If you are ready to wow your friends and family with a cake that’s as visually stunning as it is delicious, then this Black Velvet Cake Recipe is exactly what you need. This cake’s deep, dramatic color comes from rich black cocoa powder, giving it a mysterious allure and a flavor that’s like a more intense velvet chocolate experience. Paired with a silky, luscious frosting that balances sweetness and cocoa depth, this irresistible dessert will quickly become your go-to for celebrations or any time you want to impress. It’s a gorgeous riff on the classic red velvet, with a bold twist that keeps everyone coming back for seconds.
Ingredients You’ll Need
Gathering the ingredients for this cake is delightfully straightforward, yet every element plays a key role in crafting this decadent treat. From the flour that gives the cake its structure to the black cocoa powder that delivers its signature color and flavor, each ingredient is essential in making the magic happen.
- 2 cups all-purpose flour: The base that provides structure and crumb to the cake.
- 1 3/4 cups granulated sugar: Adds sweetness and helps with browning.
- 3/4 cup unsweetened black cocoa powder: Gives the cake its bold black color and deep chocolate flavor; Dutch-process cocoa can be used for a milder taste.
- 1 1/2 teaspoons baking powder: Helps the cake rise evenly and stay fluffy.
- 1 1/2 teaspoons baking soda: Works with the baking powder for extra lift and a tender crumb.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 2 large eggs: Provide moisture, richness, and structure.
- 1 cup buttermilk: Adds a subtle tang and keeps the cake moist.
- 1/2 cup vegetable oil: Keeps the cake soft and tender without overpowering.
- 2 teaspoons vanilla extract: Rounds out the flavor with warmth and sweetness.
- 1 cup hot water or brewed coffee: Intensifies the cocoa flavor and thins the batter for a smooth texture.
For the frosting:
- 1 cup (2 sticks) unsalted butter, softened: The creamy foundation of the frosting.
- 3 1/2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 3/4 cup black cocoa powder: Infuses the frosting with that iconic black color and rich chocolate taste.
- 1/4 cup heavy cream or milk: Peps up the frosting, keeping it smooth and spreadable.
- 1 teaspoon vanilla extract: Adds depth and a subtle sweet aroma.
- Pinch of salt: Balances the sweetness and amplifies chocolate flavor.
How to Make Black Velvet Cake Recipe
Step 1: Prepare Your Equipment and Oven
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to make sure your cakes come out perfectly without sticking. This prep is key for those smooth, clean layers we can’t wait to frost.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt. This dry mix forms the backbone of your cake’s deep color and ensures even distribution of rising agents.
Step 3: Add Wet Ingredients
Now, add in the eggs, buttermilk, vegetable oil, and vanilla extract. Beat everything on medium speed until the batter comes together smoothly. This step merges all the essential flavors and keeps your cake tender and moist.
Step 4: Incorporate Hot Liquid
Slowly pour in the hot water or brewed coffee while mixing gently. This step thins the batter to the perfect pourable consistency and intensifies the rich cocoa flavor, a special little secret in the Black Velvet Cake Recipe.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
Beat the softened butter until creamy. Gradually add powdered sugar, black cocoa powder, heavy cream or milk, vanilla extract, and a pinch of salt. Continue beating until the frosting is light, fluffy, and smooth. Adjust with more cream if necessary to achieve your desired spreading texture.
Step 7: Assemble Your Black Velvet Cake Recipe
Once your cakes are completely cool, spread a generous layer of frosting on one cake layer, then place the second layer on top. Cover the top and sides with frosting, smoothing it beautifully. Chill for 30 minutes before slicing to get clean, impressive cuts.
How to Serve Black Velvet Cake Recipe
Garnishes
Think about topping your Black Velvet Cake with elegant blackberries or a drizzle of silky chocolate ganache for extra indulgence and flair. These garnishes add contrasting textures and flavors that pair perfectly with the rich, bold cake layers.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a splash of coffee-flavored whipped cream on the side to complement and soften the rich cocoa intensity. Fresh fruit or a light salad can also balance the dessert for a full ending to a meal.
Creative Ways to Present
For a show-stopping presentation, try stacking mini versions for a dessert tower or cutting the cake into cubes to serve as elegant bite-sized truffles. You could also add edible silver or gold leaf for a touch of glam, making it perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Place any leftover cake in an airtight container and store it in the refrigerator for up to 4 days. Keeping it chilled preserves the freshness of the frosting and the moistness of the cake layers without drying them out.
Freezing
If you want to enjoy this Black Velvet Cake Recipe later, wrap individual cake layers tightly in plastic wrap and then foil, or freeze the assembled cake if well covered with plastic wrap and a container. It can be frozen for up to 2 months without significant loss of flavor or texture.
Reheating
To enjoy the cake after refrigeration or freezing, allow it to come to room temperature before serving. Avoid microwaving as it can affect the texture; simply take it out of the fridge about 30 minutes ahead for the best results.
FAQs
What makes this cake “black velvet” compared to red velvet?
The Black Velvet Cake Recipe uses black cocoa powder instead of the usual cocoa found in red velvet, resulting in a much darker, almost black color and a richer chocolate flavor, while red velvet is characterized by its red tint and mild cocoa taste.
Can I substitute black cocoa powder with regular cocoa powder?
You can, but regular cocoa powder will give a lighter color and a slightly different flavor. For the dramatic black color and distinct taste, black cocoa powder is recommended.
Is brewed coffee necessary in the batter?
Brewed coffee is optional but highly recommended as it enhances the depth of chocolate flavor, making the cake taste even richer without adding a strong coffee taste.
Can this cake be made gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend, but the texture may vary slightly. Make sure your baking powder and cocoa powder are labeled gluten-free as well.
How long does the cake stay fresh once frosted?
Stored properly in the refrigerator in an airtight container, the cake stays fresh for up to 4 days. For best taste, consume within this timeframe.
Final Thoughts
This Black Velvet Cake Recipe is one of those magical dessert experiences that brings drama and decadence to your table with surprisingly simple ingredients and steps. Whether you’re baking for a special occasion or just to treat yourself, this cake invites you to savor every bite of its rich cocoa goodness and velvety texture. Trust me, once you try it, it’s going to become a beloved staple in your baking repertoire.
Print
Black Velvet Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Black Velvet Cake is a rich, dramatic dessert featuring deeply dark layers made with black cocoa powder, providing an intense chocolate flavor reminiscent of Oreo cookies. Moist and tender with a smooth, fluffy black cocoa frosting, this cake is perfect for special occasions or when you want a visually striking, decadent treat.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder (or Dutch-process cocoa for a milder version)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup black cocoa powder
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until fully combined and even in color.
- Add wet ingredients: To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined, ensuring no lumps remain.
- Incorporate hot liquid: Gradually pour in the hot water or brewed coffee while mixing slowly. The batter will be thin but smooth, which will help create a moist cake.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a wire rack and let them cool completely before frosting to prevent melting.
- Prepare the frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, black cocoa powder, heavy cream (or milk), vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and smooth, adding additional cream if you’d like to achieve your desired consistency.
- Assemble the cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides evenly with the remaining frosting.
- Chill before serving: Refrigerate the assembled cake for at least 30 minutes before slicing. This helps the frosting set for cleaner, neater cuts.
Notes
- Using black cocoa powder gives the cake a distinctive rich flavor and nearly black color; Dutch-processed cocoa can be used for a milder taste.
- For an extra decadent touch, drizzle chocolate ganache over the frosted cake or decorate with fresh blackberries.
- Leftover cake should be stored in the refrigerator and can be kept fresh for up to 4 days.
