This black velvet cookies ’n cream cheesecake cake is packed with chocolate and full of Halloween spirit–perfect for any and all parties this time of year!
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Hello hello! I wrote you a little Monday poem:
Once upon a weekend steamy, while I pondered something dreamy
That I could do to dress up plain old chocolate cake—
While I nodded, nearly napping, suddenly there came a tapping,
As of someone gently rapping, rapping at my kitchen door
“’Tis my Cookie’s tail,” I muttered, “tapping at my kitchen door—
And that’s as far as I got because The Raven’s rhyme scheme is a lot more complicated than I remembered. I’m a little disappointed in my lack of poetry skills because I SO wanted to get to “quoth the Cookie”. . .
I’ll stick to baking from now on.
You knew this cake was coming right? That I’d cheesecake-ify something for Halloween? I must have made a dozen different versions of Halloween cheesecake cakes before I finally settled on this black velvet cookies ’n cream cheesecake cake.
This is what we have going on: chocolate cake dyed black, surrounding a layer of cookies ’n cream cheesecake, topped with vanilla frosting dyed orange, with a spooky (maybe?) chocolate ganache drip.
My attempt to pack as many Halloween cliches as possible into one dessert worked out perfectly.
At one point over the summer my freezer was positively bursting with orange and black, and I was concerned I’d drop dead suddenly and everyone would wonder why I was obsessively baking for fall during berry season.
But I’m still alive and kickin’, with a delicious fall cake to show for it.
Notes on making your Halloween cake
Trust me when I tell you to run, don’t walk, to the kitchen and make this. It takes a little planning because the cheesecake needs to chill overnight before you assemble the cake.
And after you frost the cake, it needs to chill so the drip drips down the sides properly—if you don’t chill your cake enough, the ganache will run down the sides instead of dripping.
However! None of the components is difficult. We’re using a box cake mix for ease here.
And in a pinch you can totally eliminate the ganache drip, or just embrace a more-runny-than-drippy cake. Either way, the end result will be delicious.
Black velvet cookies ’n cream cheesecake cake. It’s what Halloween dreams are made of!
Tools and ingredients
I used this black gel food coloring for the cake layers and this orange gel food coloring for the frosting.
I also used clear vanilla extract in the frosting so I’d get a nice vivid orange. You can substitute regular vanilla extract.
To create the drip, you’ll want to start with a very smoothly frosted cake. I use this frosting smoother but an offset spatula also works.
You’ll want your ganache to be thick enough to drip rather than run down your cake. After you make the ganache, if it seems too thin then let it sit at room temp for a few minutes to thicken.
Use a plastic squeeze bottle or a zip-top plastic bag (I prefer the squeeze bottle) to squeeze a circle of ganache around the top of the cake, squeezing harder in some spots to create drips down the side.
Spread the remaining ganache over the top of the cake, then refrigerate to set and you’re ready to serve!
As always, if you made this Black Velvet Cookies ‘n Cream Cheesecake Cake, let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for more fun and decadent recipes.
Black velvet cookies and cream cheesecake cake is a delicious dessert for a Halloween party!
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs at room temperature
- 1 large egg yolk
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 8 Oreos chopped
- 1 15.25-ounce box chocolate cake mix + ingredients to make the cake
- black gel food coloring
- 1 1/2 cups unsalted butter at room temperature
- 6 to 6 1/2 cups powdered sugar
- 4 to 6 tablespoons milk or heavy cream
- 1 tablespoon + 1 teaspoon clear vanilla extract
- 1/2 teaspoon salt
- orange gel food coloring
- 7.5 ounces dark chocolate finely chopped
- 3/4 cup + 2 tablespoons heavy cream*
- Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
- Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low and beat in the sour cream, heavy cream, and vanilla until smooth. Fold in the chopped Oreos with a rubber spatula.
- Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 30 to 35 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover loosely with plastic wrap and refrigerate overnight.
- After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.
- Preheat the oven to 350 degrees (or whatever temperature your cake mix specifies.) Spray 2 8-inch cake pans with cooking spray, line the bottom of the pans with parchment paper, and spray the paper with more spray. Lightly dust the pans with flour and tap out the excess. Set pans aside.
- Mix your cake mix according to the directions on the box. Add black food coloring to achieve desired color and mix well. Divide the batter evenly between prepared pans and bake according to the directions on the box.
