Jump to Recipe Print RecipeAs I rummaged through the pantry, I stumbled upon a treasure: black cocoa powder. The moment I held it in my hands, I envisioned creating a Spooky Black Velvet Halloween Cake that would not only be a showstopper but also a hit at any Halloween gathering. This cake is not just about looks; it’s a moist, rich chocolate cake that will delight even the most discerning chocoholic, all without a drop of food dye! Whether you’re entertaining guests or simply treating yourself, its unique flavor profile and customizable options, like gluten-free or vegan substitutes, add an element of fun to your baking adventure. Are you ready to conjure up this deliciously dark delight? Let’s dive in! Why Is This Cake a Halloween Must-Have? Delightful surprises await in this Spooky Black Velvet Halloween Cake that combines rich chocolate flavor with a dash of creativity! Versatile options let you go gluten-free or vegan without compromising taste, ensuring everyone can enjoy it. Visual appeal comes from its striking black hue and playful decorations, making it an eye-catching centerpiece. Quick preparation means you can whip it up even last minute, while the delectable blackberry compote adds an unexpected twist. If you’re looking for more Halloween-themed treats, why not also check out my Blueberry Cake Donuts for delightful variety? Happy baking! Spooky Black Velvet Halloween Cake Ingredients For the Cake • White Granulated Sugar – Sweetness that balances the rich chocolate flavor; coconut sugar can be used for a deeper taste. • All-Purpose Flour – Provides structure and velvety texture; substitute with a gluten-free flour blend for gluten-intolerant guests. • Black Cocoa Powder – Delivers a uniquely rich flavor and dark color; regular Dutch-processed cocoa can replace it, but the color will be less intense. • Baking Soda – Ensures the cake rises perfectly; always use fresh for the best results. • Baking Powder – Works alongside baking soda for that delightful lift in your cake. • Salt – Enhances all flavors; don’t skip this for a balanced taste. • Eggs (room temperature) – Key for texture and moisture; opt for flax eggs if you’re looking for a vegan option. • Buttermilk (room temperature) – Adds moisture and a slight tang; you can use a mixture of milk and vinegar if you don’t have buttermilk. • Hot Coffee – Intensifies the chocolate flavor without making it taste like coffee; hot water is a suitable alternative if needed. • Canola Oil – Renders the cake moist and rich; vegetable oil or melted coconut oil are perfect substitutes. • Vanilla Extract – A flavor enhancer that rounds out the cake beautifully; pure extract is recommended for the best results. For the Blackberry Compote • Fresh Blackberries – The star of the compote; feel free to swap them for raspberries or blueberries if you prefer. • Lemon Zest and Juice – Brightens the compote with freshness; always use fresh for a vibrant flavor. • Cinnamon Stick – Adds a warm spice; substitute with a sprinkle of ground cinnamon if you don’t have sticks. • Water – Necessary for achieving the desired compote consistency. • Cornstarch – Thickens the compote; arrowroot powder is a good alternative if needed. For the Frosting • Cream Cheese – Forms the base with its tangy flavor; use dairy-free cream cheese for a vegan frosting option. • Unsalted Butter – Adds richness to the frosting; vegan butter is a great substitute for a plant-based treat. • Powdered Sugar – Brings sweetness and body to the buttercream. For Garnish • Dried Rose Petals – Beautifully decorative; entirely optional for that spooky yet elegant touch. Get ready to indulge in this Spooky Black Velvet Halloween Cake, where each bite will send shivers of delight down your spine! Step‑by‑Step Instructions for Spooky Black Velvet Halloween Cake Step 1: Preheat and Prepare Pans Begin by preheating your oven to 350°F (175°C). While the oven heats, generously spray two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper to ensure easy release. This initial preparation will set the foundation for your Spooky Black Velvet Halloween Cake. Step 2: Combine Dry Ingredients In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt. Whisk until the mixture is well blended and free of lumps. This step creates a uniform base for your cake, ensuring that the rich, dark flavor of the black cocoa shines through. Step 3: Mix Wet Ingredients In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until