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Spooky Black Velvet Halloween Cake

Spooky Black Velvet Halloween Cake to Thrill Your Guests

The Spooky Black Velvet Halloween Cake is a show-stopping dessert crafted without food dyes, featuring rich layers of chocolate cake and blackberry compote.
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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: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup White Granulated Sugar Can substitute with a sugar alternative
  • 1 cup All-Purpose Flour Opt for gluten-free flour if needed
  • 1/2 cup Black Cocoa Powder Dutch-process cocoa can be used
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 large Eggs Consider flax eggs for a vegan option
  • 1 cup Buttermilk Can use dairy-free yogurt as a substitute
  • 1 cup Hot Coffee Swap with hot water for a caffeine-free version
  • 1/2 cup Canola Oil Replace with vegetable oil or melted coconut oil
  • 1 teaspoon Vanilla Extract Almond extract is a great alternative
For the Filling
  • 2 cups Fresh Blackberries Can substitute with mixed berries
  • 1/2 cup Sugar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 stick Cinnamon Stick
  • 1 tablespoon Cornstarch For thickening
  • 1/2 cup Water
For the Frosting
  • 1 cup Cream Cheese
  • 1/2 cup Unsalted Butter
  • 2 cups Powdered Sugar Adjust quantity for less sweetness
  • 1/4 cup Black Cocoa Powder Regular cocoa can be swapped

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Whisk
  • Saucepan
  • serrated knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
  2. In a large mixing bowl, sift together all-purpose flour, black cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, canola oil, eggs, and vanilla extract until smooth. Gradually add this mixture to the dry ingredients, stirring until just combined.
  4. Divide the batter evenly between the prepared cake pans and bake for 30-33 minutes.
  5. While the cakes cool, prepare the blackberry compote by cooking fresh blackberries, sugar, lemon juice, lemon zest, and a cinnamon stick.
  6. In a medium bowl, beat together cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar and black cocoa powder.
  7. Once cakes are completely cooled, assemble by spreading frosting and blackberry compote between the layers.
  8. Apply a final layer of frosting and decorate as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using room temperature ingredients ensures better emulsification. Don't overmix to avoid a dense cake.

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