Black Velvet Cake Recipe
If there were ever a show-stopping dessert destined to dazzle and delight, it’s Black Velvet Cake. With its irresistibly moist, tender crumb, gorgeous dark hue, and indulgently deep chocolate flavor, this cake strikes the perfect balance of elegance and pure decadence. Whether it’s for a birthday, a dinner party, or simply to chase away an ordinary afternoon, this recipe invites you to embrace a little luxury and spoil yourself (and your favorite people!) with every lush slice.
Ingredients You’ll Need
One of my favorite things about baking this Black Velvet Cake is how you only need pantry staples and a few simple upgrades to create something genuinely magical. Each ingredient was chosen to enhance the cake’s flavor, plush texture, and—most important of all—that signature black velvet color.
- All-purpose flour: Provides structure while keeping the cake soft and light, exactly what you want in every bite.
- Granulated sugar: Sweetens the batter and helps it stay moist, never dry or crumbly.
- Unsweetened dark cocoa powder (Dutch-processed or black cocoa): Delivers the dramatic color and a bold, almost fudge-like chocolate intensity—black cocoa deepens the hue for that true “Black Velvet” effect.
- Baking soda: Teams up with the buttermilk to create a tender, lofty crumb.
- Baking powder: Adds an extra lift, ensuring the layers are fluffy but not airy.
- Salt: Balances the sweetness and sharpens all the chocolate notes.
- Large eggs: Bring richness and stability, binding everything together seamlessly.
- Buttermilk: Adds a subtle tang and spectacular tenderness—absolutely key for that velvety texture.
- Vegetable oil: Keeps the cake incredibly moist, even after a couple of days.
- Vanilla extract: Elevates all the flavors and makes the chocolate even more luscious.
- Hot water or hot brewed coffee: Intensifies the cocoa and creates an ultra-silky batter—coffee won’t make the cake taste like coffee, but it will bring out the chocolate flavor.
- Black gel food coloring (optional): For a midnight-black finish, just a drop or two does the trick if you’re after drama on the dessert table.
- Unsalted butter (for frosting): Forms the creamy, delicious base of our chocolate frosting—make sure it’s softened for perfect blending.
- Powdered sugar (for frosting): Sweetens and thickens the frosting to that dreamy, spreadable consistency.
- Unsweetened dark cocoa powder (for frosting): Enhances the chocolate richness so your frosting is as decadent as the cake itself.
- Heavy cream (for frosting): Makes the frosting cloud-like, fluffy, and easy to swoosh or pipe.
- Vanilla extract (for frosting): Adds aromatic warmth that rounds out the cocoa’s depth.
- Pinch of salt (for frosting): A little bit makes everything pop—don’t skip it!
How to Make Black Velvet Cake
Step 1: Prep Your Pans
Preheat your oven to 350°F (175°C). To guarantee your cakes release perfectly every time, generously grease two 8-inch round cake pans and line the bottoms with parchment paper. This is the key to neat layers and easy assembly later, so don’t rush this step!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, unsweetened dark cocoa powder, baking soda, baking powder, and salt until completely uniform. Breaking up any cocoa lumps now means a smoother, more luscious batter later.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the eggs, buttermilk, oil, and vanilla extract until smooth and well combined. The oil and buttermilk are your secret weapons for that unforgettable velvet crumb!
Step 4: Bring It All Together
Gradually add the wet mixture to your dry ingredients, whisking gently to combine. Then, while stirring, slowly pour in the hot water or coffee—this loosens the batter and coaxes every bit of cocoa to bloom. If you’re chasing the deepest black, now’s the time to add a drop or two of black gel food coloring.
Step 5: Bake and Cool
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are perfect). Let the cakes cool in their pans for 10 minutes before carefully transferring to a wire rack to cool completely—patience is key here for the best frosting experience!
Step 6: Make the Chocolate Frosting
Beat the softened butter until creamy and pale. Gradually add the powdered sugar and cocoa powder, mixing until fluffy and smooth. Then, beat in the heavy cream, vanilla, and a pinch of salt until everything’s light, airy, and irresistible. If it’s too thick, add an extra splash of cream; if it’s too soft, a bit more powdered sugar does the trick.
