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
Scale
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.
