Black Velvet Cake is a decadent, elegant dessert with an intense chocolate flavor and a dark, velvety black hue. Both black cocoa and unsweetened cocoa powder contribute to this cake’s intense chocolate flavor, while buttermilk and a touch of vinegar ensure a tender, moist crumb. It’s the kind of cake that’s great for special occasions when a dessert makes a statement, whether in flavor or visual interest.
The secret to the deep black color lies in the black cocoa powder and food coloring, which create a deep black hue without a soapy taste. The combination of alternating dry ingredients with buttermilk ensures a smooth, well-mixed batter, and the baking soda/vinegar combo provides a light, fluffy texture.
Once cool, this cake can be covered with cream cheese frosting, chocolate ganache, or buttercream of your choosing, resulting in an unforgettable dessert that is indulgent and eye-catching.
Why You’ll Love This Black Velvet Cake:
- Deep Chocolate Flavor – Black cocoa combined with regular cocoa powder yields a richer chocolate flavor than a standard chocolate cake.
- Moist and Tender Texture – Buttermilk, oil, and butter help keep this cake soft and moist, providing a luxurious mouthfeel.
- Ideal for Layering and Adorning – Its deep black hue makes it a beautiful base for contrasting frostings like cream cheese or vanilla buttercream for a dramatic presentation.
- Distinctive and Noticeable – This cake stands out with its striking black color and plush texture, making it perfect for themed events, Halloween, or a unique twist on classic chocolate or red velvet cake.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Key Ingredients:
- All-Purpose Flour – Provides structure to the cake. Spoon it into the measuring cup and level it off to avoid a dense cake.
- Granulated Sugar – Adds sweetness and helps create a tender crumb. Reducing sugar slightly won’t affect the texture too much.
- Buttermilk – Adds tanginess and moisture while helping activate the baking soda for a fluffy texture.
- Unsalted Butter & Vegetable Oil – Butter adds rich flavor, while oil ensures the cake remains soft even after refrigeration.
- Eggs – Bind ingredients and contribute structure and richness. Adding them one at a time ensures proper incorporation.
- Black Cocoa Powder – A darker cocoa powder with an intense chocolate flavor that enhances the cake’s deep hue without excessive food coloring.
- Unsweetened Cocoa Powder – Adds another layer of chocolate richness.
- Baking Powder & Baking Soda – Ensure a good rise and tender crumb. Use fresh leavening agents for best results.
- White Vinegar – Reacts with baking soda to create an airy texture while enhancing the chocolate flavor.
- Black Food Coloring – Helps achieve a deep black shade. Gel or paste food coloring works best without thinning the batter.
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 Ideas and Serving Suggestions
Frosting Options
- Cream Cheese Frosting – The tanginess balances the deep chocolate flavor beautifully.
- Vanilla Buttercream – A sweeter, creamier contrast to the rich cake.
- Chocolate Ganache – A luxurious chocolate glaze made from chocolate and heavy cream for a glossy finish.
- Mascarpone Frosting – A smooth, less sweet option that complements the chocolate subtly.
Serving Ideas
- Garnishes – Add chocolate shavings, edible gold dust, or sprinkles for a dramatic effect.
- Accompaniments – Pair with vanilla ice cream or whipped cream for extra indulgence.
- Decorations – Use fresh berries, edible flowers, or a dusting of powdered sugar for a refined touch.
Storage and Make-Ahead Tips
Storing Leftovers
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cake sit at room temperature for 30 minutes before serving.
Freezing
- Wrap completely cooled, unfrosted cake layers in plastic wrap and aluminum foil. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before frosting and serving.
Recipe Variations to Try
Black Velvet Cupcakes
- Makes about 24 cupcakes. Bake at 350°F for 18-20 minutes until a toothpick comes out clean.
Black Velvet Bundt Cake
- Use a 10-cup Bundt pan and bake for 45-50 minutes. Top with a vanilla glaze or powdered sugar.
Mocha Black Velvet Cake
- Add 1 tablespoon instant coffee or espresso powder to the dry ingredients for a mocha twist.
Spicy Black Velvet Cake
- Sprinkle cinnamon and cayenne pepper into the batter for a subtle spicy kick.
Red and Black Velvet Marble Cake
- Divide the batter and dye half black and half red. Swirl them together for a dramatic marbling effect.
Black Velvet Cake is a rich, chocolatey twist on classic velvet cake with a stunning appearance. Perfect for celebrations like birthdays, themed events, or just when you want an eye-catching dessert. With its tender crumb and striking color, it’s a showstopper for any chocolate lover.
So gather your ingredients, preheat your oven, and enjoy the indulgent beauty of Black Velvet Cake!
Black Velvet Cake
This Black Velvet Cake is rich, dark, and luxuriously moist, with a hint of chocolate from black cocoa powder. Perfect for special occasions, its deep color and tender crumb make it a visually stunning dessert!
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.
Notes
For a deeper black color, you can add a few extra drops of black food coloring. Serve with cream cheese frosting or whipped ganache for a delicious finish!
Nutrition
Calories: 450kcal
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more
