Black Velvet Cake Recipe

If you adore rich, dramatic desserts that captivate both eyes and taste buds, then this Black Velvet Cake Recipe is your new best friend. With its deep, intense black cocoa flavor matched with a luscious black cocoa buttercream, this cake brings a mysterious elegance to any celebration. The moist, tender crumb paired with a silky frosting and bursts of dark chocolate make every bite unforgettable. Trust me, once you try this seductive cake, it will become a signature go-to for special moments and decadent indulgence alike.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but essential, each contributing to the cake’s stunning color, flawless texture, and deep flavor. From the uniquely bitter-sweet black cocoa to the moistness imparted by buttermilk and oil, every item plays a vital role in perfecting your Black Velvet Cake Recipe.

• Brown sugar: Firmly packed for sweetness and moisture, creating a tender crumb.
• Cake flour: Provides delicate, light texture for the cake layers.
• Black cocoa: The star ingredient delivering that signature dark color and intense chocolate flavor.
• Bicarbonate of soda and baking powder: These leavening agents ensure the cake rises with a soft fluffiness.
• Eggs: At room temperature for better emulsification and structure.
• Buttermilk: Adds a slight tanginess and helps tenderize the gluten for a melt-in-mouth effect.
• Hot water or coffee: Enhances the chocolate flavor and keeps the batter smooth.
• Neutral oil (grapeseed or rice bran): Keeps the cake moist without overpowering flavors.
• Vanilla extract: Balances richness with sweet aromatic notes.
• Dark chocolate: Finely chopped to fold in pockets of rich, gooey chocolatey goodness.
• Butter, caster sugar, water, black cocoa, and vanilla: For the luscious black cocoa buttercream that crowns the cake.
• Black cherries, blackberries, purple and gold sprinkles: To garnish and give the final wow factor on presentation.

How to Make Black Velvet Cake Recipe

Step 1: Preheat and Prep Your Pans

Start by preheating your oven to a gentle 160°C (320°F). This moderate temperature helps the cake bake evenly without drying out, perfect for achieving that moist, tender crumb. Grease and line two round baking tins — one 8-inch and one 4-inch high — ensuring the layers will come out cleanly and keep their shape beautifully.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder. This combo sets the foundation for both the structure and that alluring deep black hue. Taking a moment to fully combine these components prevents any lumps, giving you a silky batter.

Step 3: Prepare the Wet Ingredients

In a separate bowl, combine the buttermilk, neutral oil, and vanilla extract. Next, beat in your room temperature eggs one by one—this step emulsifies the batter, helping it stay smooth and airy. Finally, gradually add the hot water or coffee; the warmth blooms the black cocoa’s rich flavors and helps dissolve the sugar and cocoa, creating a luscious batter.

Step 4: Combine Wet and Dry Ingredients, Then Fold in Dark Chocolate

Slowly pour the wet mixture into your dry ingredients while gently stirring until smooth and fully incorporated. Avoid overmixing to keep your cake tender. Once the batter is uniform, delicately fold in the finely chopped dark chocolate—these pockets of chocolate add subtle bursts of gooey decadence in every slice.

Step 5: Bake Until Perfectly Moist

Divide the batter evenly between your prepared tins and slide them into the oven. Bake for about 30 minutes, testing by inserting a toothpick into the center; it should come out clean with just a few moist crumbs attached. Let the cakes cool completely before handling, so your layers stay structurally sound.

Step 6: Craft the Black Cocoa Buttercream

Beat softened butter, caster sugar, and black cocoa on low speed for one minute, combining sweetness with that beautiful dark cocoa intensity. Gradually add water and vanilla extract, increasing your mixer speed until the mixture transforms into a creamy, glossy spread that’s perfect for assembling and decorating your cake.

Step 7: Assemble Your Masterpiece

Carefully slice each cooled cake layer horizontally to create four layers total. Spread a generous amount of black cocoa buttercream between each layer for richness and moisture. Cover the entire cake with a smooth crumb coat, then use a piping bag fitted with a 1A tip to add elegant buttercream dollops on top—this decorative touch adds texture and charm.

Step 8: Final Decorative Flourish

Garnish your black velvet cake with glistening black cherries, juicy blackberries, and sprinkle on festive purple and gold sprinkles for a playful yet sophisticated finish. These accents bring color contrast and complementary flavors that make your cake as stunning as it tastes.

How to Serve Black Velvet Cake Recipe

Garnishes

Adding fresh black cherries and blackberries not only enhances the visual drama but also introduces delightful bursts of tartness that balance the cake’s sweetness wonderfully. The purple and gold sprinkles lend a festive sparkle, making the cake feel like the star of any special occasion.

Side Dishes

This cake pairs beautifully with lightly whipped cream or a simple scoop of vanilla bean ice cream to cut through the richness. If you love coffee, a smooth espresso or dark roast complements the chocolate notes perfectly, rounding out the experience with warmth and depth.

Creative Ways to Present

Try serving individual cake slices on matte black plates to intensify the visual impact of the black velvet cake. Alternatively, place it on a rustic wooden board surrounded by fresh berries and edible flowers for a dramatic centerpiece that invites indulgence and conversation.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Black Velvet Cake Recipe keeps beautifully in an airtight container in the refrigerator for up to five days. Storing it chilled preserves the freshness of the buttercream and keeps the cake layers moist, so every slice tastes as luscious as the first.

