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–+ servings
Black Velvet Halloween Cake

Delightful Black Velvet Halloween Cake with Blackberry Compote

This Black Velvet Halloween Cake is a visually stunning dessert that combines rich chocolate with a vibrant blackberry compote, perfect for Halloween celebrations.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling Time 1 hour
Total Time 2 hours 3 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Granulated Sugar Can substitute with coconut sugar
  • 2 cups All-Purpose Flour Can substitute with gluten-free 1:1 baking mix
  • 3/4 cup Black Cocoa Powder No substitute for color
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 3 large Eggs
  • 1 cup Buttermilk Can replace with regular milk plus vinegar or lemon juice
  • 1 cup Hot Coffee Can substitute with hot water
  • 1/2 cup Canola Oil Can use vegetable or melted coconut oil
  • 1 teaspoon Vanilla Extract
For the Blackberry Compote
  • 2 cups Fresh Blackberries Can substitute with raspberries or blueberries
  • 2 tablespoons Lemon Juice
  • 1 stick Cinnamon Stick Optional
  • 1 cup Water
  • 2 tablespoons Cornstarch
For the Frosting
  • 8 ounces Cream Cheese Can substitute with mascarpone cheese
  • 1/2 cup Unsalted Butter
  • 4 cups Powdered Sugar
  • 1/2 cup Black Cocoa Powder Can use regular cocoa for a different taste
For Decoration
  • 1/4 cup Dried Rose Petals
  • 10 pieces Chocolate Skulls

Equipment

  • Oven
  • Two 8-inch cake pans
  • Mixing bowls
  • whisk
  • Sifter
  • Saucepan
  • wire rack
  • Serrated knife

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing them with nonstick spray and lining the bottoms with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, eggs, canola oil, and vanilla extract until smooth.
  4. Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently and mix in the hot coffee.
  5. Divide the batter evenly between the prepared pans and bake for 30-33 minutes until a toothpick comes out clean. Let the cakes cool completely.
Blackberry Compote Preparation
  1. In a saucepan, combine blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick. Cook over medium heat for 5-6 minutes until blackberries break down.
  2. Mix a small amount of water with cornstarch and add this to the saucepan to thicken the compote. Remove the cinnamon stick and refrigerate for 1 hour.
Frosting Preparation
  1. In a mixing bowl, beat softened cream cheese and butter together until smooth. Gradually sift in powdered sugar and black cocoa powder.
  2. Add a touch of vanilla for flavor.
Assembly
  1. Once cooled, level the cake layers using a serrated knife.
  2. Place one cake layer on a serving plate and frost with cream cheese frosting. Add blackberry compote, then place the second layer on top.
  3. Apply a crumb coat around the sides, chill, and then frost the entire cake with remaining frosting.
  4. Decorate the top with chocolate skulls, fresh blackberries, and dried rose petals.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 35gVitamin A: 400IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Serve with additional blackberry compote for extra flavor. Ensure ingredients like eggs and buttermilk are at room temperature for better mixing.

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