Black Velvet Halloween Cake with Blackberry Filling

Black Velvet Halloween Cake

Black cocoa gives this two-layer cake a near-black crumb and a mellow chocolate-cookie flavor. A thick blackberry filling adds a glossy dark-red stripe that shows when you remove a wedge, while black cocoa buttercream, chocolate skulls, and fresh blackberries finish the top.

The filling must be thick and completely cool before assembly. A buttercream ring holds it between the layers, and a chilled crumb coat keeps dark cake crumbs out of the final frosting. Black cocoa varies by brand, so the finished cake may range from deep charcoal to black.

Ingredients for Black Velvet Halloween Cake

Black velvet cake

• 2 cups all-purpose flour (240g), spooned and leveled or weighed
• 1/2 cup black cocoa powder (about 45g)
• 1 3/4 cups granulated sugar (350g)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 cup neutral oil (110g)
• 1 cup buttermilk (240g), at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup hot brewed coffee

Blackberry filling

• 2 cups fresh or frozen blackberries (280g)
• 1/3 cup granulated sugar (about 65g)
• 1 tablespoon cornstarch (about 8g)
• 1/8 teaspoon fine salt

Black cocoa buttercream and decoration

• 1 1/2 cups unsalted butter (340g), softened but not melted
• 5 1/2 cups powdered sugar (660g)
• 1/4 cup black cocoa powder (about 25g)
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• Milk or cream, as needed for a spreadable frosting
• 5 to 7 small edible dark chocolate skull candies or molded chocolate skulls
• 1 to 1 1/2 cups fresh blackberries (about 180g), for decorating

Optional: 1 teaspoon lemon juice for the filling; a few drops of black gel food coloring for darker frosting; or 1 to 2 teaspoons dried edible rose petals or freeze-dried raspberry crumbs for a light finishing scatter.

How to Make Black Velvet Halloween Cake

Yield: One two-layer 8-inch cake, about 10 to 12 slices. Allow about 3 hours 15 minutes, including cooling and chilling.

1. Prepare the pans: Preheat the oven to 350°F (175°C) with a rack in the center. Grease two 8-inch round cake pans, line the bottoms with parchment rounds, and grease the parchment.
2. Cook the filling: Combine the filling blackberries, sugar, cornstarch, and salt in a small saucepan. Add the lemon juice if using. Cook over medium heat for 10 to 15 minutes, stirring often and gently crushing some berries. The compote is ready when it is glossy, mounds on a spoon, and leaves a clear trail when a spatula is drawn across the pan. Transfer to a shallow bowl and cool completely.
3. Mix the batter: Whisk the flour, 1/2 cup black cocoa, cake sugar, baking powder, baking soda, and 1/2 teaspoon salt in a large bowl. In another bowl, whisk the eggs, oil, buttermilk, and 1 teaspoon vanilla. Stir the wet ingredients into the dry just until no flour streaks remain. Whisk in the hot coffee just until the thin batter is uniform; do not continue beating.
4. Bake the layers: Divide the batter evenly between the pans. Bake uncovered for 30 to 36 minutes, beginning to check at 30 minutes. The tops should spring back lightly, the edges should begin to pull from the pans, and a toothpick inserted in the centers should come out clean or with a few moist crumbs, not wet batter. Cool in the pans for 10 to 15 minutes, then turn out onto wire racks and cool completely.
5. Make the buttercream: Beat the softened butter until creamy. Gradually beat in the powdered sugar and remaining 1/4 cup black cocoa, then add 1 teaspoon vanilla and 1/8 teaspoon salt. Add milk or cream a little at a time, only until the frosting spreads easily and holds a soft peak. Add black gel coloring if desired. If the buttercream becomes too soft, chill it for 10 to 15 minutes, then rewhip.
6. Fill the cake: Level the fully cooled layers if domed. If they feel delicate, wrap and chill them for 20 to 30 minutes before handling. Place one layer on a cake board or serving plate. Pipe or spread a thick ring of buttercream around its outer edge, then spoon the completely cooled blackberry filling inside the ring without overfilling it. Set the second layer on top.
7. Crumb coat and frost: Spread a thin coat of buttercream over the top and sides to trap loose crumbs. Chill uncovered for 20 to 30 minutes, until firm to the touch. Cover with the remaining buttercream, leaving an opaque, lightly textured finish. If the layers shift while frosting, chill the cake before continuing.
8. Decorate and serve: Pat the garnish blackberries dry. Arrange them across the top with the chocolate skulls, pressing the skulls gently into the buttercream so they sit securely. Chill briefly to set the decoration. Add optional edible flecks just before serving. Cut and remove a front wedge to reveal the filling, and let the chilled cake stand for 20 to 30 minutes before serving.

How to Keep the Blackberry Filling in Place

Warm or runny compote can seep through the frosting and make the top layer slide. Cook it until it holds on a spoon, cool it completely, and keep it inside the buttercream ring. Chilling tender cake layers before assembly also makes them easier to level and stack without tearing.

Black Cocoa and Ingredient Substitutions

Black cocoa gives the cake its dark color and mild chocolate-cookie flavor. Dutch-process cocoa can replace it, but the cake and frosting will look brown rather than nearly black. Black gel coloring can deepen the frosting if desired; it is not needed in the batter.

Hot water can replace the coffee, though the coffee deepens the chocolate flavor. Frozen blackberries work in the filling without thawing first. If substituting thick blackberry preserves for the cooked filling, use only preserves firm enough to stay inside the frosting ring.

For another skull-themed dessert, try these Skull Brain Chocolates with Pink Cheesecake Mousse.

Make-Ahead, Storage, and Serving

Bake the cake layers up to 2 days ahead. Cool completely, wrap tightly, and keep at room temperature until assembly. The compote can be refrigerated for 2 to 3 days. Buttercream can be made a day ahead; refrigerate it, then bring it to room temperature and rewhip before frosting.

Refrigerate the assembled cake in a covered cake container for up to 3 days for best texture and appearance. Chill it uncovered until the frosting is firm before covering so the decorations are not crushed. Let the cake or individual slices stand for 20 to 30 minutes before serving; do not reheat.

For longer preparation, freeze tightly wrapped, unfrosted layers for up to 2 months. Thaw them while wrapped before frosting, and add the fresh blackberry garnish after thawing.

Nutrition

Approximate nutrition per slice, based on 12 slices: 790 calories, 6g protein, 34g fat, and 115g carbohydrates. Approximate values per 100g: 350 calories, 3g protein, 15g fat, and 51g carbohydrates. Values vary with slice size and the amount of frosting, filling, and chocolate decoration in each slice.