- Cool cake layers in pans for 30 minutes, then carefully remove the cake from the pans and cool completely on a wire rack.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until very smooth, about 1 minute. With mixer set to low, gradually beat in 6 cups of the powdered sugar. Add 4 tablespoons of the milk and the vanilla and salt. Turn mixer to high speed and beat until mixture is very light and fluffy, about 4 minutes. If frosting is too thin, add additional powdered sugar; it it’s too thick add additional milk. Add orange gel food coloring and mix to combine.
- Place one of the layers on a cake circle or cake stand and spread a thin layer of frosting over the top. Carefully top with the cheesecake layer. Spread a thin layer of frosting over the cheesecake and top with remaining cake layer. Frost the cake with the remaining orange frosting.
- Refrigerate cake for at least 8 hours, or overnight.
Place the chopped chocolate in a large bowl. Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes.
- Whisk until the chocolate is melted and mixture is smooth.** Transfer the ganache to a plastic squeeze bottle (or a large zip-top plastic bag and snip off one of the corners, or a small disposable piping bag).
Take cake out of the fridge and gently squeeze a circle of ganache around the top edge of the cake, applying a little extra pressure at certain points to create drips.
Carefully spread the remaining ganache over the top of the cake. Refrigerate to set the ganache, then slice the cake and serve.
*This was exactly the right amount of heavy cream for my ganache drip—I used Trader Joe’s dark chocolate. Depending on the brand of chocolate you use, you made need a little more or less heavy cream; you want the ganache to be thin enough to drip nicely down the cake but not so thin that it runs.
**If the ganache is too thin after you stir it, let it sit at room temperature for a few minutes until it's thick enough to drip rather than run down your cake.
Cheesecake layer adapted from The Baker’s Manual
3scoopsofsugar says
Love everything about this post! The cake is just perfect, the poetry is something you should definitely keep on doing, and cookie is rockin that costume! Super cute!!
Kelsie says
Thank you so much, Megan! Have a great rest of your week!
thebakingskillet says
The effort was worth it coz those gorgeous layers need to be in my mouth rather than on my screen !!! PS – i need cookie’s costume!
Kelsie says
Thank you Jenny! I got the ears at PetSmart, and they probably still have some, haha!
Kelly @ Kelly Lynn's Sweets and Treats says
Cookie is ADORABLE!!!! Super cute! And totally loving this cake! Perfect for Halloween. And all those layers 🙂 mmmmmm xoxo
Kelsie says
Thank you so much, Kelly! Have a great rest of your week!
Carlee says
Ummmm. I know this is supposed to be spooky and whatnot, but it looks dreamy to me! Cookies and cream and I are old friends that go way back. And a nice healthy layer of frosting, that’s my jam! Ganache drip? Well, as you might have guessed I am totally for it. I vote Black Velvet Cookies n Cream Cheesecake Cake for Halloween 2017!
Kelsie says
Haha! Thank you Carlee! It’s hard to beat cookies and cream, right? Have a great week, my friend!
Karly says
Yep, it’s OFFICIALLY that time of year! I am so in love with this cake- so much fun! No better time than Halloween time!
Kelsie says
Thank you so much, Karly!
wearenotmartha says
omg this looks ridiculous awesome!! And your dog (as a cat) is SO SO cute!!
Sues
Kelsie says
Thank you Sues! And thank you from Cookie, too 🙂
Cheyanne @ No Spoon Necessary says
Hahahaha! Giiiirrrl, whatcha talkin’ ’bout? You have mad poetry skills!!! My rhyming is totally lame, so if you want to feel good about yourself and your poetry capabilities, feel free to call me! Lol. Anyways, I am obsessing over this cake! It is GENIUS!!!!! Totally makes me wish I could eat cocoa, but then again I’d probably eat this entire black velvet beauty in .2 seconds, so maybe it’s a good thing I can’t? Regardless you are SO winning at Halloween! Cheers!
P.s. Cookie is adorbs in her costume!
Kelsie says
Hahaha! Thank you Chey! Consider yourself lucky for having a cocoa allergy this time–I ate WAY too much in testing this cake. . .oops :). Have a great week, my dear!
evolvewithmary says
I’ve never heard of black velvet cookies ’n’ cream cheesecake but I know I would probably devour half the cake in one sitting. Thank you much for the cute little poem 🙂 It made me smile, I read it about 5 times. This is such a great halloween themed desert, and the perfect excuse to make it. 🙂
Kelsie says
Thank you, Mary! And thank you for the compliment on my poem, haha! Hope you have a great week, my friend!
