If you’re searching for a seriously show-stopping dessert, look no further than Black Velvet Cake. This decadent treat isn’t just stunning to look at with its dramatic midnight-black crumb and cloud-like chocolate frosting—it’s also melt-in-your-mouth moist, deeply chocolatey, and guaranteed to earn rave reviews! It’s become my go-to cake for celebrations, and I promise, the secret is all in the cocoa and a few smart baking tricks you’ll love discovering.
Ingredients You’ll Need
I love how simple but essential each ingredient is for this recipe—every component is carefully chosen to build up the luxurious taste, luscious texture, and iconic color that makes this cake so memorable. Let’s break down what you’ll need and why it matters.
- All-purpose flour: The backbone of the cake, giving it structure while keeping things tender.
- Granulated sugar: Sweetens the batter and promotes a beautiful rise and delicate crumb.
- Brown sugar: Adds a note of molasses for richer flavor and a go-to moist texture.
- Unsweetened black cocoa powder: Here’s the magic—this cocoa delivers that black-as-night hue and an intensely deep chocolate taste. Feel free to swap in some Dutch cocoa for a slightly less dramatic effect.
- Baking soda: Gives the cake a lovely lift when combined with buttermilk.
- Baking powder: Offers additional fluffiness and softness to the crumb.
- Salt: Don’t skip it! Salt sharpens chocolate flavors and balances sweetness perfectly.
- Eggs: Help bind everything together and add richness to every bite.
- Buttermilk: Provides a subtle tang and super-moist crumb (plus helps that baking soda shine).
- Vegetable oil: Makes for an ultra-tender, light cake that stays moist for days.
- Vanilla extract: Enhances both cake and frosting—real vanilla makes all the difference here.
- Hot coffee or hot water: Intensifies the chocolate flavor; coffee is especially good for amping up the cocoa without making the cake taste like coffee.
- Unsalted butter (for frosting): The basis of a dreamy, creamy chocolate frosting—always use room temperature for best results.
- Powdered sugar (for frosting): Sweetens and thickens the frosting to just the right spreadability.
- Additional black cocoa (for frosting): Keeps the dramatic color and deep flavor going in the frosting, too.
- Heavy cream (for frosting): Brings the frosting to silky, luscious life—add more if needed for extra fluffiness.
- Pinch of salt (for frosting): Just a touch to balance and enhance the chocolate flavors in your frosting.
How to Make Black Velvet Cake
Step 1: Prep Your Cake Pans and Oven
First things first: preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and give them a good greasing all over. This simple step will guarantee you hassle-free cake removal later. You’ll thank yourself when those gorgeous layers slip out perfectly smooth!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, brown sugar, black cocoa powder, baking soda, baking powder, and salt. Take your time here—whisking well breaks up any lumps in the cocoa and ensures every bite is perfectly chocolatey and evenly textured.
Step 3: Whisk the Wet Ingredients
In a separate bowl, crack in the eggs and pour in the buttermilk, vegetable oil, and vanilla extract. Whisk it all up until smooth and creamy; this is where the cake’s richness and lovely texture begin coming together.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mix over the dry ingredients. Gently stir everything together just until combined—no need to overmix! Overstirring can make the cake dense instead of fluffy, so as soon as you don’t see streaks of flour, you’re good.
Step 5: Add the Hot Coffee or Water
This is the magic move. Slowly add in the hot coffee (or water), stirring as you go. The batter will turn thin and smooth—don’t worry, this is expected! The heat brings out every last bit of flavor in your cocoa and creates that signature Black Velvet Cake texture.
Step 6: Bake the Cake
Divide the silky batter evenly into your prepared pans. Pop them into the oven and bake for 28 to 32 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes, then gently turn out onto wire racks to finish cooling completely. This patience pays off when it’s time to frost!
Step 7: Make the Black Velvet Cake Frosting
While the cakes cool, beat the softened butter in a large bowl until it’s ultra creamy and light. Add the powdered sugar, black cocoa, pinch of salt, vanilla, and heavy cream. Start on low speed (to avoid a mess!) then crank it up to high for fluffy, smooth perfection. Add more cream by the spoonful if you want it extra luscious or need easier spreading.
Step 8: Assemble and Frost
Place one cake layer on your stand or plate, spread a generous dollop of frosting over the top, then gently lay the second layer over it. Cover the whole cake in frosting, smoothing the sides and top however you like—rustic swirls or ultra-sleek, both look equally dramatic with this cake. Now step back and admire that glorious, inky Black Velvet Cake before slicing in!
