Black Velvet Halloween Cake That’s So Good, It’s Spooky!

Okay, but have you ever made a cake that looks like it could be in a horror movie but tastes like pure heaven? I mean, I just can’t get enough of this Spooky Black Velvet Halloween Cake. It’s like, rich, chocolatey, and honestly, it’s got that vibe that makes your friends go “Whoa!” when they see it. Plus, who doesn’t want to eat something that looks a little dangerous, am I right?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture me in the grocery store, probably half-distracted by the Halloween candy aisle (because, of course). Here’s what you’re gonna need to whip this bad boy up:

– 2 cups of sugar (like, the granulated kind, not the powdered stuff)
– 2 cups of all-purpose flour (definitely sifted, trust me on this)
– 3/4 cup black cocoa powder (so goth, I love it!)
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt (just a pinch, really)
– 2 eggs (room temp, please!)
– 1 cup buttermilk (room temp again, we’re fancy like that)
– 1 cup hot coffee (I know, it sounds weird, but it’s magic)
– 1/2 cup canola oil
– 2 tsp vanilla extract (because vanilla makes everything better)
– Oh, and for the blackberry compote – 2 cups fresh blackberries, 2 tbsp sugar, 1 tbsp lemon juice, and a cinnamon stick for that little kick!
– And then for the frosting: cream cheese, butter, sugar, and more black cocoa.

Seriously, I could go on forever about these ingredients.

So Here’s Why I Make This Constantly

Okay, so here’s the tea. I actually made this for a Halloween party last year, and it was a hit! Like, people were coming back for seconds, thirds, and I had to stop serving it or I’d have none left for myself. I remember my friend Jenna taking a bite and her eyes just lighting up like it was candy! We ended up eating way too much and getting that awkward sugar rush in the middle of the Monster Mash playlist. 😂 It’s become my go-to for any festive occasion because it’s spooky, it’s fun, and it’s so dang delicious. Plus, I mean, who doesn’t love a cake that has a bit of a dark side?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s the thing that transformed my cake game: hot coffee! Yup, it’s not just for drinking—it brings this deep flavor that’s insane. When you mix it in with the batter, it makes everything so rich and moist. Seriously, don’t skip it!

Don’t Mess This Up (My Top Tips)

– Sifting is Key: Seriously, I skipped this once, and it was just a mess. Sift your cocoa and flour, okay?
– Check Your Eggs: Room temp is where it’s at! Cold eggs will mess with your batter.
– Don’t Overmix: Just mix until everything is combined. Too much mixing makes the cake tough. We want fluffy, not dense.
– Frosting Alert: Let your cream cheese and butter soften or it’ll clump like a horror film villain!

How to Keep Them From Disappearing (Or, How to Store Them)

If you actually have leftovers (which, like, good luck), keep the cake in an airtight container in the fridge. It’ll stay good for about 3-5 days, but trust me, it probably won’t last that long. You might want to hide a slice in the back of the fridge just in case you have that “I need cake” moment later.

If You Liked This, You’ll Probably Like These Too

Okay, if you love this spooky cake, you might also dig making:
– Pumpkin Spice Cupcakes: Because fall!
– Chocolate Chip Cookies: Can’t go wrong with these classics.
– Oreo Truffle Balls: So simple and addictively delicious!

So, what’s your favorite Halloween treat? Got any spooky recipes you’ve been dying to try? I’m all ears! 🍰💀👻

Spooky Black Velvet Halloween Cake

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Indulge in the spooktacular delight of Black Velvet Halloween Cake, a rich and moist chocolate cake that promises to impress. This two-layer treat is filled with sweet blackberry compote and frosted with luscious black cocoa buttercream. Adorned with fresh blackberries and whimsical chocolate skulls, it’s not just a dessert; it’s a centerpiece for your Halloween festivities.

Author: XXXXX
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 hot coffee
1/2 cup canola oil
2 tsp vanilla extract
2 cups fresh blackberries
2 tbsp white granulated sugar (for compote)
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 for frosting)
1/4 tsp salt (for frosting)
1 tsp vanilla extract (for frosting)

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Instructions

Preheat the oven to 350°F (175°C) and grease two round cake pans.
In a large bowl, combine sugar, flour, black cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together eggs, buttermilk, hot coffee, canola oil, and vanilla extract. Gradually mix into the dry ingredients until smooth.
Pour batter evenly into prepared pans; bake for 30 minutes or until a toothpick comes out clean. Let cool.
For blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, water, and cornstarch in a saucepan over medium heat until thickened.
For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, black cocoa powder, salt, and vanilla until smooth.
Assemble the cake by layering one cake layer with blackberry compote and frosting before topping with the second layer. Frost the top and sides of the cake.
Decorate with fresh blackberries and chocolate skulls before serving.