Thao @ In Good Flavor says
Ahhhhh! I want to know what happens next! 🙂 I give you props for attempting a poem! It’s never been my forte. This is the perfect halloween cake, and the colors are gorgeous! I have no problem pushing a few ghosts and goblins out of my way for some of this! And cookie is so cute in her costume! She would be getting double the treats if she comes to my house 🙂
Kelsie says
Thank you, Thao! Cookie made me promise we’ll stop by your house. She loves double the treats :). Have a great week, my dear!
ChocolaTess says
This is definitely what Halloween dreams are made of! LOVE it Kelsie!!!
Kelsie says
Thank you so much, Kim! Happy Monday!
amanda says
One of the best baking blog posts EVER! Mic drop on the poem! (Keep going, you talented, creative artist/poet/genius!)
Kelsie says
Awwww thank you so much, Amanda! Have a great week!
Ashika | Gardening Foodie says
Haha ….love your poem Kelsie and anxiously waiting for part 2 or verse 2 or whatever they call it in poetry language.?
And… Oh WOWZERS this is an absolutely gorgeous recipe. It looks amazing and definitely worth every minute of making it. Really beautiful!
Cookie looks sooooo adorable, she must be getting tons of hugs? Have a great week!
Kelsie says
Hahaha! I’ll try to finish the poem soon. . .we’ll see how it goes! Thank you so much, Ashika! Have a great rest of your week 🙂
hummingbirdthyme says
I love your poem, and love the ravens in the background of the photos, too! This cake looks heavenly, chocolate, cheesecake, frosting! And Cookie is so cute as a black cat, I just can’t even… thanks for the great festive recipe!
Kelsie says
Thank you so much, Laura! Have a great week, my friend!
Ben|Havocinthekitchen says
Cookie pretending to be a black cat is so cute, haha. You might still need to work on your poetry and costuming skills (Although compared to my, your skills are impeccable), but your baking skills are excellent. I would have never though that such a gorgeous cake can be made out of a box cake mix. Well done, Kelsie!
Kelsie says
Awww thank you Ben! Cookie thanks you too :). Never underestimate the power of cake from a box, haha!
annie@ciaochowbambina says
I love it! I love it! I love it! I’ll happily read your poetry while eating your cake any day of the week! This cake is everything Halloween-inspired desserts should be! Pinned!
Kelsie says
Awww thank you Annie! Have a great week, my friend!
marcie@flavorthemoments says
I’ve never made a cheesecake cake (nor had one) but I know I would love it! This is so fun and festive and love your poem!
Kelsie says
Cheesecake cakes are just one of the best inventions ever :). Thank you Marcie!
Deepika|TheLoveOfCakes says
Wow!! That’s a splendid dessert for Halloween!! Chocolate cake layers, cheesecake and that dreamy frosting!! I am amazed at the goodness of this cake!! By the way, Cookie looks so cute :* :*
Kelsie says
Thank you so much, Deepika! Have a great week!
Mary Ann @ thebeachhousekitchen says
A baker and a poet! Your talents are endless Kelsie! This cheesecake cake is PERFECT for Halloween! So festive, and I bet it’s equally delicious! Love Cookie’s costume!
Kelsie says
Haha! Thank you Mary Ann! Have a great week, my friend!
Dawn @ Girl Heart Food says
Haha – quite the poem 😉 How awesome does this cake look and soooo festive!! Your layers are PERFECT! Cookie is absolutely adorable too! I dress up my little guy too. How could you not, right? Though, it is definitely not a fun time on Halloween with the door bell ringing and him going crazy with all the barking. Not fun at all, lol. Happy Monday, Kelsie!
Kelsie says
Thank you Dawn! I got a new cake knife just to get a decent slice, haha! I’m not looking forward to the doorbell ringing this year because Cookie loses her mind every time. But it’ll be worth it to have another excuse to dress her up 🙂
spicedblog says
Kelsie! You are too hilarious! I loved the poetry. In fact, I say you start a second site dedicated solely to poetry. There could even be a section of poetry “composed” by Cookie! 🙂 I definitely laughed out loud at the poem…thanks for that on this Monday morning! As far as the cake itself, awesome! This really is the perfect cake for celebrating witches, ghosts and all things spooky. Speaking of spooky, Cookie in a cat costume is pretty fun. I bet she gets a ton of treats when you take her out trick or treating this year! Hmmm…speaking of trick or treating, if I come to your place, can I get a slice of this cake instead of candy?
Kelsie says
Hahaha! Someday I’ll get on that poetry site :). Thank you David! Cookie is the master of puppy dog eyes, so she always does well in the treat department!