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Black Velvet Cake Recipe with Blackberry Compote Easy Spooky Treat

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A rich, decadent black velvet cake paired with a tangy homemade blackberry compote and cream cheese frosting, perfect for Halloween or cozy fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or cake flour for lighter crumb)
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon vinegar as substitute)
  • 2 teaspoons espresso powder (optional but recommended)
  • For the Blackberry Compote:
  • 2 cups (300g) fresh or frozen blackberries
  • ⅓ cup (67g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat softened butter and granulated sugar in a large bowl until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Dissolve espresso powder in buttermilk. If skipping espresso, use buttermilk alone.
  6. Add dry ingredients in three parts alternating with buttermilk mixture in two parts, starting and ending with dry ingredients. Mix gently after each addition.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make compote, combine blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 10-15 minutes. Stir in vanilla and cool.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Chill if too soft.
  12. Assemble cake by placing one layer on a plate, spreading frosting, then half the blackberry compote. Top with second layer and frost top and sides.
  13. Decorate with fresh blackberries or drizzle leftover compote. Chill at least 1 hour before slicing.

Notes

Use espresso powder to enhance cocoa flavor without coffee taste. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan margarine and coconut cream frosting. If batter is too thick, add a splash of milk. Tent cake with foil if edges brown too fast. Frozen blackberries can be used for compote but cook longer to thicken.

Nutrition

Keywords: black velvet cake, blackberry compote, Halloween dessert, cream cheese frosting, spooky treat, fall dessert, easy cake recipe

Find it online: https://yumyep.com/black-velvet-cake-recipe-with-blackberry-compote-easy-spooky-treat/