Moist, mysteriously dark, and intensely chocolatey, Black Velvet Cake is one of those desserts that instantly elevates any celebration or craving into a dramatic, decadent experience. With a plush crumb and silky cocoa buttercream, each bite is a chocolate lover’s dream. This cake owes its show-stopping color and flavor to deep, dark cocoa and a splash of brewed coffee, making it a modern classic that’s impossible to resist. Whether you’re celebrating something special or simply want to treat yourself, Black Velvet Cake never fails to impress.
Ingredients You’ll Need
The magic of Black Velvet Cake comes from the perfect balance of simple pantry staples and a few bold flavors. Every ingredient has a purpose, whether it’s building richness, offering moisture, or creating that unforgettable flavor and inky color.
- All-purpose flour: The foundation for structure—don’t substitute if you want that perfect crumb.
- Granulated sugar: Sweetens the batter and balances the bittersweet cocoa notes.
- Unsweetened dark cocoa powder: This is where the black magic happens; for the darkest cake, consider using black cocoa.
- Baking soda: Lends rise and a light, even texture to each layer.
- Baking powder: Works with the baking soda to ensure the cake lifts beautifully.
- Salt: A pinch amplifies the flavors and keeps the cake from tasting flat.
- Eggs: Bind everything together and add a touch of richness.
- Buttermilk: The key to velvet texture—adds tang and makes the crumb extra tender.
- Vegetable oil: Brings moistness that lasts for days.
- White vinegar: Reacts with baking soda for a deeper lift and subtle tang.
- Vanilla extract: Rounds out the deep chocolate flavor with warm, aromatic notes.
- Hot brewed coffee (or hot water): Intensifies the chocolate without leaving a coffee taste; just trust me on this.
- Unsalted butter (for frosting): The rich, creamy base for cloud-like frosting.
- Powdered sugar (for frosting): Sweet, smooth, and easy to blend into the creamiest icing.
- Dark cocoa powder (for frosting): An extra hit of chocolate for a truly decadent finish.
- Heavy cream (for frosting): Loosens up the frosting and makes it ultra-fluffy.
- Vanilla extract (for frosting): A hint of warmth that completes the cake.
- Pinch of salt (for frosting): Balances the sweet and makes the flavors pop.
How to Make Black Velvet Cake
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 350°F (175°C), making sure it’s fully hot before you start baking. Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper—this ensures your Black Velvet Cake layers will release perfectly and keep their bold, beautiful appearance.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, dark cocoa powder, baking soda, baking powder, and salt. Each dry ingredient has its specific job and blending them first means everything will rise and flavor evenly in your finished Black Velvet Cake.
Step 3: Combine Wet Ingredients
Grab a second bowl and whisk together the eggs, buttermilk, vegetable oil, white vinegar, and vanilla extract. This is where you really start building that signature soft and tender crumb—the buttermilk and oil keep your Black Velvet Cake plush and moist from the very first bite to the last.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined—over-mixing can make the cake tough, so stop once you see the batter mostly come together. Next, slowly add the hot coffee or hot water, mixing until the batter is smooth and noticeably thinner than your average cake – that’s totally expected!
Step 5: Bake the Layers
Divide the batter evenly between the prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely—patience pays off here, since frosting warm cakes is a recipe for a melty mess.
Step 6: Make the Frosting
For the final chocolatey flourish, beat the softened unsalted butter until creamy. Gradually sift in the cocoa powder and powdered sugar, beating as you go to prevent lumps and keep things light. Once those are incorporated, add heavy cream, vanilla, and that all-important pinch of salt. Keep beating until the frosting is light, fluffy, and utterly irresistible.
Step 7: Frost and Assemble
Once the cakes are completely cooled, place one layer on your serving platter and spread a generous amount of frosting on top. Stack the second layer and frost the top and sides, swirling or smoothing to your artistic heart’s desire. Don’t forget to tidy up the edges for a true Black Velvet Cake showpiece!
