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 989kcal
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


Pumpkin Cake

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

Perfect Chocolate Cake

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

Chocolate Ganache Buttercream

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




Calories: 989kcal | Carbohydrates: 111g | Protein: 8g | Fat: 59g | Saturated Fat: 30g | Cholesterol: 127mg | Sodium: 564mg | Potassium: 411mg | Fiber: 5g | Sugar: 81g | Vitamin A: 3215IU | Vitamin C: 0.7mg | Calcium: 87mg | Iron: 5.2mg