Why Make This Recipe
Halloween is the perfect time to get creative in the kitchen, and what better way to celebrate than with a Spooky Black Velvet Halloween Cake? This cake is rich, moist, and has a striking dark color that makes it a showstopper at any Halloween gathering. With the combination of a luscious blackberry compote and creamy black cocoa frosting, this cake is not only festive but also incredibly delicious. It’s sure to impress friends and family and add a bit of spooky charm to your holiday festivities.
How to Make Spooky Black Velvet Halloween Cake
Ingredients
- 2 cups White granulated sugar
- 2 cups All-purpose flour (sifted)
- 3/4 cup Black cocoa powder (sifted)
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 2 Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- 1/2 cup Canola oil
- 2 tsp Vanilla extract
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 Cinnamon stick
- 1/4 cup Water
- 1 tbsp Cornstarch
- 8 oz Cream cheese (softened)
- 1/2 cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 1 cup Black cocoa powder (sifted)
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Directions
-
Black Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract together.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Divide the batter evenly between the prepared cake pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Blackberry Compote
- In a saucepan, combine the fresh blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Cook on low heat for about 10 minutes until the berries break down.
- Mix the cornstarch with a little water to create a slurry, then stir it into the blackberry mixture. Cook for an additional 2 minutes until it thickens. Remove from heat and let it cool.
-
Black Cocoa Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until creamy.
- Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract. Mix until smooth and fluffy.
-
Assembly
- Place one layer of the cooled black velvet cake on a serving plate. Spread a layer of blackberry compote on top, followed by a layer of black cocoa frosting.
- Add the second layer of cake and frost the top and sides with the remaining black cocoa frosting.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals for a spooky finish.
How to Serve Spooky Black Velvet Halloween Cake
Slice the cake into generous pieces and serve it on festive plates. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It’s a perfect centerpiece for any Halloween party, and everyone will love the unique flavors.
How to Store Spooky Black Velvet Halloween Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the unfrosted cake layers for up to 2 months. Just wrap them well in plastic wrap before freezing.
Tips to Make Spooky Black Velvet Halloween Cake
- Make sure your ingredients are at room temperature, so they mix together better.
- Don’t overmix the batter; mix just until combined for a lighter cake.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Variations
For a twist on this recipe, try adding some orange food coloring to the frosting for a more festive look. You can also swap the blackberry compote for raspberry or cherry for a different flavor.
FAQs
1. Can I use regular cocoa powder instead of black cocoa powder?
Yes, but the cake will have a lighter color and a different flavor profile. Black cocoa adds a unique depth to the cake.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator until you are ready to frost and serve.
3. Is there a non-dairy substitute for buttermilk?
Yes, you can make a non-dairy version by mixing 1 cup of almond milk (or any other non-dairy milk) with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken before using.
Spooky Black Velvet Halloween Cake
Ingredients
Equipment
Method
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a bowl, mix sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla extract. Gradually add wet ingredients to dry ingredients until smooth.
- Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool on wire racks.
- Make the Blackberry Compote: In a saucepan, combine blackberries, sugar, lemon juice, zest, cinnamon stick, and water. Cook for 10 minutes over low heat until softened.
- Mix cornstarch with water and stir into the compote. Cook for 2 more minutes until thickened. Let cool completely.
- Make the Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, black cocoa, salt, and vanilla. Beat until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with blackberry compote, then a layer of frosting. Add the second layer and frost the entire cake.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals for a spooky finish.