Black Velvet Cake Recipe
If you’re ready for a dessert that’s as dramatic as it is delicious, settle in and let me introduce you to Black Velvet Cake. This stunning showstopper is the love child of deep, dark chocolate flavor and plush, tender cake crumb, crowned with swoon-worthy black cocoa buttercream. Best of all, you don’t need any fancy tricks—just a handful of pantry basics with a couple of special touches brings this mysterious beauty to life. Whether for a Halloween party, a milestone celebration, or simply because you can’t resist a slice of something extraordinary, Black Velvet Cake is destined to become your new baking obsession.
Ingredients You’ll Need
What I adore about this recipe is how the essentials come together for a cake that’s unforgettable—each ingredient plays a role in texture, color, or depth of flavor. Don’t skip on the black cocoa or buttermilk; these are the real secret weapons here!
- All-purpose flour: The reliable backbone of the cake, creating a tender, yet sturdy structure for the layers.
- Granulated sugar: Sweetens the cake and keeps the crumb soft and moist.
- Unsweetened dark cocoa powder (Dutch-process preferred): Delivers serious chocolate flavor and that signature deep color—opt for Dutch-process for maximum richness.
- Baking powder: Helps the cake rise up to fluffy, sky-high layers.
- Baking soda: Balances the acidity of the buttermilk and cocoa for perfect texture and color.
- Salt: Just a touch sharpens all the flavors and keeps the sweetness in check.
- Buttermilk: Adds subtle tang and remarkable moistness to every bite—the secret to luscious velvet cake.
- Vegetable oil: Keeps things extra-moist and ensures the cake stays soft for days.
- Large eggs: Give structure and richness, holding each layer together perfectly.
- Vanilla extract: Brings warmth and ties all the chocolatey notes together seamlessly.
- Hot coffee or hot water: Amplifies the chocolate flavor and helps make the batter super smooth and velvety.
- Black gel food coloring (optional): For those who crave the deepest, midnight hue, a drop or two takes the cake’s color over the top.
- Unsalted butter (softened): The heart of your buttercream—always start with room temperature for the best texture.
- Powdered sugar: Gives the frosting its smooth, fluffy body and just-right sweetness.
- Black cocoa powder: The star of the buttercream—intensifies both the color and chocolate depth for a truly striking finish.
- Heavy cream or milk: Just a splash at a time yields that dreamy, spreadable buttercream texture.
How to Make Black Velvet Cake
Step 1: Prepare the Pans and Preheat
Start by preheating your oven to 350°F (175°C)—a little bit of patience here pays off later! Grease and flour two 9-inch cake pans, or line them with parchment paper for easy release. This small step ensures your Black Velvet Cake will turn out perfectly formed and ready to take center stage.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and salt. Give these a good swirl to evenly distribute the leavening agents and cocoa, setting the stage for a cake with a super consistent crumb and mesmerizing dark color.
Step 3: Whisk Wet Ingredients
In a separate bowl, stir together that luxuriously tangy buttermilk, neutral vegetable oil, eggs, and a splash of vanilla extract. This mixture is the secret to achieving the signature velvet soft texture, adding richness and moisture to every bite.
Step 4: Combine and Add Hot Liquid
Pour the wet ingredients into the bowl of dry ingredients, mixing just until no streaks remain. Next, carefully stream in the hot coffee (or water if you prefer less intensity); this step deepens the chocolate flavor and transforms the batter into a silky, pourable dream. A little optional black food coloring here will make your Black Velvet Cake look like a slice of gothic luxury.
Step 5: Bake the Layers
Evenly divide the batter between your prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell impossibly chocolatey! Let the cakes cool in their pans for about 10 minutes, then carefully flip them onto wire racks to cool completely—this protects that lovely soft crumb.
Step 6: Whip Up the Black Cocoa Buttercream
While your cake layers cool, make the most decadent frosting ever. Beat softened butter until creamy, then gradually add the powdered sugar, black cocoa powder, salt, and vanilla. Drizzle in heavy cream a tablespoon at a time, whipping on low speed, until the buttercream becomes swoon-worthy: glossy, fluffy, and perfectly spreadable.
Step 7: Frost and Decorate
Lay one cooled cake layer on your platter, spread with a thick layer of black cocoa buttercream, then top with the second layer. Frost the top and sides generously with more buttercream, swirling, swooping, or smoothing the surface as you wish. Finish with your favorite garnish—a little magic goes a long way on this dramatic Black Velvet Cake.
