The Spooky Black Velvet Halloween Cake is a showstopping dessert perfect for Halloween gatherings! Its striking black hue and rich flavors paired with a tart blackberry filling make it a fun yet sophisticated treat. Here’s a recap of the main steps for making this cake:
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
For the Blackberry Compote (Filling):
- 1 1/2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Black Cocoa Buttercream:
- 1 1/2 cups unsalted butter, softened
- 4 cups confectioners’ sugar
- 1/2 cup black cocoa powder
- 2 tsp vanilla extract
- 2-3 tbsp milk (as needed for consistency)
For Decoration:
- Fresh blackberries
- Chocolate skulls (optional)
- Halloween-themed sprinkles or edible glitter (optional)
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour, black cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and eggs until light and fluffy. Mix in oil and vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk into the wet mixture.
- Divide batter between the cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Make the Blackberry Compote:
- Cook blackberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer until the mixture thickens, then cool completely.
- Prepare the Black Cocoa Buttercream:
- Beat butter until creamy. Gradually add confectioners’ sugar and black cocoa powder.
- Add vanilla and milk as needed for a smooth, spreadable consistency.
- Assemble the Cake:
- Spread the blackberry compote on top of one cake layer.
- Place the second layer on top, then frost the entire cake with black cocoa buttercream.
- Decorate:
- Use fresh blackberries, chocolate skulls, and any Halloween-themed sprinkles or edible glitter for a spooky flair.
- Serve:
- Slice and enjoy this rich, dark, and festive Halloween treat!
This cake is sure to be the centerpiece of any Halloween celebration!
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Spooky Black Velvet Halloween Cake
- Total Time: 2 hours
Description
The Spooky Black Velvet Halloween Cake is a showstopping dessert perfect for Halloween gatherings! Its striking black hue and rich flavors paired with a tart blackberry filling make it a fun yet sophisticated treat. Here’s a recap of the main steps for making this cake:
Ingredients
For the Cake:
2 cups all-purpose flour
1/2 cup black cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
For the Blackberry Compote (Filling):
1 1/2 cups fresh blackberries
1/4 cup granulated sugar
1 tbsp lemon juice
For the Black Cocoa Buttercream:
1 1/2 cups unsalted butter, softened
4 cups confectioners’ sugar
1/2 cup black cocoa powder
2 tsp vanilla extract
2–3 tbsp milk (as needed for consistency)
For Decoration:
Fresh blackberries
Chocolate skulls (optional)
Halloween-themed sprinkles or edible glitter (optional)
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour, black cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and eggs until light and fluffy. Mix in oil and vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk into the wet mixture.
- Divide batter between the cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Make the Blackberry Compote:
- Cook blackberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer until the mixture thickens, then cool completely.
- Prepare the Black Cocoa Buttercream:
- Beat butter until creamy. Gradually add confectioners’ sugar and black cocoa powder.
- Add vanilla and milk as needed for a smooth, spreadable consistency.
- Assemble the Cake:
- Spread the blackberry compote on top of one cake layer.
- Place the second layer on top, then frost the entire cake with black cocoa buttercream.
- Decorate:
- Use fresh blackberries, chocolate skulls, and any Halloween-themed sprinkles or edible glitter for a spooky flair.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Tips:
- Black Cocoa Powder Substitute: If you can’t find black cocoa powder, you can use a combination of regular cocoa powder and a bit of activated charcoal powder for the color, though the taste won’t be as rich.
- Buttermilk Alternative: If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes to thicken.
- Prevent Cake Sticking: Line the bottom of your cake pans with parchment paper after greasing them to ensure the cakes release easily once baked.
- Frosting Tip: For an extra smooth buttercream, sift the confectioners’ sugar and cocoa powder before adding them to the butter to prevent lumps.
- Chill for Easy Slicing: Refrigerate the cake for 30 minutes after frosting to set the buttercream. This makes slicing easier and gives the cake a cleaner look when served.
- Extra Spook Factor: Add dry ice (in a safe, separate container) near the cake display to create a foggy, eerie atmosphere at your Halloween party.
- Make it Ahead: You can bake the cake layers and make the blackberry compote a day ahead. Just assemble and frost the cake on the day of your event for optimal freshness.
FAQ:
Q: What if I don’t have black cocoa powder?
A: You can use regular cocoa powder, though the cake will be more of a deep chocolate brown rather than black. For a darker color, add a tiny amount of activated charcoal powder or black food coloring.
Q: Can I use frozen blackberries for the compote?
A: Yes, frozen blackberries work perfectly fine. Just make sure to thaw them before using, and drain any excess liquid to prevent the compote from being too runny.
Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake layers and prepare the blackberry compote a day or two ahead. Store the cake layers wrapped tightly in plastic wrap at room temperature, and refrigerate the compote. Assemble and frost the cake on the day of your event for the best results.
Q: How can I store leftover cake?
A: Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices by wrapping them in plastic wrap and then placing them in a freezer-safe container.
Q: Can I add food coloring to make the cake darker?
A: Yes, you can enhance the black color by adding a few drops of black gel food coloring to the cake batter and frosting if desired.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to use a blend specifically designed for baking to maintain the cake’s texture.