Go Back
–+ servings
Spooky Black Velvet Halloween Cake

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
Cook Time 33 minutes
Cooling Time 1 hour
Total Time 2 hours 3 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 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 Powder
  • 1 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 Compote
  • 2 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 Frosting
  • 8 ounces Cream Cheese Use dairy-free cream cheese for vegan.
  • 1/2 cup Unsalted Butter Vegan butter can be substituted.
  • 4 cups Powdered Sugar
For Garnish
  • 1 cup Dried Rose Petals Optional for decoration.

Equipment

  • Mixing bowls
  • Cake Pans
  • saucepan
  • whisk
  • Spatula
  • Microwave

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick spray and line with parchment paper.
  2. In a large mixing bowl, sift together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract. Fold the wet ingredients into the dry mixture.
  4. Slowly pour in the hot coffee while mixing until just incorporated.
  5. Divide the batter between the prepared pans and bake for 30-33 minutes, until a toothpick comes out clean.
  6. Cool the cakes in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
  7. In a medium saucepan, combine blackberries, sugar, lemon juice, zest, and cinnamon stick. Boil gently for about 5-6 minutes.
  8. 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.
  9. Beat together cream cheese and butter until creamy. Gradually add powdered sugar and black cocoa, mixing until fluffy.
  10. Level the cake layers if needed, spread frosting on the first layer, and fill with blackberry compote.
  11. Place second cake layer on top, apply a thin crumb coat of frosting, and chill for 20 minutes.
  12. 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

Notes

Ensure 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!