fully combined and smooth. This mixture brings moisture and depth to your Spooky Black Velvet Halloween Cake. Gradually fold the wet ingredients into the dry mixture, stirring gently to create a batter without overmixing. Step 4: Add Hot Coffee Once combined, slowly pour in the hot coffee while mixing until just incorporated. The coffee will enhance the chocolate flavor, making it richer and more decadent. The batter should be smooth and glossy, with a dark, inviting color that hints at the deliciousness to come. Step 5: Bake the Cake Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-33 minutes or until a toothpick inserted into the center comes out clean. Be sure to keep an eye on them, as overbaking may dry out your Spooky Black Velvet Halloween Cake’s moist texture. Step 6: Cool the Cakes Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully invert them onto a wire rack to cool completely. This cooling phase is essential for maintaining the cake’s structure while you prepare the delicious blackberry compote. Step 7: Prepare the Blackberry Compote In a medium saucepan, combine the fresh blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick. Bring the mixture to a gentle boil over medium heat, stirring occasionally for about 5-6 minutes until the blackberries begin to break down. This will create a sweet and tangy compote that will beautifully complement your cake. Step 8: Thicken the Compote After boiling, mix some water with cornstarch in a small bowl to create a slurry, then pour this into the saucepan. Stir constantly until the compote thickens, about 1-2 minutes. Remove it from heat and allow the blackberry compote to cool completely in the refrigerator for at least one hour before assembling your cake. Step 9: Make the Frosting In a large mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the sifted powdered sugar and black cocoa powder, mixing until fully incorporated and fluffy. This frosting will be the crowning glory of your Spooky Black Velvet Halloween Cake, adding both flavor and decadence. Step 10: Assemble the Cake Once the cakes have cooled, carefully level the tops with a serrated knife if needed. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Pipe a border around the edge to hold in the cooled blackberry compote and fill the center with the compote, creating a delightful contrast of flavors. Step 11: Final Layer and Frost Carefully place the second cake layer on top of the filled cake. Apply a thin crumb coat of frosting around the entire cake to seal in any crumbs. Chill the cake in the refrigerator for 20 minutes to set this base layer before finishing with a thick coating of the remaining frosting. Step 12: Decorate and Serve Finally, decorate your Spooky Black Velvet Halloween Cake with chocolate skulls, fresh blackberries, and dried rose petals for a visually stunning touch. Serve the cake at your Halloween gathering and watch as it becomes the star of the dessert table, delighting both the eyes and the taste buds! Expert Tips for Spooky Black Velvet Halloween Cake Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature to achieve better emulsion and texture in your cake. Crumb Coat Necessity: Don’t skip the crumb coat! This thin layer of frosting locks in crumbs, resulting in a clean finish on your Spooky Black Velvet Halloween Cake. Hot Coffee Choice: Using hot coffee enhances the chocolate flavor. If you opt for hot water instead, please note it might tone down the richness slightly. Check Your Cocoa: Black cocoa powder isn’t always easy to find. If it’s unavailable, substitute with Dutch-processed cocoa, but remember the cake’s color and flavor will differ. Make-Ahead Tips: You can bake the cake layers in advance. Wrap them tightly and refrigerate or freeze, bringing them to room temperature before frosting for a fresher taste. How to Store and Freeze Spooky Black Velvet Halloween Cake Room Temperature: If kept in a cool, dry place, your Spooky Black Velvet Halloween Cake can last up to 2 days covered loosely with plastic wrap to maintain moisture. Fridge: Store the cake in an airtight container in the fridge for up to 5 days. The chilling helps enhance flavor while keeping the frosting fresh. Freezer: For long-term storage, slice the cake and wrap individual pieces tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, then thaw and enjoy whenever you crave a decadent treat! Reheating: When ready to savor, bring refrigerated slices to room temperature before serving, or heat in the microwave for about 10-15 seconds for a warm, gooey delight. Spooky Black Velvet Halloween Cake Variations Feel free to let your creativity shine and customize your spooky cake experience with these delightful variations! Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake accessible to all guests. The result will still be moist and delicious! Vegan Delight: Use flax eggs instead of regular eggs and dairy-free cream cheese to make this cake suitable for vegans without sacrificing flavor. Berry Swap: Fresh blackberries can be swapped for juicy raspberries or blueberries for a delightful flavor twist, offering a berry-filled surprise with every bite. Bite-Sized Treats: Transform this cake into cupcakes for a fun, individual treat! Just bake for 15-18 minutes and decorate with your favorite frosting for a playful twist. Cocoa Substitution: If black cocoa powder isn’t available, regular Dutch-processed cocoa works in a pinch. Just be aware that the color won’t be as intense! Flavor Boost: Consider infusing the buttercream with a pinch of sea salt or espresso powder for a rich and intriguing flavor that enhances the overall chocolate experience. Decorative Touch: Decorate with chocolate shavings or thematic sprinkles to add a festive touch. A sprinkle of powdered sugar can mimic a dusting of snow for a ghostly effect! For more treat inspiration, consider whipping up a batch of Blueberry Cake Donuts or indulge in a delicious Honey Cheesecake Salted. Happy baking! What to Serve with Spooky Black Velvet Halloween Cake As you prepare for a hauntingly delightful gathering, consider these enchanting pairings that will elevate your dessert experience. Vanilla Ice Cream: The creamy richness of vanilla ice cream beautifully contrasts the cake’s dark decadence, creating a delightful balance. Pumpkin Spiced Latte: A warm, spiced beverage echoes the flavors of fall, making it a festive match for your Halloween cake. Whipped Cream: Light and airy, whipped cream adds a fluffy touch that enhances the cake’s texture and complements the blackberry compote. Chocolate Ganache: Rich and silky, a drizzle of chocolate ganache amps up the cake’s chocolatey notes, delighting true chocolate lovers. Spiced Apple Cider: Sipping on warm spiced apple cider pairs perfectly with the cake’s bold flavors, creating a cozy, autumn-inspired treat. With these thoughtful companions, your Spooky Black Velvet Halloween Cake will shine even brighter on the dessert table, ensuring an unforgettable experience for your guests! Make Ahead Options These Spooky Black Velvet Halloween Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 24 hours in advance; simply allow them to cool completely, wrap each layer tightly in plastic wrap, and refrigerate. The blackberry compote can also be made ahead and stored in the fridge for up to 3 days. Just remember to let the cake come to room temperature and give the compote a gentle stir before assembling. For the frosting, it can be made up to 2 days ahead and stored in an airtight container in the fridge—just re-whip it before spreading! With these make ahead options, you’ll enjoy a stress-free baking experience while impressing your guests with this delightful Halloween cake! Spooky Black Velvet Halloween Cake Recipe FAQs How do I choose the right black cocoa powder for this cake? Absolutely! When selecting black cocoa powder, look for a brand labeled as “Dutch-processed” and specifically marketed for baking. Ensure it’s fresh, as old cocoa can lose its potency. If you can’t find black cocoa powder at your local grocery store, specialty baking stores or online retailers are excellent options. Just remember that regular Dutch-processed cocoa can be used in a pinch, but it will yield a lighter color and a slightly different flavor profile. What’s the best way to store leftover cake? Very! If your Spooky Black Velvet Halloween Cake has leftovers, store it in an airtight container in the fridge for up to 5 days. This method helps retain moisture and keeps the frosting fresh while enhancing the flavors. If you prefer, you can wrap the cake slices tightly in plastic wrap and place them in a container to prevent any fridge odors from affecting the cake. Can I freeze the cake, and if so, how? Yes, indeed! To freeze your Spooky Black Velvet Halloween Cake, slice it into individual pieces for easier