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Spooky Black Velvet Halloween Cake

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A dark and decadent Halloween cake layered with a velvety cream cheese frosting and adorned with chocolate skulls and fresh blackberries.

Ingredients

Scale
  • 2 cups white granulated sugar
  • 2 cups all-purpose flour
  • 3/4 cup black cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 1 tbsp vanilla extract
  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 stick cinnamon
  • 1/2 cup water
  • 1 tbsp cornstarch
  • 8 oz cream cheese
  • 1/2 cup unsalted butter
  • 4 cups powdered sugar
  • 1/4 cup black cocoa powder
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 5 pieces chocolate skulls
  • 1 cup fresh blackberries
  • 1/4 cup dried rose petals

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. Whisk together the flour, black cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Set aside.
  3. Beat the eggs, then add the sugar, buttermilk, hot coffee, canola oil, and vanilla extract. Mix thoroughly until well combined.
  4. Gradually add the wet ingredients to the dry mixture, stirring until just incorporated.
  5. Divide the batter between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  7. Combine the blackberries, granulated sugar, lemon juice, lemon zest, and water in a saucepan. Heat and stir gently until the blackberries soften and the mixture becomes syrupy.
  8. Beat the softened cream cheese and butter together until creamy, then add powdered sugar, black cocoa powder, salt, and vanilla extract until smooth.
  9. Spread a layer of cream cheese frosting between the two cake layers and frost the top and sides of the cake.
  10. Top with the blackberry mixture, fresh blackberries, dried rose petals, and chocolate skulls as a finishing touch.
  11. Slice and serve your creations!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Chill the cake for 30 minutes before frosting to prevent crumbs from marbling your frosting.

Nutrition

Find it online: https://lunarecipez.com/spooky-black-velvet-halloween-cake/

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