- What is Black Velvet Cake?
- Why You’ll Love This Recipe
- Where To Find Black Cocoa Powder
- Ingredient Substitutions
- Expert Baking Tips
- Serving Suggestions
- Common Questions
- Ready to Get Baking? Let’s Go Scary-Good
So, here’s the thing: if you’re anything like me, you’ve probably Google’d “Blackberry Velvet Gothic Cake” at least once after seeing those dramatic cakes on Instagram and thought, “Well, mine would never come out like that.” But it’s Halloween season, my friend. And we’re not letting a fear of flopped cakes spook us away from trying. What if I told you this cake is not nearly as hard as it looks? Plus, the flavor is otherworldly. It’s chocolatey yet tangy, soft but super rich. Seriously, you’ll look like a wizard at the next spooky celebration. So grab your mixing bowl, because we’re about to make a cake that actually tastes as good as it looks (maybe better, actually).
What is Black Velvet Cake?
Okay, let’s demystify this thing. Black velvet cake is basically like red velvet, but it skips the red dye and cocoa combo in favor of something way more, well, gothy. It uses black cocoa powder for that deep, dark crumb. You get the same plush, moist cake you love. But instead of the usual mild chocolate taste, this rocks a bold, almost Oreo-level flavor. Then, to make things pop, you swirl in a magic blackberry jam—trust me, that tartness makes it shine.
A lot of folks think it’s just a regular chocolate cake dyed black. Nope. There’s real technique here. Black cocoa is less acidic, so you get this super smooth, almost mysterious chocolate. The jam? Oh, it makes every bite sing. You can layer it, swirl it, or just slather it on top. I’ll be honest: I sometimes just eat the cake plain, without even frosting, if nobody’s watching.
Why You’ll Love This Recipe
Let me lay it down straight: this cake has legit party powers. It’s got the ideal look for a Halloween spread—so dark, it’s almost got its own gravitational pull. But it’s also insanely good. Here’s why:
First thing, the deep color makes people go “Whoa!” before they even taste it. Then, black cocoa gives the kind of rich flavor that makes box cakes look foolish. And the juicy blackberry twist? Absolute perfection. Best of all, the cake stays moist (I said it!), so you can make it the night before with zero stress.
In a pinch, you can use frozen berries, canned jam, or the fanciest preserves you happen to find on sale. However you do it, this cake is so much more than just a pretty centerpiece. Someone literally told me once it was better than any five-star dessert. Don’t be surprised if you start getting “cake order” texts from friends for the next spooky holiday.
“This cake not only looked brilliant for my teen’s Halloween sleepover but blew everyone away with the blackberry flavor. Not dry at all! My non-baker sister now swears she’s making it next.” —Jules W., Columbus
Where To Find Black Cocoa Powder
This one stumps a lot of people. Grocery stores usually don’t have it sitting right next to the Hershey’s. You wanna look at specialty baking sites or big online retailers. Sometimes local gourmet shops will have it, if you ask nicely.
Here’s what I did: checked Amazon, found a couple of brands (Wincrest and The Cocoa Trader, in case you care). Prices are usually reasonable—I’m not talking caviar prices here, don’t panic. Also, health food stores with bulk spice bins sometimes sneak it in. If you need it fast, ask the bakery manager at your supermarket if they’ll sell you a scoop. More folks are open to this little hack than you’d think.
One warning: don’t just use regular cocoa. Black cocoa = bold, inky, unique. If you swap it, you’ll still get cake, but not the wow effect people expect at a Halloween party.
| Store/WebsiteBlack Cocoa Availability | |
| Amazon | Yes, multiple brands |
| Specialty Baking Shops | Usually, in-store or online |
| Large Grocery Chains | Sometimes, ask in-store |
| Local Bakeries | May sell in small quantities |
Ingredient Substitutions
I know—sometimes you just can’t find one thing. No biggie. There are ways around almost everything in this recipe. Instead of buttermilk, I’ve totally mixed regular milk with a splash of lemon juice (just let it sit for five mins). If you’re out of eggs, flax eggs work. Honestly, I’ve even done it with applesauce once when I was really in a pinch.
No fresh blackberries? Use frozen. Or, heck, try cranberry sauce in the middle if you like things extra tart. Out of black cocoa? Mix Dutch-process and a bit of instant coffee powder, and boom—you’ll get some of the same punch.
Frosting? I love straight-up cream cheese for tang, but a simple buttercream with blackberry puree is wild. Got picky eaters? Sub blueberry for blackberry, or do a blood orange twist for a vampire vibe!
Expert Baking Tips
Not gonna lie, I’ve ruined cakes rushing the cooling step. So please, just let the cake cool completely before you frost it. Otherwise—meltdown city. Also, use parchment in your pans so you’re not stuck chiseling cake out in pieces.
Another thing: sift that cocoa powder. Black cocoa’s prone to clumping and those lumps will show. Oh, and for the deepest black, a dab of black gel food coloring won’t hurt, but you totally don’t have to if that’s not your thing.
Cake dry? It happens to everyone. I brush my layers with blackberry syrup (or even plain simple syrup) before stacking. Also, bake at a slightly lower temperature for a more even, moist crumb. Ignore anyone who says you must stick to high heat.
Best frosting hack ever: Chill your cake for an hour before serving. It makes slicing clean, and the flavors seem stronger. People always ask how I got it perfect—not telling them it was just the fridge, you know?
Serving Suggestions
- Slice extra blackberries and scatter them on top for the creepiest “bloody” vibe.
- Drizzle with blackberry syrup for that dramatic haunted look.
- Pair with black coffee or a spooky punch (bonus points for dry ice).
- Dress up with edible glitter or mini Halloween candy for max crowd-pleasing.
Common Questions
Q: Do I really need black cocoa?
A: I won’t lie—regular cocoa works, but it won’t be the same. Black cocoa is the secret.
Q: Can I make this cake ahead of time?
A: Yes, totally. It stays moist even if you bake it the day before. Just keep it covered in the fridge.
Q: How do I prevent the cake from sticking?
A: Use parchment paper rounds in your pans and grease the sides. Trust me, it saves you from total heartbreak.
Q: My frosting is too runny—what do I do?
A: Pop it in the fridge for 10 minutes. If it’s still not holding, add a bit of powdered sugar until it thickens up.
Q: Can I freeze slices for later?
A: Absolutely. Wrap individual pieces and freeze for up to a month. Defrost overnight in the fridge and enjoy with afternoon coffee.
Ready to Get Baking? Let’s Go Scary-Good
Okay, time to wrap this up. Black velvet cake isn’t only jaw-dropping on the table, but it tastes like you grabbed it from a haunted five-star bakery. Seriously, you just need the right cocoa powder, some juicy blackberries, and a bit of patience (plus a sense of humor, because baking can get messy). For more inspo, check out this detailed Blackberry Velvet Gothic Cake Hey, everybody. This is a follow up to …, or just switch it up with ideas from A Spooky Black Velvet Cake Recipe for Halloween – Sugar & Sparrow. You’ve got this—even if your first try looks a little lopsided, it’ll taste so good nobody’ll care. Go creepy, go bold, and make that cake!
Black Velvet Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and spooky Black Velvet Cake featuring black cocoa powder and a twist of blackberry jam, perfect for Halloween celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup black cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blackberry jam
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the flour, black cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans before removing.
- Once cooled, layer and fill the cakes with blackberry jam as desired.
- Decorate with your choice of frosting.
Notes
For best results, let the cake cool completely before frosting. Use parchment paper in your baking pans to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg