This black velvet cookies ’n cream cheesecake cake is rich in chocolate and full of Halloween spirit—perfect for any seasonal party.
This post contains affiliate links. If you make a purchase using one of those links I may receive a small commission at no additional cost to you. I only link to products I love and use myself. For full disclosure, see the site’s disclosure page.
Hello! Here’s a short story about this cake: I wanted to dress up an ordinary chocolate cake with a playful Halloween twist, and the idea of combining cookies ’n cream cheesecake with a black-dyed chocolate cake and bright orange frosting felt just right.
After testing many variations, I settled on this version: chocolate cake layers dyed deep black nest a cookies ’n cream cheesecake layer, all frosted in vivid orange buttercream with a dark chocolate ganache drip. It’s festive, indulgent, and exactly what you want for a Halloween dessert.
Notes on making your Halloween cake
This cake requires a bit of planning because the cheesecake layer needs to chill overnight before you assemble the cake. After frosting, chilling the cake again helps the ganache drip set properly. If you don’t chill enough, the ganache will run instead of forming neat drips.
Despite the scheduling, none of the components is difficult. I use a boxed chocolate cake mix to simplify the cake layers, and you can omit the ganache drip if you prefer—your cake will still be delicious.
Tools and ingredients
Use black gel food coloring for the cake and orange gel food coloring for the frosting. Clear vanilla extract in the frosting gives a brighter color, but regular vanilla works fine. For a smooth frosting finish, a frosting smoother or an offset spatula is helpful.
The ganache should be thick enough to create drips rather than run. If it’s too thin after mixing, let it sit at room temperature for a few minutes to thicken. Transfer the ganache to a plastic squeeze bottle or a zip-top bag with a small corner snipped off, squeeze a circle of ganache around the top edge, and apply a little extra pressure at intervals to create drips. Spread the remaining ganache over the top, then refrigerate to set.
If you make this Black Velvet Cookies ’n Cream Cheesecake Cake, please leave a comment and rating. I love seeing photos—share yours on social media and tag the account associated with the original recipe if you’d like to be seen by the author.
Black velvet cookies and cream cheesecake cake is a decadent dessert that’s ideal for a Halloween celebration.
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 the oven to 350°F. Spray an 8-inch round cake pan with cooking spray, line the bottom with parchment, and spray again.
- Beat the cream cheese, sugar, and flour on medium until smooth. Add the 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 add a couple inches of hot water to the outer pan. Bake 30–35 minutes, until the center barely wobbles. Run a knife around the edge, cool to room temperature, then loosely cover and refrigerate overnight.
- After chilling, dip the pan in hot water briefly, run a knife around the edge, invert onto a plate or cake board, and keep refrigerated until assembly.
- Preheat the oven to the temperature specified on your cake mix. Spray two 8-inch pans, line with parchment, and lightly dust with flour.
- Prepare the cake mix according to the package directions, adding black gel food coloring to reach the desired shade. Divide batter evenly between pans and bake as directed.
- Cool in pans for 30 minutes, then remove cakes and cool completely on a wire rack.
- Beat butter in a stand mixer until smooth, about 1 minute. On low speed, gradually add 6 cups powdered sugar. Add 4 tablespoons milk and the vanilla and salt. Beat on high until light and fluffy, about 4 minutes. Adjust with more sugar or milk to reach desired consistency. Add orange gel food coloring and mix until evenly colored.
- Place one cake layer on a cake board or stand and spread a thin layer of frosting. Carefully place the cheesecake layer on top. Add a thin layer of frosting over the cheesecake, then top with the remaining cake layer. Frost the entire cake with the remaining orange buttercream.
- Refrigerate the cake for at least 8 hours or overnight to set before adding the ganache.
- Place the chopped chocolate in a large bowl. Warm the heavy cream until steaming and pour over the chocolate. Let sit 3 minutes.
- Whisk until smooth. Transfer to a squeeze bottle or a zip-top bag with a small corner snipped off.
- Pipe a circle of ganache around the top edge of the chilled cake, pressing a little harder in spots to form drips. Spread the remaining ganache over the top and refrigerate to set. Slice and serve.
*The amount of heavy cream needed for the ganache can vary by chocolate. Use enough cream to reach a pourable but not runny consistency so it drips instead of running off the cake.
**If the ganache seems too thin after whisking, let it sit at room temperature for a few minutes until it thickens enough to drip.
Cheesecake layer adapted from a reliable baking source.