Super dark, moist and buttery chocolate cake layers filled with colourful vanilla frosting and covered in a decadent jet-black glossy fudge frosting. And let's not forget the sprinkles!


For the "Black" Dark Chocolate Butter Cake layers:

  1. 2 1/3 cups 315 g all-purpose flour
  2. 3/4 cup plus one tablespoon 100 g best-quality black cocoa powder
  3. 1 1 /2 teaspoons baking powder
  4. 3/4 teaspoon salt
  5. 1 1/2 cups 360 ml buttermilk, room temperature
  6. 1/2 cup 120 ml hot coffee OR very hot water
  7. 1 cup 227 g unsalted butter, room temperature
  8. 2 1/2 cups 560 g packed light brown sugar
  9. 2 teaspoons pure vanilla extract
  10. 4 large eggs room temperature
  11. 1/4 cup 60 g mayonnaise, room temperature
  12. 1 1/2 teaspoons baking soda
  13. 1 teaspoon distilled white vinegar

For the (purple frosting) Vanilla Frosting:

  1. 1 cup 227 g unsalted butter, room temperature
  2. 3 cups 375 g confectioners' sugar, sifted
  3. 1/4 cup 60 ml whipping cream (heavy cream) or milk
  4. 2 tablespoons water plus more if needed
  5. 2 teaspoons pure vanilla extract
  6. Pinch of salt
  7. Few drops each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple

For the Glossy Black Fudge Frosting:

  1. 2 cups 454 g unsalted butter, softened
  2. 4 cups 500 g confectioners' sugar
  3. 3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)
  4. 1/2 cup 120 ml hot water
  5. 1/2 cup 120 ml sour cream
  6. 1 1/2 teaspoons pure vanilla extract I used Nielsen-Massey
  7. Generous pinch of salt
  8. 8 ounces 240 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
  9. Soft gel paste color in Super Black (or other concentrated black gel color of your choice, but this one is the only I can promise works for black coloring)
  10. Sprinkles of your choice 1-2 cups, depending on size of the sprinkles
  11. You will also need:
  12. 1 large pastry bag disposable or reusable
  13. Large plain round pastry tip I use Ateco #809
  14. Sprinkles of your choice 1-2 cups, depending on size of the sprinkles--see Sweetapolita's Notes


  • For the "Black" Dark Chocolate Butter Cake layers:
  • Preheat the oven to 350F (180C). Spray two 7"x2" round cake pans (to be used twice for 4 layers) with baking spray (such as Pam for Baking), or grease the bottoms and add parchment rounds to each.
  • In a large bowl or atop a large piece of parchment paper, sift together the flour, cocoa powder, baking powder and salt. In a large measuring glass with a spout, mix together the buttermilk and coffee/water. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and brown sugar on medium speed until very light and fluffy, about 8 minutes. Add the vanilla and beat well. Add the eggs one at a time, mixing well (about 30 seconds) and scraping the sides of the bowl with a rubber spatula after each addition.
  • Lower the speed to the lowest setting and add one third of the dry mixture until just combined, and add half of the buttermilk mixture. Repeat with the remaining flour and buttermilk mixtures. Remove the bowl from the stand mixer, and whisk in the mayonnaise.