Jump to Recipe Print RecipeStepping into my kitchen feels like entering a culinary haunted house this Halloween season, where I’ve been concocting something truly mesmerizing: a Spooky Black Velvet Halloween Cake. This two-layer chocolate delight doesn’t just look amazing; it’s rich, moist, and filled with a delightful blackberry compote that sends taste buds into a sweet frenzy. The black cocoa buttercream on top not only captures hearts but also elevates any celebration with its tantalizing texture and color. Best of all, this cake can cater to gluten-free friends with a simple swap, making it a crowd-pleaser for everyone at your spooky gatherings. Ready to bring a show-stopping centerpiece to your Halloween table? Let’s dive into how to craft this enchanting cake that promises to be the talk of the night! Why Is This Cake So Spookily Delicious? Incredible Visual Appeal: This cake is a stunning centerpiece adorned with playful chocolate skulls and vibrant blackberries, adding festive flair to any Halloween gathering. Irresistible Flavor Combination: The rich, velvety chocolate, paired with the tangy blackberry compote, creates a delightful taste explosion that guests will crave. Easily Customizable: Whether you need a gluten-free option or wish to switch berries, this recipe adapts effortlessly to your dietary preferences, ensuring everyone can enjoy. Quick Preparation: With straightforward steps, you’ll have this show-stopping cake ready in no time, making it perfect for last-minute gatherings or planned parties alike. Perfect for Sharing: This cake is bound to impress family and friends, making it the ideal dessert for celebrating the Halloween season together! If you love unique flavors, also try my Churro Cheesecake Indulge for another dessert hit. Spooky Black Velvet Halloween Cake Ingredients For the Cake • White granulated sugar – Sweetens the cake; consider using brown sugar for a deeper flavor. • All-purpose flour – The base structure of the cake; for gluten-free, try a 1:1 baking mix. • Black cocoa powder – Gives that signature black color and rich chocolate flavor; regular cocoa can substitute, but may lighten the cake’s hue. • Baking soda – Essential for leavening; make sure it’s fresh for optimal rise. • Baking powder – Works in tandem with baking soda for a perfect lift. • Salt – Elevates flavor and balances sweetness; a small but mighty addition! • Eggs – Provide moisture and structure; use room temperature for the best mixing results. • Buttermilk – Adds tenderness and a hint of tang; substitute with yogurt or a plant-based milk with vinegar if needed. • Hot coffee – Intensifies the chocolate flavor; hot water can replace it when necessary. • Canola oil – Keeps the cake moist; melted butter can be a richer alternative. • Vanilla extract – A key flavor enhancer; opt for pure vanilla for the best taste. For the Blackberry Compote • Fresh blackberries – The star of the compote; can be swapped for raspberries or blueberries if preferred. • Sugar (for compote) – Sweetens the blackberry mix; adjust according to the sweetness of the berries. • Fresh lemon juice and zest – Brightens the compote’s flavor; lime zest is an excellent alternative. • Cinnamon stick – Adds a warm spice note; you can omit this if it’s not your taste. • Water – To help incorporate ingredients in the compote. • Cornstarch – Thickens your blackberry compote perfectly; can be replaced with arrowroot or tapioca starch. For the Frosting • Cream cheese – Gives the frosting a creamy, tangy base; essential for the perfect texture. • Unsalted butter – Adds richness; ensure it’s at room temperature for ease of mixing. • Powdered sugar – Sweetens and thickens the frosting; adjust based on your desired consistency. • Black cocoa powder (for frosting) – Mirrors the cake’s dark chocolate flavor; regular cocoa is a good backup. • Salt – Balances the sweetness in frosting; a little goes a long way. • Vanilla extract (for frosting) – A must for delicious frosting flavor; never overlook this step. For Decoration • Chocolate skulls, fresh blackberries, and dried rose petals – These add a whimsical yet spooky touch to your Halloween cake, ensuring it’s festive and fun! This Spooky Black Velvet Halloween Cake is sure to bring joy and delight to your gatherings! Step‑by‑Step Instructions for Spooky Black Velvet Halloween Cake Step 1: Preheat and Prepare Pans Preheat your oven to 350°F (175°C), making sure it reaches the perfect baking temperature. While the oven warms up, grab two 8-inch round cake pans and coat them with nonstick spray. For added ease, line the bottom with parchment paper to prevent sticking. This step ensures that your Spooky Black Velvet Halloween Cake will release smoothly once baked. Step 2: Mix Dry Ingredients In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mixing these dry ingredients until well combined will create the rich base of your cake. Be generous with the sifting; this helps to aerate the mixture, giving your cake that coveted light and fluffy texture. Step 3: Whisk Wet Ingredients In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth and creamy. Ensure your eggs are at room temperature for optimal blending. The combination of these wet ingredients is pivotal for adding moisture and richness to your Spooky Black Velvet Halloween Cake, creating a delightfully cohesive batter. Step 4: Combine Mixtures Make a well in the center of your dry ingredient mixture and gently pour in the wet ingredients. Stir with a rubber spatula or wooden spoon until just combined. Next, slowly blend in the hot coffee, which will enhance the chocolate flavor without leaving a coffee taste. Be careful not to overmix—aim for a silky, slightly lumpy batter. Step 5: Bake the Cake Divide the batter evenly between your prepared cake pans, smoothing out the tops with a spatula. Place the pans in the preheated oven and bake for 30 to 33 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean or with a few moist crumbs. Once baked, remove them and let cool in the pans for 10 minutes before transferring to wire racks. Step 6: Prepare the Blackberry Compote In a medium saucepan, combine the fresh blackberries, sugar, lemon juice, and zest, along with a cinnamon stick. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent burning. Once bubbling, mix cornstarch with a splash of water and add it to the pan to thicken the compote. Cook until the mixture is slightly syrupy, then let it cool before refrigerating. Step 7: Make the Frosting In a large bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until fluffy. The frosting should have a rich, spreadable consistency. Taste and adjust the sweetness if necessary—it’s the perfect complement to your Spooky Black Velvet Halloween Cake! Step 8: Assemble the Cake Once the cake layers have completely cooled, carefully level their tops with a serrated knife. Place one layer on a serving plate, spread a generous layer of blackberry compote over it, and top with a layer of frosting. Gently press the second cake layer on top. Apply a thin crumb coat of frosting around the sides and top, then chill the cake for about 20 minutes to set. Step 9: Decorate Remove the chilled cake from the refrigerator and finish frosting it with the remaining chocolate buttercream. Get creative with decorations by adding chocolate skulls, fresh blackberries, and optional dried rose petals. This final touch brings a festive flair to your Spooky Black Velvet Halloween Cake, making it a delightful centerpiece for your Halloween celebration! What to Serve with Spooky Black Velvet Halloween Cake Mouthwatering accompaniments can elevate your enchanting cake into a full-fledged Halloween feast that will delight your friends and family. Vanilla Ice Cream: A classic pairing that adds a creamy contrast to the rich chocolate, making each bite even more indulgent. Scoop some melting ice cream on the side for a deliciously devilish combination. Whipped Cream: Light and fluffy, it beautifully balances the cake’s density and enhances the festive presentation. Consider adding a dash of vanilla or cinnamon for a seasonal twist! Chocolate Drizzle: Drizzle a rich chocolate sauce over each slice for a more intense chocolate experience. It creates an elegant touch that screams “fancy dessert”! Spiced Apple Cider: Serve warm, spiced apple cider to complement the cake’s rich flavors while adding a cozy, fall-inspired drink option. The warmth and spice will set a delightful mood for your gathering. Pumpkin Spice Latte: Capture the essence of fall with this beloved drink. Its warm spices tie in beautifully with the Halloween theme, creating a comforting companion to your cake. Blackberry and Mint Salad: For a refreshing bite, a light salad of fresh blackberries and mint will enhance the berry compote flavors while cleansing