Name: Black Velvet Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (260g); 2 cups granulated sugar (400g); 3/4 cup black cocoa powder (75g); 2 tsp baking powder (8g); 1 1/2 tsp baking soda (9g); 1 tsp fine salt (6g); 1 cup hot water (240g); 2 tsp instant espresso or coffee (5g); 1 cup buttermilk, room temperature (240g); 1/2 cup vegetable or canola oil (110g); 2 large eggs, room temperature (112g); 2 tsp vanilla extract or vanilla bean paste (8g); 2 cups (4 sticks) unsalted butter, room temperature (454g); 1 cup black cocoa powder (100g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/2 tsp fine salt (3g); 5 cups powdered sugar (625g); 2/3 cup heavy whipping cream, room temperature (180g); 1 1/3 cups dark chocolate chips, melted and cooled (230g)

Prepare to fall head over heels for Black Velvet Cake, a showstopping treat that’s impossibly moist, deeply chocolatey, and enriched with the enchanting color of black cocoa powder. This cake isn’t just about good looks—each bite is rich, tender, and layered with bold cocoa and espresso notes that make traditional chocolate cakes seem ordinary by comparison. Finished with a luscious black dark chocolate buttercream, Black Velvet Cake is perfect for occasions when you want to impress, or when you simply crave something dramatically delicious.

Ingredients You’ll Need

The ingredients in Black Velvet Cake are a celebration of simple, classic elements, but each plays a crucial role in creating that signature flavor, plush texture, and stunning dark color. Don’t be intimidated by the list—every item is thoughtfully chosen to deliver cake perfection!

All-purpose flour: Gives structure and softness to the cake, ensuring a tender crumb that holds up to layers of frosting.
Granulated sugar: Sweetens the cake and helps keep it marvelously moist.
Black cocoa powder: This is the secret to the cake’s striking color and sophisticated, Oreo-like chocolate flavor—worth seeking out!
Baking powder and baking soda: A dynamic duo that helps the cake rise tall and fluffy.
Fine salt: A little salt amplifies the chocolate and balances the sweetness.
Hot water: Blooms the cocoa for a richer chocolate flavor and a silky cake batter.
Instant espresso or coffee: Enhances the deep chocolate notes and makes them sing (don’t worry, it won’t taste like coffee).
Buttermilk (room temperature): Keeps the cake moist and just the right amount of tangy.
Vegetable or canola oil: Guarantees a moist crumb that stays fresh for days.
Large eggs (room temperature): Binds everything together and adds richness.
Vanilla extract or vanilla bean paste: Rounds out the flavor with warmth and depth.
Unsalted butter (room temperature): The foundation for a creamy, fluffy buttercream.
Powdered sugar: Sweetens and thickens the frosting without grittiness.
Heavy whipping cream (room temperature): Adds luxe creaminess to the buttercream and helps it whip up light and airy.
Dark chocolate chips, melted and cooled: Intensifies the chocolate flavor and gives the frosting a fudge-like richness.
Optional: Black gel food coloring: For those who crave the most dramatic shade of black!

How to Make Black Velvet Cake

Step 1: Prep Your Pans and Preheat

Begin by preheating your oven to 350°F (175°C). Line and grease three 8-inch cake pans, or four 7-inch pans, to prevent sticking and guarantee a smooth release. Proper pan prep means your gorgeous Black Velvet Cake layers will come out perfectly every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt. This ensures all the leaveners and cocoa are equally dispersed, setting you up for perfectly even, deeply flavored cake layers.

Step 3: Combine the Coffee Mixture and Wet Ingredients

In a separate bowl, stir hot water with instant espresso or coffee until dissolved. Add buttermilk, vegetable oil, eggs, and vanilla extract to the coffee mixture. Stir gently—this helps bring everything to the same cozy temperature and aroma.

