Ghoulish Black Velvet Cake for Halloween

why make this recipe

This Spooky Black Velvet Halloween Cake is a fun and delicious way to celebrate the festive season. With its deep black color and rich flavors, it stands out on any Halloween dessert table. The cake is moist and paired perfectly with a sweet blackberry compote and creamy black cocoa frosting. It’s not just a treat for the eyes but also a delight for the taste buds, making it the perfect centerpiece for your Halloween 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:

1. 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 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.
   • Slowly add the wet ingredients to the dry ingredients and mix until combined.
   • Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.

2. Blackberry Compote:

   • In a small saucepan, combine 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.
   • Mix cornstarch with a tablespoon of water in a separate bowl, then add it to the pot. Stir until the mixture thickens and remove from heat. Let cool.

3. Black Cocoa Frosting:

   • In a mixing bowl, beat cream cheese and butter together until smooth.
   • Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until creamy.

4. Assembly:

   • Place one cake layer on a serving platter. Spread a layer of blackberry compote on top, then add a layer of frosting.
   • Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.

how to serve Spooky Black Velvet Halloween Cake

Serve your Spooky Black Velvet Halloween Cake with a dollop of extra blackberry compote on the side. It’s also fun to add a few more chocolate skulls on top for a festive touch. This cake is great for gatherings, parties, or just a spooky night in!

how to store Spooky Black Velvet Halloween Cake

Store the cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap for up to 2 months.

tips to make Spooky Black Velvet Halloween Cake

• Sift your flour and cocoa powder to ensure the cake is light and fluffy.
• Make sure all your ingredients are at room temperature for easier mixing.
• Let the cake cool completely before frosting to avoid melting the frosting.

variation

You can make this cake without the coffee and use milk instead for a milder flavor. Adding some orange zest to the frosting can give it a fun twist perfect for Halloween.

FAQs

Q: Can I make this cake gluten-free?
A: Yes, you can use a gluten-free flour blend in place of regular flour.

Q: How can I make this cake ahead of time?
A: You can bake the cake layers a day ahead. Just wrap them in plastic wrap and store them in the refrigerator overnight.

Q: What else can I use to decorate the cake?
A: Feel free to use edible glitter, Halloween-themed sprinkles, or even ghost-shaped marshmallows for extra fun!

Spooky Black Velvet Halloween Cake

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• Author: mila-hartwell
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A fun and delicious black velvet cake paired with blackberry compote and creamy black cocoa frosting, perfect for Halloween celebrations.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine sugar, flour, black cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
3. Whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract in another bowl.
4. Slowly add the wet ingredients to the dry ingredients and mix until combined.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
6. In a small saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water for the blackberry compote. Cook over medium heat until thickened, about 10 minutes.
7. Mix cornstarch with a tablespoon of water in a separate bowl, then add it to the pot. Stir until thickened and remove from heat. Let cool.
8. Beat cream cheese and butter together until smooth for the frosting.
9. Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until creamy.
10. Assemble the cake by placing one layer on a platter, spreading blackberry compote and frosting, adding the second layer, and covering with remaining frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.

Notes

Sift flour and cocoa powder for a light and fluffy texture. Ensure all ingredients are at room temperature for easier mixing. Let cake cool completely before frosting.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 45g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 35mg

Keywords: Halloween, cake, dessert, black velvet, festive dessert