How to Serve Black Velvet Cake
Garnishes
Want to wow your guests at first glance? Dress up your Black Velvet Cake with fresh blackberries, a sprinkle of edible gold leaf, or a delicate snowfall of powdered sugar. Sometimes, the simplest embellishments have the biggest visual punch, offering contrast and adding flair that makes every slice feel like a celebration.
Side Dishes
For a slice this indulgent, keep your sides light and complementary. A scoop of vanilla or blackberry ice cream, a dollop of whipped cream, or a little dish of fresh fruit all balance the richness of the cake while letting its deep chocolate flavor shine front and center.
Creative Ways to Present
Black Velvet Cake loves a dramatic entrance! Serve as a tall, classic layer cake, or try cutting it into elegant mini squares for a modern dessert platter. For special occasions, use cookie cutters to create shaped slices, or add shimmering sprinkles and stenciled powdered sugar designs for a personalized touch everyone will remember.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Black Velvet Cake in an airtight container at room temperature for up to 2 days—if it lasts that long! For longer storage, tuck it in the fridge (well wrapped) to keep the buttercream fresh, just allow the cake to come to room temp before serving for the softest texture.
Freezing
For bigger occasions or meal prep, Black Velvet Cake freezes like a dream. Wrap individual slices or whole layers tightly in plastic wrap and foil, then pop them in the freezer for up to 2 months. Thaw overnight in the refrigerator or on the counter and frost (if unfrosted) just before serving.
Reheating
While you don’t need to reheat this cake, some folks love the tender, just-baked feel. Warm refrigerated slices briefly in the microwave (about 10–15 seconds) for a soft, melt-in-your-mouth bite and a little nudge of that fresh-from-the-oven magic.
FAQs
Can I make Black Velvet Cake without black cocoa powder?
Absolutely! You can use regular Dutch-process cocoa powder, though the cake won’t have quite the same midnight color or uniquely deep flavor. If you love dramatic flair, it’s worth picking up black cocoa for the real deal.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use as directed. The tang and acidity are key for the recipe’s perfect texture!
What makes Black Velvet Cake so moist?
The combination of oil, buttermilk, and hot liquid keeps the crumb incredibly moist and tender. It’s the kind of cake that tastes even better the second day—if you can resist it that long.
Why do you add hot coffee or hot water to the batter?
Hot coffee intensifies the chocolate flavor and helps dissolve the cocoa for a super smooth, luscious batter. Don’t worry, the finished cake doesn’t taste like coffee—just extra-rich chocolate!
Can I make the Black Velvet Cake buttercream in advance?
Definitely! Prepare the buttercream up to two days ahead and store it in an airtight container in the fridge. Let it come to room temperature and give it a quick whip before frosting for that ultra-fluffy finish.
Final Thoughts
If you’re craving a cake that looks as mesmerizing as it tastes, don’t hesitate—give Black Velvet Cake a place on your table. Whether you’re a chocolate lover or just want to wow your crowd, this recipe brings drama, depth, and pure joy in every forkful. I can’t wait for you to try it!
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Black Velvet Cake Recipe
- Total Time: 1 hour (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent richness of Black Velvet Cake with its deep chocolate flavor and dramatic black color. This show-stopping dessert is perfect for special occasions or any time you crave a truly indulgent treat.
Ingredients
Cake:
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (75g) unsweetened dark cocoa powder (Dutch-process preferred)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot coffee or hot water
- black gel food coloring (optional, for a deeper color)
Black Cocoa Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar
- 3/4 cup (70g) black cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3–4 tablespoons heavy cream or milk
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Combine wet ingredients: Mix buttermilk, oil, eggs, and vanilla in another bowl. Add to dry ingredients and blend.
- Add coffee: Stir in hot coffee, thinning the batter. Add black food coloring if desired.
- Bake: Divide batter, bake for 30–35 minutes, then cool.
- Make buttercream: Beat butter, add sugar, cocoa, salt, and vanilla. Mix in cream until smooth.
- Frost cake: Frost layers with buttercream, decorate, and serve.
Notes
- Black cocoa intensifies color and flavor.
- Top with blackberries, gold leaf, or powdered sugar for extra flair.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
