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Spooky Black Velvet Halloween Cake

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A hauntingly rich black velvet Halloween cake made with black cocoa, layered with tart blackberry compote, and frosted with luscious cream cheese frosting. Decorated with chocolate skulls, fresh blackberries, and rose petals—perfect for spooky celebrations.

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, sift together flour, black cocoa, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Make a well in the dry ingredients, pour in the wet mixture, and stir until combined. Fold in the hot coffee.
  5. Divide the batter evenly into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  6. Cool the cakes completely in the pans before removing.
  7. To make the compote, cook blackberries, sugar, lemon juice, zest, and cinnamon stick in a saucepan for 5–6 minutes.
  8. Mix cornstarch with water and stir into the compote. Cook until thickened. Remove cinnamon stick and chill for 1 hour.
  9. For the frosting, beat cream cheese and butter together. Add sifted powdered sugar, black cocoa, and salt. Mix until smooth, then beat in vanilla extract.
  10. Level cake layers if needed. Spread a bit of frosting on the cake plate and place the first layer down.
  11. Pipe a frosting dam around the edge, fill with compote, and place the second layer bottom-side up.
  12. Apply a crumb coat and chill for 20 minutes. Frost the entire cake and decorate with chocolate skulls, blackberries, and rose petals.

Notes

  • Use black cocoa for best color and flavor—no food coloring needed.
  • Frozen blackberries can be used, just thaw and drain first.
  • Bake cake layers a day ahead for easier assembly.
  • Substitute raspberry or cherry preserves for a twist.
  • Mascarpone can be used instead of cream cheese for a lighter frosting.

Nutrition

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