If you are a chocolate lover looking for a cake that brings both drama and deep flavor to the table, this Black Velvet Cake Recipe is an absolute showstopper. With its strikingly dark color achieved through black cocoa powder and a luxuriously creamy black cocoa buttercream frosting, this cake feels both indulgent and elegant. The moist texture and rich, slightly earthy chocolate notes make it perfect for celebrations or anytime you want to treat yourself with something extraordinary but still comforting. Let’s dive into this recipe that will quickly become one of your favorites to bake and share!
Ingredients You’ll Need
The beauty of this Black Velvet Cake Recipe lies in its straightforward ingredients, each playing a key role in creating the perfect cake. From the deep, almost velvety chocolate flavor of black cocoa powder to the moistening power of buttermilk and oil, each component works in harmony for an irresistible cake experience.
- 2 cups all-purpose flour: The foundation of the cake’s structure for a soft, tender crumb.
- 1 ¾ cups granulated sugar: Provides the necessary sweetness to balance the cocoa’s bitterness.
- ¾ cup unsweetened dark cocoa powder (black cocoa): This is the star ingredient that gives the cake its signature black color and deep chocolate flavor.
- 2 teaspoons baking soda: Helps the cake rise nicely and become fluffy.
- 1 teaspoon baking powder: Adds extra lift to ensure the cake isn’t dense.
- 1 teaspoon salt: Enhances all the flavors and balances sweetness.
- 2 large eggs: Bind ingredients together and add richness.
- 1 cup buttermilk: Adds moisture and tenderizes the crumb while lending a slight tang.
- ½ cup vegetable oil: Keeps the cake super moist and soft.
- 1 cup hot water or brewed coffee: Intensifies the chocolate flavor and helps dissolve the cocoa.
- 2 teaspoons vanilla extract: Rounds out the flavors with a warm, aromatic note.
- 1 cup unsalted butter (softened) – for frosting: Creates a rich, creamy base for the buttercream.
- 3 ½ cups powdered sugar – for frosting: Sweetens and thickens the icing.
- ½ cup black cocoa powder – for frosting: Gives the frosting the same dramatic dark color and chocolate depth.
- ¼ cup heavy cream or milk – for frosting: Adjusts frosting consistency for easy spreading.
- 1 teaspoon vanilla extract – for frosting: Enhances the overall flavor profile.
- Pinch of salt – for frosting: Perfectly balances the sweetness in the frosting.
How to Make Black Velvet Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper to ensure the cakes release easily after baking. This foundational setup keeps the cake layers perfectly shaped and easy to work with for assembly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, baking powder, and salt. This ensures every dry ingredient is evenly distributed, which is crucial for that consistent texture and color throughout the cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. This mixture creates the moisture and richness needed to balance the dry ingredients and build the cake’s tender crumb.
Step 4: Blend Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Then, slowly add the hot water or brewed coffee, mixing until the batter is smooth. Expect a thinner batter than usual — that’s what makes the cake incredibly moist without being heavy.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans and place them in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Patience here is key — fully cooled layers will make frosting easier and prevent melting.
Step 6: Make the Black Cocoa Buttercream Frosting
In a large bowl, beat the softened butter until creamy and light. Gradually add the powdered sugar and black cocoa powder, along with the salt and vanilla extract, mixing until well incorporated. Beat in the heavy cream or milk one tablespoon at a time until the frosting reaches a fluffy, spreadable consistency. This frosting is luxuriously smooth and perfectly complements the intense cake layers.
Step 7: Assemble the Cake
Place one cake layer on your serving plate and spread a generous amount of frosting over it. Carefully top with the second layer, then apply frosting evenly over the top and sides to create a beautifully smooth or artfully swirled finish. This is where your cake truly comes to life.
How to Serve Black Velvet Cake Recipe
Garnishes
To elevate your Black Velvet Cake Recipe presentation, consider adding black sprinkles or a light dusting of black cocoa powder on top. These subtle touches enhance the cake’s dark charm without overpowering the rich chocolate flavor. Fresh berries or edible flowers also add a nice pop of color and a hint of freshness.
