Name: Spooky Black Velvet Halloween Cake Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups White granulated sugar; 2 cups All purpose flour, sifted; ¾ cup Black cocoa powder, sifted; 2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 teaspoon Salt; 2 Eggs, room temperature; 1 cup Buttermilk, room temperature; 1 cup Coffee, hot; ½ cup Canola oil; 2 teaspoons Vanilla extract; 2 cups Fresh blackberries; 2 tablespoons White granulated sugar; 1 tablespoon Fresh lemon juice; 1 teaspoon Lemon zest; 1 Cinnamon stick; ¼ cup Water; 1 tablespoon Cornstarch; 8 oz Cream cheese, softened; ½ cup Unsalted butter, softened; 3 cups Powdered sugar, sifted; 1 cup Black cocoa powder, sifted; ¼ teaspoon Salt; 1 teaspoon Vanilla extract; Chocolate skulls; Fresh blackberries; Dried rose petals

If you’re looking for a cake that brings a surge of festive flair and irresistible flavor to your Halloween celebrations, trust me, you’ve got to try this Spooky Black Velvet Halloween Cake Recipe. It’s rich, deeply chocolatey, and just the right balance between spooky and sophisticated. I absolutely love how the black cocoa powder gives the cake such a dramatic dark color that’s perfect for Halloween, while the blackberry compote adds a pop of tartness to keep every bite exciting. Stick around, and I’ll walk you through everything so your cake comes out perfectly – believe me, once you nail this, it becomes a Halloween tradition in our house!

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Why You’ll Love This Recipe

Dramatic and Delicious: The black cocoa powder gives the cake an intense color and deep chocolate flavor that’s perfect for Halloween vibes.
A Burst of Flavor: The blackberry compote filling adds the perfect balance of sweet and tart to complement the rich cake.
Eye-Catching Presentation: Topped with chocolate skulls, fresh blackberries, and dried rose petals, this cake is as much a treat for the eyes as it is for the tastebuds.
Family Favorite: Every Halloween, my family begs me to make this — it’s become our signature spooky dessert.

The image shows a dark black cake with two thick layers separated by a thin bright red layer of jam or jelly. On top, there are several small dark chocolate skulls and fresh blackberries arranged closely together. The surface the cake sits on is a round plate with a textured gray color. The background is blurred with warm brown tones, and some blackberries and red petals are scattered around the base of the plate on a wooden table. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in the Spooky Black Velvet Halloween Cake Recipe works together to create a perfectly moist, rich cake layered with a fruity filling and luscious frosting. Here’s a quick look at the essentials you’ll want on hand before you start baking.

White granulated sugar: Adds sweetness and helps keep the cake moist.
All purpose flour: The base for the cake, sifted for a light crumb.
Black cocoa powder: This is the star that gives the cake its dark color and robust chocolate flavor. Regular cocoa won’t give the same effect.
Baking soda and baking powder: Ensure your cake rises beautifully and is tender.
Salt: Enhances the chocolate flavor and balances sweetness.
Eggs (room temperature): Helps bind ingredients and adds structure.
Buttermilk (room temperature): Makes the cake tender with a slight tang that complements the cocoa.
Hot coffee: Intensifies the chocolate flavor—don’t skip this!
Canola oil: Keeps the cake moist without overpowering flavor.
Vanilla extract: Rounds out the flavors with a touch of warmth.
Fresh blackberries: For the compote filling, offering that juicy tart pop.
White granulated sugar (for compote): Balances the tartness of the berries.
Fresh lemon juice and zest: Brighten the compote with fresh citrus notes.
Cinnamon stick: Adds subtle warmth and spice to the compote.
Water and cornstarch: Thicken the compote perfectly.
Cream cheese (softened): Creates a silky, tangy frosting base.
Unsalted butter (softened): Enhances the frosting’s texture and richness.
Powdered sugar: Sweetens and smooths the frosting.
Black cocoa powder (for frosting): Gives the frosting its signature dark color and chocolate punch.
Salt (for frosting): Balances the sweetness and brings out flavors.
Chocolate skulls, fresh blackberries, dried rose petals: For dramatic Halloween-themed decorations.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this cake authentic, but once you get comfy with the base, it’s fun to play around with it. The beauty of the Spooky Black Velvet Halloween Cake Recipe is its versatility — you can tweak it to suit your taste or dietary preferences without losing that spooky appeal.

Dairy-Free Version: I swapped out buttermilk for a plant-based yogurt and used dairy-free cream cheese and butter alternatives once, and the cake turned out just as moist and delicious! The flavors remain bold and beautiful.
Berry Swap: Instead of blackberries, you can use raspberries or blueberries for a slightly different fruity spin — I tried raspberries one time and the tang was just perfect.
Spicy Twist: Add a pinch of cayenne or chili powder to the batter to give your cake a subtle warmth that surprises guests — my husband loved this kick!
Mini Cakes: Make cupcakes instead for a fun party platter presentation that’s easy to serve. I did this for a Halloween party, and they disappeared in no time.

How to Make Spooky Black Velvet Halloween Cake Recipe

Step 1: Prepping Your Pans and Mixing Dry Ingredients

First things first, preheat your oven to 350°F. I like to spray two 8-inch cake pans with nonstick spray and then line the bottom and sides with parchment paper—it’s a game changer for an easy release and keeps your layers intact. In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Sifting here is key to avoid lumps and ensure your cake crumb is nice and tender.

Step 2: Combining Wet Ingredients and Incorporating Coffee

In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth. Then, create a well in your dry ingredients and pour in the wet mixture. Mix just until combined—overmixing can make your cake dense. Here’s the trick I discovered: mixing in hot coffee last really brings out the chocolate richness. Don’t skip it! The batter will be thin, but that’s perfect.