the palate between rich cake bites. The mint adds a bright contrast to the dessert! Chocolate-covered Strawberries: Decadent and playful, these treats not only match the cake’s aesthetic but also bring a luscious fruit element to the table—a perfect pairing for Halloween festivities! Coffee: A warm cup of coffee not only enhances the cake’s flavor but also serves as a comforting drink option that your guests will enjoy as they indulge in the treats. Spooky Black Velvet Halloween Cake Variations Feel free to give your Spooky Black Velvet Halloween Cake a personal touch with these delightful twists! Gluten-Free: Use a 1:1 gluten-free baking mix in place of all-purpose flour for a delicious gluten-free option. Berry Swap: Experiment with different berries like raspberries or blueberries for the compote, each offering a unique flavor profile. Vegan Delight: Substitute eggs with flax eggs and replace buttermilk with plant-based milk mixed with vinegar for a vegan-friendly version. Cocoa Twist: For a bit of variety, replace black cocoa powder with regular cocoa powder for a lighter chocolate flavor and visual appeal. Spice It Up: Add a pinch of nutmeg or allspice to the dry mixture for a warming twist that brings out the cake’s richness. Dress It Differently: Decorate the cake with themed sprinkles, candied pumpkins, or edible glitter to enchant your Halloween gathering. Frosting Fun: Mix in a hint of orange zest to your frosting for a citrusy brightness that perfectly complements the chocolate. Decadent Addition: Drizzle a homemade chocolate ganache over the top for an extra-rich and indulgent finish! For another uniquely delicious dessert, be sure to check out my Fruity Pebbles Cheesecake and indulge in some festive fun! Expert Tips for Spooky Black Velvet Halloween Cake Ingredient Freshness: Always use fresh eggs and buttermilk for the best cake texture. Stale ingredients can lead to disappointing results. Avoid Overmixing: After incorporating the wet ingredients, mix gently until just combined. Overmixing can make the cake dense instead of light and fluffy. Check for Doneness: Insert a toothpick in the center of the cake; it should come out clean or with a few moist crumbs. This ensures your cake is perfectly baked without being dry. Chill for Frosting Ease: After applying the crumb coat, refrigerate the cake before the final frosting. This sets the base and prevents crumbs from mixing into the frosting. Decoration Variations: Get creative with decorations! Use themed items like chocolate skulls or edible glitter to elevate the festive look of your Spooky Black Velvet Halloween Cake. Gluten-Free Option: If catering to gluten-free guests, substitute the all-purpose flour with a 1:1 gluten-free baking mix for a delicious and inclusive treat. Make Ahead Options These Spooky Black Velvet Halloween Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance, allowing the flavors to develop beautifully. Once cooled, wrap the layers tightly in plastic wrap and refrigerate them to maintain their moist texture. The blackberry compote can also be made up to 3 days ahead; just store it in an airtight container in the fridge until you’re ready to assemble. When you’re set to serve, simply level the chilled cake layers, layer with the compote and frosting, and decorate. This way, you’ll create an impressive dessert with minimal effort on the day of your Halloween celebration! How to Store and Freeze Spooky Black Velvet Halloween Cake Fridge: Keep the assembled cake tightly wrapped in plastic wrap or in an airtight container; it will stay fresh for up to 4 days, allowing the flavors to meld beautifully. Freezer: If you want to make it ahead of time, wrap the cooled, unfrosted cake layers in plastic wrap and freeze for up to 2 months. To thaw, simply leave them in the fridge overnight. Reheating: If you prefer enjoying warm slices, gently warm individual pieces in the microwave for about 10-15 seconds. This will enhance the rich chocolate flavor of your Spooky Black Velvet Halloween Cake without compromising its texture. Compote Storage: Store leftover blackberry compote in the fridge in a sealed container for up to 1 week. It’s perfect for drizzling over pancakes or yogurt as a delightful treat! Spooky Black Velvet Halloween Cake Recipe FAQs What type of cocoa powder should I use for the cake? Absolutely, black cocoa powder is recommended for that deep, dark color and