What flavor is black velvet cake?

Black Velvet Halloween Cake tastes cocoa-rich with a subtle tang from buttermilk. The blackberry filling adds a dark, fruity note and gloss between layers.

What is black velvet flavour?

The flavor is rich cocoa with a gentle tang from buttermilk. It lends a spooky food vibe, ideal for Black Velvet Halloween Cake displays.

What's the difference between red velvet and black velvet?

Red velvet uses red coloring or beet juice for color. Black velvet relies on black cocoa for its deep tone.

Why is it called depression cake?

The name comes from the Great Depression era when bakers used pantry staples. Many Depression cakes avoided eggs or dairy to stretch limited ingredients.

Can I make this ahead or freeze layers?

Yes, bake layers ahead and freeze them well wrapped. Thaw completely, then fill and frost for best texture.

Black Velvet Halloween Cake: 3 Delight Delicious Bold Easy.

Description

Black Velvet Halloween Cake is a naturally dark, chocolatey showstopper made with black cocoa powder and layered with fruity blackberry compote. No food coloring needed—just bold flavor and spooky vibes. Perfect for Halloween parties, gothic themes, or fall gatherings!

Ingredients

Scale

For the black velvet cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup black cocoa powder (not Dutch-processed)
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
For the blackberry compote filling:
- 1 1/2 cups fresh or frozen blackberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (mixed into slurry)
For the frosting (optional):
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Optional: extra black cocoa for dark tint or purple gel coloring for a Halloween theme

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, black cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Gradually add hot water and mix until well incorporated. Batter will be thin.
Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
For the compote: In a saucepan, heat blackberries, sugar, and lemon juice over medium heat. Cook until berries begin to break down. Stir in slurry and simmer until thickened. Cool before using.
Optional: Beat butter until fluffy. Gradually add powdered sugar, milk, and vanilla to make a smooth frosting.
To assemble, layer cake with blackberry compote between the layers. Frost the outside if desired or keep it rustic for a more gothic look.

Notes

No food coloring needed; cake is naturally black from black cocoa.
For a darker look, add extra black cocoa or purple gel coloring to match Halloween theme.
Let cake layers cool completely before filling to prevent sliding.
This cake is best served the day it’s assembled; refrigerate if not serving promptly.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert; Cake
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: Not provided; varies with frosting
Sugar: Not provided
Sodium: Not provided
Fat: Not provided
Saturated Fat: Not provided
Unsaturated Fat: Not provided
Trans Fat: Not provided
Carbohydrates: Not provided
Fiber: Not provided
Protein: Not provided
Cholesterol: Not provided

Keywords: Black Velvet Halloween Cake, black velvet cake, blackberry compote, spooky food, Halloween cake, black cocoa, gothic dessert