Step 3: Baking and Cooling the Cake Layers

Divide your batter evenly into the prepared pans. Pop them into the oven for about 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Resist the urge to open the oven too early — I learned the hard way that an oven-friendly thermometer helps with consistent baking. Once out, let the layers cool completely in the pans before carefully removing them. This prevents cracks and keeps your cake layers beautiful.

Step 4: Making the Blackberry Compote Filling

Next up, the compote—this is where your cake gets that fresh, tangy surprise. Combine blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick in a saucepan. Bring to a boil and simmer for 5-6 minutes, then whisk together water and cornstarch and stir it in. Cook until thickened, then remove the cinnamon stick. Pro tip: Let it chill in the fridge for at least an hour to let the flavors meld and the filling set just right. It’s a step that’s totally worth the wait.

Step 5: Whipping Up the Black Cocoa Frosting

For the frosting, beat the softened cream cheese and butter together until smooth. Slowly add powdered sugar, black cocoa powder, and salt, mixing until velvety and no lumps remain. Adding the vanilla last gives it a lovely rounded flavor. This frosting isn’t just beautiful; it’s a velvety layer that balances the cake and filling perfectly—I can’t get enough of it!

Step 6: Assembling Your Spooky Black Velvet Halloween Cake

Now, the fun part: assembling. Use a serrated knife or cake leveler to tidy up your cooled cake layers, ensuring they’re flat and even. Spread a small dollop of frosting on your cake plate to anchor the bottom layer. Place your first cake layer down and pipe a ring of frosting near the edge to create a dam — this keeps the blackberry compote from spilling out. Slather an even layer of the compote inside the dam, then gently place your second cake layer on top, upside down. This trick gives you a nice flat surface to frost. Crumb coat your cake with a thin layer of frosting and chill in the fridge for 20 minutes. Then, give it a final, generous frosting coat.

To finish, I love topping with chocolate skulls, fresh blackberries, and a pinch of crushed dried rose petals for that perfect spooky-chic touch. It always wows my guests!

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Pro Tips for Making Spooky Black Velvet Halloween Cake Recipe

Use Black Cocoa, Not Regular Cocoa: I once tried regular cocoa to save a trip to the store, but the color and flavor just weren’t as bold—definitely stick to black cocoa for that signature look and taste.
Room Temperature Ingredients Help: Using room-temp eggs and buttermilk keeps the batter smooth and helps with proper mixing—a lesson I learned the hard way when my first batch turned out dense.
Make the Compote Ahead: Preparing the blackberry compote a day before allows it to develop deeper flavor and firm up for cleaner cake layers.
Chill Before Final Frosting: A quick chill after crumb coating prevents crumbs from mixing into your final frosting, leaving your cake looking perfectly smooth.

How to Serve Spooky Black Velvet Halloween Cake Recipe

This image shows a two-layer dark chocolate cake slice being lifted. The cake has two thick, rich black layers with a bright red berry filling in the middle. The top of the cake slice has a smooth dark chocolate glaze with tiny red specks. The whole cake is decorated with shiny dark chocolate balls and fresh blackberries on top, sitting on a white plate with a ribbed edge on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go all out with garnishes that make the cake pop. Chocolate skulls bring that spooky factor everyone remembers, fresh blackberries tie back to the compote filling and add juiciness, while dried rose petals give a delicate, eerie elegance. I swear these small touches turn the cake from simple to showstopper every time.

Side Dishes

Pair this cake with something light and complementary—a simple pumpkin spice latte or chilled cranberry punch works like a charm. For a party spread, you could serve it alongside some spiced nuts or a tart apple salad to balance the richness.

Creative Ways to Present

When I hosted a Halloween gathering, I displayed the cake on a black slate platter with flickering candles and scatterings of faux spider webs around it. Another time, I turned leftover compote into mini spoons on each slice for a dramatic effect. Get creative—Halloween is prime time for dramatic food flair!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap and keep it refrigerated. This cake stays wonderfully moist for 3-4 days. Just be sure to bring slices to room temperature before serving—they taste best when the frosting softens slightly.

Freezing

Freezing works great here. I freeze individual cake layers and the frosting separately, each wrapped well to avoid freezer burn. When ready to serve, thaw everything overnight in the fridge and assemble fresh for best texture and flavor.

Reheating

Since this is a moist cake with rich frosting, I recommend enjoying it chilled or room temperature rather than reheating. If you must warm a slice, a few seconds in the microwave on low power does the trick, but be cautious not to melt the frosting.

FAQs

Can I substitute regular cocoa powder for black cocoa in this cake?

While regular cocoa powder can be used, it won’t give you that important deep black color and the same intense chocolate flavor that black cocoa provides. It’s best to use black cocoa for the best visual and taste impact, especially for this Halloween-themed cake.
How far in advance can I make the Spooky Black Velvet Halloween Cake?

You can bake the cake layers and make the compote up to 2 days ahead. Store them properly covered in the fridge and assemble on the day you plan to serve. The frosting is best made fresh but can be made a day in advance as well.
What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using in your recipe.
How do I keep the frosting smooth and avoid crumbs?

Applying a crumb coat and chilling the cake before the final frosting layer helps trap crumbs. Also, using a clean spatula for your final layer keeps the frosting smooth and crumb-free.

Final Thoughts

This Spooky Black Velvet Halloween Cake Recipe feels like such a special treat every time I make it. It nails that hauntingly beautiful aesthetic while tasting like a dream—rich, moist, and with enough berry tang to keep it bright and interesting. Whether you’re baking for family, friends, or just a cozy night in, it’s a cake that elevates the occasion. I genuinely hope you give it a go; once you taste it, I’m sure it’ll become your Halloween favorite too!