Spooky Black Velvet Halloween Cake – Dark & Delicious Treat

Last updated on September 3, 2025

Halloween is a time when we let our imaginations run wild, and what better way to celebrate than with a cake that’s as dark and mysterious as the night? I still remember the first time I attempted to bake a Halloween-themed cake; I was knee-deep in flour and cocoa, and the kitchen looked like a scene straight out of a ghost story. The laughter and mess made it memorable. If you’ve ever felt that mix of excitement and fright when baking a special treat, then you’ll adore this Spooky Black Velvet Halloween Cake. I promise this recipe is simple, stress-free, and totally doable—even if it’s your first try.

Why I Love This Recipe of Spooky Black Velvet Halloween Cake

There’s something so special about this cake that transcends just being a dessert. It’s a treat that evokes a sense of magic and nostalgia, reminding me of cozy evenings spent with family and friends during Halloween. The striking black hue is captivating, and the rich, chocolatey flavor is simply irresistible. Plus, it’s incredibly forgiving, making it perfect for beginner cooks. You don’t have to stress about perfecting every detail. The result is a beautifully imperfect cake that tastes as wonderful as it looks. Each slice is a celebration of fall, laughter, and togetherness, which is what Halloween is all about!

Ingredients You’ll Need for Spooky Black Velvet Halloween Cake

Now that we’ve set the mood, let’s gather our ingredients. Here’s what you’ll need for this delightful cake and its accompaniments:

Spooky Black Velvet Halloween Cake

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• Author: Sarah Mendez
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

This Spooky Black Velvet Halloween Cake is a show-stopping dessert layered with rich black cocoa cake, tangy blackberry compote, and luscious black cocoa cream cheese frosting. Topped with spooky garnishes like chocolate skulls, berries, and rose petals, it’s the ultimate Halloween centerpiece.

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Ingredients

Scale 1x2x3x

For the Black Velvet Cake:

• 2 cups white granulated sugar
• 2 cups all-purpose flour (sifted)
• 3/4 cup black cocoa powder (sifted)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 tsp vanilla extract

For the Blackberry Compote:

• 2 cups fresh blackberries
• 2 tbsp white granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 cinnamon stick
• 1/4 cup water
• 1 tbsp cornstarch (mixed with 1 tbsp water)

For the Black Cocoa Frosting:

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 3 cups powdered sugar (sifted)
• 1 cup black cocoa powder (sifted)
• 1/4 tsp salt
• 1 tsp vanilla extract

Optional Garnishes:

• Chocolate skulls
• Fresh blackberries
• Dried rose petals

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Instructions

1. Prepare the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In one bowl, sift together flour, black cocoa, baking soda, baking powder, and salt. In another, beat sugar and oil, then add eggs. Mix in buttermilk and vanilla, then carefully stir in hot coffee. Combine wet and dry ingredients gently. Divide into pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
2. Make the blackberry compote: In a saucepan, combine blackberries, sugar, lemon juice, zest, cinnamon stick, and water. Simmer 5–7 minutes until berries release juices. Stir in cornstarch slurry, cooking until thickened. Remove cinnamon stick and cool.
3. Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and black cocoa, mixing until fluffy. Add salt and vanilla, adjusting consistency with a little milk if needed.
4. Assemble the cake: Place one cake layer on a stand. Spread with blackberry compote and a layer of frosting. Add second cake layer, then frost top and sides. Decorate with chocolate skulls, fresh berries, and rose petals.

