Jump to Recipe Print RecipeAs the aroma of chocolate fills the air, I can’t help but feel a little giddy—especially when it’s time to whip up my Spooky Black Velvet Halloween Cake. This luxurious two-layer cake, drizzled with blackberry compote and frosted in rich black cocoa buttercream, isn’t just dessert; it’s a showstopper that’ll leave your guests enchanted. Not only does it deliver on the aesthetics, but it’s also surprisingly easy to make, meaning you can focus on the fun Halloween festivities without the stress. Plus, it allows for gluten-free adaptations and swaps, making it a versatile treat everyone can enjoy. Ready to dive into this deliciously dark creation? Let’s unravel the magic together! Why Choose Black Velvet Halloween Cake? Irresistible Flavor: The decadent combination of black cocoa and fresh blackberry compote offers a sweet and slightly tart contrast that will have everyone coming back for seconds! Visually Stunning: With its deep, dark color and elegant garnishes like chocolate skulls and blackberries, this cake is a showstopper perfect for any Halloween gathering. Versatility: You can easily customize this recipe to your dietary preferences, whether you’re looking for gluten-free options or substitutes for a vegan-friendly treat. Stress-Free Baking: Despite its impressive appearance, the recipe is simple and approachable, making it an ideal choice for home bakers of all skill levels. Crowd-Pleasing Delight: This cake is sure to impress your guests, standing out as a marvelous centerpiece and conversation starter at your Halloween party. For more creative twists, check out our Blueberry Cream Cake and Caramel Peach Dump Cake recipes! Spooky Black Velvet Halloween Cake Ingredients • Get ready to create a cake that’s as delicious as it is enchanting! For the Cake White Granulated Sugar – balances the flavors perfectly; you can use brown sugar for a deeper, richer flavor. All-Purpose Flour – essential for structure; swap with gluten-free flour if needed. Black Cocoa Powder – gives a unique dark color and flavor; regular Dutch-processed cocoa can be used for a milder taste. Baking Soda & Baking Powder – crucial leavening agents ensure a fluffy cake; do not skip! Salt – boosts overall flavor; always a must in desserts. Eggs – bind ingredients and add moisture; consider flax eggs for a vegan option. Buttermilk – adds moisture and a slight tang; yogurt mixed with water makes a great substitute. Hot Coffee – enhances the chocolate flavor; if preferred, replace with hot water. Canola Oil – provides richness; switch to melted coconut oil or butter if desired. Vanilla Extract – enriches the flavor; opt for high-quality to elevate the cake. For the Blackberry Compote Fresh Blackberries – the star of the compote; feel free to swap with raspberries or blueberries for different flavors. Lemon Juice & Zest – brightens the compote and balances sweetness; don’t skip this step! Cinnamon Stick – adds warmth and spice; entirely optional based on your preference. Cornstarch – thickens the mixture; arrowroot starch is a fine substitute. For the Frosting Cream Cheese & Unsalted Butter – this combo creates a creamy texture; cream cheese adds tang while butter gives richness. Powdered Sugar – sweetens and stabilizes the frosting; necessary for achieving the right texture. Black Cocoa Powder – brings depth of flavor to the frosting; ensures it complements the cake beautifully. For Decoration (Optional) Chocolate Skulls & Dried Rose Petals – whimsical garnishes; choose according to your spooky aesthetic! Dive into this magical baking journey with your Spooky Black Velvet Halloween Cake and watch the delight unfold! Step‑by‑Step Instructions for Spooky Black Velvet Halloween Cake Step 1: Prep the Oven and Pans Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by spraying them with nonstick spray. For added security, place a round of parchment paper at the bottom of each pan, ensuring easy release. This step sets the stage for a perfectly baked Spooky Black Velvet Halloween Cake. Step 2: Mix the Dry Ingredients In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. This mixture should be light and aerated, which aids in achieving that luscious texture. Set it aside, ready to join the wet ingredients in the next step. Step 3: Prepare the Wet Ingredients In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until the mixture is well combined and smooth. The buttermilk adds richness and tang, enhancing the overall flavor profile of your Spooky Black Velvet Halloween Cake. Make sure this mixture is at room temperature for better emulsification. Step 4: Combine Dry and Wet Ingredients Make a well in the center of the dry mixture, then pour in the wet ingredients. Gently mix until just combined to avoid overmixing, which can lead to a denser texture. Fold in the hot coffee carefully; this not only intensifies the chocolate flavor but also gives the batter a silky consistency. Step 5: Bake the Cakes Divide the batter evenly between your prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-33 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. Step 6: Prepare the Blackberry Compote In a saucepan over medium heat, combine fresh blackberries, sugar, lemon juice, zest, and the optional cinnamon stick. Bring this mixture to a boil, then reduce the heat and let it simmer until the berries break down. Mix cornstarch with a bit of water, then add it to the pan, stirring