Are you ready to impress your guests this Halloween with a dessert that’s as delicious as it is eerie? The Spooky Black Velvet Halloween Cake is not just a visually stunning treat; it’s packed with rich flavors that will leave everyone wanting more. Why not dazzle your friends and family with this unique twist on the classic red velvet cake?
Ingredients Needed
To create your Spooky Black Velvet Halloween Cake, you’ll need the following ingredients:
- 2 cups White granulated sugar: Adds sweetness and structure to the cake.
- 2 cups All-purpose flour (sifted): Provides the base for your cake, resulting in a soft texture.
- 3/4 cup Black cocoa powder (sifted): Gives the cake its dark color and rich chocolate flavor.
- 2 tsp Baking soda: Acts as a leavening agent to help your cake rise.
- 1 tsp Baking powder: Works alongside baking soda for a light texture.
- 1 tsp Salt: Enhances the cake’s flavor.
- 2 Eggs (room temperature): Binds the ingredients and adds moisture.
- 1 cup Buttermilk (room temperature): Adds tanginess and moisture.
- 1 cup Hot Coffee: Enhances the depth of flavor in the chocolate.
- 1/2 cup Canola oil: Keeps the cake moist and tender.
- 2 tsp Vanilla extract: Adds warmth and sweetness to the cake.
- 2 cups Fresh blackberries: Perfect for making a tangy compote.
- 2 tbsp White granulated sugar (for blackberry compote): Sweetens the blackberries.
- 1 tbsp Fresh lemon juice: Brightens up the compote.
- 1 tsp Lemon zest: Adds a burst of citrus flavor.
- 1 Cinnamon stick: Infuses warm spice notes into the compote.
- 1/4 cup Water: Helps to simmer the compote.
- 1 tbsp Cornstarch: Thickens the blackberry compote.
- 8 oz Cream cheese (softened): For the frosting, adds creaminess and tanginess.
- 1/2 cup Unsalted butter (softened): Bases for your frosting, creates a rich mouthfeel.
- 3 cups Powdered sugar (sifted): Sweetens and gives structure to the frosting.
- 1 cup Black cocoa powder (sifted): Adds depth to the frosting’s flavor.
- 1/4 tsp Salt: Balances out the sweetness.
- 1 tsp Vanilla extract (for frosting): Enhances the flavor.
- Decorations: Chocolate skulls, fresh blackberries, and dried rose petals for a spooky touch.
Timing
For this delicious dessert, you’ll need approximately 90 minutes total— significantly less time than the average intricate cake recipe. Here’s how it breaks down:
- Preparation Time: 30 minutes
- Baking Time: 30 minutes
- Cooling Time: 30 minutes
How to Make Spooky Black Velvet Halloween Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting with flour. This ensures your cake releases easily.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together sifted flour, black cocoa powder, baking soda, baking powder, and salt. Mixing these ingredients well ensures the leavening agents will work effectively.
Step 3: Combine Wet Ingredients
In another bowl, blend together sugar, eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth. The warm coffee will help dissolve the sugar thoroughly.
Step 4: Merge Mixtures
Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Avoid over-mixing; otherwise, the cake may become dense.
Step 5: Bake
Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring them to wire racks.
Step 6: Make Blackberry Compote
While the cakes cool, prepare the blackberry compote. In a saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Simmer over medium heat until the berries break down. Mix the cornstarch with a tablespoon of cold water and add it to the pan to thicken the compote. Remove from heat and let cool.
Step 7: Prepare Frosting
For the frosting, beat together cream cheese, softened butter, and black cocoa powder until smooth. Gradually add in the sifted powdered sugar, vanilla extract, and salt, blending until well combined and creamy.
Step 8: Assemble the Cake
Once the cakes are completely cool, spread a generous layer of blackberry compote on the top of one cake layer. Top it with frosting, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
Step 9: Decorate
For a spooky effect, decorate your cake with chocolate skulls, the remaining fresh blackberries, and dried rose petals.
