If there’s a dessert guaranteed to impress at any gathering or satisfy your own bakers’ curiosity, it has to be Black Velvet Cake. This show-stopping confection is the deliciously mysterious cousin of the classic red velvet, featuring rich cocoa flavor, a dramatic ebony crumb, and the kind of moist, tender texture that makes every forkful an experience. Whether you’re celebrating a special occasion or just need a decadent treat, this luxurious cake—with its deep color and cloud-like chocolate frosting—promises a wow moment both visually and flavor-wise.
Ingredients You’ll Need
Despite its dazzling appearance, this Black Velvet Cake comes together with familiar pantry staples and a few key touches that unlock that signature color and taste. Each ingredient truly brings something special, and I’ll guide you through why every one deserves its spot in this unforgettable dessert.
- All-purpose flour: The backbone of the cake, providing structure without heaviness.
- Granulated sugar: Sweetens the cake and helps keep it moist and tender.
- Unsweetened dark cocoa powder: Delivers rich chocolate flavor and, paired with black gel color, depth of color.
- Baking soda: Reacts with acidic ingredients to help the cake rise beautifully.
- Baking powder: Gives an extra lift for an airy crumb.
- Salt: Balances sweetness and lets the chocolate shine.
- Large eggs: Bind everything together and add richness.
- Buttermilk: Adds tang, tenderness, and keeps the crumb delicate.
- Brewed black coffee (cooled): Enhances the cocoa notes without making the cake taste like coffee.
- Vegetable oil: Gives the cake its unbeatable moistness.
- Vanilla extract: Rounds out the chocolate flavor with warmth and complexity.
- White vinegar: Reacts with the baking soda for extra lift and emphasizes the cake’s unique velvet texture.
- Black gel food coloring: Creates the intense, midnight-black color that makes this cake so dramatic.
- For the frosting — Unsalted butter (softened): The creamy base for luscious, dreamy frosting.
- Powdered sugar: Sweetens and creates a smooth, cloudlike texture.
- Dark cocoa powder: Makes the frosting as intensely chocolaty as the cake itself.
- Heavy cream: Adds silkiness and helps whip the frosting to perfection.
- Vanilla extract: Infuses flavor and rounds everything out.
- Pinch of salt: Cuts sweetness for balanced, sophisticated icing.
How to Make Black Velvet Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C), so it’s nice and hot when you’re ready to bake. Grease two 9-inch round cake pans and line the bottoms with parchment paper for effortless removal—there’s nothing worse than a gorgeous cake stuck to the pan!
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, unsweetened dark cocoa powder, baking soda, baking powder, and salt. Mixing these well now ensures your leavening agents are evenly distributed and helps avoid any lumps of cocoa.
Step 3: Mix the Wet Ingredients
In another bowl, beat the eggs, buttermilk, cooled brewed coffee, vegetable oil, vanilla extract, and white vinegar until fully blended. This is where you’ll unlock that super-moist, tender crumb that makes Black Velvet Cake irresistible.
Step 4: Bring Batter Together and Tint
Slowly pour the wet ingredients into the dry, stirring just until the batter is smooth—don’t overmix. Now comes the fun part: add black gel food coloring a little at a time, stirring gently, until you hit that dramatic inky shade. Be patient; it’s worth it!
Step 5: Bake
Divide that luscious black batter evenly between your prepared pans, smoothing the tops. Slide them into the oven and bake for 30 to 35 minutes. The cakes are ready when a toothpick inserted into the center comes out clean. Let the layers cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make Dreamy Chocolate Frosting
Beat the softened butter until creamy and fluffy—this is key for ultra-light frosting. Gradually add powdered sugar, dark cocoa powder, heavy cream, vanilla, and a pinch of salt. Whip it all together until your frosting is glossy and irresistibly fluffy.
Step 7: Frost Your Black Velvet Cake
Once the cakes are completely cool, spread a hearty layer of frosting between the layers, then cover the top and sides generously. Delight in how the deep black crumb peeks through the swirling chocolate clouds!