until the compote thickens, about 2-3 minutes. Step 7: Make the Frosting In a large bowl, beat together cream cheese and unsalted butter until creamy and smooth. Gradually incorporate powdered sugar and black cocoa powder, mixing until you achieve a thick and fluffy frosting. This will be the decadent layer that brings your Spooky Black Velvet Halloween Cake to life with a rich flavor. Step 8: Assemble the Cake Level the tops of the cooled cakes with a serrated knife for a stable stacking. Place one layer on a serving platter, spread a generous amount of blackberry compote, then add the second cake layer on top. Frost the top and sides of the cake with the black cocoa buttercream, creating a charmingly spooky presentation. Step 9: Decorate the Cake For a haunting touch, pipe any remaining frosting in decorative patterns, then adorn your cake with fresh blackberries and chocolate skulls. The final garnish adds an enchanting aesthetic to your Spooky Black Velvet Halloween Cake, making it irresistible and perfect for your Halloween celebration. What to Serve with Spooky Black Velvet Halloween Cake As you prepare to unveil the decadent layers of your cake, consider these delightful accompaniments to elevate your Halloween feast. Whipped Cream: A dollop of fresh whipped cream adds a light, airy contrast and balances the rich flavors of the cake beautifully. Vanilla Ice Cream: Chilled, creamy vanilla ice cream provides a classic, delightful pairing that complements the chocolate’s richness while enhancing the cake’s textures. Chocolate Mousse: Serve a small portion of silky chocolate mousse alongside for an indulgent dessert experience that feels extra luxurious. Pumpkin Spice Latte: A warm, spiced drink resonates with autumn flavors and creates a cozy, inviting atmosphere for your Halloween gathering. Roasted Pumpkin Seeds: Their crunchy texture brings a lovely contrast to the cake’s softness and adds a hint of nutty flavor that ties in with the season. Spiced Apple Cider: The warm, traditional flavors of spiced apple cider will evoke memories of fall and make your dessert feel even more special. Cinnamon Sugar Dust: A sprinkle of cinnamon sugar over the top enhances both the look and flavor profile, making each slice even more tempting. Ginger Snap Cookies: These crunchy, spiced cookies add a whimsical touch to the dessert table, complementing the flavors of the cake while offering a fun texture. Chocolate Covered Berries: Fresh strawberries or raspberries dipped in chocolate create a beautiful accompaniment that echoes the cake’s flavors and garnishes. Expert Tips for Spooky Black Velvet Halloween Cake Room Temperature Ingredients: Use room temperature ingredients for better emulsification, leading to a lusciously smooth batter and a tender cake. Sift Your Dry Ingredients: Sifting flour, cocoa, and baking agents helps incorporate air, ensuring a light, fluffy texture—don’t skip this step! Baking Time Awareness: Check your cake for doneness a few minutes before the suggested bake time; ovens can vary, and overbaking can dry out your cake. Avoid Overmixing: Once you combine your wet and dry ingredients, mix just until incorporated. Overmixing can create a dense cake, which we want to avoid! Frosting Consistency: Ensure your frosting is thick yet spreadable; if too thin, add more powdered sugar to achieve the perfect texture for your Spooky Black Velvet Halloween Cake. Variations & Substitutions for Spooky Black Velvet Halloween Cake Feel free to get creative and customize your Spooky Black Velvet Halloween Cake to suit your taste preferences and dietary needs! Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a cake that everyone can enjoy. Vegan Option: Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) and use almond milk in place of buttermilk. Decaf Delight: Swap regular coffee for decaffeinated coffee or use hot water instead, maintaining that lovely chocolate flavor without the caffeine kick. Berry Swap: If blackberries aren’t your favorite, try raspberries or blueberries for the compote; their flavors pair wonderfully with chocolate too! Flavor Boost: Add a splash of almond extract to the batter for an unexpected hint of nutty flavor, elevating your cake experience. Lighter Frosting: For a fluffier frosting, mix in whipped cream after preparing the cream cheese and butter mixture; this will lighten it up wonderfully. Cupcake Transformation: Create bite-sized versions by pouring the batter into cupcake liners, filling them 2/3 full and baking for 15-18 minutes. For another delightful twist on your dessert menu, check out our Double Chocolate Chunk Yogurt Coffee Cake or see how you can make a winner with our tempting Blackberry Cream Cheese! Storage Tips for Spooky Black Velvet Halloween Cake Fridge: Store your cake in an airtight container in the refrigerator for up to 5 days to maintain its moist texture and delicious flavors. Freezer: For longer storage, wrap the cooled cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the fridge before serving. Reheating: If you prefer a warm slice, gently reheat individual portions in the microwave for about 10–15 seconds until slightly warm, ensuring the frosting remains intact. Compote Storage: Keep any leftover blackberry compote in a sealed container in the fridge for up to a week. It’s a delightful topping for pancakes or yogurt, making it a versatile addition to your meals! Make Ahead Options These