Spooky Black Velvet Cake (Printer-Friendly)
Moist black velvet cake layered with blackberry compote and black cocoa cream cheese frosting, perfect for a spooky celebration.
# The Ingredients You'll Need:
→ Black Velvet Cake
01 -
2 cups granulated sugar
02 -
2 cups all-purpose flour, sifted
03 -
¾ cup black cocoa powder, sifted
04 -
2 tsp baking soda
05 -
1 tsp baking powder
06 -
1 tsp salt
07 -
2 eggs, room temperature
08 -
1 cup buttermilk, room temperature
09 -
1 cup hot coffee
10 -
½ cup canola oil
11 -
2 tsp vanilla extract
→ Blackberry Compote
12 -
2 cups fresh blackberries
13 -
2 tbsp sugar
14 -
1 tbsp fresh lemon juice
15 -
1 tsp lemon zest
16 -
1 cinnamon stick or ¼ tsp ground cinnamon
17 -
¼ cup water
18 -
1 tbsp cornstarch
→ 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 tsp salt
24 -
1 tsp vanilla extract
→ Decoration
25 -
Chocolate skulls
26 -
Fresh blackberries
27 -
Crushed dried rose petals
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 -
Sift together all-purpose flour, black cocoa powder, granulated sugar, baking soda, baking powder, and salt in a large bowl.
03 -
In a separate bowl, whisk buttermilk, canola oil, eggs, and vanilla extract until smooth.
04 -
Gradually mix the wet ingredients into the dry ingredients until just combined. Stir in hot coffee gently; the batter will be thin.
05 -
Divide batter evenly between prepared pans. Bake for 30 to 33 minutes until a toothpick comes out clean. Remove from oven and cool completely in pans.
06 -
In a saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Simmer over medium heat for 5 to 6 minutes.
07 -
Mix water and cornstarch until smooth, then stir into the blackberry mixture. Cook until thickened. Remove cinnamon stick and chill compote for at least 1 hour.
08 -
Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar, black cocoa powder, and salt, beating until fluffy. Mix in vanilla extract and beat until well combined.
09 -
Level cake layers if necessary. Place one layer on serving plate, pipe a frosting dam along edge, and fill center with chilled blackberry compote.
10 -
Top with second cake layer inverted (bottom side up). Apply a thin crumb coat of frosting and refrigerate for 20 minutes to set.
11 -
Frost the entire cake evenly with remaining frosting. Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals as desired.
# Extra Tips:
01 -
Ensure cake layers cool completely before decorating to prevent frosting from melting. Use room temperature eggs and dairy for better mixing and texture. For deeper color, add black gel food coloring if using Dutch-process cocoa.
02 -
Blackberry compote can be prepared 1–2 days in advance and chilled. Store assembled cake in refrigerator for up to 5 days or freeze for prolonged storage.