Notes

• Don’t skip the hot coffee — it intensifies the chocolate flavor without tasting like coffee.
• Cakes must be fully cooled before frosting to avoid melting.
• Compote can be made a day in advance and chilled.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert, Halloween Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 280mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 45mg

Keywords: Halloween cake, black velvet cake, spooky desserts, gothic cake, blackberry chocolate cake

For the Black Velvet Cake:

• 2 cups White granulated sugar: This adds sweetness and moisture.
• 2 cups All-purpose flour (sifted): Sifted to ensure a light texture.
• 3/4 cup Black cocoa powder (sifted): The star of the show, giving the cake its distinctive color and rich flavor.
• 2 tsp Baking soda and 1 tsp Baking powder: These help the cake rise, creating a fluffy texture.
• 1 tsp Salt: Enhances the sweetness.
• 2 Eggs (room temperature): Adds structure and richness to the cake.
• 1 cup Buttermilk (room temperature): Contributes moisture and tenderness.
• 1 cup Hot coffee: Enhances the chocolate flavor (don’t worry; you won’t taste coffee!).
• 1/2 cup Canola oil: Keeps the cake moist and adds richness.
• 2 tsp Vanilla extract: For a hint of flavor that rounds everything out.

For the Blackberry Compote:

• 2 cups Fresh blackberries: The main ingredient for the compote; they lend a vibrant color and flavor.
• 2 tbsp White granulated sugar: To balance the tartness of the blackberries.
• 1 tbsp Fresh lemon juice: Brightens the compote.
• 1 tsp Lemon zest: A hint of citrus to complement the berries.
• 1 Cinnamon stick: Adds a warm, comforting spice note.
• 1/4 cup Water: Helps in cooking down the berries.
• 1 tbsp Cornstarch: To thicken the compote.

For the Black Cocoa Frosting:

• 8 oz Cream cheese (softened): Gives the frosting a creamy, tangy base.
• 1/2 cup Unsalted butter (softened): Adds richness and smoothness.
• 3 cups Powdered sugar (sifted): Sweetens the frosting and helps set the consistency.
• 1 cup Black cocoa powder (sifted): Fortifies the chocolate flavor and color.
• 1/4 tsp Salt: Balances the sweetness.
• 1 tsp Vanilla extract: Enriches the frosting flavor.

Optional Garnishes:

• Chocolate skulls: Fun, spooky decorations.
• Fresh blackberries: To top on the cake or frosting.
• Dried rose petals: For an elegant finish.

Substitutions and Shortcuts

If you’re looking for ways to customize this cake, here are a few substitutions or shortcuts that work beautifully:

• Flour Substitute: You can use gluten-free all-purpose flour for a gluten-free version.
• Dairy Alternative: Use almond milk or oat milk if you prefer a dairy-free option for the buttermilk. Just add a little vinegar or lemon juice to mimic the acidity.
• Butter Alternative: For a lower-fat cake, try using applesauce in place of half the oil.
• Berry Swap: While blackberries are delicious, feel free to use any berries, such as raspberries or blueberries, for the compote.

How to Make Spooky Black Velvet Halloween Cake Step-by-Step

Now let’s dive into the fun part—making our Spooky Black Velvet Halloween Cake! Follow these easy steps for success.

Step 1: Making the Black Velvet Cake

1. Preheat your oven: Preheat your oven to 350°F (175°C). Greasing and flouring two 9-inch round cake pans helps the cakes slide right out when they’re done baking.

2. Mixing the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, black cocoa powder, baking soda, baking powder, and salt. This not only combines the ingredients but also aerates them, resulting in a lighter cake.

3. Creaming the sugars and oil: In another bowl, beat together the granulated sugar and canola oil. Add in the eggs—beating until the mixture is fluffy.

4. Adding buttermilk: Mix in the buttermilk and vanilla extract until well combined.

5. Incorporating the coffee: Carefully stir in the hot coffee. This is what makes the cake incredibly moist and enhances that rich cocoa flavor.

6. Combining the mixtures: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be cautious not to overmix; a few lumps are perfectly fine!

7. Baking the cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Step 2: Making the Blackberry Compote

1. Combining the ingredients: In a medium saucepan, combine the blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water.

2. Cooking the mixture: Cook over medium heat, stirring occasionally, until the blackberries start to break down and release their juices—about 5-7 minutes.

