"Three layer red velvet cake, frosted in black buttercream, with a spiderweb design and black chocolate drip"
Spooky Black Buttercream Frosted Red Velvet Cake
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Prep time 1hr
Cook time 40mins
Serves or Makes: 8
Recipe Card
For the red velvet cake
ingredients
- 1 box red velvet cake mix
- 3 eggs
- 1/3 cup oil
- 1 cups milk
- 1 box instant vanilla pudding
- 1 teaspoon vanilla extract
For the red velvet cake
Method
Step 1
Pre-heat oven to 350 degrees. Oil and flour a three 6-inch cake pans. Set aside.
Step 2
In a Standing mixer, add eggs and oil and beat. Then add cake mix, milk and vanilla extract. Beat until smooth. Add instant pudding.
Step 3
Divide batter between the three pans. Bake for 40-45 minutes or until cake layers have fully risen and the centers are done. Cool completely then invert onto a wire rack.
For the frosting
ingredients
- 1 stick butter, at room temperature
- 4 ounces cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/3 cup Food Grade Activated Charcoal
For the frosting
Step 1
In a stand mixer, combine butter and cream cheese & beat. Add charcoal & vanilla. Beat at the lowest setting until combined. Add powdered sugar and milk. Beat until smoothe. Add additional charcoal if the color is not dark enough, one tablespoon at a time.
Step 2
Level three cake layers. Frost first layer, then add the second. Frosting the second, then add the third, faced down so that the bottom of the third layer faces up. Frost the cake completely. Sit it in the refrigerator for about 30 minutes so that the icing will harden.
Step 3
Remove cake from the refrigerator. Place a spiderweb stencil on one side of the cake. With an off set spatula, smooth some of the frosting over the entire stencil. Remove stencil and repeat around the entire cake. Chill in the refrigerator again
For the Chocolate Drip
ingredients
- 1 chocolate chips
- 12 cup heavy cream
- 1 tablespoon activated charcoal
For the Chocolate Drip
Step 1
Add chocolate chips and heavy cream to a microwave safe bowl. Microwave for about 30-45 seconds until cream is bubbling. Remove and stir until smooth. Add charcoal and stir to combine
Step 2
Use a spoon to drip the chocolate down the sides of the cake, one teaspoon at a time.
Step 3
Place remaining buttercream in a pastry bag with a decorative tip and pipe small mounds of buttercream around the top of the cake.