For Halloween Baking I created a black velvet cake made jet black with only black cocoa and no food dye, layered with a secret blackberry compote.

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I love making cakes that make people do a double take. My Black Velvet Halloween Cake looks like midnight, all from black cocoa powder so there is zero food dye, and inside I hide a tart blackberry compote that cuts the deep cocoa, so it never feels cloying.

It’s perfect for when you want something a little spooky but grown up. I bake it for late October parties and it always starts conversations, like how did you make it so black?

If you like slightly moody desserts this is the one to try. Black Velvet Cakes

Ingredients

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Black cocoa powder: Gives cake dramatic color and deep cocoa flavor, it’s mostly bitter.
Unsweetened cocoa powder: Adds a cleaner chocolate bitterness, balances sweetness, helps complexity.
Buttermilk: Adds tangy moisture, reacts with baking soda for lift, has protein and calcium.
Blackberries: Fruit compote gives tart and sweet jammy pockets, provides fiber, vitamin C.
Cream cheese: It’s rich, tangy frosting base, adds fat and a little protein.
Vegetable oil: Keeps crumb tender and moist, so it’s high in calories, neutral flavor.
Eggs: Bind and leaven slightly, add protein and structure, help trap air.
Coffee: Strong brewed coffee deepens chocolate flavor, enhances bitterness and overall complexity.

Ingredient Quantities

2 3/4 cups cake flour

1 3/4 cups granulated sugar

1/2 cup black cocoa powder (pure black cocoa, no food dye)

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 cup vegetable oil

2 large eggs

1 cup buttermilk

1 tablespoon distilled white vinegar

1 teaspoon vanilla extract

1/2 cup hot brewed strong coffee

12 ounces blackberries (fresh or frozen) for compote

1/3 cup granulated sugar for compote

2 tablespoons lemon juice for compote

1 tablespoon cornstarch (to thicken compote)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

pinch fine salt (for frosting)

1 to 2 tablespoons heavy cream

How to Make this

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1. Preheat oven to 350°F and grease two 8 or 9 inch round pans, line bottoms with parchment and flour the sides a little so the black cake releases cleanly.

2. Make the blackberry compote first so it can cool: put 12 ounces blackberries, 1/3 cup granulated sugar and 2 tablespoons lemon juice in a small saucepan over medium heat; once it bubbles, stir a slurry of 1 tablespoon cornstarch with a tablespoon of cold water, add it to the pan and simmer until thickened, about 3 to 5 minutes; smash some berries with the back of a spoon, taste, remove from heat and cool to room temp (you can strain it for fewer seeds but i usually leave them in).

3. Sift together 2 3/4 cups cake flour, 1/2 cup black cocoa powder, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine salt into a bowl so there are no lumps.

4. In a large bowl whisk 1 3/4 cups granulated sugar with 1 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 1 tablespoon distilled white vinegar and 1 teaspoon vanilla extract until smooth and slightly pale; room temp eggs and buttermilk help everything emulsify better.

5. Pour the dry mix into the wet in two additions, mixing gently until mostly combined, then stir in 1/2 cup hot brewed strong coffee to fully bloom the black cocoa and loosen the batter; scrape the bowl and fold just until smooth, do not overmix or the crumb gets tough.

6. Divide batter evenly between prepared pans, smooth tops, bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; rotate pans halfway if your oven is uneven. Let cakes cool in pans 10 minutes, then invert onto racks to cool completely.

7. While cakes cool, make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then add 3 cups powdered sugar to start and 1 teaspoon vanilla plus a pinch of fine salt; beat until fluffy and add up to 1 more cup powdered sugar if you want stiffer frosting. Add 1 to 2 tablespoons heavy cream to reach a spreadable consistency.

8. Level the cake layers if needed. Place one layer on your board, spread a thin layer of frosting to seal crumbs, then spoon and spread a generous layer of cooled blackberry compote (about a third to half a cup) so it sits between layers instead of running everywhere.

9. Top with the second cake layer, press gently, do a crumb coat of frosting all over and chill 20 minutes. Finish with a final smooth layer of cream cheese frosting, add any leftover compote in spots or on top for a spooky jewel look. Keep cake refrigerated because of the cream cheese frosting, bring to room temp 20 minutes before serving.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 8 or 9 inch round cake pans plus parchment paper
3. Mixing bowls (large and medium)
4. Measuring cups and spoons
5. Sifter or fine mesh sieve
6. Small saucepan and wooden spoon (for the compote)
7. Electric hand mixer or stand mixer (for frosting)
8. Whisk, rubber spatula and offset spatula (for folding and smoothing)
9. Cooling rack and serrated knife or cake leveler

FAQ

Q: Can I use regular cocoa if I dont have black cocoa? A: You can, but regular cocoa will make the cake dark brown not true black. Use Dutch process cocoa for richer flavor. If you want a darker look, add a tiny bit of black food coloring, but start small so it doesnt taste weird.

Q: How far ahead can I make the cake, frosting and blackberry compote? A: Bake layers 1 to 2 days ahead and wrap them tight in plastic wrap. Frosting keeps 3 to 4 days in the fridge, bring to room temp and re-whip a bit before using. Compote will last 3 to 4 days refrigerated, or freeze it up to 2 months.

Q: My layers crumble when I try to stack them, how do I stop that? A: Level the tops with a serrated knife, chill the layers 20 to 30 minutes so they firm up, then do a thin crumb coat of frosting and chill again. That seals crumbs so the final coat is smooth. Also dont overfill with compote or it will slip.

Q: The compote is too runny or too thick, how can I fix it? A: If its too runny, simmer it gently to reduce or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until it thickens. If its too thick, stir in a tablespoon or two of water or lemon juice until you get the texture you want.