Spooky Black Velvet Halloween Cakes are perfect for busy home cooks who want to plan ahead! You can prepare the cake layers up to 3 days in advance; simply allow them to cool completely, wrap them tightly in plastic wrap, and store in the refrigerator to maintain moisture. The blackberry compote can also be made up to 2 days ahead; just refrigerate it in an airtight container. When you’re ready to serve, frost the chilled cake layers with your black cocoa buttercream and decorate them as desired. This way, you’ll have a stunning dessert that’s just as delicious and saves you precious time on the day of your spooky celebration! Spooky Black Velvet Halloween Cake Recipe FAQs How do I select ripe blackberries for the compote? Absolutely! When choosing blackberries, look for those that are plump, shiny, and deep black in color. Avoid berries with any signs of dark spots or mold. Ripe blackberries will also have a sweet aroma, indicating optimal ripeness. If they’re too firm or dull, they may not have reached their full flavor potential. What is the best way to store the Spooky Black Velvet Halloween Cake? To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. This method helps maintain its moist texture and flavor profile. If you plan to enjoy it for a longer period, wrap the cooled cake layers tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Always thaw it in the fridge before serving to keep it moist. Can I freeze the Spooky Black Velvet Halloween Cake? Yes! To freeze your cake effectively, ensure it is completely cooled. Wrap each layer in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, move it to the refrigerator to thaw overnight. For best results, avoid freezing the frosting, as it may change in texture upon thawing. What should I do if the cake comes out too dense? If your cake turns out denser than expected, the most likely culprit is overmixing the batter. Always mix the wet and dry ingredients until just combined. Additionally, ensure you’re using the right measurement techniques: fluff up the flour before scooping and level it off for accuracy. If you’re ever in doubt, a light and fluffy cake is what you’re aiming for! Are there any dietary considerations for this cake? Very! This Spooky Black Velvet Halloween Cake can be easily adapted to accommodate dietary restrictions. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For vegan adaptations, replace eggs with flax eggs and use a dairy-free cream cheese or frosting. It’s a versatile treat that doesn’t sacrifice the delicious chocolate experience, making it an inclusive dessert for all! Dare to Indulge in Spooky Black Velvet Halloween Cake This Spooky Black Velvet Halloween Cake is a luxurious two-layer cake featuring black cocoa buttercream and blackberry compote for a deliciously dark dessert. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 33 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 3 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups White Granulated Sugar can use brown sugar for richer flavor2 cups All-Purpose Flour swap with gluten-free flour if needed3/4 cups Black Cocoa Powder regular cocoa can be used1 teaspoon Baking Soda1 teaspoon Baking Powder1/2 teaspoon Salt2 large Eggs consider flax eggs for vegan option1 cup Buttermilk yogurt mixed with water is a substitute1/2 cup Hot Coffee can replace with hot water1/2 cup Canola Oil can use melted coconut oil or butter1 teaspoon Vanilla Extract high-quality recommendedFor the Blackberry Compote2 cups Fresh Blackberries can swap with raspberries or blueberries1 tablespoon Lemon Juice1 tablespoon Lemon Zest1 stick Cinnamon optional2 tablespoons Cornstarch arrowroot starch is a substituteFor the Frosting8 ounces Cream Cheese softened1/2 cup Unsalted Butter softened4 cups Powdered Sugar1/2 cup Black Cocoa PowderFor Decoration (Optional)as desired Chocolate Skullsas desired Dried Rose Petals Equipment 8-inch round cake pansMixing BowlswhiskSpatulaSaucepanElectric Mixer Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by spraying them with nonstick spray and placing parchment paper at the bottom.In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt. Set aside.In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until smooth.Make a well in the center of the dry mixture, then pour in the wet ingredients and gently mix until just combined. Fold in the hot coffee carefully.Divide the batter evenly between the prepared cake pans and bake for 30-33 minutes or until a toothpick comes out clean.In a saucepan over medium heat, combine blackberries, sugar, lemon juice, zest, and optional cinnamon stick. Simmer until berries break down. Mix cornstarch with water and stir into the compote until thickened.Beat together the cream cheese and unsalted butter until creamy. Gradually mix in the powdered sugar and black cocoa powder until fluffy.Level the tops of the cooled cakes with a serrated knife, layer with blackberry compote, and frost with black cocoa buttercream.Decorate with any remaining frosting, fresh blackberries, and chocolate skulls for a spooky presentation. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 220mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg NotesUse room temperature ingredients for better emulsification. Sifting dry ingredients helps create a light texture. Check for doneness a few minutes before the bake time ends to avoid drying out. Tried this recipe?Let us know how it was!
