I recently whipped up a stunning Black Velvet Halloween Cake. Its moist rich layers, crafted with cocoa and buttermilk, paired perfectly with sweet blackberry compote and luxuriously dark buttercream. I always fall for those Decadent Desserts. Fresh blackberries and chocolate skulls top this indulgence, adding a touch of irresistible charm.

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I’m excited to share my take on a Black Velvet Halloween Cake that’s packed with rich chocolate flavor and a twist of fruity sweetness. I stumbled onto this idea when I was inspired by those epic Black Velvet Cakes and Halloween Cakes posts I love reading online like How Sweet Eats and Just Desserts.

This cake brings together the perfect blend of 2 cups all-purpose flour, 2 cups granulated sugar, and 3/4 cup unsweetened cocoa powder to create a two-layer dense, velvety texture that simply melts in your mouth. The secret twist is a sweet blackberry compote made with fresh blackberries and a touch of sugar and lemon juice.

Then, a black cocoa buttercream made with unsalted butter, 3 cups confectioners sugar, and 1/3 cup black cocoa powder takes it to the next level. Topped with fresh blackberries and chocolate skulls, you’ll be in for a decadently creepy treat that might just become your new favorite dessert.

Why I Like this Recipe

I love this recipe becuz it gives me a perfect mix of sweet and dark flavors that make it feel extra special, especially around Halloween. The cake is super moist and rich and the blackberry compote adds a tangy kick that I really enjoy. I also dig how fun it is to make – the process feels like a creative challenge and then decorating it with those chocolate skulls and fresh blackberries makes it look insane cool. Plus, the texture is just right; the cake feels light even though it’s packed with intense chocolate flavor, which is something I always look for in a dessert.

Ingredients

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All-purpose flour: Offers carbohydrates and protein, building the cake’s structure and hearty base.
Granulated sugar: Sweetens the cake with simple carbs, giving you energy even though it’s not very nutritious.
Unsweetened cocoa powder: Provides rich color and flavor with antioxidants, though it’s a bit bitter sometimes.
Fresh blackberries: High in fiber and vitamins, adding tart sweetness with vibrant color.
Buttermilk: Gives moisture and tangy taste, helping create a soft, light crumb.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup buttermilk (room temp)

1/2 cup vegetable oil

2 large eggs (room temp)

1 teaspoon vanilla extract

1 cup hot water

2 cups fresh blackberries (for the compote)

1/3 cup granulated sugar (for the compote)

1 tablespoon lemon juice (for the compote)

1 cup unsalted butter, softened (for the black cocoa buttercream)

3 cups confectioners sugar, sifted (for the black cocoa buttercream)

1/3 cup black cocoa powder (for that really dark buttercream)

2-3 tablespoons heavy cream (for the buttercream)

1 teaspoon vanilla extract (for the buttercream)

A pinch of salt (for the buttercream)

Fresh blackberries (for garnish)

Chocolate skull decorations (for garnish)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans with a bit of butter or non-stick spray.

2. In a large bowl, sift together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.

3. In a separate bowl, whisk together 1 cup room temp buttermilk, 1/2 cup vegetable oil, 2 room temp eggs, and 1 teaspoon vanilla extract until well combined.

4. Pour the wet ingredients into the dry mix and stir until they form a smooth batter, then slowly mix in 1 cup hot water. The batter will be thin but that’s normal for this recipe.

5. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes then move to a cooling rack.

6. To make the blackberry compote, combine 2 cups fresh blackberries, 1/3 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Simmer on medium heat for about 10 minutes until the berries break down and thicken slightly. Set aside to cool.

7. For the black cocoa buttercream, beat 1 cup unsalted butter (softened) until creamy, then slowly add 3 cups sifted confectioners sugar and 1/3 cup black cocoa powder.

8. Mix in 2 to 3 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat the mixture until it becomes light and fluffy, scraping down the bowl if needed.

9. Once the cakes are completely cool, spread a generous layer of the blackberry compote on top of one cake layer, then carefully sandwich with the second cake layer on top.

10. Frost the whole cake with the black cocoa buttercream and garnish with fresh blackberries and chocolate skull decorations on top. Enjoy your decadent black velvet Halloween cake!

Equipment Needed

1. Preheated oven set to 350°F
2. Two 9-inch round cake pans
3. Large mixing bowl for the dry ingredients
4. Sifter to blend flour, cocoa and powders together
5. Separate bowl for the wet ingredients
6. Whisk for mixing the buttermilk, eggs, oil, and vanilla
7. Measuring cups and spoons for accurate ingredient amounts
8. Spatula for stirring the batter and scraping the bowl
9. Small saucepan for simmering the blackberry compote
10. Cooling rack for letting the cakes cool properly
11. Electric mixer to beat the buttercream until light and fluffy
12. Toothpick to test cake doneness

FAQ

Why do I need room temp ingredients?

Using room temp ingredients helps the batter mix better, which makes the cake more even and moist. It may seem like a small detail but it really does make a difference.

Can I substitute buttermilk with regular milk?

Yeah, you can, but you'll need to add a little acid like lemon juice or vinegar to mimic buttermilk. Without it, the texture might change a bit.

Can I use frozen blackberries for the compote instead of fresh ones?

Sure, you can use frozen berries, just be sure to thaw them first and drain any extra liquid, so it doesn't make the compote too runny.

How do I get that really dark black cocoa buttercream look?

Make sure to use the black cocoa powder as directed. Sift the confectioners sugar before mixing well, and if you want it extra dark, you can add another tiny pinch of the cocoa.

How long does the cake need to bake?

Bake it at the temperature specified until a toothpick comes out clean. Since ovens can vary, keep an eye on it around the minimum time and then check for doneness.

What if I don't have chocolate skull decorations for garnish?

No worries, you can decorate with any spooky chocolate pieces you have or even a sprinkle of edible glitter to lift the whole Halloween vibe.

Black Velvet Halloween Cake Recipe Substitutions and Variations

If you’re out of buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes before using.
You can swap vegetable oil for melted coconut oil if you want a slight tropical twist in your cake.
Don’t have unsalted butter for the buttercream? A good quality margarine will do the trick just fine.
If fresh blackberries aren’t available for the compote, feel free to use frozen ones. Just thaw and drain them first.
For those without heavy cream, try mixing 2/3 cup whole milk with 1/3 cup melted butter to achieve a similar richness.

Pro Tips

1. Make sure all your wet ingredients, like eggs and buttermilk, are at room temp so they mix in better with the dry stuff. This helps prevent any weird lumps and gives you a smoother batter.
2. When mixin your ingredients, don’t overdo it. Stir just until everything is combined, because too much stirring can make your cake dense instead of light and fluffy.
3. Let your cake layers cool completely before you try to put on the compote or buttercream. If they’re even a little warm, your frosting might melt and cause a messy cake.
4. For the buttercream, add your powdered sugar a bit at a time and beat really well. This trick helps to avoid lumps and gives you a super creamy finish on your cake.