This black velvet cookies ’n cream cheesecake cake is rich with chocolate and overflowing with Halloween spirit—ideal for any fall celebration or spooky gathering.
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Hello hello! I wrote a little Monday poem to set the mood:
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—
I didn’t get much further—poetry isn’t my strongest suit—so I decided to stick to baking instead.
You probably saw this coming—I love turning cakes into cheesecake-layered showstoppers. After testing many versions, I settled on this Black Velvet Cookies ’n Cream Cheesecake Cake.
Here’s what’s going on: soft chocolate cake dyed deep black encases a cookies ’n cream cheesecake layer, all frosted with vanilla buttercream tinted vivid orange, and finished with a glossy chocolate ganache drip. It’s a celebration of classic Halloween colors and flavors in one impressive dessert.
The components do require a bit of planning: the cheesecake should chill overnight before assembly, and the finished cake needs chilling so the ganache forms neat drips instead of running freely. But none of the steps is difficult, and using a boxed chocolate cake mix keeps things simple.
If you prefer, you can skip the ganache drip entirely or let it be more dramatic and flowing—the cake will still taste fantastic either way. Black velvet cookies ’n cream cheesecake cake: everything Halloween cake dreams are made of.
Notes on making your Halloween cake
Plan ahead: the cheesecake needs to chill overnight before you assemble the cake. After frosting, chill the cake so the ganache sets and creates nicely controlled drips. If the cake isn’t chilled enough, the ganache may run instead of dripping.
Despite those timing steps, the recipe is straightforward. A boxed cake mix is used for convenience, and the ganache drip is optional. If the ganache looks too thin, let it sit at room temperature a few minutes to thicken before applying.
Tools and ingredients
Use a black gel food coloring for the cake layers and an orange gel food coloring for the frosting to get vivid colors. Clear vanilla extract helps keep the frosting color bright, but regular vanilla works fine as a substitute.
To get a smooth finish before adding the drip, a frosting smoother or an offset spatula is helpful. For the drip itself, a plastic squeeze bottle or a zip-top bag with a small corner snipped off gives control when creating the drips; a squeeze bottle often offers the easiest handling.
The ganache should be thick enough to form drips. If it’s too thin after combining chocolate and cream, let it cool a bit until it reaches the right consistency. Squeeze a ring of ganache around the top edge, pressing a little harder in spots to make drips, then spread the remaining ganache over the top and refrigerate until set.
If you make this Black Velvet Cookies ’n Cream Cheesecake Cake, please share your results—comments, ratings, and photos are always appreciated.
Black velvet cookies and cream cheesecake cake is a delicious dessert for a Halloween party!
Dessert
American
-
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 called for on the box - 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 oven to 350°F. Spray an 8-inch round cake pan with cooking spray, line the bottom with parchment, and spray again. Set aside.
-
Beat the cream cheese, sugar, and flour on medium until smooth. Add eggs and yolk one at a time, mixing until just incorporated. Scrape the bowl, then beat in sour cream, heavy cream, and vanilla on low until smooth. Fold in chopped Oreos.
-
Pour batter into the prepared pan and smooth the top. Place the pan in a larger roasting pan and pour a couple inches of hot water into the outer pan. Bake 30–35 minutes, until the center barely wobbles. Run a knife around the edge immediately after removing from the oven. Cool to room temperature, then cover loosely and refrigerate overnight.
-
After chilling, dip the pan in hot water for about 15 seconds, run a knife around the edge, place a plate on top, and invert the cheesecake onto the plate. Keep refrigerated until assembly.
-
Preheat the oven to the temperature indicated on the cake mix box. Spray two 8-inch cake pans, line bottoms with parchment, spray again, and lightly dust with flour. Tap out excess flour and set aside.
-
Prepare the cake mix according to package directions. Add black gel food coloring until you reach the desired color and mix well. Divide batter evenly between pans and bake as directed on the box.
-
Cool layers in pans for 30 minutes, then remove from pans and cool completely on a wire rack.
-
Beat butter in a stand mixer with the paddle attachment until smooth, about 1 minute. With mixer on low, gradually add 6 cups powdered sugar. Add 4 tablespoons milk, vanilla, and salt, then beat on high until very light and fluffy, about 4 minutes. Adjust powdered sugar or milk to reach desired consistency. Add orange gel food coloring and mix to combine.
-
Place one cake layer on a cake board or stand and spread a thin layer of frosting. Carefully place the cheesecake layer on top, then spread another thin layer of frosting over the cheesecake. Top with the second cake layer and frost the entire cake with the remaining orange buttercream.
-
Refrigerate the assembled cake for at least 8 hours or overnight to set everything before adding the ganache.
-
Place chopped chocolate in a heatproof bowl. Warm heavy cream in a small saucepan until it begins to steam, then pour over the chocolate and let sit for 3 minutes.
-
Whisk until smooth. Transfer to a squeeze bottle or a zip-top bag with a corner snipped off.
-
Remove the cake from the fridge and gently squeeze a ring of ganache around the top edge, applying extra pressure in spots to form drips. Spread remaining ganache over the top, refrigerate to set, then slice and serve.
*The cream quantity listed worked well with the dark chocolate used here. Chocolate brands vary, so you may need slightly more or less cream. The ganache should be thin enough to drip but thick enough not to run off the cake.
**If the ganache is too thin after whisking, let it rest at room temperature for a few minutes until it thickens enough to drip rather than run.
Cheesecake layer adapted from The Baker’s Manual.