Black Cocoa Ombré Bat Cake

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A rick black cocoa cake plus the creamiest vanilla buttercream are housed in this festive Black Cocoa Ombré Bat Cake.

As the cooler days of October roll in, it’s the best time to get creative with your baking. This Black Cocoa Ombré Bat Cake is the perfect  dessert to blend a deep chocolate flavor with a striking ombré design, topped with adorable fondant bats. This design was inspired by an $80 cake released by Willams Sonoma. Now, you can make it at home at a fraction of the price {and with quality Umpqua ingredients!}. With its fun and not-so-spooky design, this cake is sure to be the star of the show.

Why Choose Umpqua Dairy?

Umpqua Dairy is known for its dedication to producing fresh, high-quality dairy products. In this recipe, their Dutch Chocolate Milk and Salted Butter bring a depth of flavor that elevates the cake from good to exceptional. The use of their Sour Cream ensures that the cake stays moist. Using Umpqua Dairy’s products not only enhances the taste but also guarantees consistent results every time you bake. Let’s make it. 

Black Cocoa Ombré Bat Cake Recipe

The Black Cocoa Cake:

• ¼ Cup (60 mL) Vegetable Oil
• ¼ Cup (56 g) Umpqua Dairy Salted Butter, softened
• 1 ⅓ Cups (265 g) Granulated Sugar
• 1 Large Egg + 1 Large Egg Yolk
• ⅓ Cup (80 g) Umpqua Dairy Sour Cream
• 2 Teaspoons (10 mL) Pure Vanilla Extract
• 1 ½ Cups (190 g) All Purpose Flour
• ¾ Cup (75 g) Black Cocoa Powder
• ½ Teaspoon (3 g) Salt
• 2 Teaspoons (8 g) Baking Powder
• ¾ Cup (180 mL) Umpqua Dairy Dutch Chocolate Milk

The Vanilla Buttercream:

• 1 ½ Cups (340 g) Umpqua Dairy Salted Butter, softened to room temperature
• 3 Cups (360 g) Powdered Sugar
• 1 Tablespoon (15 mL) Pure Vanilla Extract
• Black Food Coloring, optional (used for the ombré frosting design)

Extras Needed:

• Black fondant
• Bat cookie cutters

Instructions for Black Cocoa Ombré Bat Cake

1. Prepare the cake tins:

Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake tins with parchment paper.

2. Mix wet ingredients:

In a large bowl, beat together the vegetable oil and butter until well combined and smooth. Add the granulated sugar and continue beating until the mixture is light and fluffy. Mix in the egg and egg yolk, ensuring everything is fully incorporated.

3. Add sour cream and vanilla:

Stir in the sour cream and vanilla extract until smooth.

4. Sift dry ingredients:

In a separate bowl, sift together the flour, black cocoa powder, salt, and baking powder.

5. Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the chocolate milk. Begin and end with the dry ingredients, mixing just until combined.

6. Bake the cakes:

Divide the batter evenly among the three prepared cake tins. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Vanilla Buttercream

1. Beat the butter:

In a large mixing bowl, beat the softened butter until creamy and smooth.

2. Add powdered sugar and vanilla:

Gradually add the powdered sugar, beating on low speed until combined. Increase the speed and beat for another 2-3 minutes until light and fluffy. Add the vanilla extract and mix until well combined.

3. Optional ombré frosting:

If making an ombré design, divide the buttercream into three bowls. Leave one portion white, and gradually tint the remaining two portions with black food coloring to create varying shades of grey.

Assembly

1. Layer the cakes:

Once the cakes are completely cooled, level the tops if needed. Place one layer on a cake stand and spread an even layer of buttercream on top. Repeat with the second and third layers.

2. Frost the cake:

Apply a crumb coat with the buttercream, then chill the cake for 20-30 minutes. Once chilled, apply the final coat of buttercream, using the different shades of frosting to create the ombré effect, starting with the darkest shade at the bottom and blending upwards.

3. Add bat decorations:

Roll out the black fondant and use bat-shaped cookie cutters to create decorations. Attach the bats to the cake as desired to complete the look.

4. Chill and serve:

Chill the finished cake for at least an hour before serving to allow the frosting to set.

Frequently Asked Questions

1. Can I use regular cocoa powder instead of black cocoa powder?

While black cocoa powder gives the cake its signature dark color and intense chocolate flavor, you can substitute regular cocoa powder if you don’t have black cocoa on hand. The cake will still taste great, but the color will be lighter, and the flavor may be a bit more mild.

2. Do I have to use Umpqua Dairy Dutch Chocolate Milk?

Umpqua Dairy Dutch Chocolate Milk adds an extra layer of chocolatey goodness to this cake, but if you can’t find it, you can use any high-quality chocolate milk or even whole milk. However, the chocolate flavor may be slightly less intense if you opt for regular milk.

3. How do I make the ombré frosting without black food coloring?

Divide your buttercream into three portions—leave one white, and tint the other two with different amounts of black cocoa to create light and dark grey shades. The frosting with thicken with the addition of the powder, so you can thin it a bit with a splash of heavy cream. It might not get as black as using the food coloring, but it’s a natural alternative! 

4. Can I make the cake ahead of time?

Yes! You can bake the cake layers in advance and freeze them for up to one month. Just be sure to wrap each layer tightly in plastic wrap and store in an airtight container. When you’re ready to assemble the cake, thaw the layers in the refrigerator overnight and frost as usual.

Products Used

Here is one link to all of the products I used in making this layer cake. I linked the 6-inch pans my favorite mixers, the piping bags, piping tip, and more. (The bat cookie cutter and fondant are linked above in the recipe).

Layer Cake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love. 

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream for those wanting to recreate the cake without dairy.  

Use any unsweetened plant based milk in the cake in place of dairy milk. I have used almond and coconut, I have not used soy so I cannot attest to those results. 

Conclusion

This Black Cocoa Ombré Bat Cake is a fun, elegant dessert that’s perfect for any October gathering. Whether you’re celebrating a birthday, an autumn get-together, or simply indulging in a sweet treat, this cake will surely impress your guests. The rich chocolate flavors, thanks to Umpqua Dairy’s Dutch Chocolate Milk and high-quality dairy products, combined with the smooth buttercream and playful bat decorations, make this a cake worth making again and again. 

A special thank you to Umpqua Dairy for sponsoring this recipe. Be sure to peruse their entire lineup of quality dairy products at Umpqua Dairy. 

If you loved this Black Cocoa Ombré Bat Cake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

PS: Try my favorite birthday cake as well - this Yellow Cake with Milk Chocolate Frosting is something to celebrate for sure!