Black Velvet Cake is a strikingly rich and elegant dessert with an intense chocolate flavor and a unique, velvety black color. The combination of black cocoa and unsweetened cocoa powder gives this cake its bold chocolate profile, while buttermilk and a hint of vinegar ensure it has a tender, moist crumb. This cake is perfect for special occasions when you want a dessert that’s as visually impressive as it is delicious.
The key to achieving the deep black hue lies in the black cocoa powder and food coloring, which create a bold look without overpowering the cake’s flavor. Alternating the addition of dry ingredients with buttermilk ensures a smooth, well-incorporated batter, while baking soda and vinegar provide just the right lift for a light, fluffy texture.
Once cooled, this cake can be frosted with cream cheese frosting, chocolate ganache, or a buttercream of your choice, making it an unforgettable treat that’s both indulgent and visually captivating.
Why You’ll Love This Black Velvet Cake:
Deep Chocolate Flavor: The combination of black cocoa and regular cocoa powder creates a robust chocolate flavor that’s more intense than a typical chocolate cake.
Moist and Tender Texture: Using buttermilk, oil, and butter keeps this cake soft and moist, giving it a luxurious mouthfeel.
Perfect for Layering and Decorating: The rich black color makes it a stunning base for contrast-colored frostings like cream cheese or vanilla buttercream, giving you a “wow” factor for any occasion.
Unique and Eye-Catching: This cake is sure to stand out with its dramatic, dark color and plush texture—ideal for Halloween, themed events, or any time you want to try something different from the usual chocolate or red velvet cake.
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Key Ingredients:
All-Purpose Flour: Flour gives structure to the cake. Be sure to measure it correctly, spooning it into your measuring cup and leveling it off to avoid a dense cake.
Granulated Sugar: Sweetens the cake and also helps create a tender crumb. If you like a slightly less sweet cake, you can reduce the sugar by a few tablespoons without compromising the texture too much.
Buttermilk: Adds a subtle tang and helps keep the cake moist. Buttermilk’s acidity also activates the baking soda, contributing to a soft, fluffy texture.
Unsalted Butter and Vegetable Oil: The combination of butter and oil adds both flavor and moisture. Butter provides a creamy richness, while oil ensures the cake stays soft even after refrigeration.
Eggs: Help bind the ingredients and add structure and richness. Adding them one at a time ensures they’re fully incorporated, making the batter smooth and cohesive.
Black Cocoa Powder: This specialty cocoa powder is darker than regular cocoa and provides a rich chocolate flavor. Black cocoa is what gives the cake its deep color without relying solely on food coloring.
Unsweetened Cocoa Powder: Adds an extra chocolatey taste and enhances the overall flavor profile.
Baking Powder and Baking Soda: The combination of these two leavening agents helps the cake rise and gives it a tender crumb. Be sure to check that your baking powder and baking soda are fresh for the best results.
White Vinegar: Reacts with the baking soda to create an airy texture and adds a slight tang that complements the chocolate flavor.
Black Food Coloring: While the black cocoa powder already provides a dark color, adding a bit of black food coloring helps achieve a deeper black hue. Gel or paste food coloring is best as it doesn’t thin the batter.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Preheat and Prepare Pans
Preheat Oven: Set your oven to 350°F (175°C).
Grease Pans: Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal, ensuring the cakes won’t stick and will have clean edges.
2. Cream Butter and Sugar
Cream Together: In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy. This step incorporates air, creating a light and tender cake.
3. Incorporate Oil
Add Oil: Pour in the vegetable oil and beat until well combined. The oil adds moisture, keeping the cake soft even after refrigeration.
4. Add Eggs and Flavorings
Add Eggs One at a Time: Beat in the eggs one by one, mixing thoroughly after each addition.
Add Vanilla and Vinegar: Mix in the vanilla extract and white vinegar, which reacts with baking soda for a tender crumb.
5. Mix Dry Ingredients
Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt to remove lumps and evenly distribute leavening agents.
6. Combine Wet and Dry Ingredients
Alternate Additions: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix to avoid a dense cake.
7. Add Food Coloring
Color the Batter: Add black food coloring, a few drops at a time, until the desired shade is reached. Gel or paste food coloring is recommended for a vibrant color without thinning the batter.
