because every table needs one jaw-dropping dessert
Let’s be honest—some cakes are made to impress. Others are made to comfort. This one? It does both… and it does it in heels.
The first time I made this Black Velvet Cake, I didn’t expect it to be such a show-off. I was just curious about black cocoa powder (yes, the same stuff they use in Oreo cookies). What I ended up with was the kind of dessert that makes people pause mid-bite, look up from their plate, and ask what is this magic?
It’s rich, but not heavy. Dramatic in color, but totally mellow in flavor. And the texture? Oh, the texture—it’s what every boxed cake wishes it could be: plush, moist, almost creamy. I’m telling you, this isn’t your average chocolate cake. It’s got a secret weapon. Actually… a few.
What Makes It “Black Velvet”? Let Me Explain
You’ve probably had red velvet—chocolate cake’s more glamorous cousin. It’s tangy, a little chocolatey, and dressed to impress with that bold red color.
Now, imagine that same concept, but instead of red dye and a cocoa cameo, you get a deep, nearly black color (courtesy of black cocoa powder) and a full-bodied chocolate flavor that somehow tastes darker, deeper, and smoother. Like the difference between a regular latte and one made with chocolate milk. It just hits differently.
The name “Black Velvet” isn’t just for drama—though, honestly, the cake is very extra in the best way. It’s got that signature velvety crumb thanks to buttermilk and a sneaky bit of vinegar (trust me, it works), but the real magic happens when you combine both black cocoa and regular cocoa powder. That combo? It’s like a duet between smoky chocolate and straight-up fudge.
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Let’s Talk Ingredients (Or What You Need from the Pantry)
Now, I know ingredient lists can get a little long—but this isn’t anything wild. Think of it like dressing for a fancy party using clothes you already have. With a few key upgrades.
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Flour – All-purpose, the reliable backbone. You’ll want to spoon and level, not scoop—trust me, that makes a difference.
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Black cocoa powder – This is where the cake gets its broody, inky color and grown-up chocolate taste. You can usually find it online or in specialty stores. It’s worth it.
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Regular cocoa powder – Adds balance. All-black cocoa can be too intense or dry on its own.
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Buttermilk – It makes the cake moist and tangy, and reacts with baking soda for fluffiness.
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Butter and oil – Butter gives flavor; oil gives that dreamy, next-day softness.
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Eggs – Room temp, please. They do a lot of heavy lifting.
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Vinegar – A tiny bit that reacts with the baking soda. Don’t worry—you won’t taste it.
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Black food coloring – Optional but recommended. The black cocoa gets you 90% of the way there, but a touch of gel coloring pushes it into true obsidian territory.
Full ingredient list with amounts and instructions is located in the recipe card below.
Instructions
Preheat and Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal.
Cream Butter and Sugar
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step incorporates air, making the cake light and tender.
Incorporate Oil
- Add the vegetable oil and beat until well combined. The oil ensures the cake stays moist even when refrigerated.
Add Eggs and Flavorings
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and white vinegar, which react with baking soda for a tender crumb.
Mix Dry Ingredients
- In a separate bowl, sift together flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute ingredients.
Wet and Dry Ingredients Combination
- Alternate adding dry ingredients with buttermilk, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing to prevent a dense cake.
Add Food Coloring
- Add black food coloring gradually until the desired shade is reached. Use gel or paste food coloring for the best results.
Divide and Smooth Batter
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking.
Bake
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Check a few minutes early, as oven times may vary.
Cool Cakes
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting: Now We’re Talking
This cake’s intense, in a good way. So what you put on top? It matters.
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Cream cheese frosting is my go-to. That slight tang cuts the richness perfectly.
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Vanilla buttercream makes the black color pop—like a tuxedo shirt under a black jacket.
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Chocolate ganache if you want to lean all the way in.
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Mascarpone frosting if you’re feeling fancy but low-effort.
Honestly, you could just dust it with powdered sugar and call it a minimalist masterpiece.
Add a Little Flair
Here’s where you can have some fun:
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Garnish with gold leaf or edible glitter for a Halloween glam vibe
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Top with fresh raspberries or blackberries to cut the richness
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Serve it with vanilla ice cream if you’re feeling nostalgic (hello, birthday party vibes)
Leftovers? Freeze It. Hide It. Eat It Cold.
Once frosted, this cake keeps well in the fridge for up to 5 days (just let it sit a bit before serving so it’s not fridge-firm). Want to make it ahead? Bake the layers, wrap tightly, freeze up to 2 months, and frost the day-of.
Also… hot tip: a slice eaten cold from the fridge, no fork, standing over the sink? Life-changing.
A Few Fun Twists
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Black Velvet Cupcakes – Bake in liners, 18–20 minutes. Easy for parties.
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Bundt Cake – Grease your pan like you mean it and bake 45–50 min. Drizzle with glaze.
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Mocha Version – Add espresso powder to the dry mix. Game changer.
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Spiced Version – A dash of cinnamon and cayenne for a Mexican hot chocolate vibe.
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Marble Effect – Half black, half red velvet. Swirl them together. Artsy and delicious.
Final Thoughts (a.k.a. Just Bake the Cake Already)
This Black Velvet Cake isn’t just dessert—it’s an experience. It’s a little mysterious, a little romantic, and somehow… cozy? Like a black cashmere sweater you wear to a fancy dinner but also curl up in afterward.
Whether you’re baking for a Halloween party, an elegant birthday, or just want something that feels a little extra—this cake gets it. It looks like midnight and tastes like chocolate dreams.
So yeah, maybe it’s just cake. But maybe it’s the cake that makes your weekend feel a little more magical.
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.
