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Spooky Black Velvet Halloween Cake

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.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling Time 10 minutes
Total Time 1 hour 13 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 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 Compote
  • 2 cups Fresh blackberries Can swap for raspberries or blueberries.
  • 1 cup Sugar Adjust according to berry sweetness.
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Fresh lemon zest
  • 1 stick Cinnamon stick Optional.
  • 1/2 cup Water
  • 2 tablespoons Cornstarch Can be replaced with arrowroot or tapioca starch.
For the Frosting
  • 8 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 Salt
  • 1 teaspoon Vanilla extract
For Decoration
  • to taste Chocolate skulls
  • to taste Fresh blackberries
  • to taste Dried rose petals

Equipment

  • Oven
  • Mixing bowls
  • Rubber spatula
  • Serrated knife
  • Cake Pans
  • saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. Sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. Whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.
  4. Make a well in the dry mixture and pour in the wet ingredients, stirring gently until just combined.
  5. Divide the batter evenly between prepared pans and bake for 30 to 33 minutes.
  6. Prepare the blackberry compote by boiling blackberries, sugar, lemon juice, zest, and a cinnamon stick.
  7. Beat the cream cheese and butter until smooth, then mix in powdered sugar, black cocoa, salt, and vanilla.
  8. Once the cake layers are cooled, level the tops and assemble with blackberry compote and frosting.
  9. 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

Notes

For 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.

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