How to Serve Black Velvet Cake
Garnishes
This cake’s rich color is a canvas for all kinds of fun garnishes! Try a sprinkle of gold leaf, some vibrant berries (raspberries, strawberries, or even blueberries for a pop of color), or chocolate curls and shards for some extra glam. Edible flowers work beautifully, too, adding a splash of natural brightness atop the dark frosting.
Side Dishes
Pair your Black Velvet Cake with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or even a swirl of tangy crème fraîche. If you’re serving it for a party, a fresh fruit salad or a platter of chocolate-dipped strawberries on the side is just the thing to round out dessert hour, making the whole spread feel festive and decadent.
Creative Ways to Present
For something truly memorable, try slicing your cake into tall, stately wedges and plating each one with a drizzle of dark chocolate or raspberry sauce. Or cut into little cake squares for a dramatic dessert platter at your next gathering. Black Velvet Cake also makes a knockout layer for a trifle—just cube up leftovers, layer with cream and fruit, and wow your guests all over again.
Make Ahead and Storage
Storing Leftovers
To keep the cake at its moist and chocolatey best, cover leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is warm or you prefer, you can refrigerate it—the cake will stay fresh and fudgy for about 4 to 5 days this way. Bring to room temperature before serving for softest texture.
Freezing
Black Velvet Cake freezes wonderfully, frosted or unfrosted! Wrap the entire cake or individual slices securely in plastic, then foil. Place in a freezer-safe container or zip-top bag. The cake will be delicious for up to three months. Just thaw overnight in the fridge and let it sit at room temp to soften before enjoying.
Reheating
If you like your cake extra soft or want to serve with warm frosting, pop a slice in the microwave for 10 to 15 seconds. Avoid overheating, as this can dry out the cake. For a crowd, you can also gently warm slices in a low oven for a few minutes—all that chocolatey goodness comes alive again!
FAQs
Can I use regular cocoa powder instead of black cocoa?
You can substitute part or all of the black cocoa with Dutch-process cocoa if that’s what you have on hand. Regular natural cocoa will work too, but the cake won’t have the same striking black color or the ultra-deep, almost Oreo-like flavor that makes Black Velvet Cake unique.
What makes this cake so moist compared to other chocolate cakes?
The combination of buttermilk and oil, along with the hot coffee poured into the batter, creates an incredibly tender, moist crumb. The batter may seem thin, but trust the process—this is the magic behind a luscious, melt-in-your-mouth cake!
Can I bake this cake as cupcakes?
Absolutely! Divide the batter between cupcake liners, filling each about two-thirds full, and bake for 18 to 20 minutes. You’ll get gorgeous, dark chocolate Black Velvet Cake cupcakes ready for swirling with fluffy frosting.
How long does the frosting stay fluffy?
If you keep the cake covered and at room temperature, the frosting will stay soft and fluffy for a few days. Refrigeration will firm it up but a quick rest at room temp or a gentle whip will bring it back to that cloud-like consistency.
Can I double this recipe for a larger crowd?
Yes, the recipe scales up beautifully. Just use larger pans (9-inch rounds or a sheet cake pan) and keep an eye on baking time—check with a toothpick for doneness. Your guests are in for a real treat!
Final Thoughts
Once you try this Black Velvet Cake, you’ll find yourself dreaming up reasons to bake it again and again—it’s truly that special. Whether you keep it simple or dress it to the nines, each bite is unforgettable. I hope you’ll gather your favorite people and share this cake soon—the rave reviews will speak for themselves!
Print
Black Velvet Cake Recipe
- Total Time: 1 hour (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of this Black Velvet Cake. With its deep chocolate flavor and dramatic dark color, this dessert is a showstopper for any occasion.
Ingredients
For the cake:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened black cocoa powder (or a mix of Dutch and black cocoa)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot coffee or hot water
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup black cocoa powder
- ¼ cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: Whisk flour, sugars, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Mix wet ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
- Combine and bake: Add wet ingredients to dry, mix, then slowly incorporate hot coffee/water. Divide batter, bake for 28–32 minutes.
- Make frosting: Beat butter, powdered sugar, cocoa, salt, vanilla, and cream until fluffy.
- Frost the cakes: Once cooled, frost the cakes with the prepared frosting.
Notes
- Black cocoa provides the cake’s color and flavor.
- Store covered at room temp for 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
