If you’re searching for a show-stopping dessert this fall, you absolutely have to try the Spooky Black Velvet Halloween Cake Recipe. This cake is a stunning celebration of deep, intense black cocoa flavor combined with a luscious blackberry compote that brings a burst of tangy sweetness. The velvety cream cheese buttercream frosting, sprinkled with black cocoa powder, not only adds richness but also makes it irresistibly smooth and decadent. Perfect for Halloween festivities, this cake serves up hauntingly beautiful layers that taste as good as they look, making it an unforgettable treat to share with friends and family.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient plays a vital role in creating this cake’s rich flavor, striking color, and perfect texture. From the deep black cocoa powder that gives the cake its signature look to the fresh blackberries adding a vibrant zing, every component has a delicious purpose.
- 2 cups all-purpose flour: The base that gives structure and body to the cake layers.
- 1 cup black cocoa powder: The secret to that midnight-black hue and intense chocolaty flavor.
- 1 ½ cups granulated sugar: Balances bitterness and sweetens the batter perfectly.
- 1 teaspoon baking powder: Helps the cake rise and stay fluffy.
- 1 teaspoon baking soda: Provides lift and lightness for a soft crumb.
- ½ teaspoon salt: Enhances all the flavors in the cake.
- 1 cup buttermilk (room temperature): Adds moisture and a gentle tang to the cake.
- ½ cup vegetable oil: Keeps the cake tender and moist throughout.
- 2 large eggs (room temperature): Bind ingredients together for structure and richness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1 cup hot brewed coffee: Enhances the dark chocolate notes in the black cocoa.
- 2 cups fresh or frozen blackberries: Bursting with juice and perfect for making the compote layer.
- ¼ cup granulated sugar: Sweetens the blackberries just right.
- 1 tablespoon lemon juice: Adds brightness and balances the sweetness of the compote.
- 1 teaspoon lemon zest: Infuses a subtle citrus aroma into the blackberry compote.
- 1 cinnamon stick (or ¼ teaspoon ground cinnamon): Gives the compote a cozy, warming spice.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the compote to the perfect consistency for spreading.
- 8 oz cream cheese (room temperature): Creates a smooth, tangy base for the luscious buttercream frosting.
- ½ cup unsalted butter (room temperature): Adds richness and structure to the frosting.
- 4 cups powdered sugar (sifted): Sweetens and thickens the buttercream.
- ½ cup black cocoa powder: This doubles down on the chocolate flavor right in the frosting.
- Pinch of salt: Balances the sweetness in the frosting for a perfect finish.
- 1 teaspoon vanilla extract: Elevates all the buttery, chocolaty notes in the frosting.
- Fresh blackberries and chocolate skulls or other spooky decorations (optional): For that dramatic Halloween flair.
How to Make Spooky Black Velvet Halloween Cake Recipe
Step 1: Prepare the Cake Layers
Begin by preheating your oven to 350°F (175°C) and preparing two 8-inch cake pans with greasing and parchment paper lining. In one large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt—that deep black flour mixture is key to achieving that iconic velvet texture and color. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and creamy. Make a well in the dry ingredients, pour in your wet mixture, and stir gently until combined; then, mix in the hot brewed coffee carefully—it melts all those cocoa particles, creating a silky batter that bakes into an incredibly moist cake. Divide the batter evenly into the pans, bake for about 30 to 33 minutes, and check doneness with a toothpick. Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.
Step 2: Make the Blackberry Compote
This compote is where tart meets sweet, adding an unexpected kick to your Spooky Black Velvet Halloween Cake Recipe. In a saucepan, combine the blackberries, granulated sugar, lemon juice, lemon zest, and cinnamon stick. Bring the mixture to a gentle boil, stirring occasionally to avoid burning. Let it cook for 5 to 6 minutes until the berries start to break down and the flavors meld together beautifully. Stir in the cornstarch slurry and cook just until the compote thickens, then remove the cinnamon stick. Chill this luscious compote in the fridge for at least an hour—it will set perfectly to spread between cake layers.
Step 3: Prepare the Buttercream
The frosting in any cake can make or break it, and for this Spooky Black Velvet Halloween Cake Recipe, the black cocoa cream cheese buttercream is downright irresistible. Beat the cream cheese and unsalted butter together until perfectly smooth and fluffy—take your time to get that light texture. Gradually sift in the powdered sugar, black cocoa powder, and a pinch of salt, blending until the frosting is creamy and rich with chocolaty goodness. Finally, add the vanilla extract and give it a few more beats for a fragrant finishing touch.
Step 4: Assemble the Cake
Now the fun begins! Place one cake layer on your favorite cake stand or plate. Spread a generous layer of the chilled blackberry compote over the surface, leaving a small border for tidiness. Gently lay the second cake layer on top, pressing lightly to secure it. Use a spatula to frost the entire cake with the smooth black cocoa buttercream, taking care to smooth out any crumbs. This is where your cake really starts to look magical and spook-tacular.
Step 5: Decorate
Top your Spooky Black Velvet Halloween Cake Recipe with fresh blackberries for a pop of natural color and texture. For a truly Halloween vibe, add chocolate skulls or other spooky edible decorations—these finishing touches take the cake from simply delicious to delightfully eerie, perfect for any autumn party or trick-or-treat celebration.
How to Serve Spooky Black Velvet Halloween Cake Recipe
Garnishes
Fresh blackberries not only add a juicy burst of flavor but also complement the black cocoa richness beautifully. Consider dusting a little extra black cocoa powder on top or using edible glitter for some mysterious shimmer that catches the light just right.
Side Dishes
Serve this cake alongside a lightly spiced chai latte or a glass of deep red wine for an adult twist. If you want a kid-friendly pairing, a cold glass of creamy vanilla milk makes for a perfect contrast to the cake’s bold flavors.
