Description
Black Velvet Halloween Cake with ultra-dark cocoa layers, tangy blackberry compote, and creamy black cocoa frosting. Dramatic decorations make it a party showstopper.
Ingredients
For the Cake:
2 cups granulated sugar
2 cups all-purpose flour, sifted
3/4 cup black cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs, room temperature
1 cup buttermilk, room temperature
1 cup hot coffee
1/2 cup canola oil
2 tsp vanilla extract
For the Blackberry Compote:
2 cups fresh blackberries
2 tbsp granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
1 cinnamon stick or 1/4 tsp ground cinnamon
1/4 cup water
1 tbsp cornstarch
For the Black Cocoa Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 cup black cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract
Decorations:
Fresh blackberries
Chocolate skulls
Crushed dried rose petals
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment.
2. Sift flour, black cocoa, sugar, baking soda, baking powder, and salt into a large bowl.
3. Whisk eggs, buttermilk, oil, and vanilla in a separate bowl until smooth.
4. Combine wet and dry mixtures, then gently stir in hot coffee until batter is glossy.
5. Divide batter evenly between prepared pans and bake 30-33 minutes, until a toothpick comes out clean.
6. Cool cakes completely in pans, then remove and level domes if needed.
7. Make compote: in a saucepan, cook blackberries, sugar, lemon juice, zest, and cinnamon over medium heat 5-6 minutes.
8. Stir cornstarch with water, then add to berries and cook 1-2 minutes until thick. Discard cinnamon stick and chill 1 hour.
9. Beat cream cheese and butter until creamy. Gradually mix in powdered sugar, black cocoa, and salt. Add vanilla and beat until fluffy.
10. Add a dab of frosting to a cake board. Place first layer, pipe a frosting ring around the edge, and fill center with chilled compote.
11. Top with second layer, bottom side up. Apply a thin crumb coat and chill 20 minutes.
12. Frost the cake smoothly, then decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals.
Notes
Bring eggs, buttermilk, butter, and cream cheese to room temperature for a smooth batter and frosting.
Divide batter evenly using a kitchen scale or equal scoops.
Trim domed tops for flat, stable layers.
Always crumb coat and chill before the final frosting layer.
Store in an airtight container at room temperature up to 5 days or freeze slices well wrapped.
Cupcakes bake 18-20 minutes; a 9×13 sheet cake bakes about 35-40 minutes.
Black cocoa swap: Dutch-process cocoa plus black gel food coloring.
Buttermilk swap: whole milk plus 1 tbsp lemon juice or vinegar.
Strain compote if you prefer seedless filling.
Use hot water instead of coffee if desired; coffee simply boosts chocolate flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 481 kcal
- Sugar: 39 g
- Sodium: 556 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 92 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 69 mg