Side Dishes
A slice of this cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For coffee lovers, serving it alongside a strong espresso or dark roast enhances the chocolate depth perfectly. Fresh fruit slices can also provide a refreshing counterbalance to the cake’s richness.
Creative Ways to Present
Try layering different textures by adding chocolate shavings, crushed Oreo crumbs, or a drizzle of salted caramel atop the frosting. You can also serve individual mini versions of this cake in elegant glass jars with alternating cake and frosting layers for a stunning dessert presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored in an airtight container and kept refrigerated to maintain freshness and prevent the frosting from softening. Properly stored, your Black Velvet Cake Recipe leftovers will stay moist and delicious for up to 4 days.
Freezing
You can freeze both the cake layers and the frosting separately for longer storage. Wrap the cooled cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting. Freeze the buttercream in an airtight container and bring it back to room temperature while stirring gently before use.
Reheating
Since this is a frosted cake, it’s best enjoyed chilled or at room temperature. However, if you prefer to warm a slice, briefly microwave it for 10 to 15 seconds to soften the frosting and enjoy the gooey texture, but avoid overheating as it can affect the frosting’s consistency.
FAQs
What makes this cake different from a regular chocolate cake?
The key difference lies in the use of black cocoa powder, which gives the Black Velvet Cake Recipe its intense black color and a unique flavor reminiscent of dark cookies, unlike typical cocoa powder used in standard chocolate cakes.
Can I substitute regular cocoa powder if I don’t have black cocoa?
Yes, you can use dark Dutch-processed cocoa powder as a substitute, but the color will be less dramatic and the flavor slightly milder. The cake will still taste delicious but won’t have the signature black velvet look.
Why is hot water or coffee added to the batter?
Hot water or coffee helps to bloom the cocoa powder, intensifying the chocolate flavor while also thinning the batter to create a moist, tender crumb. Coffee adds an extra depth of flavor but can be omitted if you prefer plain hot water.
How do I know when the cake is done baking?
Use the toothpick test by inserting a toothpick into the center of the cake. When it comes out clean or with a few moist crumbs (but no wet batter), your cake is perfectly baked and ready to cool.
Can I make this cake vegan or dairy-free?
This recipe is naturally vegetarian, but to make it vegan or dairy-free, you would need appropriate substitutes like plant-based milk with vinegar for buttermilk, flax eggs or applesauce for eggs, vegan butter for the frosting, and nondairy cream. The black cocoa powder remains safe for these diets.
Final Thoughts
This Black Velvet Cake Recipe brings an unforgettable chocolate experience to your kitchen with a stunning look and rich flavor that will impress everyone lucky enough to get a slice. Whether for a special occasion or a comforting treat at home, this cake’s moist texture and unique frosting make baking it a joy and indulging in it pure happiness. Give this dramatic yet simple recipe a try—you might just find your new favorite dessert to share with friends and family!
Print
Black Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Black Velvet Cake is a rich, deeply colored chocolate cake made with black cocoa powder, which lends a unique Oreo-like flavor. This layered dessert features moist cake layers paired with a creamy black cocoa buttercream frosting, perfect for those who love dramatic and decadent chocolate cakes.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder (such as black cocoa)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup hot water or brewed coffee
- 2 teaspoons vanilla extract
For the frosting (black cocoa buttercream):
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup black cocoa powder
- ¼ cup heavy cream or milk (more as needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Make the cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal. In a large bowl, whisk together the dry ingredients: flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Add these wet ingredients to the dry mixture and stir until just combined. Then, slowly pour in the hot water or brewed coffee, mixing until the batter is smooth and thin.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, black cocoa powder, salt, and vanilla extract, beating well after each addition. Add the heavy cream or milk, one tablespoon at a time, until the frosting becomes fluffy and spreadable.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread a generous layer of frosting over it. Top with the second cake layer and apply frosting evenly to the top and sides. Smooth out or create swirls with the frosting as desired for a beautiful finish.
Notes
- Black cocoa powder provides the cake’s signature rich color and Oreo-like flavor.
- If black cocoa powder is unavailable, dark Dutch-processed cocoa can be used as a substitute.
- For extra flair, decorate the finished cake with black sprinkles or a dusting of cocoa powder.
