Spooky Black Velvet Halloween Cake (Print)
Moist black velvet cake with blackberry compote, chocolate frosting, and festive Halloween decorations.
# What You'll Need:
→ Black Velvet Cake
01 -
2 cups White granulated sugar
02 -
2 cups All-purpose flour, sifted
03 -
¾ cup Black cocoa powder, sifted
04 -
2 teaspoons Baking soda
05 -
1 teaspoon Baking powder
06 -
1 teaspoon Salt
07 -
2 Eggs, room temperature
08 -
1 cup Buttermilk, room temperature
09 -
1 cup Hot coffee
10 -
½ cup Canola oil
11 -
2 teaspoons Vanilla extract
→ Blackberry Compote Filling
12 -
2 cups Fresh blackberries
13 -
2 tablespoons White granulated sugar
14 -
1 tablespoon Fresh lemon juice
15 -
1 teaspoon Lemon zest
16 -
1 Cinnamon stick
17 -
¼ cup Water
18 -
1 tablespoon Cornstarch
→ Black Cocoa Frosting
19 -
8 oz Cream cheese, softened
20 -
½ cup Unsalted butter, softened
21 -
3 cups Powdered sugar, sifted
22 -
1 cup Black cocoa powder, sifted
23 -
¼ teaspoon Salt
24 -
1 teaspoon Vanilla extract
→ Decorations
25 -
Chocolate skulls
26 -
Fresh blackberries
27 -
Dried rose petals
# How to Make It:
01 -
Preheat the oven to 350°F. Spray two 8-inch cake pans with nonstick spray. Line the bottom and sides with parchment paper.
02 -
Sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
03 -
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
04 -
Make a well in the dry ingredients and pour in the wet mixture. Stir until combined, then mix in hot coffee.
05 -
Divide the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely before removing from pans.
06 -
In a medium saucepan, combine blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil and cook for 5-6 minutes. Mix water and cornstarch together, then add to the saucepan. Cook until thickened. Remove cinnamon stick and refrigerate for 1 hour.
07 -
In a bowl, beat softened cream cheese and butter until smooth. Sift in powdered sugar, black cocoa, and salt. Beat until combined, then scrape down bowl. Add vanilla extract and mix again.
08 -
Level the cooled cakes if needed. Spread a small amount of frosting onto a cake plate. Place the first layer of cake and pipe a circle of frosting around the edge to form a dam. Spread blackberry compote inside the dam.
09 -
Place the second layer of cake with the bottom facing up for a flat surface. Frost the top and sides lightly to crumb coat. Refrigerate for 20 minutes.
10 -
Apply the remaining frosting evenly on the cake. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.
# Additional Notes:
01 -
Use room-temperature ingredients to ensure smooth mixing and an even texture.