Creating something special in the kitchen is akin to weaving a bit of magic, and this Spooky Black Velvet Halloween Cake is no exception. My love for baking started young, often in the cozy corners of my family’s kitchen, where we devised adorable, scary-themed treats each Halloween. This tradition became a heartwarming ritual that not only sparked joy but also allowed us to bond over sweet concoctions.
If you enjoy seasonal treats like this, you may also love my Pumpkin Fluff Pie:
This halloween cake embodies my childhood memories, merging the thrill of Halloween with comforting flavors. If you’re looking to impress your guests or simply share a treat, this cake balances indulgence and creativity. Join me as we explore the layers of this decadent dessert, guided every step of the way.
Spooky Black Velvet Halloween Cake
Ingredients
For the Cake
- 2 cups White granulated sugar
- 2 cups All-purpose flour (sifted)
- ¾ cup Black cocoa powder (sifted)
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 2 pcs Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- ½ cup Canola oil
- 2 tsp Vanilla extract
For the Blackberry Compote
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 pc Cinnamon stick
- ¼ cup Water
- 1 tbsp Cornstarch
For the Frosting
- 8 oz Cream cheese (softened)
- ½ cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 1 cup Black cocoa powder (sifted)
- ¼ tsp Salt
- 1 tsp Vanilla extract
For Decoration
- Chocolate skulls for decoration
- Fresh blackberries for garnish
- Dried rose petals for presentation
Instructions
Mixing the Batter
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the white granulated sugar, sifted flour, sifted black cocoa powder, baking soda, baking powder, and salt.
- Whisk the dry ingredients until they blend perfectly.
- In a separate bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
Baking Process
- Divide the batter between two prepared 9-inch round cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring to wire racks to cool completely.
Creating the Blackberry Compote
- In a saucepan over medium heat, combine the fresh blackberries, white granulated sugar, lemon juice, lemon zest, cinnamon stick, and water.
- Stir until bubbling, then reduce heat and simmer for about 10 minutes.
- Mix cornstarch with a tablespoon of water to create a slurry, then stir into simmering berries.
- Cook for an additional minute or until thickened.
Whipping the Frosting
- In a large bowl, beat the softened cream cheese and unsalted butter until creamy.
- Gradually sift in the powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth.
Assembling the Cake
- Place one cake layer on a serving plate.
- Spread a layer of blackberry compote, then add a layer of black cocoa frosting.
- Top with the second cake layer.
- Frost the entire cake with the remaining black cocoa frosting.
- Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
Notes
Nutrition
Table of Contents
The Story & Intro of Halloween Cake
The Spooky Black Velvet Halloween Cake is more than a confection; it’s a nostalgic nod to the joyous moments spent baking as a child. Each Halloween, my family and I would craft spooky goodies, each imbued with a sense of wonder. The kitchen was alive with laughter, flour flying everywhere, and the tantalizing aroma of baked treats filling the air.
If you love themed desserts, you’ll also enjoy my Hello Kitty Halloween Cake:
The essence of the Spooky Black Velvet Halloween Cake lies in its rich black cocoa and moist texture. For more black-cocoa desserts, check out my Black Cocoa Cake:
My fascination with transforming everyday ingredients into delightful desserts sparked a lifelong passion, and now I’m excited to share one of my favorite recipes with you.
The depth of flavor combined with a luscious blackberry compote illuminates this cake. It’s not just visually striking; it’s irresistibly delicious. Let’s dive into this seasonal treat you can share with your loved ones.
Creating the Perfect Halloween Cake
To prepare the Spooky Black Velvet Cake, gather the following ingredients for a cake that’s sure to delight:
- 2 cups White granulated sugar
- 2 cups All-purpose flour (sifted)
- 3/4 cup Black cocoa powder (sifted)
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 2 Eggs (room temperature)
- 1 cup Buttermilk (room temperature)
- 1 cup Coffee (hot)
- 1/2 cup Canola oil
- 2 tsp Vanilla extract
- 2 cups Fresh blackberries
- 2 tbsp White granulated sugar
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1 Cinnamon stick
- 1/4 cup Water
- 1 tbsp Cornstarch
- 8 oz Cream cheese (softened)
- 1/2 cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 1 cup Black cocoa powder (sifted)
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- Chocolate skulls (for decoration)
- Fresh blackberries (for garnish)
- Dried rose petals (for presentation)
Mixing the Batter
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the white granulated sugar, sifted flour, sifted black cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients until they blend perfectly together. In a separate bowl, whisk the room-temperature eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth. Carefully pour the wet mixture into the dry ingredients, stirring until just combined. These ingredients, especially the black cocoa, contribute to the cake’s dark hue and decadent flavor.
If you’re a fan of moist and flavorful bakes, try my Chocolate Coffee Cake:
Baking Process of Halloween Cake
Next, divide the batter between two prepared 9-inch round cake pans. Bake in your preheated oven for 25-30 minutes, or until a toothpick comes out clean when inserted into the center. Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely. While the cake cools, prepare the blackberry compote and frosting that will elevate the overall flavor profile.
Creating the Blackberry Compote
For the blackberry compote, combine the fresh blackberries, white granulated sugar, lemon juice, lemon zest, cinnamon stick, and water in a saucepan over medium heat. Stir until the ingredients start to bubble, then reduce the heat and allow the mixture to simmer for about 10 minutes. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the simmering berries. Cook for an additional minute or until thickened. The vibrant color and tartness of the compote perfectly complement the cake’s flavor.
Whipping the Frosting
Once the cakes are cool, it’s time to make the black cocoa frosting. In a large bowl, beat the softened cream cheese and unsalted butter until creamy. Gradually sift in the powdered sugar, black cocoa powder, salt, and vanilla extract, mixing until smooth. The frosting should be rich and velvety, creating a beautiful contrast against the dark cake layers.
Assembling the Cake
To assemble the Spooky Black Velvet Cake, place one cake layer on a serving plate. Generously spread a layer of blackberry compote, then add a layer of black cocoa frosting over the compote. Gently top this with the second cake layer. Frost the entire cake with the remaining black cocoa frosting, smoothing it down the sides with an offset spatula for a professional finish. Decorate with chocolate skulls, fresh blackberries, and edible dried rose petals for a stunning Halloween presentation.
Tricks to Keep in Mind
When preparing your Spooky Black Velvet Cake, remember these tips for the best results. Ensure all ingredients are at room temperature. This aids in better emulsification of the batter, yielding a lighter cake. Don’t skip the sifting process for cocoa and flour; this prevents clumping and ensures a consistent texture. Finally, check the doneness of your cakes with a toothpick, as baking times may vary based on your oven.
FAQs for Halloween Cake
What’s the difference between black cocoa powder and regular cocoa powder?
Black cocoa powder is deeper in color, with a more intense flavor, giving cakes a richer profile.
Can I use regular milk instead of buttermilk?
Yes, though buttermilk creates a tender cake. If you substitute regular milk, add a tablespoon of vinegar to mimic that tangy flavor.
How should I store leftovers?
Store the assembled cake in an airtight container in the fridge for up to five days.
Can I make this cake a day ahead of time?
Absolutely! This cake tastes even better the day after it’s made, as the flavors meld together beautifully.
Conclusion
The Spooky Black Velvet Halloween Cake serves as a creative centerpiece for your fall gatherings, marrying nostalgia and festive flavors in a stunning presentation. Each bite takes you back to the warmth and love of home, making it the perfect way to celebrate the spooky season. I hope this recipe inspires you to create and share your magical culinary experiences this Halloween. Happy baking! you may enjoy my Pumpkin Biscoff Cake
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