3. Thickening: In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir this into the berry mixture and continue to cook until the compote thickens slightly. Remove the cinnamon stick and let it cool.

Step 3: Making the Black Cocoa Frosting

1. Creaming the base: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

2. Adding the dry ingredients: Gradually add in the powdered sugar and black cocoa powder. Mix on low speed at first to avoid a sugar cloud; then increase to high and beat until fluffy.

3. Finishing touches: Add salt and vanilla extract, mixing until fully combined. If the frosting is too thick, a tablespoon of milk can help reach your desired consistency.

Step 4: Assembling the Cake

1. Layering: Once the cakes are completely cooled, place one layer on a cake stand or a serving plate. Spread a layer of the blackberry compote over the first layer, then add a layer of black cocoa frosting.

2. Positioning the second layer: Place the second cake layer on top and frost the top and sides generously with the remaining black cocoa frosting.

3. Decorating: For that spooky touch, adorn the top with chocolate skulls, fresh blackberries, and a sprinkle of dried rose petals for contrast.

Common Mistakes to Avoid When Making Spooky Black Velvet Halloween Cake

1. Not Sifting Dry Ingredients

Sifting flour and cocoa powder is crucial. It adds air into the mixture and prevents clumps, resulting in a lighter cake. If you skip this step, you may find the texture denser than you want.

2. Overmixing the Batter

It can be tempting to mix the batter until it’s completely smooth, but overmixing can lead to a tough cake. Combine the dry and wet ingredients until just incorporated for the best results.

3. Using Cold Ingredients

Remember to let your eggs and buttermilk come to room temperature before mixing. Cold ingredients can cause the batter to seize up, which may lead to uneven baking.

4. Not Checking for Doneness

Every oven is different, so be sure to check your cake a few minutes before the suggested time. A toothpick inserted through the center should come out clean for a fully baked cake.

Serving Suggestions for Spooky Black Velvet Halloween Cake

1. With a Scoop of Ice Cream

The rich flavors of the cake pair beautifully with vanilla or raspberry ice cream. The cold creaminess contrasts with the warm, soft cake for a delightful dessert experience.

2. Alongside Whipped Cream

A dollop of freshly whipped cream on top of the cake adds a lightness that beautifully balances the rich chocolate flavor.

3. Garnished with More Fresh Berries

Sprinkling additional blackberries or other seasonal berries around the cake will not only enhance the visual appeal but also add a fresh burst of flavor in every bite.

4. As a Unique Dessert Table Attraction

This cake is perfect for a Halloween dessert table or potluck. Its dramatic color and gothic vibe will catch everyone’s eye, making it an unforgettable centerpiece.

Pro-Level Tips for When You’re Ready

1. Create a Drip Cake Effect

For an elegant twist, create a drip effect using melted dark chocolate along the edges of the cake before adding your frosting. It adds a touch of sophistication and more chocolaty goodness!

2. Experiment with Flavors

Consider adding a bit of spice to your frosting by mixing in cinnamon or cardamom for a warming flavor that pairs perfectly with the blackberry compote.

3. Make Ahead of Time

Both the cake and the compote can be made a day ahead. Just store the cake layers wrapped in plastic, and keep the compote refrigerated. Frost and assemble the cake only when you’re ready to serve.

4. Get Creative with Your Toppings

Depending on your creativity, you might add additional spooky decorations like candy spiders or gooey slime candy for a ghoulish twist!

Conclusion & Next Steps

And there you have it! The Spooky Black Velvet Halloween Cake is easier than it looks. With just a few simple steps, you can create a stunning cake that’s cozy, classic, and sure to impress. Plus, you can customize it to fit your taste and dietary needs. Whether you’re hosting a Halloween party or simply looking to indulge, this cake is the perfect companion.

Ready to get baking? Gather your ingredients, roll up your sleeves, and prepare for a delightful journey into the world of spooky sweets!

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