8. Divide and Smooth Batter
Evenly Divide: Divide the batter between the prepared cake pans and smooth the tops with a spatula for even baking.
9. Bake
Bake the Cakes: Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Check a few minutes early, as baking times can vary.
10. Cool Cakes
Cool in Pans: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This brief cooling period helps the cakes set and makes transferring easier.
Frosting Ideas and Serving Suggestions:
This cake pairs well with various frostings and garnishes that make the dark color pop:
Frosting Ideas
Cream Cheese Frosting: The tanginess of cream cheese frosting balances the rich chocolate flavor perfectly. Its white color also creates a striking contrast against the dark cake.
Vanilla Buttercream: A classic vanilla buttercream adds a sweet, creamy element that complements the chocolate flavor without overpowering it.
Chocolate Ganache: For extra chocolate lovers, pour a rich chocolate ganache over the cake. It’s easy to make with just chocolate and heavy cream, and it gives the cake a beautiful, glossy finish.
Mascarpone Frosting: For a less sweet, creamy alternative, mascarpone frosting is an elegant choice with a smooth, lightly tangy flavor that pairs well with chocolate.
Serving Suggestions:
Garnishes: Add chocolate shavings, edible gold dust, or a sprinkle of black or white sprinkles to enhance the cake’s dramatic appearance.
Accompaniments: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
For a sophisticated presentation, decorate with fresh berries, edible flowers, or a light dusting of powdered sugar on top.
Storage and Make-Ahead Tips:
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If storing in the fridge, let the cake sit at room temperature for about 30 minutes before serving to soften.
Freezing
You can freeze this cake for longer storage. Wrap the completely cooled, unfrosted cake layers tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
Recipe Variations to Try:
This Black Velvet Cake is incredibly versatile, so feel free to try these fun variations:
1. Black Velvet Cupcakes
Use this recipe to make about 24 cupcakes. Bake in a lined muffin tin for 18-20 minutes or until a toothpick inserted in the center comes out clean.
2. Black Velvet Bundt Cake
Pour the batter into a greased and floured 10-cup bundt pan and bake for about 45-50 minutes. This cake is perfect with a drizzle of vanilla glaze or powdered sugar.
3. Mocha Black Velvet Cake
Add 1 tablespoon of instant coffee or espresso powder to the dry ingredients to enhance the chocolate flavor and add a hint of coffee for a mocha twist.
4. Spicy Black Velvet Cake
Add a pinch of cinnamon and cayenne pepper to the dry ingredients for a subtle heat that complements the chocolate flavor.
5. Red and Black Velvet Marble Cake
Divide the batter in half and color one half black and the other half red. Swirl them together in the pan for a dramatic marble effect!
Conclusion:
Black Velvet Cake is a rich, chocolatey twist on the classic velvet cake, with a unique look that’s bound to turn heads. Its deep color and robust flavor make it an ideal dessert for any occasion, from elegant dinner parties to themed celebrations. With its soft, velvety crumb and striking appearance, this cake is sure to become a favorite for chocolate lovers and baking enthusiasts alike.
So gather your ingredients, preheat the oven, and enjoy the deliciously dark allure of Black Velvet Cake!
Black Velvet Cake
Ingredients
- 2 cups all-purpose flour for structure
- 1 cup granulated sugar adds sweetness
- 1 cup buttermilk for moisture and tang
- 1/2 cup unsalted butter softened, adds creaminess
- 1/4 cup vegetable oil for moistness
- 2 large eggs binds ingredients
- 2 tbsp black cocoa powder for color and intense chocolate flavor
- 1 tbsp unsweetened cocoa powder additional chocolate flavor
- 1 tsp baking powder leavening agent
- 1/2 tsp baking soda reacts with buttermilk
- 1/2 tsp salt balances flavors
- 1 tbsp white vinegar adds tenderness
- 1 tsp vanilla extract flavor enhancer
- black food coloring gel or paste for desired shade
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, incorporating air.
- Add vegetable oil and beat until well combined to ensure moisture.
- Add eggs one at a time, then mix in vanilla extract and white vinegar.
- In a separate bowl, sift flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients, mixing until just combined.
- Add black food coloring a few drops at a time until desired shade is reached.
- Divide batter evenly between prepared pans and smooth tops with a spatula.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.