Spooky Black Velvet Halloween Cake

Why Make This Recipe

Spooky Black Velvet Halloween Cake is perfect for celebrating Halloween. Its dark and rich color fits right in with the spooky theme of the holiday. This cake surprises everyone with its delicious flavors and striking appearance. It’s a fun dessert that will impress your friends and family. Plus, making this cake at home is an enjoyable activity that brings everyone together.

How to Make Spooky Black Velvet Halloween Cake

Ingredients:

• 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 Eggs (room temperature)
• 1 cup Buttermilk (room temperature)
• 1 cup Coffee (hot)
• 1/2 cup Canola oil
• 2 tsp Vanilla extract
• 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
• 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
• Chocolate skulls (for decoration)
• Fresh blackberries (for decoration)
• Dried rose petals (for decoration)

Directions:

1. Make the Black Velvet Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix the sugar, sifted flour, black cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until smooth. Divide the batter evenly into the prepared pans. Bake for 30-35 minutes. Let the cakes cool completely.

2. Prepare the Blackberry Compote: In a saucepan, combine fresh blackberries, white sugar, lemon juice, lemon zest, a cinnamon stick, and water. Cook over medium heat until the blackberries soften. Mix the cornstarch with a little water, then add this to the pan. Stir until thickened, then remove from heat and let cool.

3. Make the Black Cocoa Frosting: In a large bowl, beat together the softened cream cheese and butter until creamy. Gradually add the sifted powdered sugar, black cocoa powder, salt, and vanilla extract. Beat until well combined and fluffy.

4. Assembly: Take one cooled cake layer and spread a layer of blackberry compote on top. Place the second cake layer on top and frost the entire cake with black cocoa frosting. Decorate with chocolate skulls, fresh blackberries, and dried rose petals.

How to Serve Spooky Black Velvet Halloween Cake

To serve your Spooky Black Velvet Halloween Cake, slice it into generous portions. You can place each slice on a colorful plate for extra Halloween fun. Garnish with a few extra blackberries or a sprinkle of cocoa powder for an appealing look. This cake pairs wonderfully with a hot cup of coffee or spooky-themed drinks.

How to Store Spooky Black Velvet Halloween Cake

Store any leftover cake in an airtight container in the fridge. It can last for up to a week. You can also keep it at room temperature for a day or two, but it’s best chilled. If you think you won’t finish it soon, consider wrapping it tightly in plastic wrap and freezing it for later enjoyment.

Tips to Make Spooky Black Velvet Halloween Cake

• Make sure your eggs and buttermilk are at room temperature for better mixing.
• Sift your dry ingredients separately to avoid lumps in your batter.
• Use a toothpick to check for doneness; it should come out clean when inserted into the center of the cake.
• Allow the cakes to cool properly before frosting them to prevent melting.

Variation

For a fun variation, you can add orange food coloring to the frosting for a classic Halloween look. Alternatively, consider incorporating orange zest into the cake batter for a hint of citrus flavor. You could also make it a layered cake with more blackberry compote between layers.

FAQs

1. Can I use a different cocoa powder?

   • Yes, you can use regular cocoa powder if black cocoa powder is unavailable. The cake will be less dark but still delicious.

2. Can I make the cake ahead of time?

   • Absolutely! You can bake the cake a day or two in advance. Just store it properly in the refrigerator or at room temperature.

3. How can I make this cake gluten-free?

   • You can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.