Why Make This Recipe
Spooky Black Velvet Halloween Cake is the perfect treat for your Halloween celebrations. It combines the rich flavor of chocolate with a fun and festive look. This cake not only tastes amazing but also adds a touch of spookiness to your dessert table. Plus, it’s easy to make and will impress your friends and family.
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 decoration)
- Dried rose petals (for decoration)
Directions
For the Black Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, mix the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, hot coffee, oil, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
For the Blackberry Compote:
- In a small saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Cook on medium heat until the blackberries break down, about 10 minutes.
- Mix cornstarch with a little cold water to create a slurry. Add it to the compote to thicken. Allow it to cool.
For the Black Cocoa Frosting:
- In a large bowl, beat the cream cheese and butter until creamy.
- Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth.
Assembly:
- Place one layer of cake on a plate. Spread blackberry compote on top.
- Add the second layer and frost the top and sides with the black cocoa frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
How to Serve Spooky Black Velvet Halloween Cake
Serve this cake at room temperature. Slice it into pieces and place them on dessert plates. You can also serve it with a dollop of whipped cream or extra blackberry compote for an added treat.
How to Store Spooky Black Velvet Halloween Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze the cake for longer storage, up to 2 months. Be sure to wrap it well in plastic wrap and foil before freezing.
Tips to Make Spooky Black Velvet Halloween Cake
- Make sure your ingredients are at room temperature for better mixing.
- Sift flour and cocoa powder to keep the cake light and airy.
- Don’t overmix the batter; mix just until combined.
- Allow the cakes to cool before frosting to prevent melting.
Variation
You can make this cake even spookier by adding food coloring to the frosting or using different kinds of edible decorations like candy eyes or creepy sprinkles.
FAQs
Q: Can I use regular cocoa powder instead of black cocoa powder?
A: Yes, but the color and flavor will be different. Black cocoa powder gives a richer flavor and darker color.
Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are gluten-free as well.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them covered at room temperature. Frost on the day you plan to serve.
Spooky Black Velvet Halloween Cake
Ingredients
For the Black Velvet Cake
- 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 pieces Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- 1/2 cup Canola oil
- 2 tsp Vanilla extract
For the Blackberry Compote
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 piece Cinnamon stick
- 1/4 cup Water
- 1 tbsp Cornstarch
For the Black Cocoa Frosting
- 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
For Decoration
- to taste Chocolate skulls (for decoration)
- to taste Fresh blackberries (for decoration)
- to taste Dried rose petals (for decoration)
Instructions
For the Black Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, mix the sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, hot coffee, oil, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
For the Blackberry Compote
- In a small saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Cook on medium heat until the blackberries break down, about 10 minutes.
- Mix cornstarch with a little cold water to create a slurry. Add it to the compote to thicken. Allow it to cool.
For the Black Cocoa Frosting
- In a large bowl, beat the cream cheese and butter until creamy.
- Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth.
Assembly
- Place one layer of cake on a plate. Spread blackberry compote on top.
- Add the second layer and frost the top and sides with the black cocoa frosting.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
