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Spooky Black Velvet Halloween Cake

Spooky Black Velvet Halloween Cake with Blackberry Surprise

Enjoy this Spooky Black Velvet Halloween Cake featuring rich black cocoa and a delightful blackberry compote, perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling Time 10 minutes
Total Time 1 hour 13 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Granulated Sugar Substitution: Use coconut sugar for a deeper flavor.
  • 2 cups All-Purpose Flour Sift to avoid lumps.
  • 3/4 cup Black Cocoa Powder Substitution: Can use Dutch-processed cocoa.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt Enhances flavors; do not omit.
  • 2 large Eggs Must be at room temperature.
  • 1 cup Buttermilk Can substitute with whole milk plus lemon juice.
  • 1 cup Hot Coffee Can be replaced with hot water.
  • 1/2 cup Canola Oil Alternative: Melted coconut oil.
  • 2 teaspoons Vanilla Extract Use pure for best outcomes.
For the Blackberry Compote
  • 2 cups Fresh Blackberries Can substitute with raspberries or blueberries.
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 stick Cinnamon Stick Optional based on taste preference.
  • 1 tablespoon Cornstarch No direct substitute but can omit.
For the Frosting
  • 8 oz Cream Cheese Keep at room temperature.
  • 1/2 cup Unsalted Butter Keep at room temperature.
  • 2 cups Powdered Sugar Sift before use.
  • 1/4 cup Black Cocoa Powder
For Decoration
  • 1 cup Dried Rose Petals Optional and should be food-safe.

Equipment

  • oven
  • Cake Pans
  • Mixing Bowls
  • whisk
  • Sifter
  • Saucepan
  • Mixer
  • Cake Leveler

Method
 

Preparation and Baking
  1. Prep the oven by preheating to 350°F (175°C) and preparing cake pans.
  2. Mix dry ingredients: sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: whisk buttermilk, oil, eggs, and vanilla until smooth.
  4. Combine wet and dry mixtures, adding hot coffee gradually, and mix until just combined.
  5. Divide the batter into the prepared pans and bake for 30–33 minutes.
  6. Cool the cakes in the pans for about 10 minutes before transferring to a wire rack.
Blackberry Compote
  1. Prepare blackberry compote while cakes cool by cooking blackberries with sugar, lemon juice, zest, and cinnamon until thick.
Frosting and Assembly
  1. Make the frosting by beating cream cheese and butter, then adding sugar and cocoa until smooth.
  2. Assemble the cake by leveling layers, applying frosting and blackberry compote between layers.
  3. Decorate with remaining frosting and optional dried rose petals.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 130mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Be sure all ingredients are at room temperature for best results. Avoid overfilling the pans during baking.

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