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This Black Velvet Halloween Cake is a beautiful rich chocolate cake with a moist, velvety crumb. It’s filled with sweet strawberry jam and cloaked in luxurious black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this darkly elegant dessert is perfectly balanced, hauntingly beautiful, and utterly decadent free!
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This Black Velvet Halloween Cake is the ultimate treat for spooky season. Its deep, natural black hue comes from rich black cocoa powder, no food dye needed! You can find this special ingredient on Amazon or at most specialty baking shops. To balance the bold chocolate flavour, I’ve added a layer of sweet, fruity strawberry jam for the perfect touch of contrast. For the chocolate skulls, I used a mould filled with melted milk chocolate. These moulds can be found on Amazon or Dollorama.
INGREDIENTS
- Black Velvet Cake
- 2 cups White granulated sugar
- 2 cups All purpose flour sifted
- ¾ cup Black cocoa powder sifted
- 2 teaspoon 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 teaspoon Vanilla extract
- Strawberry Jam
- Black Cocoa Frosting
- 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
- Decorations
- Chocolate skulls
- Fresh blackberries
- Edible gold
INSTRUCTIONS
- Black Velvet Cake
- Preheat your oven to 350°F (175°C). Lightly spray two 8-inch cake pans with nonstick spray, then line the bottoms with parchment paper.
- In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
- Create a well in the centre of the dry ingredients and pour in the wet mixture. Stir until fully combined, then mix in the hot coffee, this will deepen the flavour and create a beautifully moist texture.
- Divide the batter evenly between the two pans and bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the cakes cool completely in their pans before removing.
- Black Cocoa Cream Cheese Frosting
- In a large bowl, beat together softened cream cheese and butter until smooth and fluffy. Sift in the powdered sugar, black cocoa powder, and salt, then mix until creamy. Scrape down the sides of the bowl, add the vanilla extract, and mix again until fully incorporated.
- Assembly
- Once the cakes are completely cool, remove them from their pans and level the tops with a serrated knife or cake leveler if needed.
- Spread a small dab of frosting onto your cake plate or stand to hold the first layer in place. Add the first cake layer, then pipe a ring of frosting around the edge to create a “dam.” Fill the centre with a generous layer of strawberry jam, spreading it evenly to the edges.
- Top with the second cake layer, then frost and decorate as desired.
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Store this Black Velvet Halloween Cake in an airtight container for up to five days.
BLACK VELVET HALLOWEEN CAKE
This Black Velvet Halloween Cake is a beautiful rich chocolate cake with a moist, velvety crumb. It’s filled with sweet strawberry jam and cloaked in luxurious black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this darkly elegant dessert is perfectly balanced, hauntingly beautiful, and utterly decadent free!
Ingredients
Black Velvet Cake
- 2 cups White granulated sugar
- 2 cups All purpose flour sifted
- ¾ cup Black cocoa powder sifted
- 2 teaspoon 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 teaspoon Vanilla extract
- Strawberry Jam
Black Cocoa Frosting
- 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
Decorations
- Chocolate skulls
- Fresh blackberries
- Edible gold flakes
Instructions
Black Velvet Cake
- Preheat your oven to 350°F (175°C). Lightly spray two 8-inch cake pans with nonstick spray, then line the bottoms with parchment paper.
- In a large bowl, sift together the flour, black cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
- Create a well in the centre of the dry ingredients and pour in the wet mixture. Stir until fully combined, then mix in the hot coffee, this will deepen the flavour and create a beautifully moist texture.
- Divide the batter evenly between the two pans and bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the cakes cool completely in their pans before removing.
Black Cocoa Frosting
- In a large bowl, beat together softened cream cheese and butter until smooth and fluffy. Sift in the powdered sugar, black cocoa powder, and salt, then mix until creamy. Scrape down the sides of the bowl, add the vanilla extract, and mix again until fully incorporated.
Assembly
- Once the cakes are completely cool, remove them from their pans and level the tops with a serrated knife or cake leveler if needed.
- Spread a small dab of frosting onto your cake plate or stand to hold the first layer in place. Add the first cake layer, then pipe a ring of frosting around the edge to create a “dam.” Fill the centre with a generous layer of strawberry jam, spreading it evenly to the edges.
- Top with the second cake layer, then frost and decorate as desired.
Notes
Store this Black Velvet Halloween Cake in an airtight container for up to five days.
