Spooky Black Velvet Halloween Cake

This Spooky Black Velvet Halloween Cake is a decadent two-layer chocolate dessert made with rich black cocoa powder, layered with tangy-sweet blackberry compote, and frosted with black cocoa buttercream. Topped with fresh blackberries and eerie chocolate skulls, this stunning cake is perfect for Halloween celebrations. With its naturally dark color and deep chocolate flavor, it’s dramatic, delicious, and bound to impress.

Why You’ll Love This Recipe

• Naturally black—no food dye required

• Deep, rich chocolate flavor thanks to black cocoa powder

• Moist, soft texture that melts in your mouth

• Blackberry compote adds a tart fruity contrast

• Eye-catching Halloween aesthetic with skulls and berries

• Versatile enough for other spooky-themed events

• Easy-to-follow instructions for all baking levels

• Freezer-friendly and make-ahead compatible

• Can be made into cupcakes or sheet cake

• Impressive centerpiece for parties and gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Black Velvet Cake

• White granulated sugar

• All-purpose flour, sifted

• Black cocoa powder, sifted

• Baking soda

• Baking powder

• Salt

• Eggs, room temperature

• Buttermilk, room temperature

• Hot coffee

• Canola oil

• Vanilla extract

Blackberry Compote Filling

• Fresh blackberries

• White granulated sugar

• Fresh lemon juice

• Lemon zest

• Cinnamon stick

• Water

• Cornstarch

Black Cocoa Frosting

• Cream cheese, softened

• Unsalted butter, softened

• Powdered sugar, sifted

• Black cocoa powder, sifted

• Salt

• Vanilla extract

Decorations

• Chocolate skulls

• Fresh blackberries

• Dried rose petals

Directions

To Make the Black Velvet Cake:

1. Preheat oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line bottoms and sides with parchment paper.

2. In a large bowl, sift together flour, black cocoa powder, sugar, baking soda, baking powder, and salt.

3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.

4. Make a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.

5. Stir in hot coffee and mix until smooth.

6. Divide the batter evenly into the prepared pans and bake for 30–33 minutes or until a toothpick inserted comes out clean.

7. Let cakes cool completely before removing from pans.

To Make the Blackberry Compote:

1. In a medium saucepan, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick.

2. Bring to a boil and simmer for 5–6 minutes.

3. In a small bowl, mix water and cornstarch. Stir into blackberry mixture and cook until thickened.

4. Remove cinnamon stick and refrigerate compote for at least 1 hour.

To Make the Black Cocoa Frosting:

1. In a large bowl, beat softened cream cheese and butter until creamy.

2. Sift in powdered sugar, black cocoa powder, and salt. Beat until smooth and fluffy.

3. Add vanilla extract and mix to combine.

To Assemble the Cake:

1. Level cooled cakes with a serrated knife or cake leveler if needed.

2. Spread a small amount of frosting onto a cake plate to anchor the cake.

3. Place the first layer down. Pipe a ring of frosting around the edge to create a barrier, then fill the center with blackberry compote.

4. Add the second cake layer, bottom side up for a flat surface.

5. Apply a thin crumb coat of frosting over the cake and chill for 20 minutes.

6. Frost the entire cake with remaining buttercream.

7. Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals.

Servings and timing

Servings: 12 slices
Prep time: 40 minutes
Cook time: 30 minutes
Decorating time: 45 minutes
Total time: 1 hour 55 minutes

Variations

• Cupcakes: Fill liners ¾ full and bake for 15–18 minutes. Core and fill with compote before frosting.

• Sheet Cake: Bake in a 9×13 pan for about 30–32 minutes.

• Berry Swap: Use raspberries or blueberries instead of blackberries.

• Jam Shortcut: Use store-bought preserves if short on time.

• Ganache Frosting: Substitute cream cheese frosting with chocolate ganache for a silkier texture.

• Gluten-Free: Use a 1:1 gluten-free flour blend like Bob’s Red Mill.

• Caffeine-Free: Replace coffee with hot water or decaf coffee.

• Extra Spooky: Add silver or edible glitter to skulls for a ghostly effect.

• Vegan Option: Use plant-based dairy and egg substitutes.

• Strained Compote: For a smoother texture, strain the compote to remove seeds before using.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Wrap individual slices in plastic and store in a freezer-safe container for up to 2 months.

• Thawing: Defrost overnight in the fridge before serving.

• Make Ahead: Cake layers and compote can be made 1–2 days in advance and assembled the day of.

FAQs

Do I have to use black cocoa powder?

Yes, to achieve the distinct black color and Oreo-like flavor, black cocoa powder is essential. You can substitute with Dutch-process cocoa and black food coloring, but the result won’t be quite the same.

Can I make this cake without coffee?

Yes. Coffee enhances the chocolate flavor, but you can substitute with hot water or decaf if desired.

Can I use frozen blackberries for the compote?

Yes. Thaw them first and drain excess water before cooking. Always use fresh blackberries for decoration.

Can I use store-bought jam instead of homemade compote?

Absolutely. Blackberry, raspberry, or cherry preserves work great for a shortcut.

How do I make this into cupcakes?

Bake at 350°F for 15–18 minutes. Fill the centers with compote using a paring knife or piping tip, then frost.

Why did my cake sink in the middle?

This can happen due to underbaking, overmixing, or using the wrong type of pan. Make sure to use parchment-lined 8-inch round pans—not springform—and bake fully.

Can I make the cake ahead of time?

Yes. Bake layers up to 2 days in advance and refrigerate tightly wrapped. You can also freeze the layers and thaw before assembling.

How can I decorate without skull molds?

Use Halloween-themed sprinkles, blackberries alone, or pipe roses with black buttercream for an elegant spooky look.

Is the frosting very sweet?

No, the cream cheese and black cocoa help balance the sweetness. It’s rich and smooth, not overly sugary.

Can I strain the blackberry compote?

Yes, for a seedless finish, strain the compote after cooking. This gives a smoother, jam-like texture perfect for fillings.

Conclusion

This Spooky Black Velvet Halloween Cake is the ultimate dramatic centerpiece for your fall celebrations. Rich, velvety chocolate cake layers meet tangy blackberry compote and a luscious black cocoa frosting, topped with eerie decorations to impress your guests. Whether you’re making it for Halloween night or just want to try something bold and indulgent, this cake is guaranteed to leave a lasting impression—both in flavor and presentation.