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Black Cocoa Ombré Bat Cake

A rick black cocoa cake plus the creamiest vanilla buttercream are housed in this festive Black Cocoa Ombré Bat Cake.
Servings: 12

Ingredients

The Black Cocoa Cake:

  • ¼ Cup  (60 mL) Vegetable Oil
  • ¼ Cup (56 g) Umpqua Salted Butter, softened
  • 1 ⅓ Cups (265 g) Granulated Sugar
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup  (80 g) Umpqua 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 Dutch Chocolate Milk

The Vanilla Buttercream:

  • 1 ½ Cups (340 g) Umpqua 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 cuttersPrepare the cake tins: Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake tins with parchment paper.

Instructions

  • For the Black Cocoa Cake:
    Prepare the cake tins: Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake tins with parchment paper.
  • 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.
  • Add sour cream and vanilla: Stir in the sour cream and vanilla extract until smooth.
  • Sift dry ingredients: In a separate bowl, sift together the flour, black cocoa powder, salt, and baking powder.
  • 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.
  • 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.
  • For the Vanilla Buttercream:
    Beat the butter: In a large mixing bowl, beat the softened butter until creamy and smooth.
  • 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.
  • 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:
    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.
  • 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.
  • 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.
  • Chill and serve: Chill the finished cake for at least an hour before serving to allow the frosting to set.

Notes

Metric measurements generated via an online converter. Only American measurements actually tested.