Q: Can I substitute the buttermilk? A: Yes, make a buttermilk substitute by adding 1 tablespoon distilled white vinegar or lemon juice to 1 cup milk, let sit 5 minutes. You can also thin plain yogurt with milk to same amount.

Q: Why did my cake come out dry or dense? A: Common reasons are overmixing after adding flour, overbaking, or measuring flour too tightly. Use the spoon-and-level method for flour, mix until just combined, and test for doneness with a toothpick. Also make sure your baking powder and soda are fresh.

Black Velvet Halloween Cake Recipe Substitutions and Variations

Cake flour: use all purpose flour plus cornstarch. For each 1 cup cake flour use 1 cup minus 2 tablespoons all purpose flour then stir in 2 tablespoons cornstarch, sift once or twice so it’s light.
Black cocoa powder: if you can’t find true black cocoa use Dutch process cocoa 1 to 1, add 1 teaspoon instant espresso powder to deepen the chocolate flavor, color will be a bit less intense but still rich.
Buttermilk: make a quick sub by stirring 1 tablespoon distilled white vinegar or lemon juice into 1 cup milk, let sit 5 minutes, or thin plain yogurt or sour cream with a little milk to equal 1 cup.
Vegetable oil: swap for melted unsalted butter 1 to 1 for a richer crumb, or use applesauce 1 to 1 to cut fat though the cake will be denser and moister.

Pro Tips

– Cool and tighten the compote first. Let it simmer a little longer than you think then chill it in the fridge so it firms up, or briefly blitz and strain it if you hate seeds. If you use frozen berries, thaw and drain some of the extra juice first or the filling will run.

– Make a frosting dam before you add the fruit. Spread a thin crumb coat, chill it, then pipe a shallow ring of thicker frosting around the edge so the compote sits inside instead of leaking down the sides. If you need the frosting stiffer add a little more powdered sugar or 1 teaspoon cornstarch to the cream cheese mix.

– Bloom the black cocoa with hot coffee but dont panic and stir like crazy. Use very hot but not boiling coffee, add it slowly and fold gently just until combined or the crumb will get dense and chewy. Espresso works great if you want a deeper chocolate flavor.

– Chill the layers before you level or frost them. A 10 to 20 minute chill or a short stint in the freezer firms the cake so you can get a clean cut and a tidy stack, and it makes crumb coating way easier.

Black Velvet Halloween Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

For Halloween Baking I created a black velvet cake made jet black with only black cocoa and no food dye, layered with a secret blackberry compote.

Servings

servings

Calories

733

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two 8 or 9 inch round cake pans plus parchment paper
3. Mixing bowls (large and medium)
4. Measuring cups and spoons
5. Sifter or fine mesh sieve
6. Small saucepan and wooden spoon (for the compote)
7. Electric hand mixer or stand mixer (for frosting)
8. Whisk, rubber spatula and offset spatula (for folding and smoothing)
9. Cooling rack and serrated knife or cake leveler

Ingredients

2 3/4 cups cake flour
1 3/4 cups granulated sugar
1/2 cup black cocoa powder (pure black cocoa, no food dye)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 cup vegetable oil
2 large eggs
1 cup buttermilk
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1/2 cup hot brewed strong coffee
12 ounces blackberries (fresh or frozen) for compote
1/3 cup granulated sugar for compote
2 tablespoons lemon juice for compote
1 tablespoon cornstarch (to thicken compote)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 to 4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
pinch fine salt (for frosting)
1 to 2 tablespoons heavy cream

Directions

Preheat oven to 350°F and grease two 8 or 9 inch round pans, line bottoms with parchment and flour the sides a little so the black cake releases cleanly.
Make the blackberry compote first so it can cool: put 12 ounces blackberries, 1/3 cup granulated sugar and 2 tablespoons lemon juice in a small saucepan over medium heat; once it bubbles, stir a slurry of 1 tablespoon cornstarch with a tablespoon of cold water, add it to the pan and simmer until thickened, about 3 to 5 minutes; smash some berries with the back of a spoon, taste, remove from heat and cool to room temp (you can strain it for fewer seeds but i usually leave them in).
Sift together 2 3/4 cups cake flour, 1/2 cup black cocoa powder, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 teaspoon fine salt into a bowl so there are no lumps.
In a large bowl whisk 1 3/4 cups granulated sugar with 1 cup vegetable oil, 2 large eggs, 1 cup buttermilk, 1 tablespoon distilled white vinegar and 1 teaspoon vanilla extract until smooth and slightly pale; room temp eggs and buttermilk help everything emulsify better.
Pour the dry mix into the wet in two additions, mixing gently until mostly combined, then stir in 1/2 cup hot brewed strong coffee to fully bloom the black cocoa and loosen the batter; scrape the bowl and fold just until smooth, do not overmix or the crumb gets tough.
Divide batter evenly between prepared pans, smooth tops, bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; rotate pans halfway if your oven is uneven. Let cakes cool in pans 10 minutes, then invert onto racks to cool completely.
While cakes cool, make the cream cheese frosting: beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then add 3 cups powdered sugar to start and 1 teaspoon vanilla plus a pinch of fine salt; beat until fluffy and add up to 1 more cup powdered sugar if you want stiffer frosting. Add 1 to 2 tablespoons heavy cream to reach a spreadable consistency.
Level the cake layers if needed. Place one layer on your board, spread a thin layer of frosting to seal crumbs, then spoon and spread a generous layer of cooled blackberry compote (about a third to half a cup) so it sits between layers instead of running everywhere.
Top with the second cake layer, press gently, do a crumb coat of frosting all over and chill 20 minutes. Finish with a final smooth layer of cream cheese frosting, add any leftover compote in spots or on top for a spooky jewel look. Keep cake refrigerated because of the cream cheese frosting, bring to room temp 20 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.