Print

Perfect Black Velvet Witch Hat Layer Cake with Purple Ombre Buttercream

black velvet witch hat cake - featured image
Print Recipe

A spooky and stunning black velvet layer cake shaped like a witch hat, topped with a beautiful purple ombre buttercream frosting. Perfect for Halloween parties and gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ⅓ cup (35 g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tsp black food coloring gel
  • 1 tbsp white vinegar
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 3–4 tbsp (45–60 ml) heavy cream
  • 1 tsp vanilla extract
  • Purple food coloring gel (several intensities for ombre effect)
  • Black fondant or modeling chocolate for decoration (optional)
  • Edible glitter or small star sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another large bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating well after each. Mix in vanilla extract and black food coloring gel until batter is deep black.
  4. Alternately add dry ingredients and buttermilk to wet mixture, starting and ending with dry. Mix gently until just combined. Stir in white vinegar.
  5. Divide batter evenly into prepared pans. Tap pans to remove air bubbles. Bake 30-35 minutes or until toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then invert onto cooling racks. Remove parchment and cool completely.
  7. Beat softened butter on medium speed until creamy (~3 minutes). Gradually add powdered sugar alternating with heavy cream until smooth and fluffy. Mix in vanilla extract.
  8. Divide buttercream into 4 bowls and tint each with increasing intensities of purple gel food coloring for ombre effect.
  9. Level cake layers if needed. Place one layer on serving plate and spread lightest purple buttercream on top. Repeat with remaining layers, ending with darkest purple on top. Smooth sides with offset spatula.
  10. Transfer each buttercream shade into piping bags. Pipe swirls from bottom to top, blending slightly for smooth gradient.
  11. Optionally, shape witch hat brim and cone top from black fondant or modeling chocolate and attach on top. Add edible glitter or star sprinkles for decoration.

Notes

Use Dutch-processed cocoa powder and black gel food coloring for the best deep black color. Do not overmix batter after combining wet and dry ingredients to avoid toughness. Chill cake layers before frosting for cleaner layers and less crumbs. For dairy-free buttercream, substitute butter and cream with coconut oil and coconut cream but expect flavor and texture changes. If batter is thick after adding food coloring, add a splash of buttermilk to loosen.

Nutrition

Keywords: black velvet cake, witch hat cake, Halloween cake, purple ombre buttercream, spooky cake, layered cake, Halloween dessert

Find it online: https://ariaappetite.com/perfect-black-velvet-witch-hat-layer-cake-recipe-with-easy-purple-ombre-buttercream-tutorial/