How to Serve Black Velvet Cake
Garnishes
Enhance your Black Velvet Cake’s dramatic flair by adding a few elegant garnishes. A dusting of edible gold dust or chocolate shavings and some fresh raspberries can make every slice look as magical as it tastes. You could even add a scattering of dark cocoa powder or a crown of glossy berries for a bit of sophisticated sparkle.
Side Dishes
If you’re feeling indulgent, serve Black Velvet Cake with a dollop of softly whipped cream or a scoop of vanilla bean ice cream. The cold creaminess balances the dark chocolate richness perfectly, and a mug of strong coffee or a glass of cold milk is always a welcome pairing.
Creative Ways to Present
For something truly unforgettable, try cutting the cake into mini squares and serving them as “velvet bites” at parties—adorable and so easy to eat! Or, layer slices in parfait glasses with berries and extra dollops of frosting for a modern trifle. Let your imagination run wild—Black Velvet Cake loves a little drama.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, wrap the cake tightly or transfer it to an airtight container—this keeps the crumb super soft and prevents the frosting from picking up any fridge odors. Leftover Black Velvet Cake can be stored at cool room temperature for a day, or refrigerated for up to five days.
Freezing
Yes, you can freeze Black Velvet Cake! Wrap unfrosted cake layers tightly in plastic wrap and then foil, or freeze individual frosted slices in airtight containers. They’ll keep beautifully in the freezer for up to 2 months; just thaw in the fridge overnight for best texture.
Reheating
For a just-baked feel, let cold slices come to room temperature on the counter for 30 to 60 minutes before serving. If you want a gentle warmth, zap slices briefly in the microwave (10-15 seconds on low) but be careful not to melt the frosting!
FAQs
Can I substitute black cocoa for regular cocoa powder?
Absolutely! If you want that iconic look and the deepest possible color, swap in black cocoa for some or all of the cocoa powder. Keep in mind, black cocoa is less acidic and has a stronger, almost Oreo-like flavor, so the result will be extra intense.
Does the cake taste like coffee?
No worries—the coffee simply boosts the chocolate flavor rather than making your Black Velvet Cake taste like a mocha. If you’re sensitive to caffeine, you can substitute hot water, but coffee really makes the richness pop.
Can I make Black Velvet Cake in advance?
Definitely! You can bake the cake layers a day ahead, wrap them well, and frost them fresh the day you plan to serve. The flavors meld and deepen as they sit, so it honestly tastes even better on day two.
What’s the best way to get the perfect slice?
Use a long, sharp, serrated knife and wipe it clean between each cut for bakery-worthy slices. If your cake is freshly frosted, chilling it briefly firms things up and ensures neat, Instagram-worthy pieces.
Can I use a different frosting?
Absolutely! A tangy cream cheese frosting pairs beautifully with Black Velvet Cake (think red velvet’s darker cousin), or you can get creative with raspberry jam, chocolate ganache, or even whipped cream for a lighter topping.
Final Thoughts
If you’re craving a cake with drama, richness, and pure chocolate flavor, Black Velvet Cake is the answer. It’s a recipe that never fails to wow friends, family, or just yourself on a rainy afternoon. Give it a try and prepare to fall in love with every heavenly slice!
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
Indulge in the rich and decadent flavors of a Black Velvet Cake. This dark chocolate cake is moist, tender, and topped with a luxurious cocoa frosting. Perfect for any special occasion or dessert table.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee or hot water
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 the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together eggs, buttermilk, oil, vinegar, and vanilla. Pour the wet ingredients into the dry and mix until just combined.
- Add coffee or water: Slowly stir in the hot coffee or water until the batter is smooth and thin.
- Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. For the frosting, beat the butter until creamy, then sift in the cocoa powder and powdered sugar gradually. Add heavy cream, vanilla, and salt, and beat until light and fluffy. Frost the cooled cake layers and decorate as desired.
Notes
- For an ultra-black cake, use black cocoa powder in place of some or all of the dark cocoa.
- This cake pairs beautifully with cream cheese frosting or raspberry jam between layers.
- The coffee enhances the chocolate flavor without making the cake taste like coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg
