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Spooky Black Velvet Halloween Cake

Decadent Spooky Black Velvet Halloween Cake to Wow Your Guests

This Spooky Black Velvet Halloween Cake offers a rich chocolate flavor without food dyes, making it a healthier indulgence perfect for Halloween celebrations.
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Prep Time 45 minutes
Cook Time 33 minutes
Cooling Time 10 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Granulated Sugar can be swapped with coconut sugar for a healthier option
  • 2 cups All-Purpose Flour use a 1:1 baking mix for gluten-free
  • ¾ cups Black Cocoa Powder consider Dutch-processed cocoa for a milder taste
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 large Eggs aquafaba works for vegan substitute
  • 1 cup Buttermilk milk with vinegar is a handy replacement
  • 1 cup Hot Coffee or hot water if avoiding coffee
  • ½ cup Canola Oil any neutral oil can be substituted
  • 2 teaspoons Vanilla Extract can be omitted
For the Blackberry Compote
  • 2 cups Fresh Blackberries can swap for blueberries or raspberries
  • ½ cup White Granulated Sugar honey or agave can replace
  • 2 tablespoons Fresh Lemon Juice lime juice can be used
  • 1 teaspoon Lemon Zest
  • 1 stick Cinnamon Stick or ground cinnamon as a substitute
  • 1 cup Water
  • 1 tablespoon Cornstarch or arrowroot as a preference
For the Frosting
  • 8 ounces Cream Cheese mascarpone can be an alternative
  • ½ cup Unsalted Butter
  • 3 cups Powdered Sugar
  • ½ cup Black Cocoa Powder
  • ¼ teaspoon Salt
For Decoration
  • Decorations chocolate skulls and fresh blackberries

Equipment

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

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare two greased 8-inch round cake pans with parchment paper for easy removal.
  2. Sift together the flour, black cocoa powders, sugar, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk the buttermilk, canola oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the center of the dry ingredients, gently folding together until just combined.
  5. Pour evenly into prepared cake pans and bake for 30-33 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the blackberry compote, combine blackberries, sugar, lemon juice, zest, and a cinnamon stick in a saucepan; boil gently for 5-6 minutes.
  8. Add cornstarch mixed with water, cooking until bubbly, then refrigerate for at least one hour.
  9. For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, cocoa powder, and salt.
  10. Assemble the cake by layering one cake with frosting, blackberry compote, and then the second layer on top.
  11. Finish by applying a crumb coat, refrigerating for 20 minutes before fully frosting and decorating the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure cakes are completely cool before frosting to prevent melting. Store in an airtight container for up to 5 days.

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