Nutritional Information
Per Slice (1/12 of cake):
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 280mg
- Total Carbohydrates: 68g
- Dietary Fiber: 3g
- Sugars: 38g
- Protein: 5g
Healthier Alternatives For Spooky Black Velvet Halloween Cake
- Whole Wheat Flour: Swap all-purpose flour for whole wheat flour for added fiber and nutrients.
- Greek Yogurt: Replace buttermilk with Greek yogurt for less fat and added protein.
- Coconut Oil: Use coconut oil instead of canola oil for a more natural fat source.
- Honey or Maple Syrup: Sweeten your compote with honey or maple syrup for a healthier option.
Serving Suggestions
Serve slices of your Spooky Black Velvet Halloween Cake with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a light herbal tea or a seasonal spiced coffee for adults. You can also serve it on a spooky-themed platter to captivate your guests’ attention.
Common Mistakes To Avoid
- Overmixing the Batter: This can lead to a dense cake. Mix until just combined.
- Not Sifting Dry Ingredients: Sifting ensures a smoother batter and better texture.
- Ignoring Cooling Times: Frosting a warm cake can dissolve your frosting and ruin the overall appearance.
Storing Tips For Spooky Black Velvet Halloween Cake
Store any leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Make sure to thaw in the refrigerator before serving.
Conclusion
The Spooky Black Velvet Halloween Cake is not just a cake; it’s a culinary experience that delights the senses. Its rich flavors, complemented by the tangy blackberry compote and sumptuous frosting, create a spooky masterpiece perfect for Halloween festivities. Give it a try, share your creations, and don’t forget to check out more delightful recipes here!
Frequently Asked Questions
Why use black cocoa powder?
Black cocoa powder offers a deeper flavor and a more intense color than regular cocoa powder.
Can I make this cake vegan?
Absolutely! You can substitute eggs with flaxseed meal, buttermilk with almond milk mixed with a bit of vinegar, and canola oil as needed.
How can I achieve a smooth frosting?
Make sure both the cream cheese and butter are at room temperature. This ensures an even blend without lumps.
Can I make the cake ahead of time?
Yes! You can bake your cakes in advance, freeze them, and frost them the day of serving for optimal freshness.
This spooky treat is ready to be your latest Halloween highlight—take a stab at the recipe, and let the ghoulish fun begin!
Print
Spooky Black Velvet Halloween Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A visually stunning dessert packed with rich flavors, this Spooky Black Velvet Halloween Cake is a unique twist on the classic red velvet cake, perfect for Halloween festivities.
Ingredients
- 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 blackberry 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)
- 1/4 tsp salt
- 1 tsp vanilla extract (for frosting)
- Decorations: chocolate skulls, fresh blackberries, and dried rose petals
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting with flour.
- In a large bowl, whisk together sifted flour, black cocoa powder, baking soda, baking powder, and salt.
- In another bowl, blend together sugar, eggs, buttermilk, hot coffee, canola oil, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring them to wire racks.
- While the cakes cool, prepare the blackberry compote. In a saucepan, combine blackberries, sugar, lemon juice, lemon zest, cinnamon stick, and water. Simmer over medium heat until the berries break down. Mix the cornstarch with water to thicken the compote, then remove from heat and let cool.
- For the frosting, beat together cream cheese, softened butter, and black cocoa powder until smooth. Gradually add in the sifted powdered sugar, vanilla extract, and salt, blending until creamy.
- Once the cakes are completely cool, spread a layer of blackberry compote on the top of one cake layer. Top it with frosting, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
- Decorate your cake with chocolate skulls, fresh blackberries, and dried rose petals.
Notes
Serve with whipped cream or vanilla ice cream. Pair with herbal tea or spiced coffee for a festive touch.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Halloween, cake, dessert, spooky, black velvet, blackberry compote, festive