How to Serve Black Velvet Cake
Garnishes
A slice of Black Velvet Cake stands out on its own, but if you want to add a little magic, try a sprinkle of dark chocolate shavings, a scattering of edible gold leaf for a glamorous touch, or fresh berries for a pop of color and brightness. These finishing touches highlight the cake’s mysterious allure.
Side Dishes
Compliment the rich, chocolatey flavor with something light and refreshing: a simple raspberry coulis, a scoop of vanilla bean ice cream, or even a dollop of whipped cream. These sides are subtle enough not to steal the spotlight but add a beautiful contrast to the cake’s decadent profile.
Creative Ways to Present
Go dramatic and bold! Serve Black Velvet Cake as the centerpiece of a dark-and-moody dessert table for a party, or layer it into parfait glasses with whipped cream and berries for an elegant twist. For extra flair, use a stencil and powdered sugar to create patterns on top or slice into mini-cakes for individual servings at a fancy gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Black Velvet Cake covered and refrigerated to maintain its freshness and moisture. Store slices in an airtight container, and it will stay delicious for up to four days—if it lasts that long!
Freezing
Both the cake layers (unfrosted) and frosted Black Velvet Cake freeze beautifully. Wrap the layers tightly in plastic wrap and foil, or place slices in freezer-safe containers. Thaw overnight in the fridge for best results when you’re ready to indulge again.
Reheating
If you prefer your cake at room temperature, simply let refrigerated or thawed slices sit out for 20 to 30 minutes before serving. There’s no real need to warm the cake, but it does taste amazing just slightly softened for that ultra-moist, melt-in-your-mouth experience.
FAQs
Can I make Black Velvet Cake without buttermilk?
Absolutely! If you’re out of buttermilk, you can use regular milk with a tablespoon of white vinegar or lemon juice mixed in. Let it sit for five minutes, and you’ll have a quick homemade substitute for that signature tenderness and tang.
Is black food coloring necessary for this recipe?
For the true dramatic look, black gel food coloring is essential, but the cake will still taste delicious without it—just expect a super-dark brown rather than jet black. If you want the color but are sensitive to dyes, use as little as needed, or seek out natural black food coloring options.
What’s the difference between Black Velvet Cake and red velvet cake?
While both share a plush, velvety crumb and subtle tang from buttermilk and vinegar, Black Velvet Cake uses dark cocoa and black food coloring instead of red, resulting in a deeper flavor and that signature mysterious appearance. It’s the dark, chocolate-loving sibling of the red classic!
Can I use a different size cake pan?
Yes, you can bake this recipe in different pans, like a 9×13-inch sheet pan or as cupcakes—just adjust the baking time accordingly. Keep an eye out for doneness, since thinner layers will bake faster.
How do I get extra clean slices when serving?
For those enviable, Instagram-perfect slices, refrigerate Black Velvet Cake for at least an hour before cutting, and use a sharp knife dipped in hot water and wiped clean between cuts. Patience pays off with neat, gorgeous layers!
Final Thoughts
If you’re ready to make something show-stopping, a Black Velvet Cake delivers every time—unforgettable look, irresistible flavor, and a moist crumb you’ll dream about long after that last bite. Don’t wait for a special occasion; treat yourself and your favorite people to a cake that’s as striking as it is delicious!
Print
Black Velvet Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Black Velvet Cake. A deep black cocoa cake is layered with a creamy chocolate frosting, creating a stunning dessert that is as delicious as it is visually striking.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup brewed black coffee (cooled)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- Black gel food coloring (as needed for deep black hue)
Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 cup dark cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
- Mix dry and wet ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat eggs, buttermilk, coffee, oil, vanilla, and vinegar until combined. Gradually add wet mixture to dry ingredients and stir until smooth. Add black gel food coloring to achieve desired color.
- Bake and cool: Divide batter between pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat until fluffy and smooth.
- Frost cakes: Frost cooled cakes as desired.
Notes
- The coffee enhances the dark chocolate flavor without overpowering it.
- Use black cocoa for an even deeper color and flavor if available.
- Refrigerate the cake for clean slices when serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 46g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
