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SPOOKY BLACK VELVET HALLOWEEN CAKE

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!

VEGETABLE LASAGNA

This delicious, meatless classic Vegetable Lasagna is packed with layers of flavor, featuring creamy ricotta cheese, sautéed vegetables like mushrooms, zucchini, bell peppers, and spinach, gooey mozzarella, and savory marinara sauce—baked to golden perfection. It’s a crowd-pleaser that’s perfect for vegetarians and sure to impress at any gathering. Serve this at your next event, and prepare for a flood of compliments!

WHAT VEGETABLES ARE GOOD IN LASAGNA?

  • onions
  • mushrooms
  • zucchini
  • bell peppers
  • spinach
  • eggplant
  • carrots
  • tomatoes
  • garlic
  • sweet potato
  • butternut squash

INGREDIENTS

Ricotta Mixture
15 oz ricotta cheese
1 large egg
½ cup grated Parmesan
1 cup shredded mozzarella
1 teaspoon Italian seasoning

Lasagna
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
8 oz mushrooms, thickly sliced
1 zucchini, sliced into half moons
1 sweet red bell pepper, finely diced
3 cloves garlic, minced
4 cups spinach
15 no-boil lasagna noodles
24 oz marinara sauce
2 cups shredded mozzarella cheese
½ cup shredded Parmesan
Fresh basil (for garnish)
Red pepper flakes (optional)

INSTRUCTIONS

  • Preheat the oven to 400°F (200°C) and spray a deep 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, mix together ricotta cheese, egg, Parmesan, mozzarella, and Italian seasoning. Set aside.
  • In a large skillet, heat olive oil and melt butter over medium heat. Add onions and mushrooms, cooking for about 5 minutes. Add zucchini and red bell pepper, cooking for another 3-4 minutes, or until softened. Reduce heat to low, add garlic and spinach, and cook until the spinach wilts.
  • To assemble the lasagna, spread ¼ cup marinara sauce on the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, slightly overlapping them and breaking one to fit the end of the dish. Spread half of the ricotta mixture over the noodles. Add another layer of noodles, then spoon the cooked vegetables on top, followed by 1 ½ cups marinara sauce. Add a final layer of noodles, then top with the remaining marinara sauce, mozzarella, and Parmesan.
  • Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake for 25 minutes, then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are tender.
  • Let the lasagna rest, loosely covered, for 15-20 minutes before cutting. Garnish with fresh basil ribbons and a sprinkle of red pepper flakes, if desired.

NOTES

  • You can assemble the lasagna up to 2 days in advance. Wrap tightly in plastic wrap and refrigerate. Before baking, remove from the fridge 45 minutes to bring it to room temperature, then follow the baking instructions.
  • When covering with foil, ensure it doesn’t touch the cheese to avoid sticking. A deep casserole dish or an aluminum foil tent works well.
  • A 9×13-inch, 3-inch deep casserole dish is ideal for a three-layer lasagna.
  • For the best melt, use freshly grated mozzarella and Parmesan, as pre-grated cheeses contain anti-caking agents that prevent smooth melting.
  • Let the lasagna rest for 15-20 minutes before slicing to ensure the layers stay intact.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave on reduced power.