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Spooky Black Velvet Halloween Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 144 reviews
  • Author: Jessica
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Spooky Black Velvet Halloween Cake combines the rich, intense flavor of black cocoa with a luscious blackberry compote filling and creamy black cocoa frosting. Perfect for Halloween celebrations, this cake is finished with eerie decorations like chocolate skulls, fresh blackberries, and dried rose petals, making it both delicious and visually stunning.

Ingredients

Scale

Black Velvet Cake

  • 2 cups White granulated sugar
  • 2 cups All purpose flour, sifted
  • ¾ cup Black cocoa powder, sifted
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1 cup Coffee, hot
  • ½ cup Canola oil
  • 2 teaspoons Vanilla extract

Blackberry Compote Filling

  • 2 cups Fresh blackberries
  • 2 tablespoons White granulated sugar
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Lemon zest
  • 1 Cinnamon stick
  • ¼ cup Water
  • 1 tablespoon Cornstarch

Black Cocoa Frosting

  • 8 oz Cream cheese, softened
  • ½ cup Unsalted butter, softened
  • 3 cups Powdered sugar, sifted
  • 1 cup Black cocoa powder, sifted
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract

Decorations

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until well combined.
  4. Create Batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined. Then, slowly add the hot coffee and mix until smooth and fully incorporated.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pans.
  6. Prepare Blackberry Compote: Place fresh blackberries, granulated sugar, lemon juice, lemon zest, and cinnamon stick into a medium saucepan. Bring to a boil and cook for 5-6 minutes, stirring occasionally. Mix water and cornstarch together, then add to the blackberry mixture and cook until thickened. Remove cinnamon stick and transfer to a bowl. Refrigerate for at least 1 hour to chill.
  7. Make Black Cocoa Frosting: In a bowl, combine softened cream cheese and unsalted butter. Sift powdered sugar, black cocoa powder, and salt into the bowl. Using a hand mixer, beat until smooth and fluffy. Scrape down the sides, add vanilla extract, and mix again until fully combined.
  8. Level the Cakes: Remove cooled cakes from pans. Use a cake leveler or serrated knife to level the tops, creating an even surface for stacking.
  9. Assemble the Cake: Spread a small amount of frosting on the cake plate to secure the first cake layer. Place the first cake layer down. Pipe a circle of frosting just inside the edge to form a dam, then spread an even layer of blackberry compote inside the dam.
  10. Add Second Layer: Place the second cake layer on top with the bottom side facing up to provide a flat base for decorating.
  11. Crumb Coat: Apply a thin layer of frosting to cover the top and sides of the cake, sealing in crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
  12. Final Frosting: Frost the cake with the remaining frosting, smoothing the surface for a clean finish.
  13. Decorate: Top the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky, festive look perfect for Halloween.

Notes

  • Ensure all ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
  • Use hot coffee to enhance the depth of chocolate flavor from the black cocoa powder.
  • Sift dry ingredients carefully to avoid lumps in the batter and frosting.
  • Allow the blackberry compote to chill in the refrigerator for a thicker, more spreadable consistency.
  • When assembling, using a frosting dam helps keep the compote from seeping out.
  • Refrigerate the cake during crumb coating to make final frosting easier and smoother.
  • Decorations can be customized based on your Halloween theme or preferences.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 380
  • Sugar: 32g
  • Sodium: 280mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 60mg

Find it online: https://jessicasrecipes.com/spooky-black-velvet-halloween-cake-recipe/