thawing. Wrap each slice tightly in plastic wrap, followed by aluminum foil for extra protection against freezer burn. Place the wrapped slices in an airtight container and store them in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the slices in the refrigerator overnight or leave them out at room temperature for 1-2 hours. What should I do if my cake rises unevenly? Don’t worry; it happens to the best of us! If your cake rises unevenly, check your oven temperature with an oven thermometer. Sometimes, fluctuations in temperature can cause cakes to rise lopsided. To prevent this, ensure your ingredients are well-mixed and the oven is fully preheated before placing your cake inside. If you notice uneven baking, you can level the tops with a serrated knife once the cakes are cooled completely. Are there any allergens I should be aware of? Absolutely! This Spooky Black Velvet Halloween Cake contains common allergens such as eggs and dairy. For a vegan or allergy-friendly version, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use dairy-free cream cheese and vegan butter in the frosting. Always check ingredient labels for any hidden allergens, especially if you’re preparing the cake for guests with dietary restrictions. Spooky Black Velvet Halloween Cake for Chilling Delights No ratings yet A delightful and visually striking Spooky Black Velvet Halloween Cake perfect for any Halloween gathering, combining rich chocolate flavor without food dye. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 33 minutes minsCooling Time 1 hour hrTotal Time 2 hours hrs 3 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups White Granulated Sugar Coconut sugar can be used for a deeper taste.2 cups All-Purpose Flour Can be substituted with gluten-free flour blend.3/4 cups Black Cocoa Powder Regular Dutch-processed cocoa can replace it, but color will be less intense.1 teaspoon Baking Soda Use fresh for best results.1 teaspoon Baking Powder1 teaspoon Salt Enhances all flavors.2 large Eggs Use room temperature; opt for flax eggs for vegan.1 cup Buttermilk Use room temperature; substitute with milk and vinegar if needed.1 cup Hot Coffee Hot water can be used as an alternative.1/2 cup Canola Oil Vegetable or melted coconut oil can be substituted.2 teaspoons Vanilla Extract Pure extract recommended.For the Blackberry Compote2 cups Fresh Blackberries Can swap for raspberries or blueberries.1 tablespoon Lemon Zest Always use fresh for vibrant flavor.1 tablespoon Lemon Juice Fresh is recommended.1 stick Cinnamon Stick Can substitute with a sprinkle of ground cinnamon.1/2 cup Water Needed for consistency.2 tablespoons Cornstarch Arrowroot powder is a good alternative.For the Frosting8 ounces Cream Cheese Use dairy-free cream cheese for vegan.1/2 cup Unsalted Butter Vegan butter can be substituted.4 cups Powdered SugarFor Garnish1 cup Dried Rose Petals Optional for decoration. Equipment Mixing bowlsCake PanssaucepanwhiskSpatulaMicrowave Method Baking InstructionsPreheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick spray and line with parchment paper.In a large mixing bowl, sift together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt.In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract. Fold the wet ingredients into the dry mixture.Slowly pour in the hot coffee while mixing until just incorporated.Divide the batter between the prepared pans and bake for 30-33 minutes, until a toothpick comes out clean.Cool the cakes in the pans for about 10 minutes, then invert onto a wire rack to cool completely.In a medium saucepan, combine blackberries, sugar, lemon juice, zest, and cinnamon stick. Boil gently for about 5-6 minutes.Mix water with cornstarch, then stir into the saucepan. Cook until thickened, about 1-2 minutes. Cool in the refrigerator for at least one hour.Beat together cream cheese and butter until creamy. Gradually add powdered sugar and black cocoa, mixing until fluffy.Level the cake layers if needed, spread frosting on the first layer, and fill with blackberry compote.Place second cake layer on top, apply a thin crumb coat of frosting, and chill for 20 minutes.Finish with a thick coating of the remaining frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg NotesEnsure room temperature ingredients for better texture. Don't skip the crumb coat for a clean finish. Baking layers in advance is possible for a fresher taste. Tried this recipe?Let us know how it was!
