Spooky Black Velvet Halloween Cake

Ah, Halloween! A time of cobwebs, flickering candles, and the eerie thrill of a good scare. And let me tell you, there’s no better way to celebrate this spooky season than with a show-stopping dessert that captures its whimsical spirit. I’m talking about the Spooky Black Velvet Halloween Cake—a creation that looks like it walked straight out of a haunted bakery. With its deep, dark color and indulgent flavors, this cake is not just a treat for your taste buds; it’s a feast for the eyes!

The Appeal of Black Velvet Cake

Why is this cake my absolute favorite, you ask? It’s the sheer combination of flavors and textures that makes it special. The rich black cocoa powder gives a depth that is simply addictive, while the blackberry compote adds a burst of tart sweetness that cuts through the luxurious frosting. And the visuals? Imagine serving up a slice adorned with chocolate skulls and fresh blackberries, with delicate dried rose petals scattered about. It’s like an elegant Halloween fright right on your plate.

This cake isn’t just for show; it brings people together. Imagine passing slices around at your Halloween party, everyone marveling at the beautifully dark layers, and their eyes lighting up when they take that first bite. It’s a conversation starter, a moment of unity among friends and family, not to mention a memorable treat for trick-or-treaters.

Gather These Ingredients

Before diving into this culinary adventure, let’s make sure you have everything you need, shall we? Here’s your checklist:

• 2 cups White granulated sugar: This sweet simplicity balances the rich cocoa.
• 2 cups All-purpose flour (sifted): Gives the cake that perfect fluffy texture—it’s key!
• 3/4 cup Black cocoa powder (sifted): The star of the show, creating that heavenly dark color and intense flavor.
• 2 tsp Baking soda & 1 tsp Baking powder: They work together to get your cake rising beautifully.
• 1 tsp Salt: Just a pinch enhances all the flavors.
• 2 Eggs (room temperature): Vital for binding and moisture; they bring the whole cake to life.
• 1 cup Buttermilk (room temperature): The acidity adds moisture and flavor, making your cake tender.
• 1 cup Hot Coffee: This will enrich the chocolate flavor—trust me on this one!
• 1/2 cup Canola oil: Keeps the cake moist without adding an oily texture.
• 2 tsp Vanilla extract: A necessary warmth in any dessert.
• 2 cups Fresh blackberries: For your delightful compote—nature’s candy!
• 2 tbsp White granulated sugar, 1 tbsp Fresh lemon juice, 1 tsp Lemon zest, 1 Cinnamon stick, 1/4 cup Water, 1 tbsp Cornstarch: These will come together to give your blackberry compote that perfect balance.
• 8 oz Cream cheese (softened) & 1/2 cup Unsalted butter (softened): They are the base of your luscious frosting.
• 3 cups Powdered sugar (sifted) & 1 cup Black cocoa powder (sifted): For that fluffy, decadent frosting—because life is too short for mediocre frosting, right?
• 1/4 tsp Salt and 1 tsp Vanilla extract: Just a bit more love!
• Chocolate skulls, Fresh blackberries, Dried rose petals: For decoration; think of them as the costume for our cake!

How This Recipe Comes Together

Alright, let’s get down to business! Are you ready? Grab your mixing bowls, and let’s bring this spooky delight to life!

1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans—this cake is a little diva; it needs a quick pamper!

2. In a large bowl, whisk together the sugar, flour, black cocoa powder, baking soda, baking powder, and salt until it’s all blended as smoothly as a good ghost story.

3. In another bowl, mix your eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Feel free to channel your inner witch with a swirl and a stir as you combine these wet ingredients.

4. Gradually pour the wet mixture into the dry ingredients, and mix until just combined. This is where the magic happens—don’t overmix! A few lumps are just fine.

5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Keep an eye on them; you want a toothpick inserted in the center to come out clean.

6. While the cakes cool, let’s whip up that berry compote! In a saucepan, combine the blackberries, sugar, lemon juice, lemon zest, cinnamon stick, water, and cornstarch. Cook until it thickens, then set aside to cool.

7. Now onto the frosting! Cream the softened cream cheese and butter together until fluffy. Gradually add in the powdered sugar and black cocoa powder, followed by salt and vanilla. Beat until it’s a cloud of decadence.

8. Once the cakes are completely cool, stack them with layers of blackberry compote in between. Frost the whole cake with that luscious black cocoa frosting. Adorn it with your chocolate skulls, fresh blackberries, and delicate dried rose petals for that hauntingly beautiful effect.

How to Plate and Pair

This cake is so visually stunning that you can keep the serving simple! Slice those layers and serve on elegant plates—just like a bakery would. If you’re feeling adventurous, consider pairing slices with a scoop of vanilla ice cream to balance out its richness. Or perhaps a dollop of whipped cream would be a delightful addition. And for the ultimate Halloween flair, serve it alongside a little pumpkin spice latte or spiced apple cider.

