Why make this recipe
Spooky Black Velvet Halloween Cake is a perfect treat for your Halloween celebration. With its rich black color, it adds an eerie charm to any festive gathering. The combination of dark cocoa and creamy frosting creates a delightful taste that adults and kids alike will love. Plus, it’s a fun way to impress your guests with a dessert that looks hauntingly beautiful!
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 topping)
- Dried rose petals (for decoration)
Directions:
Make 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 white sugar, all-purpose flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes. Check with a toothpick to ensure it comes out clean. Let them cool.
Prepare the Blackberry Compote:
- In a small saucepan, combine fresh blackberries, white sugar, lemon juice, lemon zest, and a cinnamon stick.
- Add water and bring the mixture to a simmer over medium heat.
- Cook for about 10 minutes, stirring occasionally until the berries break down.
- Mix cornstarch with a tablespoon of water, then add to the compote to thicken. Remove from heat and let it cool.
Make the Black Cocoa Frosting:
- Beat softened cream cheese and unsalted butter together until smooth.
- Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract. Beat until fluffy.
Assembly:
- Place one cake layer on a serving plate. Spread a layer of blackberry compote on top, followed by a layer of black cocoa frosting.
- Place the second layer on top and frost the entire cake with the remaining frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals for a spooky look.
How to serve Spooky Black Velvet Halloween Cake
Slice the cake into generous pieces and serve it on festive plates. Pair it with a scoop of vanilla ice cream or whipped cream for an extra treat. This cake is sure to be a centerpiece at your Halloween party!
How to store Spooky Black Velvet Halloween Cake
To store the cake, keep it covered in the refrigerator. It can stay fresh for up to a week. If you would like to freeze it, wrap individual slices in plastic wrap and place them in an airtight container. This way, you can enjoy it later!
Tips to make Spooky Black Velvet Halloween Cake
- Make sure your eggs and buttermilk are at room temperature for better mixing.
- Sifting the cocoa powder and flour is essential for a lighter, fluffier cake.
- Be careful not to overmix the batter; mix just until combined.
- Let the cake layers cool completely before frosting to avoid melting the frosting.
Variation
You can add a hint of orange color to the frosting for a more Halloween-themed look. Swirling in some orange frosting can create a fun and festive design.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
- Yes, you can substitute regular cocoa powder, but the cake won’t have the same dark color or intense flavor.
Can I make this cake ahead of time?
- Absolutely! You can bake the cake layers a day in advance. Just store them in an airtight container in the refrigerator until you’re ready to frost and serve.
What other toppings can I use?
- In addition to chocolate skulls and blackberries, you can use candy eyeballs, spooky sprinkles, or even gummy worms for a fun effect!
Spooky Black Velvet Halloween Cake
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hauntingly beautiful cake perfect for Halloween celebrations, made with dark cocoa and creamy frosting.
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 topping)
- Dried rose petals (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, mix the white sugar, all-purpose flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes. Check with a toothpick to ensure it comes out clean. Let them cool.
- In a small saucepan, combine fresh blackberries, white sugar, lemon juice, lemon zest, and a cinnamon stick.
- Add water and bring the mixture to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally until the berries break down.
- Mix cornstarch with a tablespoon of water, then add to the compote to thicken. Remove from heat and let it cool.
- Beat softened cream cheese and unsalted butter together until smooth.
- Gradually add powdered sugar, black cocoa powder, salt, and vanilla extract. Beat until fluffy.
- Place one cake layer on a serving plate. Spread a layer of blackberry compote on top, followed by a layer of black cocoa frosting.
- Place the second layer on top and frost the entire cake with the remaining frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals for a spooky look.
Notes
For a fun twist, add a hint of orange color to the frosting.