Black Velvet Halloween Cake is a decadent, two-layer chocolate cake with a soft, velvety crumb. It’s filled with a luscious blackberry compote and smothered in rich black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this indulgent dessert is the perfect balance of sweet and sinister, making it a showstopping treat for Halloween.
WHAT IS BLACK VELVET CAKE?
Black Velvet Cake is a rich, moist dessert that’s similar to the classic red velvet cake, but with a striking dark color. The deep hue comes from using black cocoa powder, which also imparts a unique, slightly smoky flavor. The cake is tender and a bit tangy, thanks to the buttermilk, while its chocolatey richness makes it a standout choice for special occasions like weddings, Halloween, or any event where you want to wow your guests.
WHY YOU’LL LOVE THIS RECIPE
- Incredibly Moist: This cake is irresistibly soft and tender, practically melting in your mouth with every bite.
- Bold Chocolate Flavor: Unlike traditional chocolate cakes, the black cocoa powder gives this cake a distinct flavor reminiscent of Oreo cookies, adding an extra layer of richness.
- Perfect for Halloween: With its dark tones and spooky chocolate skulls, this cake is ideal for your Halloween celebrations or any event that calls for a dramatic dessert.
- Easy to Make: Despite its striking appearance, this recipe is simple to follow and doesn’t require any advanced baking skills—just the addition of black cocoa powder for that signature color and flavor.
INGREDIENTS
For the Black Velvet Cake
- 2 cups white granulated sugar
- 2 cups all-purpose flour (sifted)
- ¾ cup black cocoa powder (sifted)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 1 cup hot coffee
- ½ cup canola oil
- 2 teaspoons vanilla extract
For the Blackberry Compote Filling
- 2 cups fresh blackberries
- 2 tablespoons white granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- ¼ cup water
- 1 tablespoon cornstarch
For the Black Cocoa Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 cup black cocoa powder (sifted)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For Decoration
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
INSTRUCTIONS
For the Black Velvet Cake
- Preheat your oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper.
- In a large bowl, sift together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until fully combined. Gradually mix in the hot coffee until smooth.
- Divide the batter evenly between the two cake pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Blackberry Compote Filling
- In a medium saucepan, combine the blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil over medium heat and cook for 5-6 minutes, stirring occasionally.
- In a small bowl, whisk the water and cornstarch until smooth, then stir this mixture into the berries. Continue cooking until the compote thickens, about 2-3 minutes.
- Remove the cinnamon stick and transfer the compote to a small bowl. Refrigerate for 1 hour to allow it to cool.
For the Black Cocoa Frosting
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth.
- Sift the powdered sugar, black cocoa powder, and salt, then gradually add them to the cream cheese and butter mixture. Beat with a hand mixer until fully combined and smooth.
- Add the vanilla extract and mix again until incorporated. Scrape down the sides of the bowl to ensure everything is well combined.
Assembly
- Once the cakes have completely cooled, use a cake leveler or serrated knife to trim any domed tops for a flat, even surface.
- Place a small amount of frosting on the center of your cake plate to help the cake stay in place.
- Place the first cake layer on the plate. Pipe a ring of frosting around the outer edge to create a “dam” to keep the blackberry compote filling from spilling out. Spread an even layer of the chilled blackberry compote inside the dam.
- Place the second layer of cake on top, with the bottom side facing up to create a flat surface for frosting.
- Apply a thin layer of frosting over the top and sides of the cake to crumb-coat it. Refrigerate for 20 minutes to set the crumb coat.
- After the crumb coat has set, apply the remaining frosting over the top and sides of the cake, smoothing it out for a clean finish.
- Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky, elegant touch.
Enjoy your indulgent and dramatic Black Velvet Halloween Cake!
