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Decadent Black Velvet Spiderweb Layer Cake Recipe with Easy Orange Cream Cheese Frosting

black velvet spiderweb layer cake - featured image
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A rich, dark black velvet cake paired with a tangy, citrus-infused orange cream cheese frosting, decorated with a delicate spiderweb design. Perfect for special occasions and impressing guests with its dramatic look and refreshing flavor.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • ¾ cup (75 grams) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400 grams) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon black food coloring (optional)
  • 1 cup (240 ml) hot brewed coffee
  • 8 oz (225 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 2 teaspoons fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans, then line the bottoms with parchment paper for easy removal.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and pale. Add black food coloring if using, and mix well.
  4. Add the dry mixture and buttermilk alternately to the wet mixture, starting and ending with the dry. Mix gently after each addition until just combined.
  5. Pour in hot brewed coffee slowly, stirring until the batter is smooth.
  6. Divide the batter evenly into the prepared pans, smoothing the tops with an offset spatula. Tap the pans lightly to release air bubbles.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cakes cool in the pans for 10 minutes, then turn out onto cooling racks. Peel off parchment and cool completely before frosting.
  9. Beat softened cream cheese and butter together until creamy and smooth, about 3-4 minutes. Gradually add powdered sugar, mixing on low speed.
  10. Add fresh orange zest, orange juice, and vanilla extract. Beat on medium-high speed until light and fluffy.
  11. Place one cake layer on a serving plate. Spread a thick, even layer of frosting on top. Place the second layer on top and apply a thin crumb coat around the cake. Chill for 15 minutes.
  12. Use remaining frosting in a piping bag with a small round tip or plastic bag with a small corner cut off. Pipe concentric circles from center to edges.
  13. Drag lines from the center outward with a toothpick to create the spiderweb design. Chill again to set the design.

Notes

Use room temperature ingredients for smoother batter and frosting. Do not overmix the batter to keep the cake tender. Hot coffee enhances cocoa flavor without bitterness. Chill the cake after crumb coating for easier frosting and piping. Practice piping the spiderweb design on parchment paper first. The cake freezes well; thaw overnight in the fridge before frosting.

Nutrition

Keywords: black velvet cake, orange cream cheese frosting, spiderweb cake, Halloween cake, layer cake, chocolate cake, citrus frosting

Find it online: https://twinkletaste.com/decadent-black-velvet-spiderweb-layer-cake-recipe-with-easy-orange-cream-cheese-frosting/