Introduction

This Spooky Black Velvet Halloween Cake is a perfect treat to impress guests with its deep black color and rich flavors. Combining a moist black cocoa cake with tangy blackberry compote and smooth black cocoa frosting, it’s as delicious as it is striking.

A dark black cake with two thick layers of moist texture, filled in the middle with a bright red, glossy jam filling. The top of the cake is covered with a smooth black icing and decorated with fresh blackberries and small dark chocolate skulls arranged around the edge. The cake sits on a round, textured silver platter placed on a white marbled surface. In the foreground, a slice of the cake with the same dark layers and red filling is placed on a white plate. Photo taken with an iphone --ar 4:5 --v 7

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 decoration
Dried rose petals for decoration

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper.
Step 2: In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract.
Step 4: Make a well in the center of the dry ingredients and add the wet ingredients. Mix until fully combined, then stir in the hot coffee.
Step 5: Divide the batter evenly between the two prepared pans and smooth the tops.
Step 6: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely in the pans before removing.
Step 7: For the blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a medium saucepan. Bring to a boil and cook for 5-6 minutes.
Step 8: Stir cornstarch into the water, then add to the blackberry mixture. Cook until thickened, remove the cinnamon stick, and transfer to a bowl. Refrigerate for 1 hour.
Step 9: To make the frosting, beat softened cream cheese and butter together until smooth. Sift in powdered sugar, black cocoa powder, and salt, then mix again until creamy. Add vanilla extract and blend once more.
Step 10: Level the cooled cakes if needed. Spread a small amount of frosting on your serving plate and place the first cake layer on top.
Step 11: Pipe a ring of frosting just inside the edge of the cake layer to create a barrier. Spread the blackberry compote evenly inside this “dam.”
Step 12: Place the second cake layer on top, upside down for a flat base.
Step 13: Apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator for 20 minutes.
Step 14: Finish frosting the cake with the remaining frosting, covering top and sides smoothly.
Step 15: Decorate the cake with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky, elegant finish.

Tips & Variations

Use strong brewed coffee to enhance the chocolate flavor without overpowering the cake.
Substitute blackberries with blueberries or raspberries for a different berry twist.
For a dairy-free version, replace buttermilk with almond milk plus a teaspoon of vinegar and use dairy-free cream cheese and butter alternatives.
Chill the cake layers before frosting to reduce crumbs mixing into the frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover compote can be refrigerated in an airtight container for up to one week and used as a topping for other desserts.

How to Serve

A close-up of a dark chocolate cake slice being lifted, showing two thick, rich black layers with a glossy dark chocolate frosting on top and around. Between the layers is a thin line of bright red berry filling, slightly dripping. The cake is on a white plate, surrounded by dark berries and small chocolate pieces. The background is blurred with warm colors, emphasizing the cake’s deep tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the compote a day in advance. Store them separately in the refrigerator and assemble the cake on the day you wish to serve.

What if I don’t have black cocoa powder?

Black cocoa powder gives the cake its distinctive dark color and rich flavor. If unavailable, use regular unsweetened cocoa powder but expect a lighter color and slightly different taste.

Spooky Black Velvet Halloween Cake Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This Spooky Black Velvet Halloween Cake is a show-stopping dessert perfect for Halloween celebrations. Featuring a rich black velvet cake made with black cocoa powder and coffee for depth, it’s layered with a tart blackberry compote and smooth black cocoa cream cheese frosting. Topped with chocolate skulls, fresh blackberries, and dried rose petals, this cake combines dramatic visuals with delicious flavors to create a memorable treat.

Author: Marco
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 25 minutes plus 1 hour chilling
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Black Velvet Cake

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

Blackberry Compote

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

Black Cocoa Frosting

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

Instructions

Prepare the cake pans: Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper to ensure easy removal of cakes after baking.
Mix dry ingredients: In a large bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set this mixture aside.
Combine wet ingredients: In a separate bowl, whisk together the room-temperature buttermilk, canola oil, eggs, and vanilla extract until smooth and well incorporated.
Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently until just combined.
Add hot coffee: Slowly add the hot coffee to the batter and mix until the batter is smooth and well combined.
Fill cake pans: Evenly divide the batter between the prepared cake pans, smoothing the tops to ensure even baking.
Bake the cakes: Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely in their pans.
Prepare blackberry compote: In a medium saucepan, combine fresh blackberries, granulated sugar, fresh lemon juice, lemon zest, and a cinnamon stick. Bring the mixture to a boil and cook for 5–6 minutes, stirring occasionally.
Thicken compote: Mix water and cornstarch together in a small bowl to create a slurry. Stir this into the blackberry mixture and cook until thickened. Remove the cinnamon stick and transfer compote to a bowl. Refrigerate for at least 1 hour to chill and set.
Make black cocoa frosting: In a mixing bowl, beat softened cream cheese and butter together until creamy. Sift powdered sugar, black cocoa powder, and salt, then gradually add to the cream cheese mixture. Beat with a hand mixer until smooth. Add vanilla extract and mix again until fully combined.
Level cakes: Once cooled, remove cakes from pans and use a cake leveler or serrated knife to level the tops if necessary, ensuring flat layers for assembly.
Assemble cake – first layer: Spread a small amount of frosting on your cake plate to anchor the cake. Place the first cake layer down and pipe a border of frosting around the edge to create a ‘dam’ that will hold the blackberry compote. Spread an even layer of the compote within the border.
Assemble cake – second layer: Place the second cake layer on top with its bottom side facing up for a flat surface.
Crumb coat the cake: Apply a thin layer of frosting over the top and sides of the cake to seal in crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
Final frosting: After chilling, apply the remaining frosting evenly over the cake to create a smooth finish.
Decorate: Top the finished cake with chocolate skulls, fresh blackberries, and crushed dried rose petals to create a spooky and elegant Halloween presentation.

Notes

Room temperature ingredients help achieve a smooth batter and even baking.
Hot coffee intensifies the chocolate flavor and helps the batter be more moist.
Ensure the cakes are completely cool before frosting to prevent melting.
Using a cake leveler helps achieve professional-looking layers for stacking.
Refrigerate the filled cake during crumb coating to make final frosting easier.
Black cocoa powder provides a richer, darker color than regular cocoa powder, perfect for this spooky cake.
Fresh blackberries can be substituted with frozen if out of season, but thaw them and drain excess juice before using.

Keywords: Black Velvet Cake, Halloween Cake, Black Cocoa Cake, Blackberry Compote, Cream Cheese Frosting, Spooky Cake, Halloween Dessert