Every Halloween, people look for spooky treats that make the holiday special. One of the best choices for any Halloween party is the Spooky Black Velvet Halloween Cake. This cake is not just delicious; it also looks amazing on the dessert table. Its rich dark color and fun toppings make it a perfect fit for celebrating ghosts and goblins. The cake is soft, rich, and gets extra flavor from a yummy blackberry compote. With black cocoa frosting on the top, it’s sure to impress your guests. This cake is a great way to make your Halloween celebrations even more fun.
WHY YOU WILL LOVE THIS RECIPE
You will love this Spooky Black Velvet Halloween Cake for many reasons. The first reason is its rich flavor. The black cocoa powder gives it a deep, chocolatey taste that everyone loves. The moistness of the cake combined with the fruity blackberry filling makes each bite dance in your mouth. Plus, it looks striking with its dark color and spooky decorations.
This cake also fits into the festive Halloween mood perfectly. You can decorate it with chocolate skulls and vibrant blackberries, which not only looks great but also tastes awesome. This cake is a fun way to get into the Halloween spirit.
Making this cake is also simple. Each step is easy, and using basic ingredients found in most kitchens makes it accessible for everyone. Even if you are a beginner in baking, you can create an impressive dessert that will make your friends say “wow.”
Overall, this recipe is a great choice that combines flavor, fun, and ease. It is sure to be a big hit at your Halloween gathering.
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 decoration)
- Dried rose petals (for decoration)
STEP-BY-STEP INSTRUCTIONS
Black Velvet Cake
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, combine the sugar, flour, black cocoa powder, baking soda, baking powder, and salt. Whisk these together until they are all mixed well.
- Combine wet ingredients: In another bowl, whisk together the eggs, buttermilk, hot coffee, canola oil, and vanilla extract.
- Pour wet into dry: Slowly pour the wet ingredients into the dry mixture. Mix until everything is smooth and well combined.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Then remove them and let them cool completely on wire racks.
Blackberry Compote
- Cook blackberries: In a medium saucepan, combine fresh blackberries, white sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Simmer: Cook over medium heat until the blackberries break down, about 10 minutes. Stir occasionally.
- Thicken: In a small bowl, mix cornstarch with a little water to create a slurry. Add this to the blackberry mixture and cook for another 2-3 minutes, until it thickens. Remove from heat and let it cool.
Black Cocoa Frosting
- Beat cream cheese and butter: In a bowl, beat softened cream cheese and unsalted butter together until smooth and creamy.
- Add powdered sugar: Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract. Mix until fluffy.
- Adjust texture: If the frosting is too thick, add a little milk until you reach the desired consistency.
Assembly
- Layer the cake: Place one cake layer on a serving plate. Spread a layer of blackberry compote over it.
- Add second layer: Place the second cake layer on top.
- Frost the cake: Use the black cocoa frosting to cover the top and sides of the cake.
- Decorate: Add chocolate skulls, fresh blackberries, and dried rose petals on top of the frosting for a spooky look.
HOW TO SERVE Spooky Black Velvet Halloween Cake
Serve your Spooky Black Velvet Halloween Cake with a slice of fun! You can cut it into generous slices and present it on a festive Halloween platter. This cake pairs wonderfully with a glass of cold milk, coffee, or even warm apple cider for a seasonal touch. If you want to make it even more special, you can serve it alongside whipped cream or a scoop of vanilla ice cream.
STORAGE & FREEZING: Spooky Black Velvet Halloween Cake
To store your Spooky Black Velvet Halloween Cake, cover it well with plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about 2-3 days.
If you want to keep it longer, you can freeze the cake. Wrap each layer of cake tightly in plastic wrap and then place it in a freezer bag. It can last in the freezer for up to 2-3 months. When you are ready to eat it, simply thaw it in the fridge overnight and frost it as desired.
SERVING SUGGESTIONS
When serving the cake, you can boost the spookiness factor by adding some Halloween-themed decorations to your serving table. Use small decorative pumpkins, cobwebs (fake, of course), and candles to create an eerie atmosphere. You can also add some spooky music to set the festive mood. This cake is perfect for both kids and adults, making it great for all kinds of Halloween parties.
VARIATIONS
You can make a few fun variations to the classic Spooky Black Velvet Halloween Cake:
- Vegan option: Replace the eggs with applesauce or a flaxseed meal mixture. Use almond milk instead of buttermilk and dairy-free butter for the frosting.
- Gluten-free: Substitute all-purpose flour with a gluten-free blend. Ensure that the baking powder and other ingredients are also gluten-free.
- Different layers: You can add a layer of chocolate ganache in the middle or top of the cake for extra richness.
- Flavored compote: Instead of blackberries, you can use strawberries or raspberries to change up the flavor profile.
FAQs
Q1: Can I use regular cocoa powder instead of black cocoa powder?
A: Yes, you can use regular cocoa powder, but the cake will not have the same dark color or rich flavor. Black cocoa gives it a unique taste.
Q2: Can I make this cake a day in advance?
A: Yes, you can bake the cake a day ahead. Just store it properly and frost it on the day you plan to serve it.
Q3: What toppings can I use for decoration?
A: You can use chocolate skulls, fresh berries, edible flowers, or even Halloween-themed candies.
Q4: Can I make this cake without coffee?
A: Yes, if you prefer not to use coffee, you can substitute it with hot water or milk for a softer flavor.
MAKE-AHEAD TIPS FOR Spooky Black Velvet Halloween Cake
To make things easier on the day of your celebration, you can prepare parts of the cake ahead of time. Here are some tips:
- Make the cake layers: Bake the cake layers a day or two prior. Cool them completely, wrap them well, and store them in the fridge.
- Prepare the blackberry compote: You can make this compote up to a week in advance. Store it in an airtight container in the fridge.
- Frosting: Prepare the black cocoa frosting a day before. Just keep it in the refrigerator and re-whip it slightly before using.
- Assembly: Assemble the cake just a few hours before serving to keep the freshness of the frosting and compote.
By following these tips, you can enjoy your Halloween gathering stress-free while serving an amazing Spooky Black Velvet Halloween Cake!
Spooky Black Velvet Halloween Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the sugar, flour, black cocoa powder, baking soda, baking powder, and salt. Whisk these together until they are all mixed well.
- In another bowl, whisk together the eggs, buttermilk, hot coffee, canola oil, and vanilla extract.
- Slowly pour the wet ingredients into the dry mixture. Mix until everything is smooth and well combined.
- Divide the batter evenly between the two prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes. Then remove them and let them cool completely on wire racks.
- In a medium saucepan, combine fresh blackberries, white sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Cook over medium heat until the blackberries break down, about 10 minutes, stirring occasionally.
- In a small bowl, mix cornstarch with a little water to create a slurry. Add this to the blackberry mixture and cook for another 2-3 minutes, until it thickens. Remove from heat and let it cool.
- In a bowl, beat softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract. Mix until fluffy.
- If the frosting is too thick, add a little milk until you reach the desired consistency.
- Place one cake layer on a serving plate. Spread a layer of blackberry compote over it.
- Place the second cake layer on top.
- Use the black cocoa frosting to cover the top and sides of the cake.
- Add chocolate skulls, fresh blackberries, and dried rose petals on top of the frosting for a spooky look.