Step 4: Make the Cake Batter

Pour the wet ingredients into the bowl of dry ingredients. Mix gently by hand until everything is just combined—a few small lumps are okay! The batter will look thin, but that’s exactly how Black Velvet Cake achieves its ultra-tender texture.

Step 5: Divide and Bake

Pour the batter evenly into your prepared pans. For pro-level uniformity, use a kitchen scale so each layer bakes up evenly. Bake for 24-27 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Level

Let your cakes cool in their pans for about 10 minutes, then loosen the edges and gently flip onto a wire rack. Once completely cool, use a serrated knife to level each layer—this small step makes a big difference for even, sturdy stacking later!

Step 7: Make the Black Dark Chocolate Buttercream

In a stand mixer, beat the butter until creamy-smooth. Mix in the black cocoa powder, vanilla, and salt. With the mixer on low, add powdered sugar gradually, along with heavy cream for creaminess. Finally, stir in melted, cooled dark chocolate. For the deepest hue, add a little black gel food coloring if you wish. The result is a silky, decadent buttercream worthy of your masterpiece.

Step 8: Assemble and Frost

Stack the cooled cake layers with an even layer of buttercream between each. Apply a thin “crumb coat” of frosting and chill the cake until set. Finish with a second, thicker layer of buttercream, then get creative with your decorations. Every swipe of your spatula seals in those wickedly beautiful flavors!

How to Serve Black Velvet Cake

Garnishes

For a look as dramatic as the flavor, try adding chocolate curls, fresh berries, or a shower of edible gold dust atop your Black Velvet Cake. A few swirls of buttercream piped with a star tip can transform each slice into a slice of pure elegance.

Side Dishes

Let Black Velvet Cake take center stage with sides that enhance its richness without overpowering it. A scoop of vanilla bean ice cream, a dollop of unsweetened whipped cream, or a cup of dark coffee or espresso make ideal companions for every bite.

Creative Ways to Present

Stun your guests by serving Black Velvet Cake as a dramatic centerpiece at birthday parties or special dinners. Try slicing the cake into elegant mini squares for a dessert platter, or layer cake scraps with whipped cream in parfait glasses for an easy, stylish way to enjoy any leftovers.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake slices tightly or store in an airtight container in the fridge. Thanks to the buttermilk and oil, Black Velvet Cake stays moist for up to a week—perfect for sneaking a luscious forkful whenever the craving strikes.

Freezing

You can freeze unfrosted cake layers or even a fully frosted Black Velvet Cake. Make sure the cake is cooled and well wrapped in plastic and foil. For the best taste and texture, enjoy your frozen cake within a month.

Reheating

If you prefer your cake slightly warm, allow slices to come to room temperature, or microwave each piece for 10-15 seconds. This brings back the cake’s tender crumb and softens the frosting for an irresistible, just-baked feel.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

You can substitute with Dutch process cocoa for a more classic chocolate cake, but it won’t provide the same deep color or uniquely rich flavor of traditional Black Velvet Cake.

What if I don’t have buttermilk?

No worries! Simply add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes. This DIY buttermilk will work beautifully in your Black Velvet Cake batter.

Can I make this cake gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free baking flour for all-purpose flour. The cake will still bake up moist and decadent—no one will guess it’s gluten-free.

How do I keep cake layers from sticking to the pan?

Line your pans with parchment and generously grease both the paper and the sides of the pans. This simple prep step will ensure your Black Velvet Cake layers release easily every time.

Why is my frosting not as dark as pictured?

Achieving jet-black frosting starts with high-quality black cocoa powder and a little patience. If you want it even darker, add a small amount of black gel food coloring and let the buttercream sit for a while—colors often deepen over time.

Final Thoughts

If you’re on the hunt for a dessert that’s as bold in flavor as it is in appearance, you’ll adore this Black Velvet Cake. There’s something magical about that first bite—a harmony of deep chocolate, tender crumb, and swirling, dark buttercream. Try it for your next celebration or night-in, and I promise you’ll be making excuses to bake it again and again!