Spooky Black Velvet Halloween Cake

Black Velvet Halloween Cake

This Black Velvet Halloween Cake is a rich, two-layer chocolate dessert filled with blackberry compote and frosted with black cocoa buttercream. With its dramatic dark color, topped with chocolate skulls and fresh blackberries, it’s the perfect centerpiece for any Halloween gathering.

Prep Time, Cook Time, Total Time:

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Decorating Time: 45 minutes
• Total Time: 1 hour 55 minutes

Ingredients List:

Black Velvet Cake

• 2 cups granulated sugar
• 2 cups all-purpose flour (sifted)
• ¾ 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 hot coffee
• ½ cup canola oil
• 2 tsp vanilla extract

Blackberry Compote Filling

• 2 cups fresh blackberries
• 2 tbsp sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 cinnamon stick
• ¼ cup water
• 1 tbsp 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 tsp salt
• 1 tsp vanilla extract

Decorations

• Chocolate skulls
• Fresh blackberries
• Dried rose petals

Step-by-Step Instructions:

1. Bake the Cake Layers
   • Preheat oven to 350°F (175°C). Grease two 8-inch pans and line with parchment.
   • In a large bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
   • In another bowl, whisk buttermilk, eggs, oil, and vanilla.
   • Combine wet and dry ingredients, then stir in hot coffee until batter is smooth.
   • Divide into pans and bake 30–33 minutes, or until a toothpick comes out clean. Let cool completely.
2. Prepare the Blackberry Compote
   • In a saucepan, cook blackberries, sugar, lemon juice, lemon zest, and cinnamon stick for 5–6 minutes.
   • Stir together water and cornstarch, then add to thicken. Remove cinnamon stick.
   • Chill compote in the refrigerator for 1 hour.
3. Make the Frosting
   • Beat softened cream cheese and butter until smooth.
   • Add sifted powdered sugar, black cocoa powder, and salt. Mix until creamy.
   • Stir in vanilla extract until well combined.
4. Assemble the Cake
   • Level cooled cake layers with a serrated knife.
   • Spread frosting on the base layer, then pipe a “dam” around the edge. Fill with blackberry compote.
   • Place second cake layer on top. Apply a thin crumb coat of frosting and chill for 20 minutes.
   • Frost fully with remaining buttercream.
5. Decorate
   • Top with chocolate skulls, fresh blackberries, and dried rose petals.
   • Slice and serve as a dramatic Halloween dessert centerpiece.

Pro Tips Section:

• Use a kitchen scale to evenly divide cake batter between pans for even layers.
• Ensure all ingredients (especially eggs and buttermilk) are at room temperature for the best texture.
• Store finished cake in an airtight container for up to 5 days, or freeze slices for up to 3 months.

Nutrition Info Table + Disclaimer:

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	481	7 g	92 g	27 g	6 g	39 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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