Black Velvet Halloween Cake - The Epicurean Mouse (2024)

Black velvet Halloween cake is a two layer rich chocolate cake with a moist, velvety texture. It's filled with sweet blackberry compote and frosted with black cocoa buttercream. Fresh blackberries and chocolate skulls top this luscious cake, making it perfectly balanced and incredibly decadent.

This black velvet halloween cake is perfect for spooky season. Its natural black color comes from using black cocoa powder. There is ZERO food dye in this cake! To compliment the robust chocolate flavor, I pair it with a fruity blackberry compote filling.

For other chocolate desserts, try my Triple Chocolate Muffins, Chocolate Fudge Cupcakes, and 6 Inch Chocolate Cake Recipe.

Why You'll Love Black Velvet Cake

• Super moist cake- This cake is soft and tender and literally melts in your mouth.
• Deep chocolate flavor- The flavor in this cake is very different than your traditional chocolate cake. The black cocoa powder makes it taste just like an Oreo cookie.
• Perfect for Halloween- The black and purple tones, along with the chocolate skulls make this cake perfect for your Halloween gathering.
• Easy to make- Other than the addition of black cocoa powder, this cake recipe is very straightforward and doesn't require any special baking skills.

What Is Black Cocoa Powder

Black cocoa powder has a very unique and different flavor than regular cocoa powder. It's an ultra-Dutch processed cocoa powder that isn't bitter, which gives you a very smooth texture and a more black than brown color.

Ingredient Notes For Chocolate Halloween Cake

Here are some notes on the ingredients. For a full list of ingredients, scroll down the recipe card at the bottom of the page.

• Black cocoa powder- The key ingredient to making this cake black is to use black cocoa powder. It's rarely found inside grocery stores. I found this one on Amazon. You can substitute with dutch processed cocoa powder but it will be lighter in color and slightly sweeter. Look for it in your local grocery store or places like Whole Foods or Sprouts.
• Sugar- I use regular granulated sugar for the cake.
• Flour- I use all purpose flour. Find out how to properly measure your flour in the expert tips section below.
• Eggs- Make sure they are at room temperature. Pull them from the refrigerator 2 hours before mixing.
• Leavening- I use both baking soda and powder for the perfect texture and rise.
• Buttermilk- The acid in buttermilk keeps the cake light and tender. Make sure it's room temperature.
• Coffee- Coffee helps elevate the chocolate flavor. It makes it deeper and richer.
• Oil- This makes the cake extra moist. Use a neutral oil such as canola or vegetable oil.
• Vanilla extract- Use pure vanilla extract for the best flavor.
• Butter- Let it soften at room temperature for 2 hours.
• Cream cheese- Use full fat cream cheese. Remove from the refrigerator 2 hours before mixing.
• Powdered sugar- Always sift the sugar to remove any clumps.
• Blackberries- I prefer fresh blackberries for the compote. But you can also substitute with frozen. Just make sure to use fresh blackberries on top of the cake for the best taste and presentation.
• Lemon- I use both the juice and zest inside the compote.
• Cinnamon- I use 1 small cinnamon stick to infuse the flavor inside the compote. Remove after cooking. You can substitute ¼ teaspoon of ground cinnamon in place of the cinnamon stick.
• Cornstarch- This helps thicken the compote so it isn't too runny when you fill the cake.

Step By Step Instructions- Black Velvet Cake

Here is how to bake the cake layers, blackberry compote, and frosting for the black velvet Halloween cake.

STEP 1: Prep: Preheat the oven to 350°. Then, spray two-8 inch cake pans with nonstick spray. Line the bottom and the sides with parchment paper.

STEP 2: Dry ingredients. In a large bowl, sift together flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

STEP 3: Wet ingredients. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.

STEP 4: Combine dry and wet ingredients. Make a well in the center and add the wet ingredients. Mix until completely combined. Lastly, mix in the hot coffee.

STEP 5: Pour. Divide the batter evenly into the two cake pans.

STEP 6: Bake. Bake the cakes for 30-33 minutes or until a toothpick is inserted and comes out clean.

See Also

15 Baking Staples You Can DIY In A PinchHow to Scale Any Recipe to Make it a Small Batch Recipe · i am a food blog30 Poke Cakes That Are So Delicious, They’re Life-ChangingWhite Nutella Recipe (White Chocolate Hazelnut Spread) - Texanerin Baking

STEP 7: Blackberry compote. Place the blackberries, sugar, lemon juice, cinnamon stick and lemon zest inside a medium saucepan.

Bring mixture to a boil and cook for 5-6 minutes. Then, stir water and cornstarch together. Add to blackberries and cook until thickened. Remove cinnamon stick and pour into a small bowl. Refrigerate for 1 hour.

STEP 7: Cool. Once the cakes come out of the oven, let them cool completely before removing them from the pans.

STEP 8: Frosting. Inside a bowl, add softened cream cheese and butter. Sift powdered sugar, black cocoa powder, and salt. Then, use a hand mixer to beat the ingredients together until smooth.

Scrape down the sides of the bowl with a rubber spatula. Next, add vanilla and mix one more time to combine.

Step By Step Instructions - Assembling The Black Chocolate Cake

For These Steps You Will Need

• Turn table
• Serrated knife or cake leveler
• Off set spatula
• 18" piping bags
• Cake icing tip
• Cake scraper
• Silicone Skull Molds

STEP 1: Level the cakes. Remove the cooled cakes from the pan. Use a cake leveler or serrated knife to level them if needed.

STEP 2: First layer. Spread a small amount of frosting onto your cake plate. Place the first layer of cake down. Pipe a circle of frosting just inside the outer edge of your layer to form a "dam" to keep the filling inside.

Then, spread an even layer of the blueberry compote inside.

STEP 3: Second layer. Place the second layer of cake on top with the bottom of the cake facing up. This will give you a flat base when decorating.

STEP 4. Crumb coat. Add frosting on the top of the cake and sides. Cover the cake with as little frosting as possible, but ensure that it's covered. Once your cake is crumb coated, place it inside the refrigerator for 20 minutes. Frost the cake with the remaining frosting.

STEP 5: Decorate. Top with chocolate skulls, fresh blackberries and crushed dried rose petals.

Expert Baking Tips

• When measuring, make sure to spoon and level your flour. Do not scoop the flour from the canister. This will yield too much flour and cause your cake to be dry. Always use the scoop and level method.
• Make sure to use room temperature ingredients. Cold ingredients can ruin the texture in your batter, as well as create lumps inside your frosting. Having room temperature ingredients mix up more smoothly and beautifully.
• Use a kitchen scale to divide the cake batter evenly. You can also use a large ice cream scoop or measuring cup. If the batter isn't evenly distributed, the cake layers will bake at different times.

FAQ

Storing and Freezing

Store this black velvet halloween cake in an airtight container for up to five days. You can also freeze individual slices by wrapping them in plastic. Then, place them inside an airtight container or freezer bag for easy storage.

More Halloween Recipes To Try

Try These Fall Recipes!

• Apple Crumble Cheesecake
• Almond Cupcakes with German Buttercream
• Coffee Cake Cookies
• Baked Brie with Fig Jam
• Dutch Oven Mac and Cheese

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