Spooky Black Velvet Halloween Cake | Easy & Stunning

It started with a chill in the air and the sound of leaves skipping down the sidewalk. October always brings out my moody baking side. I wanted something dramatic, a little eerie, and dark as midnight. That’s how this Spooky Black Velvet Halloween Cake came to life — a cake with shadows, spice, and a hauntingly rich bite. If you’re planning a Halloween party or just love gothic desserts, this Spooky Black Velvet Halloween Cake will absolutely steal the spotlight.

Why You’ll Love This Spooky Black Velvet Halloween Cake

This cake isn’t just dark for drama. The black cocoa gives it a deep, Oreo-like flavor. Inside, you’ll find a gooey, spiced blackberry compote that keeps every bite moist and fruity. Then there’s that black cocoa cream cheese frosting — smooth, tangy, and rich. It’s spooky, yes, but also totally delicious.

And despite its gothic look, this cake is beginner-friendly. You’ll be working with one batter, one compote, and one frosting. No tricky techniques. Just real ingredients and simple steps.

What Is Black Velvet Cake?

Black velvet is like red velvet’s mysterious cousin. It skips the food coloring and uses black cocoa powder instead — which gives it its color and that signature bittersweet chocolate flavor.

It also includes buttermilk, like traditional velvet cakes, which adds tenderness and a slight tang. The texture is soft but structured, moist but never greasy. When paired with that cream cheese frosting and fresh blackberry compote, it’s a Halloween dream.

Key Ingredients You’ll Need

For the Black Velvet Cake

• Black cocoa powder: Rich and dark, it’s what makes this cake so striking.
• Buttermilk: For that velvet texture and subtle tang.
• Hot coffee: Intensifies the chocolate flavor without tasting like coffee.
• Canola oil & eggs: For moisture and structure.

For the Blackberry Compote

• Fresh blackberries: Juicy and naturally spooky in color.
• Lemon juice + zest: Brightens the compote.
• Cinnamon: Adds warmth and mystery.
• Cornstarch: Helps the filling thicken just enough to hold inside the cake.

For the Black Cocoa Frosting

• Cream cheese + butter: The dream duo for frosting.
• Powdered sugar: Adds sweetness and structure.
• Black cocoa: Continues the cake’s dark theme.

For Decoration

• Chocolate skulls: Fun and thematic.
• Fresh blackberries: Adds that “fresh from the forest” feel.
• Crushed dried rose petals: Optional but beautiful — like wilted flowers in a haunted garden.

Ingredient Substitutions

If you don’t have black cocoa, you can use Dutch-process cocoa and add a little black gel food coloring for color.

No buttermilk? Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 10 minutes.

You can also swap the blackberry compote for a store-bought jam like cherry, raspberry, or blueberry in a pinch.

Step-by-Step Instructions

Bake the Black Velvet Cake

1. Preheat oven to 350°F. Spray and line two 8-inch round cake pans.
2. In a large bowl, sift together flour, sugar, black cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.
4. Pour wet mixture into dry. Mix until just combined.
5. Slowly stir in the hot coffee. The batter will be loose.
6. Divide between pans. Bake for 30–33 minutes, or until a toothpick comes out clean.
7. Cool completely on wire racks before frosting.

Make the Blackberry Compote

1. In a small saucepan, add blackberries, sugar, lemon juice, zest, and cinnamon.
2. Simmer on medium heat for 5–6 minutes, gently mashing the berries.
3. Mix cornstarch with water, then stir it into the pot. Cook until thickened.
4. Remove from heat, take out the cinnamon stick, and chill for 1 hour.

Prepare the Frosting

1. Beat cream cheese and butter in a large bowl until smooth and fluffy.
2. Add in powdered sugar, cocoa, and salt. Beat until incorporated.
3. Add vanilla and beat again until smooth and spreadable.

Assemble and Decorate

1. Level your cakes if needed.
2. Place the first layer on your serving plate. Pipe a “dam” of frosting around the edge.
3. Spoon in the chilled blackberry compote.
4. Top with the second cake layer, bottom side up for flatness.
5. Apply a thin crumb coat, then chill for 20 minutes.
6. Frost fully and decorate with chocolate skulls, blackberries, and optional rose petals.

Expert Baking Tips

• Spoon and level your flour — don’t scoop straight from the bag.
• Make sure your eggs and buttermilk are room temp. This helps everything mix evenly.
• Chill the layers before frosting. It makes the cake easier to work with and helps the frosting stay smooth.
• Divide the batter evenly using a kitchen scale or measuring cup.

FAQ

Storage & Freezing

Store leftovers in an airtight container in the fridge for up to 5 days.
To freeze, wrap slices tightly in plastic wrap, then place in a sealed container. Thaw overnight in the fridge.

Spooky Black Velvet Halloween Cake Recipe Card

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More Such Recipes

Try these festive Halloween treats too:

• Festive Halloween brownies with a cheesecake swirl
• Easy Halloween chocolate cake ideas for spooky parties
• Fun Oreo-style bat cookies for Halloween treats
• No-bake Halloween Oreo bark for quick spooky desserts

Final Thoughts

This Spooky Black Velvet Halloween Cake is as fun to make as it is to slice. It’s perfect for haunted house parties, moody October dinners, or anyone who loves their desserts with a dark twist. If you bake it, share a photo or pin it to your Halloween board — and tag @kai_recipes on Pinterest or Facebook. I’d love to see your creepy creations!