Freezing

You can freeze this cake if you want to prepare it in advance. Wrap the unassembled cake layers tightly in plastic wrap and place them in a freezer bag—freeze for up to two months. When ready, thaw overnight in the fridge before assembling and frosting.

Reheating

If you prefer enjoying your Black Velvet Cake Recipe slightly warmer, allow the slice to sit at room temperature for 30 minutes before serving. Avoid microwaving as it may affect the buttercream texture, but a gentle warm room temp brings out deeper chocolate notes.

FAQs

What is black cocoa, and where can I find it?

Black cocoa is a type of heavily Dutched cocoa powder that’s richly dark and has a deep, earthy chocolate flavor without the bitterness. You can usually find it in specialty baking stores or online. It’s essential for achieving the striking color and taste in this Black Velvet Cake Recipe.

Can I substitute regular cocoa powder?

While regular cocoa powder can be used, the color and flavor won’t be as intense or vivid. Black cocoa’s unique processing gives this cake its signature black velvet appearance and the deep, robust chocolate taste that’s hard to replicate otherwise.

Is coffee necessary in the recipe?

Using hot coffee instead of water enhances the chocolate flavor by adding complexity and depth. If you prefer not to use coffee, hot water works fine, but you might find the cake is less bold in chocolate intensity.

How do I prevent the cake from drying out?

Make sure to measure your ingredients accurately and avoid overbaking by checking the cake with a toothpick close to the bake time’s end. The oil and buttermilk in this Black Velvet Cake Recipe help keep it moist and tender, so sticking to the method is key.

Can I make this cake vegan or gluten-free?

This recipe isn’t easily adaptable to vegan or gluten-free diets due to the eggs, dairy, and cake flour requirements. However, experimenting with egg substitutes and gluten-free flour blends might yield interesting results, though texture and flavor may vary.

Final Thoughts

If you’re ready to surprise your taste buds and wow your guests, the Black Velvet Cake Recipe is an absolute must-try. Its bold flavor, mesmerizing color, and tender crumb combine to create an unforgettable dessert experience. I can’t wait for you to bake this and share it—it truly makes every occasion feel special and delightfully decadent.

Black Velvet Cake Recipe

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• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x

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Description

This decadent Black Velvet Cake is a rich, moist dessert featuring an intense black cocoa flavor balanced by a smooth black cocoa buttercream. Enhanced with dark chocolate pieces and topped with elegant black cherries, blackberries, and sparkling sprinkles, this cake is perfect for special occasions or whenever you crave a luxurious, chocolatey indulgence.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1.5 cups (330g) brown sugar, firmly packed
• 1 ¾ cups (260g) cake flour
• 1 cup (100g) black cocoa powder
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• 2 eggs, room temperature
• 1 cup (250ml) buttermilk
• 1 cup (250ml) hot water or coffee
• ½ cup (125ml) neutral oil (grapeseed or rice bran)
• 2 tsp vanilla extract
• 100g (3.5oz) dark chocolate, finely chopped

For the Black Cocoa Buttercream:

• 375g (13.3oz) butter, room temperature
• 190g (6.7oz) caster sugar
• 115ml (4fl oz) water, room temperature
• ¾ cup black cocoa powder
• 1 tsp vanilla extract

To Decorate:

• Black cherries
• Blackberries
• Purple and gold sprinkles

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Instructions

1. Preheat & Prep: Preheat your oven to 160°C (320°F). Prepare two round baking tins — an 8-inch and a 4-inch deep pan — by greasing them and lining with parchment paper for easy cake removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until well combined.
3. Prepare Wet Ingredients: In a separate bowl, combine the buttermilk, neutral oil, and vanilla extract.
4. Incorporate Eggs & Hot Liquid: Beat in the room temperature eggs into the wet mixture. Then gradually add the hot water or coffee, mixing gently but thoroughly.
5. Combine & Bake: Slowly pour the wet ingredients into the dry ingredients, mixing just until you achieve a smooth, even batter. Fold in the finely chopped dark chocolate carefully.
6. Divide & Bake: Evenly distribute the batter between the prepared baking tins. Place in the oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Make Buttercream: While the cakes cool, start your buttercream by beating the softened butter, caster sugar, and black cocoa powder on low speed for 1 minute to combine.
8. Add Liquids to Buttercream: Gradually add the water and vanilla extract to the buttercream mixture, increasing your mixer’s speed until the frosting is smooth, creamy, and spreadable.
9. Assemble Cake: Once the cakes have fully cooled, slice each cake horizontally into two equal layers for a total of four layers. Spread a generous amount of buttercream between each layer and cover the entire cake with the remaining frosting.
10. Decorate: Using a piping bag fitted with a 1A tip, pipe decorative buttercream dollops around the cake. Garnish the top with fresh black cherries, blackberries, and scatter purple and gold sprinkles to finish.
11. Serve: Slice and serve your elegant Black Velvet Cake to impress guests or enjoy a luxurious treat yourself.

Notes

• Black cocoa powder is essential for the deep, dark color and flavor; substitute with natural cocoa powder for a lighter result but color and taste will vary.
• Using hot coffee instead of water will deepen the chocolate flavor without adding a coffee taste.
• Ensure eggs and butter are at room temperature for best mixing and texture.
• The cake layers can be baked a day ahead and wrapped tightly; frost and decorate on the day you serve for the freshest result.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American