Name: Spooky Black Velvet Halloween Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups white granulated sugar; 2 cups all-purpose flour, sifted; 3/4 cup black cocoa powder, sifted; 1 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 large eggs, room temperature; 1 cup buttermilk, room temperature; 1 cup hot coffee; 1/2 cup canola oil; 2 tsp vanilla extract; 2 cups fresh blackberries; 1/3 cup white granulated sugar (for compote); 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 cinnamon stick; 2 tbsp water; 1 tbsp cornstarch; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar, sifted; 1/4 cup black cocoa powder, sifted; 1/4 tsp salt; 1 tsp vanilla extract; Chocolate skulls (for decoration); Fresh blackberries (for decoration); Dried rose petals (for decoration)

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This spooky black velvet Halloween cake is a hauntingly decadent dessert made with rich black cocoa, moist layers of chocolate cake, a sweet-tart blackberry compote, and luscious cream cheese frosting. Topped with chocolate skulls, fresh blackberries, and dried rose petals, it’s the perfect centerpiece for any eerie Halloween gathering.

Why You’ll Love This Recipe

I love how this cake delivers both stunning presentation and indulgent flavor. The black cocoa adds a unique depth to the chocolate base, giving it a mysterious color and a slightly bittersweet taste that’s balanced beautifully by the tangy blackberry filling. The cream cheese frosting brings in just the right amount of richness without being overpowering. It’s the kind of cake that makes everyone stop and stare—and then go back for seconds. Spooky Black Velvet Halloween Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Black Velvet Cake:

White granulated sugar
All-purpose flour, sifted
Black cocoa powder, sifted
Baking soda
Baking powder
Salt
Eggs, room temperature
Buttermilk, room temperature
Hot coffee
Canola oil
Vanilla extract

For the Blackberry Compote Filling:

Fresh blackberries
White granulated sugar
Fresh lemon juice
Lemon zest
Cinnamon stick
Water
Cornstarch

For the Black Cocoa Frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar, sifted
Black cocoa powder, sifted
Salt
Vanilla extract

Decorations:

Chocolate skulls
Fresh blackberries
Dried rose petals

Directions

To make the cake:
I preheated the oven to 350°F and prepared two 8-inch cake pans with nonstick spray and parchment paper. In a large bowl, I sifted together flour, black cocoa, sugar, baking powder, baking soda, and salt. In another bowl, I whisked together buttermilk, oil, eggs, and vanilla. After making a well in the dry ingredients, I added the wet mix and stirred until combined, then folded in the hot coffee.

I divided the batter evenly into the pans and baked for about 30 minutes, checking with a toothpick to make sure they were done. Once baked, I let the cakes cool completely in the pans before removing them.

To make the blackberry compote:
In a saucepan, I cooked the blackberries with sugar, lemon juice, lemon zest, and a cinnamon stick for about 5–6 minutes. I then stirred cornstarch with water and added it to the mix until it thickened. I removed the cinnamon stick and chilled the compote for an hour.

To make the frosting:
I combined the softened cream cheese and butter, then beat in the sifted powdered sugar, black cocoa powder, and salt using a hand mixer. I scraped down the sides of the bowl and added the vanilla extract to finish.

To assemble the cake:
I started by leveling the cake layers if needed, then spread a bit of frosting on my cake plate. I placed the first cake layer down, piped a frosting dam around the edge, and filled the center with the blackberry compote. After placing the second cake layer (bottom side up), I crumb-coated the cake and chilled it for 20 minutes. Finally, I frosted the cake fully and decorated it with chocolate skulls, fresh blackberries, and crushed dried rose petals.

Servings and Timing

Servings: 12 slices
Prep Time: 40 minutes
Cook Time: 30 minutes
Decorating Time: 45 minutes
Total Time: 1 hour 55 minutes

Variations

I sometimes switch the blackberry compote with raspberry or cherry preserves for a different fruity twist. For a more gothic vibe, I’ve used gold-dusted skulls or deep red rose petals. If I want a lighter version, I use whipped mascarpone instead of cream cheese for the frosting.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for 30–45 minutes so the frosting softens up. If I have extra slices, I wrap them tightly and freeze them for up to 2 months. To thaw, I just place them in the fridge overnight.

FAQs

How do I get the cake layers so black without food coloring?

I use black cocoa powder, which naturally gives the cake a deep black color without needing any dye.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and wrap them tightly. I make the frosting and filling fresh on the day I plan to assemble.

What if I don’t have black cocoa powder?

I can substitute with Dutch-processed cocoa powder, but the cake will be a dark brown rather than black.

Can I use frozen blackberries for the compote?

Absolutely. I just make sure to thaw and drain them slightly before cooking to avoid excess moisture.

Is this cake overly sweet?

Not at all. The bitterness of the black cocoa and the tang of the cream cheese frosting balance the sweetness, making it rich but not cloying.

Conclusion

This spooky black velvet Halloween cake is more than just a treat—it’s a showstopper. I love how every bite is a mix of rich chocolate, tart berry, and smooth cream. Whether I’m hosting a haunted party or just embracing the spooky season, this cake always makes a deliciously dramatic impression.