Ensure cakes are completely cool before frosting to prevent melting.

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