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Spooky Black Velvet Halloween Cake

Irresistible Spooky Black Velvet Halloween Cake for Chills and Thrills

This Spooky Black Velvet Halloween Cake offers a rich chocolate flavor with 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: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup Granulated Sugar Use brown sugar for richer flavor
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed
  • ¾ cup Black Cocoa Powder Can replace with Dutch-processed cocoa
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt Enhances overall flavor
  • 2 large Eggs Consider flax eggs for vegan option
  • 1 cup Buttermilk Substitute with plant-based milk plus vinegar
  • 1 cup Hot Coffee Use hot water if avoiding coffee
  • ½ cup Canola Oil Melted coconut oil is a healthier alternative
  • 1 tsp Vanilla Extract Opt for pure vanilla for best taste
Blackberry Compote Ingredients
  • 2 cups Fresh Blackberries Substitute with other berries if desired
  • 1 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • 1 stick Cinnamon Stick Feel free to omit
  • ½ cup Water
  • 1 tbsp Cornstarch
Frosting Ingredients
  • 8 oz Cream Cheese Use full-fat for best results
  • ½ cup Unsalted Butter Ensure it's softened before mixing
  • 3 cups Powdered Sugar Sift for a smoother finish
  • ⅓ cup Black Cocoa Powder For spooky theme

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Spatula
  • Whisk
  • Saucepan

Method
 

Cake Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cake pans.
  2. Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, canola oil, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients, then stir in hot coffee until smooth.
  5. Divide batter into prepared pans and bake for 30-33 minutes.
  6. Cool cakes in pans for 10 minutes, then on a wire rack. Prepare the blackberry compote.
  7. Combine blackberries, sugar, lemon juice, and cinnamon in a saucepan, cook for 6 minutes.
  8. Thicken compote with cornstarch mixed with water, cook until slightly thickened.
  9. Beat together cream cheese and butter until creamy, then add sugar and cocoa.
  10. Assemble the cake with one layer filled with compote and topped with the second layer.
  11. Frost the cake and decorate with spooky toppings.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftover cake in an airtight container for up to 3-5 days at room temperature or refrigerate for longer freshness.

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