Beetlejuice “Afterlife” Black Velvet Cake | Crumbl® Copycat | Halloween
Dive into the deliciously spooky world of Beetlejuice with this “Afterlife” Black Velvet Cake. This Crumbl® copycat recipe is hauntingly delicious with its rich flavors and eerie vibes. It’s sure to be the star of the dessert table and win the heart of every Beetlejuice fan!
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE!
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Note: This is purely inspired by wanting to recreate the famous “Beetlejuice Afterlife Cake” that Crumbl® created for the Movie Beetlejuice Beetlejuice (HERE). The original recipe was way too sweet for my taste buds and the cake was a bit bland to be honest. So this is my very best version and everyone loved it! Let me know how I did?!
Beetlejuice “Afterlife” Black Velvet Cake | Crumbl® Copycat
Equipment
Ingredients
BLACK VELVET CHOCOLATE CAKES
- 6.70 oz (190 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 5.29 oz (150 g) granulated sugar
- 1.40 oz (40 g) unsweetened cocoa powder
- 1.60 oz (45 g) black cocoa powder
- 1/8 tsp (0.75 g) sea salt
- 3 eggs (Large)
- 9.35 oz (265 g) sour cream
- 5.82 oz (165 g) vegetable oil
- 1 Tbsp (15 g) vanilla bean paste
CREAM CHEESE FROSTING
- 4 oz (115 g) butter (Softened | At Room Temperature)
- 8 oz (227 g) cream cheese (Cold)
- 1 tsp (5 g) vanilla bean paste
- 10.05 oz (285 g) powdered sugar
- 4 tsp (4 g) black cocoa powder
- Food Colorant (Black)
- sprinkles (Halloween Style | Green and Purple)
Instructions
- Place your 6 round tray on the top of your medium perforated baking sheet.
- Preheat oven to 350F/180C.
BLACK VELVET CHOCOLATE CAKES PREPARATION
- In a mixing bowl, whisk together the dry ingredients (All-purpose flour, baking powder, sugar, Cocoa powders and sea salt). Make a well, add the eggs, sour cream, vegetable oil and vanilla bean paste. Mix until combined.6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 5.29 oz granulated sugar, 1.40 oz unsweetened cocoa powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz vegetable oil, 1 Tbsp vanilla bean paste, 1.60 oz black cocoa powder
- Scoop the batter into each well of your 6 round tray (3/4 full).
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 12 minutes) It is ready when the toothpick inserted comes out almost clean or with little to no crumbs.
- Once your Black Velvet Cakes are out of the oven, demold right away onto your cooling rack. Place a parchment paper over the cakes and a couple of baking sheets to add a little weight on top NOTE: This will flatten them a little while preparing the frosting.
CREAM CHEESE FROSTING PREPARATION
- In a mixing bowl, add the softened butter and beat on high until light and fluffy. Mix in the cold cream cheese and vanilla bean paste, beat for about 3 minutes. Then, add the powdered sugar a little at a time on high speed until light and fluffy. Divide the cream cheese frosting into 2: Place one half in a piping bag, set aside. Add the black cocoa powder along with the black colorant to the other half which is in the mixing bowl. Mix until combined and transfert to a piping bag.4 oz butter, 8 oz cream cheese, 1 tsp vanilla bean paste, 10.05 oz powdered sugar, 4 tsp black cocoa powder, Food Colorant
- Snip both tips and carefully place in another piping bag. Refrigerate until ready to use. Then, snip the tip off. NOTE: You will have about 1/2 cup left of frosting after piping your cakes.
ASSEMBLY
- Once your cakes had cooled down, slice each cake in half.
- Pipe a single layer of frosting onto the sliced cake in a spiral motion starting from the center. Then place the second half of the cake on top. Pipe the frosting in the same spiral motion and add sprinkles on top.sprinkles
- Once your Beetlejuice “Afterlife” Black Velvet Cake are ready, arrange them on your service platter. Enjoy! "BONE" Appétit & Happy HALLOWEEN!
- N.B. These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly.
Video
Nutrition
Note: For this recipe, I inspired myself from my Witch Hat Cupcakes | Halloween | Hocus Pocus If you have not tried this recipe, you are in for a treat! Enjoy!
