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Spooky Black Velvet Halloween Cake

Spooky Black Velvet Halloween Cake That Steals the Show

This Spooky Black Velvet Halloween Cake offers a rich, decadent dessert, 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: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups white granulated sugar Substitute with brown sugar for a deeper flavor.
  • 2 cups all-purpose flour No substitutions recommended unless gluten-free flour is desired.
  • 0.75 cups black cocoa powder Substitute with Dutch-process cocoa if unavailable.
  • 1 teaspoon baking soda Ensure fresh to achieve proper rise.
  • 1 teaspoon baking powder Ensure fresh to achieve proper rise.
  • 1 pinch salt Enhances flavor.
  • 2 large eggs Use room temperature for better mixing.
  • 1 cup buttermilk Substitute with milk + vinegar (1 cup milk + 1 tbsp vinegar).
  • 1 cup hot coffee Can replace with hot water if desired.
  • 0.5 cups canola oil Other neutral oils can be substituted.
  • 2 teaspoons vanilla extract Opt for pure vanilla for the best taste.
For the Blackberry Compote
  • 2 cups fresh blackberries Substitute with blueberries or raspberries if preferred.
  • 0.5 cups sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon cornstarch No substitutions recommended.
For the Frosting
  • 8 ounces cream cheese Use full-fat for best results.
  • 0.5 cups unsalted butter Can replace with margarine for dairy-free.
  • 4 cups powdered sugar No substitutions necessary.
  • 0.5 cups black cocoa powder Adds color and flavor to the frosting.
For Decorations
  • chocolate skulls Visual embellishments.
  • fresh blackberries Visual embellishments.
  • dried rose petals Visual embellishments.

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • cake pans
  • Oven
  • Saucepan
  • wire rack

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a large mixing bowl, sift together all dry ingredients: flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the wet ingredients: buttermilk, canola oil, eggs, and vanilla extract until well-blended.
  4. Combine the wet and dry mixtures, then add hot coffee slowly until the batter is smooth.
  5. Divide the batter into prepared pans and bake for 30-33 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Make the blackberry compote by simmering blackberries, sugar, lemon juice, and zest in a saucepan, then thicken with cornstarch.
  8. Prepare frosting by beating cream cheese and butter, then gradually add powdered sugar and black cocoa powder.
  9. Assemble the cake by leveling the layers and adding compote and frosting, topping with the second layer.
  10. Decorate the cake with chocolate skulls, fresh blackberries, and dried rose petals for a festive look.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

This cake offers a unique twist with no artificial colors, creating a healthier treat for celebrations.

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