Creative Ways to Present
Try placing the cake on a spooky-themed platter and surround it with mini pumpkins, candy corn, or even dry ice for a misty, ghostly effect. Wrapping a black ribbon around the cake stand adds a classy, eerie touch that will wow your guests before the first delicious bite.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Spooky Black Velvet Halloween Cake Recipe stays fresh covered in the refrigerator for up to four days. Keep it in an airtight container or wrap it well with plastic wrap to prevent the cake from drying out or absorbing other fridge odors.
Freezing
If you want to prepare this cake in advance, wrap cooled cake layers tightly in plastic wrap and foil, then freeze for up to three months. The buttercream frosting can also be frozen separately in an airtight container. Thaw layers and frosting overnight in the fridge before assembling.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer a slightly warmer slice, let it sit at room temperature for about 30 minutes before serving, allowing the flavors to fully bloom.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
While regular cocoa powder works, black cocoa powder offers a much darker color and a unique deep chocolate flavor that makes this cake stand out, especially for Halloween. If you want the signature black velvet appearance, it’s best to use black cocoa.
Is it okay to substitute fresh blackberries with frozen ones?
Absolutely! Frozen blackberries work just as well for the compote. Just be sure to thaw and drain them slightly before cooking to avoid excess liquid in the compote.
Can I make this cake vegan or dairy-free?
With some ingredient swaps like using dairy-free cream cheese, plant-based butter, and non-dairy milk substitutes, you can certainly adapt this recipe to be vegan or dairy-free. The texture might vary slightly but the flavors can still be wonderfully rich.
How long does the blackberry compote keep in the fridge?
The blackberry compote can be stored in an airtight container in the refrigerator for up to a week. It also freezes well if you want to prepare it in advance.
What is the best way to get smooth buttercream frosting?
Make sure your cream cheese and butter are softened but not melted, and beat them together until creamy before adding powdered sugar gradually. Sifting the sugar beforehand and beating at medium speed leads to silky, lump-free frosting perfect for spreading.
Final Thoughts
I promise, once you make this Spooky Black Velvet Halloween Cake Recipe, it will become a seasonal favorite that everyone asks for year after year. Its dramatic look and irresistible layers of flavor make it truly unforgettable. So, gather your ingredients and treat yourself and your loved ones to a slice of this spooky, rich delight—you won’t regret it!
Print
Spooky Black Velvet Halloween Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Spooky Black Velvet Halloween Cake is a decadent and visually striking dessert perfect for Halloween celebrations. Featuring rich black cocoa cake layers soaked with hot coffee, filled with a homemade blackberry compote, and frosted with a smooth black cocoa cream cheese buttercream, this cake delights with both flavor and eerie festivity. Decorated with fresh blackberries and optional spooky chocolate decorations, it’s a stunning centerpiece that combines deep chocolate and tart blackberry notes for a memorable treat.
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1 cup black cocoa powder (or Dutch-process cocoa for a lighter color)
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
Blackberry Compote
- 2 cups fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Black Cocoa Buttercream
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- ½ cup black cocoa powder
- Pinch of salt
- 1 teaspoon vanilla extract
Decoration
- Fresh blackberries
- Chocolate skulls or other spooky decorations (optional)
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to prevent sticking. In a large bowl, sift together the all-purpose flour, black cocoa powder, sugar, baking powder, baking soda, and salt to ensure an even mix and remove any lumps. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined. Create a well in the dry ingredients and pour in the wet mixture, stirring until just combined to avoid overmixing. Then add the hot brewed coffee and mix gently until the batter is smooth. Divide the batter evenly between the prepared pans and bake for 30 to 33 minutes. To test doneness, insert a toothpick into the center of the cakes; it should come out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Blackberry Compote: In a medium saucepan over medium heat, combine the blackberries, granulated sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a gentle boil while stirring occasionally. Let it cook for 5 to 6 minutes until the berries soften and release their juices. Stir in the cornstarch mixture to thicken the compote, cooking for an additional few minutes. Remove the cinnamon stick, then transfer the compote to a bowl and chill in the refrigerator for at least 1 hour to allow it to set and flavors to meld.
- Prepare the Buttercream: Using a hand mixer in a large bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, black cocoa powder, and a pinch of salt, beating continuously until fully combined and fluffy. Add the vanilla extract and beat for another 1 to 2 minutes to incorporate air and achieve a light, spreadable buttercream.
- Assemble the Cake: Once the cake layers have completely cooled, place one layer on your serving plate or cake stand. Spread a generous layer of the chilled blackberry compote over the top, leaving a small border near the edges to prevent overflow. Carefully place the second cake layer on top and press gently to adhere without squashing. Use a spatula to frost the entire cake with the prepared black cocoa buttercream, smoothing it to create an even, sleek finish.
- Decorate: Finish off your spooky black velvet cake by topping it with fresh blackberries, adding bursts of color and texture. For a Halloween-themed presentation, decorate with chocolate skulls or other spooky edible decorations to enhance the festive vibe.
Notes
- Room temperature ingredients (eggs, buttermilk, cream cheese, and butter) ensure better mixing and smoother texture.
- Black cocoa powder provides an intense black color and deep chocolate flavor, but Dutch-process cocoa can be used for a lighter shade.
- The hot coffee intensifies the chocolate flavor and helps create a moist crumb in the cake.
- Chilling the blackberry compote improves its consistency and helps it set as a filling.
- Use parchment paper and grease your pans well to avoid sticking and to get clean cake layers.
- Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
- The cake keeps well refrigerated for up to 3 days and tastes even better after a day to let flavors meld.
- For a vegan adaptation, substitute eggs with flax eggs, use plant-based milk with an acid for buttermilk, dairy-free cream cheese, and vegan butter.