rich flavor signature to this Spooky Black Velvet Halloween Cake. If you can’t find it, regular unsweetened cocoa powder can be used as a substitute, but it will result in a lighter color and slightly different taste. How should I store the cake after baking? To keep your cake fresh, wrap the assembled Spooky Black Velvet Halloween Cake tightly in plastic wrap or store it in an airtight container. It can be stored in the refrigerator for up to 4 days, allowing the flavors to develop even more over time. Can I freeze an unfrosted cake? Definitely! For best results, wrap the cooled, unfrosted cake layers tightly in plastic wrap, ensuring no air is trapped inside. You can freeze them for up to 2 months. When you’re ready to use them, simply thaw them overnight in the refrigerator before frosting. What if my cake turns out dense? Very! A dense cake often results from overmixing, particularly after adding the wet ingredients. Be sure to mix just until combined and avoid the urge to overwork the batter. Also, ensure that all your ingredients, especially the leavening agents like baking powder and baking soda, are fresh. Is this cake suitable for people with gluten allergies? Yes, indeed! You can easily make the Spooky Black Velvet Halloween Cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking mix. Just be sure to check the other ingredients as well for hidden gluten. Can I make this cake a day in advance? Absolutely! I often make this cake a day ahead of time. Just wrap the cooled layers in plastic wrap and store them in the fridge. This not only saves time on the day of your spooky celebration but also allows the flavors to meld beautifully! Spooky Black Velvet Halloween Cake with Tangy Blackberry Bliss This Spooky Black Velvet Halloween Cake is a rich, moist dessert that tantalizes with blackberry compote and festive chocolate decor. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 33 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 13 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups White granulated sugar Consider using brown sugar for a deeper flavor.2 cups All-purpose flour For gluten-free, try a 1:1 baking mix.3/4 cup Black cocoa powder Gives that signature black color and rich chocolate flavor.1 teaspoon Baking soda Essential for leavening.1 teaspoon Baking powder Works with baking soda for perfect lift.1/2 teaspoon Salt Balances sweetness.3 large Eggs Use room temperature for best results.1 cup Buttermilk Can substitute with yogurt or plant-based milk with vinegar.1 cup Hot coffee Enhances chocolate flavor.1/2 cup Canola oil Keeps cake moist.2 teaspoons Vanilla extract Opt for pure vanilla for best taste.For the Blackberry Compote2 cups Fresh blackberries Can swap for raspberries or blueberries.1 cup Sugar Adjust according to berry sweetness.1 tablespoon Fresh lemon juice1 teaspoon Fresh lemon zest1 stick Cinnamon stick Optional.1/2 cup Water2 tablespoons Cornstarch Can be replaced with arrowroot or tapioca starch.For the Frosting8 oz Cream cheese Softened.1/2 cup Unsalted butter Room temperature.3 cups Powdered sugar Adjust for desired consistency.1/2 cup Black cocoa powder Mirrors the cake’s dark chocolate flavor.1/4 teaspoon Salt1 teaspoon Vanilla extractFor Decorationto taste Chocolate skullsto taste Fresh blackberriesto taste Dried rose petals Equipment OvenMixing bowlsRubber spatulaSerrated knifeCake Panssaucepan Method InstructionsPreheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.Sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt.Whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.Make a well in the dry mixture and pour in the wet ingredients, stirring gently until just combined.Divide the batter evenly between prepared pans and bake for 30 to 33 minutes.Prepare the blackberry compote by boiling blackberries, sugar, lemon juice, zest, and a cinnamon stick.Beat the cream cheese and butter until smooth, then mix in powdered sugar, black cocoa, salt, and vanilla.Once the cake layers are cooled, level the tops and assemble with blackberry compote and frosting.Decorate with remaining frosting and add chocolate skulls, blackberries, and rose petals. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesFor the best texture, use fresh ingredients and avoid overmixing to keep the cake light and fluffy. Chill before final frosting to prevent crumbs from mixing in. Tried this recipe?Let us know how it was!
