Name: Spooky Black Velvet Halloween Cake Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups White granulated sugar; 2 cups All purpose flour, sifted; ¾ cup Black cocoa powder, sifted; 2 teaspoons Baking soda; 1 teaspoon Baking powder; 1 teaspoon Salt; 2 Eggs, room temperature; 1 cup Buttermilk, room temperature; 1 cup Coffee, hot; ½ cup Canola oil; 2 teaspoons Vanilla extract; 2 cups Fresh blackberries; 2 tablespoons White granulated sugar; 1 tablespoon Fresh lemon juice; 1 teaspoon Lemon zest; 1 Cinnamon stick; ¼ cup Water; 1 tablespoon Cornstarch; 8 oz Cream cheese, softened; ½ cup Unsalted butter, softened; 3 cups Powdered sugar, sifted; 1 cup Black cocoa powder, sifted; ¼ teaspoon Salt; 1 teaspoon Vanilla extract; Chocolate skulls; Fresh blackberries; Dried rose petals

If you’re looking to wow your friends and family at your next Halloween bash, I absolutely love sharing this Spooky Black Velvet Halloween Cake Recipe. It’s got everything—a rich, dark cake so deeply chocolatey it almost looks like it’s straight out of a gothic fairytale, a luscious blackberry compote that adds just the right pop of tart sweetness, and a creamy black cocoa frosting that ties it all together. Trust me, once you make this cake, you’ll never want to go back to ordinary chocolate cupcakes during spooky season.

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Why You’ll Love This Recipe

Deep, Rich Flavor: The black cocoa powder gives the cake a truly unique chocolate depth that’s perfect for Halloween vibes.
Perfect Balance of Sweet & Tart: The homemade blackberry compote adds a fresh and slightly tangy contrast to the rich cake and frosting.
Visually Stunning: With its jet-black layers and gothic decorations, it’s a showstopper on any spooky table.
Beginner-Friendly: No complicated techniques here, just straightforward steps that even a novice baker can master.

A dark, rich black chocolate cake with two thick layers separated by a thin layer of deep red jelly, topped with shiny dark chocolate skulls and scattered blackberries with a few red berry seeds. The cake sits on a rustic gray plate, placed on a white marbled surface. The background is softly blurred with warm brown tones, highlighting the cake’s dark textures and glossy toppings. A slice is removed showing the red jelly slightly dripping. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For a cake this dramatic, using quality ingredients makes all the difference. I’ve found that sifting the black cocoa powder and flour really helps you get that smooth cake texture without any lumps. And trust me, the freshly brewed coffee is a little secret that intensifies the chocolate flavor like magic.

White granulated sugar: Gives the cake sweetness while balancing the bitterness of the cocoa.
All purpose flour: The foundation for structure; sifted for a light crumb.
Black cocoa powder: Infuses that deep black color and intense chocolate taste unique to this cake.
Baking soda & baking powder: Make sure these are fresh for the best rise and texture.
Salt: Enhances all the flavors in the cake.
Eggs: Room temperature eggs blend better for a fluffier batter.
Buttermilk: Adds moisture and tenderizes the crumb.
Hot coffee: Yes, coffee! It enriches chocolate undertones without overpowering the cake.
Canola oil: Keeps the cake moist without masking flavors.
Vanilla extract: A subtle note to lift all the flavors.
Fresh blackberries: For the compote’s sweet-tart punch.
White granulated sugar (for compote): Balances the fruitiness of the berries.
Fresh lemon juice & lemon zest: Brightens the compote’s flavor.
Cinnamon stick: Adds warmth and a hint of spice to the compote.
Water & cornstarch: To thicken the compote perfectly.
Cream cheese & unsalted butter: For a luscious, tangy, silky frosting base.
Powdered sugar & black cocoa powder (for frosting): For sweetness, color, and that cocoa punch.
Salt (for frosting): Just a pinch to make the flavors pop.
Chocolate skulls, fresh blackberries, dried rose petals: For spooky, dramatic decorations.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy tweaking recipes, and the Spooky Black Velvet Halloween Cake Recipe is no exception. Feel free to make it your own based on what your family loves or dietary needs you might have—each variation still keeps that hauntingly delicious vibe intact.

Vegan Version: I once swapped the eggs with flax eggs and used coconut yogurt instead of buttermilk, plus a vegan butter substitute for the frosting. It turned out surprisingly tasty while preserving the cake’s moistness.
Spiced Twist: Adding a pinch of ground cayenne or chili powder to the batter gave me and my friends a subtle spicy surprise that paired well with the rich cocoa.
Fruit Substitution: If blackberries aren’t your fave, I’ve used raspberries or cherries in the compote, which worked beautifully for a different berry note.
Frosting Experiment: Tried swapping cream cheese for mascarpone once for an even silkier texture – it was a hit!

How to Make Spooky Black Velvet Halloween Cake Recipe

Step 1: Prep Your Pans & Preheat

First things first: preheat your oven to 350°F. Spray your two 8-inch cake pans well with nonstick spray, then line the bottoms and sides with parchment paper. I learned the hard way that this double layer really helps get the cakes out perfectly without damage or sticking.

Step 2: Mix Your Dry Ingredients

In a large bowl, sift together your flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Sifting helps you catch lumps, especially with the black cocoa since it can be dense.

Step 3: Whisk Wet Ingredients & Combine

In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth. Then, make a well in the center of your dry mix, add the wet ingredients, and mix until just combined. The batter will look thick but keep going.

