Halloween is a time for spooky treats and creative desserts. One of the most exciting recipes you can try is the Halloween Black Velvet Cake with Bloody Blackberry Compote. This cake is not only delicious but also stunning to look at, making it a perfect centerpiece for your Halloween festivities. With its rich black velvet texture and a sweet, tangy blackberry compote, this cake is sure to impress your guests.
Why Make This Recipe
This Halloween Black Velvet Cake stands out for several reasons. First, it is a unique twist on the classic red velvet cake, turning it into a spooky black treat. Second, the delicious blackberry compote adds a splash of color and flavor that enhances the overall experience. Lastly, this cake is simple enough for bakers of all levels to make, making it a fun activity to enjoy with family or friends during the Halloween season.
How to Make Halloween Black Velvet Cake
Follow these easy steps to create your own Halloween Black Velvet Cake with Bloody Blackberry Compote.
Ingredients
- 2 cups granulated sugar
- 2 cups sifted all-purpose flour
- 3/4 cup sifted black cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup hot coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups fresh blackberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- 1/4 cup water
- 1 tablespoon cornstarch
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups sifted powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Chocolate decorations (such as skulls for a spooky theme)
- Fresh blackberries
- Crushed dried rose petals
Directions
- Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line them with parchment paper.
- In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients by making a well in the dry ingredients. Mix until smooth, then stir in the hot coffee until just combined.
- Divide the batter into the prepared pans and bake for 30 minutes or until a toothpick comes out clean. Cool completely in the pans.
- For the blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, and the cinnamon stick in a saucepan. Bring to a boil and cook for 5-6 minutes. Thicken with a cornstarch-water mixture and remove the cinnamon stick. Let cool for 1 hour.
- For the frosting, cream the softened cream cheese and butter together. Mix in sifted powdered sugar, black cocoa powder, and salt. Add vanilla extract and mix well.
- Remove the cooled cakes from the pans. Level them if necessary. Create a filling layer with frosting and blackberry compote between the two layers. Stack the second layer on top.
- Apply a thin crumb coat of frosting. Chill for 20 minutes, then frost the entire cake with the remaining frosting.
- Decorate with chocolate decorations, fresh blackberries, and crushed dried rose petals. Enjoy your stunning centerpiece!
How to Serve Halloween Black Velvet Cake
Slice the cake into pieces and serve on a festive plate. Pair it with extra blackberry compote on the side for those who want an added burst of flavor.
How to Store Halloween Black Velvet Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to three days. If you want to keep it longer, you can freeze slices for up to a month.
Tips to Make Halloween Black Velvet Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t skip the chilling step after applying the crumb coat; it helps the frosting set better.
- Feel free to add other decorations like edible glitter or Halloween-themed toppers for more fun!
Variation
You can experiment with different fruit compotes or even use a chocolate ganache instead of frosting for a richer taste.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in the fridge until you’re ready to frost and serve.
2. What can I use instead of black cocoa powder?
You can use regular cocoa powder, but the color and flavor will be different.
3. Is it possible to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend.
Now you have everything you need to create this spooky and delightful Halloween treat. Have fun baking!
Print
Halloween Black Velvet Cake with Bloody Blackberry Compote
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A spooky and delicious twist on traditional cake, this Black Velvet Cake is paired with a tangy blackberry compote for a perfect Halloween dessert.
Ingredients
- 2 cups granulated sugar
- 2 cups sifted all-purpose flour
- 3/4 cup sifted black cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup hot coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups fresh blackberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cinnamon stick
- 1/4 cup water
- 1 tablespoon cornstarch
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups sifted powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Chocolate decorations (such as skulls for a spooky theme)
- Fresh blackberries
- Crushed dried rose petals
Instructions
- Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line them with parchment paper.
- In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients by making a well in the dry ingredients. Mix until smooth, then stir in the hot coffee until just combined.
- Divide the batter into the prepared pans and bake for 30 minutes or until a toothpick comes out clean. Cool completely in the pans.
- For the blackberry compote, combine blackberries, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan. Bring to a boil and cook for 5-6 minutes. Thicken with a cornstarch-water mixture and remove the cinnamon stick. Let cool for 1 hour.
- For the frosting, cream the softened cream cheese and butter together. Mix in sifted powdered sugar, black cocoa powder, and salt. Add vanilla extract and mix well.
- Remove the cooled cakes from the pans. Level them if necessary. Create a filling layer with frosting and blackberry compote between the two layers. Stack the second layer on top.
- Apply a thin crumb coat of frosting. Chill for 20 minutes, then frost the entire cake with the remaining frosting.
- Decorate with chocolate decorations, fresh blackberries, and crushed dried rose petals. Enjoy your stunning centerpiece!
Notes
Ensure ingredients are at room temperature for best results. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for a month.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Halloween cake, black velvet cake, blackberry compote, spooky desserts