Go Back
–+ servings
Spooky Black Velvet Halloween Cake

Delight in Spooky Black Velvet Halloween Cake Magic

Craft a stunning Spooky Black Velvet Halloween Cake that enchants guests and elevates Halloween desserts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 33 minutes
Cooling Time 10 minutes
Total Time 1 hour 13 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Granulated Sugar Coconut sugar can substitute for less sweetness.
  • 2 cups All-Purpose Flour Essential for structure and texture.
  • 3/4 cups Black Cocoa Powder Regular Dutch-process cocoa can be used, but color will be lighter.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt Enhances flavor.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 cup Buttermilk Almond milk mixed with vinegar can substitute for dairy-free.
  • 1 cup Hot Coffee Hot water can be used as a substitute.
  • 1/2 cup Canola Oil Vegetable or melted coconut oil can work.
  • 2 tsp Vanilla Extract Adds depth to flavor.
For the Blackberry Compote
  • 2 cups Fresh Blackberries Can substitute with raspberries or blueberries.
  • 2 tbsp Lemon Juice Brightens flavor.
  • 1 piece Cinnamon Stick Infuses warmth.
  • 1/2 cup Water
  • 2 tbsp Cornstarch Thickens consistency.
For the Frosting
  • 8 oz Cream Cheese Use dairy-free version for vegan.
  • 1/2 cup Unsalted Butter Use dairy-free version for vegan.
  • 4 cups Powdered Sugar Sweetens frosting.
  • 1/4 cup Dried Rose Petals For decoration.
  • 1/4 cup Chocolate Skulls For decoration.

Equipment

  • Oven
  • Mixing bowls
  • Cake pans
  • Spatula
  • saucepan
  • Whisk
  • Serrated knife

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. Sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. Whisk together the buttermilk, canola oil, eggs, and vanilla extract.
  4. Gently fold the wet and dry ingredients together.
  5. Incorporate the hot coffee into the batter.
  6. Divide the batter between the prepared cake pans and bake for 30 to 33 minutes.
  7. Cool the layers in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  8. Prepare the blackberry compote by combining ingredients in a saucepan and simmering.
  9. Beat together the cream cheese and unsalted butter until smooth, then add powdered sugar and black cocoa powder.
  10. Assemble the cake by layering the cooled cakes with blackberry compote and frosting.
  11. Decorate with remaining frosting, blackberries, and chocolate skulls.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Sift cocoa powder, avoid over-mixing, and cool completely before frosting for best results.

Tried this recipe?

Let us know how it was!