Step 7: Assemble and Frost Your Black Velvet Cake
Once your cake layers are completely cool (chilling them briefly helps!), spread a generous layer of chocolate frosting between the cakes. Stack them up, then slather the outside with more frosting, swirling to your heart’s content. Go wild with decorations—this cake loves to dress up!
How to Serve Black Velvet Cake
Garnishes
Dress up your Black Velvet Cake with curls of dark chocolate, a scatter of chocolate sprinkles, or jewel-like fresh berries for vibrant contrast. Even a dusting of edible gold or silver leaf can add a luxurious touch for special occasions.
Side Dishes
For something simple, serve this cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a spoonful of tart cherry compote. The intense cocoa flavors pair beautifully with creamy or fruity sides.
Creative Ways to Present
Try cutting the cake into small, lavish squares and nestling them into cupcake wrappers for a chic dessert tray. Or layer slices with extra frosting and berries in mason jars for an adorable portable treat. If you’re really feeling fancy, drizzle each plated slice with a swipe of raspberry sauce or a sprinkle of crushed pistachios for drama and crunch.
Make Ahead and Storage
Storing Leftovers
Once frosted, your Black Velvet Cake keeps best covered in an airtight container at room temperature for up to two days, or refrigerated for up to four days. The cake stays moist and deeply flavorful—if anything, it gets even better as the flavors meld!
Freezing
For longer storage, wrap unfrosted cake layers tightly in plastic wrap and aluminum foil before freezing for up to two months. Allow them to thaw at room temperature, then frost as usual. You can also freeze frosted cake slices individually, though the texture is best when assembled fresh.
Reheating
If you prefer a warm slice (especially heavenly with ice cream!), simply microwave individual pieces for 5 to 10 seconds until just softened but not hot. This revives that “just-baked” taste and makes the chocolate aroma bloom all over again.
FAQs
Can I use regular cocoa powder instead of black cocoa?
You can swap in Dutch-processed cocoa if you don’t have black cocoa handy; the cake will still have a gorgeous, intense chocolate flavor, but the signature jet-black hue will be less dramatic. Black cocoa is what gives Black Velvet Cake its distinctive look, so use it if you can!
What makes Black Velvet Cake different from classic red velvet?
While both cakes share that famous plush, moist crumb, Black Velvet Cake skips the red food coloring and leans into dark cocoa, resulting in a cake that’s bolder in flavor and color. The taste is more chocolate-forward, with the same beloved “velvet” texture.
Can I make this recipe dairy-free?
Absolutely! Substitute the buttermilk with any plant-based milk soured with a tablespoon of vinegar or lemon juice, use a vegan butter for the frosting, and you’ll have a delicious dairy-free Black Velvet Cake.
How do I prevent my layers from sticking to the pans?
Generously greasing the pans and lining the bottoms with parchment paper practically guarantees that your cakes will release easily every time—no tears or crumbles!
What’s the best way to get smooth, even frosting?
Chill your cake layers before assembling and use an offset spatula to spread the frosting in thin, even coats. If you like, you can apply a “crumb coat” (a thin layer of frosting to catch any stray crumbs), chill again, and then frost with your final layer for a perfectly polished look.
Final Thoughts
Whether you’re out to impress your friends or just indulge your inner chocolate lover, Black Velvet Cake is downright irresistible. Don’t be surprised if you find yourself tempted to bake it on repeat! Give this recipe a try and let a little cake magic into your day—you absolutely deserve it.
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Black Velvet Cake Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this stunning Black Velvet Cake. With layers of moist, dark cocoa cake and a creamy, chocolatey frosting, this dessert is perfect for any special occasion.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder (Dutch-processed or black cocoa)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee
- Optional: black gel food coloring for a deeper hue
Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened dark cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Prepare Batter: Whisk dry ingredients, then mix wet ingredients and combine. Add hot water or coffee and food coloring if desired.
- Bake: Divide batter, bake for 30–35 minutes, and cool cakes.
- Make Frosting: Beat butter, add sugar, cocoa, cream, vanilla, and salt. Frost cakes and decorate.
Notes
- Using coffee enhances the chocolate flavor without coffee taste.
- Chill layers before frosting for easier assembly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
