This indulgent Black Velvet Halloween Cake features two layers of rich chocolate cake with a moist, velvety texture. It’s filled with sweet blackberry compote, frosted with black cocoa buttercream, and topped with fresh blackberries and chocolate skulls for the perfect spooky dessert. With its dark, dramatic look and decadent flavors, it’s ideal for Halloween or any special occasion that calls for something truly memorable.
What Is Black Velvet Cake? Black velvet cake is similar to red velvet cake but with a deep, dark color, thanks to black cocoa powder. The flavor is chocolatey, with a hint of tang from the buttermilk, creating a velvety texture that melts in your mouth. Perfect for bold celebrations, this cake is sure to make a statement at any event.
Why You’ll Love This Black Velvet Cake:
- Moist and Tender: This cake is irresistibly soft and melts in your mouth.
- Deep Chocolate Flavor: The black cocoa powder gives the cake a rich chocolate taste that’s reminiscent of Oreo cookies.
- Perfect for Halloween: With its black and purple hues, topped with chocolate skulls and fresh blackberries, it’s an ideal dessert for spooky season.
- Easy to Make: Despite its dramatic appearance, this cake is straightforward to make and doesn’t require any advanced baking skills.
Where to Find Black Cocoa Powder Black cocoa powder is essential for this cake’s color and flavor. It’s an ultra-Dutch processed cocoa that gives the cake a smooth texture and intense chocolate taste. You can often find it online, such as through Amazon or King Arthur Baking, but it’s rarely stocked in regular grocery stores. If you can’t find it, Dutch-processed cocoa powder works as a substitute, though the color will be lighter.
Ingredient Notes:
- Black Cocoa Powder: The key ingredient for the signature black color. If you can’t find it, use Dutch-processed cocoa powder and add black food coloring.
- Buttermilk: Helps keep the cake light and tender.
- Coffee: Enhances the chocolate flavor, making it deeper and richer.
- Oil: Adds moisture to the cake.
- Blackberries: Fresh blackberries work best for the compote and topping, though frozen can be used for the compote filling.
Step-by-Step Instructions:
For the Cake:
- Preheat Oven: Set your oven to 350°F (175°C). Grease two 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, black cocoa powder, sugar, baking soda, baking powder, and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry mixture and stir until fully combined. Then, mix in the hot coffee for a smooth batter.
- Bake: Divide the batter evenly between the prepared pans and bake for 30-33 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cakes cool completely before removing them from the pans.
For the Blackberry Compote:
- In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick. Bring to a boil and cook for 5-6 minutes.
- Stir together water and cornstarch, then add this to the blackberry mixture. Cook until thickened, then remove the cinnamon stick and let the compote cool. Refrigerate for 1 hour.
For the Black Cocoa Frosting:
- Beat softened cream cheese and butter together until smooth. Sift in powdered sugar, black cocoa powder, and salt, then mix until fully combined. Add vanilla extract and beat again.
Assembling the Cake:
- Level the Cake Layers: Use a serrated knife or cake leveler to trim any domed tops from the cooled cakes.
- First Layer: Place the first cake layer on a serving plate. Pipe a ring of frosting around the edges to hold the filling in place, then spread an even layer of blackberry compote on top.
- Second Layer: Place the second cake layer upside down on top of the compote, giving you a flat surface for decorating.
- Crumb Coat: Spread a thin layer of frosting over the cake to seal in crumbs. Refrigerate for 20 minutes, then frost the cake with the remaining black cocoa buttercream.
- Decorate: Top with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky touch.
Expert Baking Tips:
- Use the “spoon and level” method when measuring flour to avoid packing too much flour into your measuring cup.
- Ensure all ingredients are at room temperature for smooth batter and frosting.
- For even cake layers, use a kitchen scale or an ice cream scoop to divide the batter.
FAQ:
- Do I have to use black cocoa powder? For the best color and flavor, yes. If unavailable, Dutch-process cocoa powder can be used, but the cake will be lighter in color.
- Can I make the cake layers ahead of time? Yes, you can bake and cool the layers in advance, then store them in an airtight container until ready to assemble.
- Can I substitute the coffee with water? Coffee enhances the chocolate flavor, but water can be used as a substitute if needed.
Storing and Freezing: Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, freeze individual slices by wrapping them in plastic and placing them in an airtight container or freezer bag.
This Black Velvet Halloween Cake is a show-stopping dessert that combines the rich flavor of chocolate with the tanginess of blackberry compote. It’s the perfect treat to impress guests or indulge in during the spooky season. Enjoy!
Black Velvet Halloween Cake Recipe
Ingredients:
For the Black Velvet Cake:
- 2 cups White granulated sugar
- 2 cups All-purpose flour (sifted)
- ¾ cup Black cocoa powder (sifted)
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- ½ cup Canola oil
- 2 teaspoons Vanilla extract
For the Blackberry Compote Filling:
- 2 cups Fresh blackberries
- 2 tablespoons White granulated sugar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 Cinnamon stick
- ¼ cup Water
- 1 tablespoon Cornstarch
For the Black Cocoa Frosting:
- 8 oz Cream cheese (softened)
- ½ cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 1 cup Black cocoa powder (sifted)
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
For Decoration:
- Chocolate skulls
- Fresh blackberries
- Dried rose petals
Instructions:
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
- Prepare the Cake:
- In a large bowl, sift together flour, black cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until well combined. Stir in hot coffee.
- Divide the batter evenly between the two cake pans and bake for 30-33 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool completely before removing them from the pans.
- Prepare the Blackberry Compote:
- In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and cook for 5-6 minutes.
- Mix water and cornstarch, then stir into the blackberry mixture. Cook until thickened, remove the cinnamon stick, and let it cool. Refrigerate for 1 hour.
- Prepare the Frosting:
- Beat softened cream cheese and butter until smooth. Sift in powdered sugar, black cocoa powder, and salt. Mix until combined.
- Add vanilla extract and beat until smooth.
- Assemble the Cake:
- Level the cakes, if needed, with a cake leveler or serrated knife.
- Place the first layer on a serving plate, pipe a ring of frosting around the edges to hold the filling in place, and spread an even layer of blackberry compote on top.
- Place the second layer of cake upside down on top, giving you a flat surface for decorating.
- Apply a crumb coat (a thin layer of frosting) and refrigerate for 20 minutes.
- Frost the cake with the remaining frosting.
- Decorate:
- Top the cake with chocolate skulls, fresh blackberries, and dried rose petals.
Enjoy your spooky Black Velvet Halloween Cake!