Black Velvet Cake is a grown up, rich dessert that is also, rich, dark intense chocolate in taste and black velvety in color. Both black cocoa and unsweetened cocoa powder play a role in this cake’s intense chocolate flavor, and buttermilk, along with a bit of vinegar, gives it a tender, moist crumb. It’s the kind of cake that’s perfect for special occasions, when you want a dessert that makes a statement, in flavor or visual interest.

The dark black color is achieved through the use of black cocoa powder and food coloring, which provides a rich color but no soapy flavor. The method of alternating dry ingredients and buttermilk helps the batter combine smoothly and evenly, and the baking soda/vinegar combo gives it a nice light fluffy texture!

When cool, you can frost this cake with cream cheese frosting, chocolate ganache or buttercream of your choice, making an unforgettable dessert that’s decadent and visually impressive.

Why You’re Going to Love This Black Velvet Cake:

Deep Chocolate Flavor — The blend of black cocoa with regular cocoa powder gives you a richer chocolate flavor than any ordinary chocolate cake.
Moist and Tender Texture: Buttermilk, oil and butter all work together to keep this cake soft and moist for a luxurious mouthfeel.
Perfect for Layering and Topping with a Frosting – The cake’s deep black color makes it a gorgeous canvas for contrasting frostings, like cream cheese or vanilla buttercream for a striking presentation.
Unique and Eye-Catching – The deep black color and soft texture of this cake is hard to miss, making it an ideal choice for themed events, Halloween, or as an unexpected alternative to traditional chocolate or red velvet cake.

Key Ingredients:

All-Purpose Flour – Gives the cake structure. Scoop it into the measuring cup and then level it off to avoid a brick of a cake.
Granulated Sugar – For sweetness and a tender crumb. Cutting sugar slightly won’t really affect the texture.
Buttermilk – Contributes tang and moisture and assists with the activation of the baking soda, which is what gives the final result its fluffy texture.
Unsalted Butter & Vegetable Oil – Butter provides flavor, while oil keeps the cake tender even after refrigerating.
Eggs — Help bind ingredients together, adds structure and richness. Just add each of them one at a time, so you know that the system will use them correctly.
Black Cocoa Powder – A dark cocoa powder with a rich chocolate flavor that intensifies the cake’s color without needing too much food coloring.
Unsweetened Cocoa Powder – This also contributes an additional level of chocolate richness.
Baking Powder & Baking Soda – For a proper rise and tender crumb. For best results, use fresh leavening agents.
White Vinegar – Responds with baking soda to produce a light texture and intensifies the chocolate.
Black Food Coloring – Necessary to get a deep black color. Gel or paste food coloring is the most effective without thinning the batter.

The complete list of ingredients with amounts and instructions found at the bottom of the post in the recipe card.

Instructions

Preheat and Prepare Pans

Directions: Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans, or line with parchment for easy removal.

Cream Butter and Sugar

Add softened butter and granulated sugar to a large mixing bowl and cream them together until light and fluffy. This step adds air, leaving the cake light and tender.

Incorporate Oil

Add the vegetable oil and beat until fully incorporated. The oil keeps the cake moist, even in the refrigerator.

Add Eggs and Flavorings

Beat in the eggs, one at a time, mixing well after each addition.
Add vanilla extract and white vinegar, which react with the baking soda for a tender crumb.

Mix Dry Ingredients

In a separate bowl, sift flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda and salt to evenly mix your ingredients.

Mixing of wet and dry ingredients

Add dry ingredients and buttermilk alternately, starting and ending with dry ingredients. Mix until just combined; do not overmix or your cake will be dense.

Add Food Coloring

Mix in black food coloring little by little until the desired color is achieved. For the best results, you want to use gel or paste food coloring.

Divide and Smooth Batter

Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula so they bake evenly.

Bake

Bake for 25-30 minutes until a toothpick inserted into the middle comes out clean. Oven times will vary, so check a few minutes early.

Cool Cakes

Let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely.

Frosting Suggestions and Serving Ideas

Frosting Options

Cream Cheese Frosting – Its tanginess contrasts so well with the depth of chocolate.
Vanilla Buttercream – A sweeter, creamier counterpart to the rich cake.
Chocolate Ganache – A rich chocolate glaze made with chocolate and heavy cream to get the shiny finish.
Mascarpone Frosting – A smooth, not too sweet frosting that pairs nicely with the chocolate.

Serving Ideas

Garnishes – Use chocolate shavings, edible gold dust or sprinkles for a dramatic touch.
Accompaniments — Serve with vanilla ice cream or whipped cream for extra indulgence.
Decorations — Fresh berries, edible flowers or a dusting of powdered sugar for a chic finish.

Storage and Make-Ahead Tips

Storing Leftovers

Keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For refrigerated cake, let sit at room temperature for 30 minutes before serving.

Freezing

Plastic wrap and aluminum foil around completely cooled unfrosted cake layers. Freeze, covered in a freezer-safe container, up to 2 months. Defrost overnight in refrigerator before frosting and serving.

Recipe Variations to Try

Black Velvet Cupcakes

Makes about 24 cupcakes. Bake at 350°F for 18-20 mins or until toothpick comes out clean.

Black Velvet Bundt Cake

Use a 10-cup Bundt pan and bake it for 45 to 50 minutes. Drizzle with a vanilla glaze or dust with powdered sugar.

Mocha Black Velvet Cake

For a mocha twist, mix 1 tablespoon instant coffee or espresso powder into the dry ingredients.

Spicy Black Velvet Cake

Add a touch of spice to the batter for a subtle kick by sprinkling in cinnamon and cayenne pepper.

Marble Cake with Red and Black Velvet

Split the batter and color half black and the other half red. Swirl them together for a dramatic marbling effect.

Black Velvet Cake is a rich, cocoa twist on classic velvet cake with an impressive display. Ideal for celebrations—such as themed parties, birthdays, or simply an extravagant dessert just because. With its tender crumb and vivid color, it’s a showstopper for any chocolate fan.

So go, you have your ingredients, preheat your oven for the exciting pleasure of Black Velvet Cake!