Black Velvet Halloween Cake Recipe

The Black Velvet Halloween Cake is a spooky showstopper with rich black cocoa layers, a tart blackberry filling, and luscious cream cheese frosting. Each slice looks dramatic yet tastes deeply comforting. The glossy black exterior hides a moist chocolate crumb, while the jewel-toned compote brings a tangy surprise. Topped with chocolate skulls, fresh berries, and crushed rose petals, it’s more than dessert—it’s edible art for your Halloween table. The flavor is bold but balanced: bittersweet chocolate pairs beautifully with fresh blackberry notes. Friends will love the mysterious look, and you’ll love how simple it is to put together. Whether you’re hosting a big party or just craving something hauntingly decadent, this cake will instantly become your Halloween centerpiece.

Why You’ll Love This Black Velvet Halloween Cake

This cake brings together rich chocolate and tart berries in every bite, giving you a dessert that’s both bold and refreshing. The layers bake up soft and tender, while the frosting adds smooth creaminess without being too sweet. The process is easy to follow, and most ingredients are pantry-friendly. Decorating is the real fun: go eerie with chocolate skulls and petals or keep it simple with just berries. You can also adapt the recipe into cupcakes or a sheet cake, making it fit any celebration. It’s the kind of Halloween recipe that looks elaborate but feels approachable, and once you taste it, you’ll see why it’s unforgettable.

Ingredients You’ll Need

For the Cake

• 2 cups granulated sugar
• 2 cups all-purpose flour, sifted
• ¾ cup black cocoa powder, sifted (substitute with Dutch cocoa + black food coloring if needed)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup buttermilk, room temperature (or whole milk + 1 tbsp lemon juice)
• 1 cup hot coffee (or hot water if preferred)
• ½ cup canola oil
• 2 tsp vanilla extract

For the Blackberry Compote Filling

• 2 cups fresh blackberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• ¼ cup water
• 1 tbsp cornstarch
  (Option: strain mixture if you prefer seedless compote.)

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 tsp salt
• 1 tsp vanilla extract

Decorations

• Fresh blackberries
• Chocolate skulls
• Crushed dried rose petals
  (Feel free to add candy spiders or Halloween sprinkles for your own twist.)

Step-by-Step Instructions for Black Velvet Halloween Cake

Prepare the Cake Layers

Preheat your oven to 350°F. Grease and line two 8-inch cake pans with parchment. Sift flour, cocoa, sugar, baking soda, baking powder, and salt into a large bowl. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Gently combine wet and dry ingredients, then stir in hot coffee. Divide batter evenly and bake 30–33 minutes, until a toothpick comes out clean. Let cakes cool fully before removing from pans.

Make the Blackberry Compote

In a saucepan, add blackberries, sugar, lemon juice, zest, and cinnamon stick. Cook over medium heat for 5–6 minutes, stirring occasionally. Mix cornstarch with water, then stir it into the berries. Cook until thickened, about 1–2 minutes. Remove cinnamon stick and chill compote for at least 1 hour.

Whip Up the Black Cocoa Frosting

In a mixing bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, black cocoa, and salt, mixing well. Add vanilla extract and beat again until fluffy and spreadable.

Assemble and Frost the Cake

Level cake layers with a serrated knife if needed. Spread a thin layer of frosting on your cake board to keep it stable. Place the first cake layer down, pipe a frosting ring around the edge, and spoon compote in the center. Place the second cake layer upside down on top. Apply a thin crumb coat of frosting, then chill for 20 minutes. Once set, frost the cake completely with smooth, even swipes.

Decorate for Halloween Effect

Top your frosted cake with chocolate skulls, scatter fresh blackberries, and sprinkle crushed dried rose petals for a haunting finish. The black frosting creates a perfect backdrop for vibrant garnishes.

Expert Tips for Success

Always bring cold ingredients to room temperature so your batter and frosting mix smoothly. Use a kitchen scale or careful scoops to evenly divide batter between pans. If the cake domes while baking, trim the tops for flat stacking. Never skip the crumb coat—it locks in crumbs and gives a polished look after the final layer. Chill between frosting stages for best results. Store leftovers in an airtight container at room temperature for up to 5 days, or freeze slices individually wrapped for longer storage.

Variations and Substitutions

Turn this into Black Velvet cupcakes by baking in a lined tin for 18–20 minutes. For a sheet cake, use a 9×13 pan and bake for 35–40 minutes. If black cocoa is hard to find, blend Dutch-process cocoa with black gel food coloring. Replace buttermilk with whole milk plus vinegar for an easy swap. Coffee deepens the chocolate flavor but can be swapped with hot water for a milder taste. You can also strain the compote for a seedless, jam-like filling.

Related Recipes to try

• Spooky sangria for Halloween parties
• Bloody spaghetti with mozzarella eyeballs
• Halloween vampire bite cupcakes
• Mummy brownies Halloween treats
• Spooky eyeball fudge brownies
• Witches potion punch Halloween drink

Conclusion: Why You’ll Love Making Black Velvet Halloween Cake

The Black Velvet Halloween Cake is more than dessert—it’s a spooky centerpiece that tastes as good as it looks. With its dark cocoa layers, tart blackberry filling, and haunting decorations, it’s perfect for impressing guests at your Halloween gathering. Even though it looks dramatic, the recipe is simple and flexible enough for any baker. Pair it with other Halloween party favorites and let your guests enjoy a slice of this eerie, delicious treat. For more decorating inspiration, you can check out my Halloween recipe collection on Pinterest.

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