When October rolls in and the crisp autumn air whispers of spooky tales, there’s no better way to celebrate than with a jaw-dropping Black Velvet Halloween Cake. This isn’t your average chocolate cake—oh no, this is a dark, decadent masterpiece layered with rich blackberry compote, slathered in luscious black cocoa buttercream, and crowned with eerie chocolate skulls and gothic rose petals.

Whether you’re planning a haunted house party or just want a spooky Halloween dessert that’ll steal the spotlight on Instagram, this cake is your go-to. It’s dramatic, indulgent, and easier to make than it looks (I promise!). So, tie on that apron, turn up the Monster Mash, and let’s get our goth on in the kitchen.

Why You’ll Love This Black Velvet Halloween Cake

This gothic cake recipe is where elegance meets eerie. The deep, dark layers owe their velvety richness to black cocoa powder, while the tangy blackberry compote adds a hauntingly delicious contrast. But the real star? That jet-black buttercream that’s as smooth as a witch’s spell. Every bite is moist, rich, and perfectly balanced—not too sweet, but oh-so decadent. It’s the ultimate spooky Halloween dessert that will have your guests raving (and maybe cackling) all night long.

Ingredients You’ll Need

For the Cake:

2 cups (400g) white granulated sugar
2 cups (250g) all-purpose flour, sifted
3/4 cup (75g) black cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot coffee
1/2 cup (120ml) canola oil
2 tsp vanilla extract

For the Blackberry Compote:

2 cups (300g) fresh blackberries
2 tbsp (25g) white granulated sugar
1 tbsp (15ml) fresh lemon juice
1 tsp lemon zest
1 cinnamon stick
1/4 cup (60ml) water
1 tbsp (8g) cornstarch

For the Black Cocoa Buttercream:

8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
1 cup (100g) black cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract

For Decoration:

Chocolate skulls
Fresh blackberries
Dried rose petals (crushed)

How to Make a Spooky Black Velvet Halloween Cake

Prep and Bake the Cake Layers:
Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line them with parchment paper (yes, even the sides!). In a large bowl, sift together flour, black cocoa, sugar, baking soda, baking powder, and salt. In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Pour the wet ingredients into the dry, mixing until just combined. Slowly stir in hot coffee until the batter becomes silky and glossy.
Bake to Perfection:
Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool completely in the pans before removing—this is not the time to rush!
Cook the Blackberry Compote:
In a saucepan, combine blackberries, sugar, lemon juice, zest, and a cinnamon stick. Bring to a gentle boil and simmer for 5-6 minutes until the berries soften. Mix cornstarch with water and stir it into the compote, cooking until it thickens beautifully. Discard the cinnamon stick and chill for at least 1 hour.
Whip Up the Black Cocoa Buttercream:
Beat the softened cream cheese and butter together until creamy. Gradually sift in powdered sugar, black cocoa powder, and salt, mixing until smooth and dark as midnight. Add vanilla and whip until fluffy.
Assemble the Cake:
Level the cooled cake layers if needed (the cake scraps make great chef snacks!). Spread a dollop of frosting on your cake plate to anchor the base. Place the first layer down, pipe a frosting ring around the edge, and spoon the blackberry compote into the center. Top with the second layer, bottom-side up for a flat finish.
Frost and Decorate:
Apply a thin crumb coat of frosting to seal in any loose crumbs. Chill the cake for 20 minutes, then cover it with the remaining buttercream, smoothing it out with an offset spatula. Now for the fun part: adorn with chocolate skulls, fresh blackberries, and a sprinkle of crushed rose petals for that perfect gothic touch.

Tips for Crafting a Gothic Cake Masterpiece

Black Cocoa is Key: Regular cocoa powder won’t give you that intense black color. Black cocoa is less bitter and provides that dramatic, dark chocolate flavor.
Hot Coffee Magic: Coffee enhances the chocolate flavor but doesn’t overpower. Don’t skip it—it’s the secret behind that ultra-rich cake.
Chill Between Steps: Patience is your friend. Chilling the cake between frosting layers helps you achieve that smooth, professional look.
DIY Chocolate Skulls: Melt some dark chocolate and use silicone skull molds to create spooky toppers. It’s easier than it sounds and totally worth it.

The Story Behind This Spooky Halloween Dessert

Every year, I look for that one Halloween dessert that’ll get an “Oh wow!” reaction before anyone even takes a bite. This Black Velvet Halloween Cake was born from a mix of my love for all things gothic and my obsession with berry compotes. The first time I made it, my kitchen looked like a crime scene (black cocoa everywhere!), but when I saw the kids’ wide-eyed faces and the adults sneaking seconds, I knew it was a new Halloween tradition. Now, it’s a must-bake for our annual spooky soirée—complete with eerie candles and fog machine, of course.

What to Serve with Black Velvet Halloween Cake

This cake is rich, so pair it with something that complements without overpowering. A scoop of vanilla bean ice cream works wonders, balancing out the intense chocolate. For drinks, a glass of sparkling cider or even a bold red wine (for the adults!) pairs beautifully. If you’re going for a full dessert table, offer some light vanilla meringues or berry-filled tartlets to keep things spooky but sweet.

How to Store Leftovers (If Any Survive)

Store any leftover cake in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making day-two slices even more irresistible. To freeze, wrap individual slices tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, let them thaw in the fridge overnight for the best texture.

Black Velvet Halloween Cake FAQs

Can I use regular cocoa powder instead of black cocoa?

You can, but it won’t have the same dark, gothic look. Black cocoa gives the cake its signature color and deep flavor. It’s worth hunting down!

Do I need a stand mixer for the frosting?

Nope! A handheld electric mixer works perfectly. Just make sure your butter and cream cheese are softened to avoid any lumps.

Can I make this cake in advance?

Yes! You can bake the cake layers a day or two ahead, wrap them tightly, and store at room temperature. The compote and frosting can also be made a day in advance.

A Halloween Dessert to Haunt Your Sweet Tooth All Season Long

This Black Velvet Halloween Cake isn’t just a treat; it’s an edible work of art that’s as delicious as it is dramatic. From the rich chocolate layers to the tangy blackberry compote and haunting decorations, it’s a dessert that’ll linger in memories (and taste buds) long after the last slice is gone. Perfect for Halloween parties, gothic gatherings, or just because you love a dessert with flair—this is one spooky Halloween dessert that will become a tradition.

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