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Raspberry Black Velvet Cake

This spooky cake is perfect for Halloween parties and super fun to make! Black cocoa powder gives the cake layers a rich and smokey flavor, without making it dry or dense. The raspberry compote filling provides a refreshingly fruity contrast, and the frosting is creamy and not overly sweet. This piping technique gives it an elegant but still spooky finish which is just perfect as a centerpiece for Halloween!
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Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 4 hours
Servings: 16 slices
Ingredients Method Notes

Ingredients
  

Black Velvet Cake
  • 1 cup black cocoa powder
  • 1 cup boiling hot water
  • ½ cup vegetable oil
  • ½ cup unsalted butter softened to room temperature
  • 1½ cups granulated sugar
  • ¼ teaspoon salt
  • 4 large eggs at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 Tablespoon apple cider vinegar
  • 1 cup buttermilk at room temperature
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
Raspberry Filling
  • 1½ Tablespoons water
  • 1½ Tablespoons cornstarch
  • 12 ounces raspberries fresh
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons raspberry liqueur Chambord
Black Velvet Frosting
  • 1½ cups unsalted butter softened to room temperature
  • 1½ cups vegetable shortening
  • 5 cups confectioners sugar
  • 2 ½ cups black cocoa powder
  • 1 teaspoon vanilla extract
  • a pinch of salt

Method
 

Make the Cake
  1. Grease and line three 8 inch round cake pans with parchment paper. Set aside. Preheat the oven to 355℉.
  2. In a small bowl, whisk together the black cocoa powder and boiling water until smooth and there are no lumps of cocoa. Set aside to cool while we make the rest of the cake.
  3. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat together the oil, butter, sugar, and salt on medium speed until light and creamy. Add the eggs one at a time, mixing after each. Add the vanilla, vinegar, and buttermilk and mix to combine. It should be very thin.
  4. Sift the flour, baking powder, and baking soda into the same bowl. Mix on low speed until just combined. Pour in the black cocoa mixture and mix until just combined.
  5. Divide the batter evenly among the previously prepared pans and bake for 16-18 minutes or until the cake is pulling away from the sides and bounced back when lightly poked. Let cakes cool completely in the pans.
While the cakes bake, make the filling
  1. In a small bowl, whisk together the water and cornstarch with a fork until cornstarch has dissolved.
  2. In a medium saucepan, combine the raspberries, sugar, and cornstarch mixture over medium heat. Stir constantly, and the raspberries should just naturally break up. Let the mixture boil for about five minutes, stirring occasionally. It should thicken during this time. Add the vanilla and raspberry liqueur and cook for another two minutes before removing from the heat.
  3. Let the raspberry filling cool completely in the saucepan before using on the cake.
Make the frosting
  1. In a large bowl using a hand or stand mixer fitted with a whisk attachment, cream together the butter and shortening on medium speed until creamy and combined. Add the confectioners sugar, black cocoa powder, vanilla extract, and salt, and beat on low speed for 30 seconds. Increase the speed to high and whip for 1-2 minutes until smooth and fluffy. If frosting seems too thin or greasy, add a little more sugar. If it's too thick add a tiny splash of milk.
Assemble the cake
  1. If desired, slice a thin layer off the tops of the cakes to create an even surface. I use a serrated knife for this.
  2. Place one cake layer on a cake stand. Spread a thin layer of frosting on top. Then, using a piping bag fitted with a large round tip, pipe a border of frosting around the top of the cake layer to create a ring. This will be like a moat for our filling. Spoon about ⅓ cup of raspberry filling inside the border and spread it out. Place another cake layer on top and repeat this process.
  3. Place the final cake layer on top. Spread a very thin and smooth layer of frosting all over the top and sides of the cake. It's ok if you can see the cake layers through the frosting, this is just the crumb coat. Place cake in the freezer for just 5-10 minutes to firm up.
  4. Once chilled, spread another layer of frosting over the top and sides of the cake. Try and get it nice and smooth. Add the remaining frosting to piping bags fitted with different shaped tips. I used a flat one and two different star like ones to create different designs. I just piped a bunch of different swoops and swirls all over the cake. You can't see in the pictures, but I like to put a few white pearl sprinkles around the cake to differentiate the different designs.
  5. Cake will stay fresh at room temperature for up to 4 days.
  6. Happy Halloween!

Notes

Raspberry Filling: You will probably have some leftover raspberry filling, but that's ok! Put it in a jar and store it in the fridge. Its great on toast, oatmeal, or just by itself!
Black Cocoa Powder: I got my black cocoa powder from amazon.