black cat cake tutorial - video black buttercream

Pumpkin and Chocolate Black Buttercream Cat Cake

An easy to make simple and fun cat cake! With Pumpkin and Chocolate layers and covered in a chocolate buttercream with fondant details its a perfect treat for halloween or for any cat lovers. This batter makes two 7 inch layers of each flavor 

Course cake decorating, Dessert
Cuisine American
Keyword best chocolate cake, black buttercream, black frosting, cake decorating, cat cake, pumpkin cake
Prep Time 1 hour 20 minutes
Cook Time 1 hour 10 minutes
frosting rest/darkening time 8 hours
Total Time 2 hours 30 minutes
Servings 16 servings
Calories 989 kcal
Author Ashlee Marie


Pumpkin cake

  • 1 1/2 C granulated sugar
  • 1 7/8 C all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp cinnamon
  • 2 lrg eggs
  • 8 oz pumpkin puree
  • 1/2 C Mayonnaise
  • 1/2 C water

Perfect Chocolate Cake

  • 4 oz unsweetened chocolate
  • 2 C granulated sugar
  • 1 1/2 C all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 C HOT water
  • 5 tsp unsweetened cocoa powder
  • 1/2 C sour cream OR greek yogurt
  • 1/2 C oil
  • 2 lrg eggs slightly beaten

Chocolate Ganache buttercream

  • 20 oz chocolate chopped
  • 1 C heavy whipping cream
  • 2 tbsp light corn syrup
  • 2 C butter slightly softened
  • 3-4 C powdered sugar
  • Black gel food dye
US Customary - Metric


Pumpkin Cake

  1. Preheat oven to 350
  2. Prepare 2 seven inch round cake pans, I use parchment paper circles on the bottom and a non stick spray on the sides
  3. Mix the dry ingredients together
  4. mix the wet ingredients together
  5. pour the wet ingredients into the dry ingredients and mix until smooth and combined
  6. pour into two 7 inch round pans
  7. bake 35-40 mins, until tester comes out clean
  8. Let Cool

Perfect Chocolate Cake

  1. Preheat the oven to 350
  2. Prepare 2 seven inch round cake pans, I use parchment paper circles on the bottom and a non stick spray on the sides
  3. Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
  4. In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
  5. In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa
  6. Then add the sour cream and oil and whisk.
  7. Add the wet mixture in a stream to the dry ingredients and mix until blended.
  8. Add the lightly beaten eggs slowly while beating on low.
  9. Add the cooled melted chocolate and mix until uniform in color.
  10. Bake at 350 35-40 mins

Chocolate Ganache Buttercream

  1. Place the chocolate into a large bowl
  2. in a saucepan heat the cream - until just about to simmer
  3. Pour it over the chocolate and let it sit for 5 mins - then stir
  4. Let the ganache cool to room temp
  5. Beat butter and add 2 C powdered sugar
  6. beat in the corn syrup
  7. add more if needed to achieve a thick buttercream
  8. pour the ganache into the buttercream and beat.
  9. Add the black dye until you get a dark brown
  10. Let the frosting chill In the fridge overnight to achieve a better black
  11. Bring the frosting out about 30-45 mins before using – beat smooth and frost cakes

Recipe Video

Recipe Notes

here is the cat eyes, ears and nose pdf