Keeping Leftovers Fresh

When it comes to storage, you want your cake to last through the festivities. Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to save it for a longer adventure, though, consider freezing individual slices. Just wrap them tightly in plastic wrap, and they’ll keep in the freezer for about 3 months. Don’t forget to thaw in the fridge before diving back in!

Pro Chef Tips

• Don’t skip the room temperature ingredients—it makes a world of difference in texture!
• Hot coffee truly enhances the chocolate flavor, don’t skip it for cold brew.
• If you’re short on time, use a store-bought blackberry jam for the compote—no judgment here!

Creative Twists

Love experimenting? Consider adding a hint of orange zest to your frosting for a citrusy surprise. If you’re feeling adventurous, swap half the black cocoa for a different flavor, like espresso powder. Want to make it gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free blend!

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 Hot Coffee
• 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 (for decoration)

Directions

1. Preheat oven to 350°F (175°C); prepare pans.
2. Whisk together dry ingredients in a bowl.
3. Mix wet ingredients in another bowl.
4. Combine wet and dry ingredients, mixing gently.
5. Pour batter into pans and bake for 30-35 minutes.
6. Prepare blackberry compote in a saucepan until thick.
7. Whip frosting ingredients until fluffy and spreadable.
8. Layer the cake and frost, decorating as desired.

Your Questions Answered

• How long does it take to make this cake? About 1.5 to 2 hours, including baking and cooling time.
• Can I use frozen blackberries? Absolutely! Just thaw and drain excess liquid before using.
• Can I make this ahead of time? Yes, the cake can be baked a day ahead; just store it wrapped in the fridge.
• Is this cake suitable for kids? Definitely—it’s fun, delicious, and perfect for a Halloween treat!
• How can I adjust for dietary restrictions? You can use dairy-free alternatives for the butter and cream cheese.

This Spooky Black Velvet Halloween Cake is not just a recipe; it’s an experience. A blend of rich flavors and a hauntingly gorgeous presentation that makes every bite special. I can’t wait to hear how yours turns out! Will you make it just as I’ve described, or will you put your own twist on it? Whatever path you choose, know that this cake is bound to bring some sweet magic to your celebrations. Dive in, have fun, and don’t forget to share your spooky delights!

Print Recipe

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Spooky Black Velvet Halloween Cake

Cooking Method: Baking Courses: Dessert Recipe Keys: C Comfort Food Dairy Kids Vegetarian Meals

Difficulty: Intermediate Prep Time 60 mins Cook Time 35 mins Rest Time 60 mins Total Time 2 hrs 35 mins

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 15 Calories: 450

Best Season: Fall

Description

This Spooky Black Velvet Halloween Cake combines rich flavors and a hauntingly beautiful presentation, perfect for your Halloween celebrations.

Ingredients for Spooky Black Velvet Halloween Cake

Scale

1/2x 1x 2x 3x

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 Hot Coffee
• ¹⁄₂ cup Canola oil
• 2 tsp Vanilla extract

Blackberry Compote Ingredients

• 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

Frosting Ingredients

• 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

Decoration

• Chocolate skulls
• Fresh blackberries
• Dried rose petals for decoration

Instructions for Spooky Black Velvet Halloween Cake

Baking the Cake

1. Preheat and Prepare

   Preheat oven to 350°F (175°C); prepare cake pans by greasing and flouring them.
   Mark as complete

2. Mix Dry Ingredients

   In a large bowl, whisk together the sugar, flour, black cocoa powder, baking soda, baking powder, and salt until blended.
   Mark as complete

3. Mix Wet Ingredients

   In another bowl, mix the eggs, buttermilk, hot coffee, canola oil, and vanilla extract.
   Combine thoroughly without overmixing.
   Mark as complete

4. Combine and Bake

   Gradually pour the wet mixture into the dry ingredients; mix until just combined. Divide the batter into pans and bake for 30-35 minutes.
   A toothpick inserted in the center should come out clean.
   Mark as complete

Making the Blackberry Compote

1. Cook Compote

   In a saucepan, combine the blackberries, sugar, lemon juice, lemon zest, cinnamon stick, water, and cornstarch. Cook until the mixture thickens, then set aside to cool.
   Mark as complete

Making the Frosting

1. Cream Frosting Ingredients

   Cream the softened cream cheese and butter together until fluffy. Gradually add in powdered sugar and black cocoa powder followed by salt and vanilla.
   Beat until fluffy and spreadable.
   Mark as complete

Assembling the Cake

1. Layer and Decorate

   Once the cakes are cooled, stack them with layers of blackberry compote in between and frost with the black cocoa frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 10g50%

Trans Fat 0.5g

Cholesterol 80mg27%

Sodium 300mg13%

Potassium 200mg6%

Total Carbohydrate 60g20%

Dietary Fiber 2g8%

Sugars 35g

Protein 5g10%

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Vitamin A 5 IU

Vitamin C 10 mg

Calcium 50 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 3 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 0.5 mg

Vitamin B6 0.1 mg

Folate 10 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 100 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 1 mg

Selenium 5 mcg

Copper 0.1 mg

Manganese 0.3 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container for up to 4 days or freeze slices for up to 3 months.

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