When October rolls around, Max and I love to lean into the "dark arts" of baking. This Black Velvet Cake with Blackberry Compote is the ultimate showstopper for any Halloween party or moody dinner event. Max calls it the "Enchanted Forest Cake" because of its deep, dark appearance and the burst of wild berry flavor inside. It is essentially a sophisticated, ultra-dark chocolate cake that achieves a midnight hue that looks stunning on any dessert table.
Jump to:
- Why You Will Love This Black Velvet Cake with Blackberry
- How To Make Black Velvet Cake with Blackberry
- What Pairs Well With Black Velvet Cake with Blackberry
- Black Velvet Cake with Blackberry Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Black Velvet Cake with Blackberry
- Black Velvet Cake with Blackberry FAQs
- A Moody Gourmet Mashup
- Related
- Black Velvet Cake with Blackberry Compote
Why You Will Love This Black Velvet Cake with Blackberry
You will love this recipe because it is as delicious as it is dramatic. The cake itself is incredibly moist with a fine, velvety crumb—just like a traditional red velvet but with a rich, dark cocoa profile. The homemade blackberry compote adds a tart, jammy contrast that cuts through the sweetness of the frosting. It’s a gourmet experience that feels like it belongs in a high-end boutique bakery but is secretly achievable in your own kitchen.
How To Make Black Velvet Cake with Blackberry
To get that pitch-black look shown in the image, we use black cocoa powder. We stack the layers with a generous amount of blackberry compote in the center, which creates a beautiful "bleeding" effect when you slice into it—perfect for Halloween Food Treats. We finish it with a smooth black cocoa buttercream and top it with fresh blackberries for that Enchanted forest blackberry velvet cake vibe.
Black Velvet Cake with Blackberry Ingredients
The Black Velvet Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup black cocoa powder (essential for the deep color)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk; room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (blooms the cocoa for deeper flavor)
The Blackberry Compote
- 2 cups fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
The Black Cocoa Buttercream
- 1 ½ cups unsalted butter; softened
- 4 cups powdered sugar
- ½ cup black cocoa powder
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Step by Step Method
1. Make the Blackberry Compote
- In a small saucepan, combine blackberries, sugar, and lemon juice.
- Simmer over medium heat for 10 minutes, mashing the berries slightly.
- Stir in the cornstarch slurry and boil for 1 minute until thickened.
- Let it cool completely before using.
2. Bake the Cake
- Preheat oven to 350°F. Grease and flour three 6-inch or two 8-inch cake pans.
- Whisk the dry ingredients in a large bowl.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Slowly stir in the hot coffee. The batter will be thin—this is normal!
- Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
3. Prepare the Frosting
- Beat the butter until creamy.
- Gradually add powdered sugar and black cocoa powder.
- Add heavy cream and vanilla, beating until fluffy and dark as night.
4. Assemble
- Place one cake layer on a plate. Pipe a ring of frosting around the edge to create a "dam".
- Fill the center with a thick layer of the cooled blackberry compote.
- Repeat with remaining layers and frost the exterior.
- Decorate with fresh blackberries on top.
MAX’S REACTION
"It looks like a cake a vampire would eat! The middle is super purple and juicy. It’s the coolest-looking cake Mom has ever made for Halloween."
What Pairs Well With Black Velvet Cake with Blackberry
This rich cake pairs beautifully with a strong cup of coffee. If you are serving this at a party, it looks amazing alongside our White Chocolate Mousse Tarts for a high-contrast dessert theme. For a savory contrast, try serving it after a meal featuring our Bourbon Maple Bacon Cinnamon Rolls.
Black Velvet Cake with Blackberry Variations
Black Velvet Cake Box Mix
If you are in a rush, you can use a dark chocolate box mix. Add a tablespoon of black cocoa powder to the batter to deepen the hue.
Cherry Filling Twist
If you aren't a fan of blackberries, try a Black velvet cake with cherry filling using a similar reduction method.
Mini Treats
Follow the Sugar and sparrow mini Black Velvet Cake with Blackberry trend by baking this batter in jumbo muffin tins for individual servings.
Equipment
- Cake pans (6-inch or 8-inch)
- Small saucepan (for compote)
- Stand mixer or hand mixer
- Offset spatula for frosting
- Mom Tip: Black cocoa can be messy! Wear an apron and be careful not to puff the powder into the air, or your kitchen will look like a coal mine.
Storage / Make Ahead / Serving Tips
- Make Ahead: You can make the compote up to 3 days in advance and store it in the fridge.
- Storage: Store the finished cake in the refrigerator due to the fruit filling. It stays moist for up to 4 days.
- Serving: Bring the cake to room temperature for 30 minutes before serving so the buttercream softens to a creamy consistency.
Top Tips for Best Black Velvet Cake with Blackberry
The secret to a true Rich Chocolate Cake is using high-quality black cocoa. It provides that deep charcoal color without the bitter aftertaste of traditional food dyes. Also, ensure your compote is fully cooled; if it's even slightly warm, it will melt your frosting dam!
Black Velvet Cake with Blackberry FAQs
Does black velvet cake with blackberry taste like red velvet?
It has a similar "velvety" texture due to the buttermilk, but the flavor is much more chocolate-forward because of the dark cocoa powder.
Will the black frosting stain my teeth?
Using black cocoa powder significantly reduces staining compared to using only black gel dye, though a slight temporary tint is normal with such dark cakes!
A Moody Gourmet Mashup
This cake is a total showstopper. It looks elegant and mysterious enough for a fancy dinner party but is fun enough for a spooky family treat. If you love deep, indulgent chocolate desserts, you definitely need to try our elegant White Chocolate Mousse Tarts, the decadent Bourbon Maple Bacon Cinnamon Rolls, or our classic Chocolate Cupcakes for another rich chocolate fix.
Share your Black Velvet Cake!
Tag us @HannahCooking with #Black Velvet Cake with Blackberry; we’re dying to see your "enchanted forest" decorating skills and that deep midnight finish!
⭐️ Rate this Black Velvet Cake with Blackberry recipe and let us know what spooky twists or ingredients you used!
Related
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Black Velvet Cake with Blackberry Compote
Equipment
- 3 Cake Pans (6-inch round)
- 1 Mixer (Stand or hand)
- 1 Saucepan (Small)
Ingredients
- 2 cups flour - All-purpose
- ¾ cup black cocoa powder - For deep color
- 1 cup buttermilk - Room temperature
- 1 cup coffee - Hot and strong
- 2 cups blackberries - For compote
- 1.5 cups butter - Softened
- 4 cups powdered sugar - For frosting
Instructions
- Simmer blackberries, sugar, and lemon juice until thick. Add slurry, boil 1 min, and cool completely.
- Mix dry ingredients. Add buttermilk, oil, eggs, and vanilla. Stir in hot coffee. Bake at 350°F for 30-35 mins.
- Beat butter, sugar, black cocoa, and cream until fluffy.
- Layer cakes with a frosting dam and compote center. Frost exterior and top with berries.
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