Name: Spooky Black Velvet Halloween Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
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 (for decoration); Fresh blackberries (for garnish); Dried rose petals (for decoration)

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why make this recipe

Spooky Black Velvet Halloween Cake is the perfect treat to celebrate Halloween. It’s not only visually striking with its dark color, but it also blends rich flavors that everyone will love. The use of black cocoa powder gives it a unique taste and spooky theme, making it a hit at any Halloween gathering or party. This cake will impress your friends and family with its deliciousness and charm!

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 (for decoration)
Fresh blackberries (for garnish)
Dried rose petals (for decoration)

Directions:

Black Velvet Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the sugar, flour, black cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared pans and bake for 30-35 minutes. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Blackberry Compote: In a small saucepan, combine fresh blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Cook over medium heat until the blackberries break down and the mixture thickens, about 10 minutes. Remove from heat and stir in cornstarch. Let it cool.
Black Cocoa Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract. Beat until fluffy and creamy.
Assembly: Place one layer of the cooled cake on a serving plate. Spread a layer of blackberry compote on top, then add a layer of frosting. Place the second cake layer on top, and frost the top and sides of the cake. Decorate with chocolate skulls, fresh blackberries, and dried rose petals as desired.

how to serve Spooky Black Velvet Halloween Cake

Slice the cake into pieces and serve on festive plates. You can add a scoop of vanilla ice cream on the side for an extra treat!

how to store Spooky Black Velvet Halloween Cake

To store the cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. Make sure to let it sit at room temperature for a bit before serving if you prefer it warm.

tips to make Spooky Black Velvet Halloween Cake

Ensure all your ingredients are at room temperature for better mixing.
Do not overmix the batter to keep the cake light and fluffy.
For a more intense flavor, let the blackberry compote sit overnight in the fridge before using.
If you want a richer flavor, you can add a bit more black cocoa powder.

variation

You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, for a different flavor profile, try adding different berries or citrus zest to the frosting!

FAQs

Q1: Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost it just before serving.

Q2: How can I make the cake less sweet?
You can reduce the amount of sugar in the frosting or use a less sweet frosting recipe if desired.

Q3: Can I freeze the cake?
Yes, you can freeze the cake without frosting. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Let it thaw in the fridge overnight before frosting.