Here comes my favorite trick: pour the hot coffee in last and gently fold it in. This warms the batter slightly, ensuring the cocoa flavor deepens with every bite.

Step 4: Bake & Cool

Divide the batter evenly between your two pans and bake for around 30 minutes. Use a toothpick test to check doneness—it should come out clean or with a few moist crumbs but no raw batter. After baking, let them cool completely before removing from the pans to avoid cracks or breaks.

Step 5: Make the Blackberry Compote

While your cakes are cooling, toss the blackberries, sugar, lemon juice, cinnamon stick, and lemon zest into a saucepan and bring it to a boil. After a few minutes, stir your cornstarch mixed with water into the berries to thicken. Once thickened, remove the cinnamon stick and chill the compote. This step adds a fresh, tangy layer that cuts through all that richness like a charm.

Step 6: Prepare the Black Cocoa Frosting

Beat softened cream cheese and butter until creamy in a bowl. Gradually sift in powdered sugar, black cocoa powder, and salt, mixing until smooth. Scrape the sides often so everything blends evenly. Then add vanilla and give it one last mix. This frosting is luscious without being overly sweet—just what you want to balance that complex cake flavor.

Step 7: Assemble the Cake

Level each cake layer with a serrated knife or cake leveler. I always take the time to do this because an even cake is easier to frost and looks mucho professional.

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Pro Tips for Making Spooky Black Velvet Halloween Cake Recipe

Use Fresh Black Cocoa Powder: It’s the secret to that night-dark color and intense flavor; older cocoa loses potency fast.
Don’t Skip the Coffee: I discovered this trick early on and it really elevates the chocolate without any coffee taste.
Chill Between Frosting Steps: That crumb coat chill step is a game changer for smooth, crumb-free frosting.
Level Your Cakes: Taking the extra minute to level your layers makes decorating so much easier and the cake neater.

How to Serve Spooky Black Velvet Halloween Cake Recipe

A close-up of a slice of dark chocolate cake being lifted, showing two thick layers of moist, almost black chocolate sponge with a layer of dark red berry jam in the middle, slightly shiny and textured. The cake is covered with a smooth, glossy dark chocolate frosting, decorated on top with dark chocolate truffles and fresh blackberries. The cake sits on a round metal plate against a warm brown background, with some scattered rose petals and dried buds on the wooden table below. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go all out here with chocolate skulls for that spooky vibe, fresh blackberries to hint at the compote inside, and dried rose petals that add a touch of eerie elegance. Honestly, these details make the dessert table pop, and kids love the fun shapes. If you don't have chocolate skulls, use any dark chocolate decorations or even edible glitter for sparkle.

Side Dishes

This cake stands confidently on its own, but I like serving it with a scoop of vanilla bean ice cream or a cup of strong black coffee to complement its rich flavors. Also, a simple pumpkin spiced latte pairs perfectly if you're serving in the fall!

Creative Ways to Present

For Halloween parties, I love placing the cake on a rustic wooden board, surrounding it with little LED candles or faux spider webs. Another fun idea is to serve individual mini cakes or cupcakes inspired by this recipe, each topped with a mini chocolate skull or a berry. It’s festive and gets everyone in the spooky spirit!

Make Ahead and Storage

Storing Leftovers

Once decorated, I cover the cake loosely with a cake dome or plastic wrap and store it in the fridge. It keeps beautifully for up to 4 days, staying moist and flavorful. If you want to serve at room temperature, take it out about 30 minutes before slicing.

Freezing

I’ve had great luck freezing the cake layers unassembled—just wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw in the fridge overnight before frosting and assembling. The compote and frosting freeze less well, so I recommend making those fresh.

Reheating

Since it’s a cake, I generally don’t reheat it, but if you’re serving leftovers cold from the fridge and want to warm a slice, 10-15 seconds in the microwave or a quick warm-up in a toaster oven works well. Just avoid overheating so the frosting doesn’t melt.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Regular cocoa powder won’t give you that intense black color or quite the same deep chocolate flavor. If you can’t find black cocoa, you might consider adding a tiny bit of activated charcoal powder for color, but be sure to use food-grade and small amounts. Otherwise, the cake will be more like a classic chocolate velvet rather than a true black velvet cake.
Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, no worries! Just mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it thickens slightly—this DIY buttermilk works great in this recipe.
Can I make this cake ahead for a party?

Absolutely! You can bake the cake layers a day or two ahead, then assemble and frost on party day for the freshest look and flavor. The blackberry compote can be made a week ahead and refrigerated, just be sure to keep it covered.
How do I get smooth frosting that isn’t too sweet?

The cream cheese base combined with black cocoa and a pinch of salt balances sweetness really well. Also, sift your powdered sugar to avoid lumps and beat the frosting thoroughly to get a silky texture. If it’s too sweet for your taste, reduce the powdered sugar slightly or increase the cream cheese a bit.

Final Thoughts

This Spooky Black Velvet Halloween Cake Recipe holds a special place in my Halloween traditions—it’s that perfect combination of decadent, dramatic, and downright delicious that always gets compliments. I love how it’s approachable enough to make on a busy weekend but elegant enough to impress your guests. So if you’re ready to bring some real Halloween magic to your table, grab those ingredients, and get baking—you’re going to love how this cake turns out, and I’m sure your friends will be coming back for seconds!