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–+ servings
Black Velvet Halloween Cake

Decadent Black Velvet Halloween Cake to Impress Your Guests

An indulgent Black Velvet Halloween Cake with rich chocolate flavor and blackberry compote, perfect for impressing guests this Halloween.
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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: Desserts
Cuisine: Halloween
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup White Granulated Sugar can substitute with brown sugar for added moisture
  • 2 cups All-Purpose Flour ensure to sift before measuring
  • 1/2 cup Black Cocoa Powder essential for the rich appearance
  • 1 teaspoon Baking Soda necessary for cake rise
  • 1 teaspoon Baking Powder do not substitute with baking soda
  • 1 teaspoon Salt use kosher or table salt
  • 2 large Eggs at room temperature
  • 1 cup Buttermilk can be substituted with yogurt or sour cream mixed with water
  • 1 cup Coffee can substitute with hot water
  • 1/2 cup Canola Oil other neutral oils can be used
  • 2 teaspoons Vanilla Extract use pure extract for best results
For the Blackberry Compote
  • 2 cups Fresh Blackberries can substitute with raspberries or blueberries
  • 1 tablespoon Lemon Juice fresh is preferred
  • 1 teaspoon Lemon Zest fresh is preferred
  • 1 stick Cinnamon Stick leave out if not available
  • 2 tablespoons Water
  • 1 tablespoon Cornstarch
For the Frosting
  • 8 ounces Cream Cheese softened
  • 1/2 cup Unsalted Butter softened
  • 3 cups Powdered Sugar sift before measuring
For Decoration
  • 1 cup Dried Rose Petals optional

Equipment

  • Oven
  • mixing bowl
  • Spatula
  • Cake Pans
  • Saucepan
  • Whisk
  • Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with nonstick spray and parchment paper.
  2. Sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Whisk together buttermilk, oil, eggs, and vanilla in a separate bowl. Add hot coffee and mix until smooth.
  4. Gradually combine wet mixture with dry ingredients, fold gently to avoid overmixing. Divide into pans.
  5. Bake for 30–33 minutes. Allow cooling in pans for 10 minutes, then transfer to wire racks.
  6. For the compote, heat blackberries, sugar, lemon juice, zest, and cinnamon in a saucepan. Thicken with cornstarch-water mixture.
  7. Cream the softened cream cheese and butter in a bowl. Gradually add sifted powdered sugar until fluffy.
  8. Assemble the cake by leveling layers, frosting the first layer, adding compote, and stacking the second layer with another layer of frosting.
  9. Finish frosting and decorating with cocoa buttercream, blackberries, skulls, and dried rose petals.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 40mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for better mixing and texture. Chill cake layers after applying the crumb coat for smoother frosting application.

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