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)

Get ready to meet your new go-to showstopper: Black Velvet Cake! This cake is everything you want in a celebratory dessert — moist, plush layers loaded with rich chocolate flavor, all wrapped up in the most stunning shade of black that demands attention on any dessert table. What makes it truly special isn’t just the dramatic look, though; it’s how the black cocoa and dark chocolate buttercream come together for a taste that’s unforgettable. If you love a cake that feels just as magical for a birthday as it does for a cozy gathering, Black Velvet Cake will quickly earn a spot in your favorites folder.

Ingredients You’ll Need

Pulling together this Black Velvet Cake is easier than you might think, and each ingredient really has its own moment to shine. From the black cocoa, which gives a bold color and flavor, to the buttermilk for unbeatable tenderness, make sure you use quality basics and let them work their magic.

All-purpose flour: The sturdy base for that signature cake crumb that stands up to lush frosting.
Granulated sugar: Sweetens every bite and helps the cake stay moist and tender.
Black cocoa powder: The star behind that deep ebony hue and the ultra-chocolaty, almost Oreo-like flavor.
Baking powder and baking soda: Leavening dream team, these ensure sky-high, light layers without heaviness.
Fine salt: Balances the sweetness and lets the chocolate flavors sparkle.
Hot water: Helps dissolve the cocoa for a richer, smoother chocolate experience.
Instant espresso or coffee: Enhances the chocolate’s intensity — you don’t taste coffee, just more chocolate.
Buttermilk (room temperature): Adds unbeatable moistness and that little tang which makes velvet cakes extra dreamy.
Vegetable or canola oil: Makes sure your cake stays soft and moist for days.
Large eggs (room temperature): Provide structure and richness to every layer.
Vanilla extract or vanilla bean paste: Deepens the overall flavor and adds beautiful aroma.
Unsalted butter (room temperature): Essential for a creamy, luscious buttercream frosting.
Powdered sugar: Whips the buttercream up into fluffy perfection without graininess.
Heavy whipping cream (room temperature): Brings the silkiness to the frosting and makes it easy to spread.
Dark chocolate chips (melted and cooled): Boosts the frosting’s chocolate flavor and gives it extra creaminess.
Black gel food coloring (optional): If you want an even deeper, midnight black look without bitterness.

How to Make Black Velvet Cake

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350 F (175 C), then line and grease three 8-inch cake pans (or four 7-inch pans if you prefer a taller cake). This step ensures your Black Velvet Cake layers release easily and bake evenly — don’t skip it!

Step 2: Combine Dry Ingredients

Grab your largest mixing bowl and whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and fine salt until thoroughly combined. This even distribution of leaveners and cocoa means every bite of Black Velvet Cake is as decadent as the last, with no dry pockets or uneven rising.

Step 3: Mix Wet Ingredients

In a separate bowl, stir the hot water with the instant espresso or coffee until dissolved — this makes for a deeper chocolate flavor. Add the buttermilk, oil, eggs, and vanilla, then give it a quick stir just until it comes together. This makes your Black Velvet Cake batter light and luscious.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir gently by hand until just incorporated. The batter should be a little thin; that means you’re on track for a super-moist and tender crumb.

Step 5: Bake

Evenly divide the batter between your prepared pans. If you have a kitchen scale, now’s the time to use it; weighing ensures perfectly even layers for your Black Velvet Cake. Bake for about 24-27 minutes, or until a toothpick comes out mostly clean. Let the cake layers rest in their pans for 10 minutes before gently loosening the edges and flipping onto wire racks to finish cooling.

Step 6: Level and Chill

Once cool, use a serrated knife to level the layers if needed. Want to make assembling a breeze? Wrap and freeze the cooled layers for at least 20 minutes to keep crumbs at bay and strengthen the cake for stacking.

Step 7: Make Black Dark Chocolate Buttercream

Beat room-temperature unsalted butter until smooth, then mix in black cocoa powder, vanilla, and salt. Gradually add in powdered sugar, alternating with heavy cream, until fluffy and creamy. Finally, add the melted (but not hot) dark chocolate. For an intensely black frosting, add a touch of black gel food coloring if desired.

Step 8: Assemble Your Black Velvet Cake

On a cake board, spread a dab of frosting to anchor your first layer. Stack the layers, spreading a generous coat of buttercream between each. Apply a thin crumb coat, chill until firm, then go over with a final thick layer of buttercream. Smooth and decorate as you like — rosettes, sprinkles, or dramatic swoops all work beautifully.

How to Serve Black Velvet Cake

Garnishes

Let your Black Velvet Cake shine with a variety of finishing touches! Try big chocolate curls, a dusting of black cocoa, or edible gold leaf for a dramatic, elegant look. Even just a few fresh berries provide gorgeous color contrast against the jet-black cake.

Side Dishes

The depth of Black Velvet Cake pairs wonderfully with fresh fruit salads, light vanilla ice cream, or even a drizzle of raspberry coulis. For those who love bold flavors, serve with a creamy latte or a glass of cold milk to cut the richness.

Creative Ways to Present

Go beyond the basic layer cake — cut squares for a chic, modern presentation, or layer in mini trifle glasses with berries and extra buttercream. For festive occasions, top with candles or themed decorations to fit your celebration, and watch Black Velvet Cake become the star of the party.

Make Ahead and Storage

Storing Leftovers

Leftover Black Velvet Cake stays delicious when wrapped tightly or stored in an airtight container in the refrigerator for up to a week. The buttercream acts as a delicious barrier, locking in moisture so each slice is as delightful as the first.

Freezing

Both the cake layers and buttercream can be frozen separately or as a whole assembled cake. Wrap layers in plastic wrap and freeze for up to a month, or store leftover frosting in an airtight container for up to three months. Thaw in the fridge overnight for best results.

Reheating

To bring chilled or thawed Black Velvet Cake back to its soft, just-baked texture, let slices sit at room temperature for about 30 minutes before serving. Microwaving isn’t recommended for frosted cake, but for unfrosted layers, 10-15 seconds in the microwave does wonders.

FAQs

Can I make Black Velvet Cake without black cocoa powder?

You can substitute regular Dutch-processed cocoa in a pinch, but you’ll miss out on that distinctive deep color and intense flavor. The taste will still be delicious, but the cake won’t have the signature look or rich notes of true Black Velvet Cake.

Can I use this recipe for cupcakes instead of a layer cake?

Absolutely! Fill cupcake liners about two-thirds full and bake at the same temperature for 16-20 minutes. They’ll come out moist, chocolaty, and irresistibly dark — perfect for parties or gifting.

Do I need to use food coloring for an authentic Black Velvet Cake?

The black cocoa powder does most of the work for color, but a small amount of black gel food coloring can deepen the hue for a striking, midnight-black cake without affecting the flavor or texture.

Can I make Black Velvet Cake ahead of time?

Definitely! Baking the layers a day or two in advance gives you lots of flexibility. Wrapped tightly, they stay fresh in the freezer or fridge, and bringing them to room temperature before assembly makes for easy decorating and a tender bite.

What is the difference between Black Velvet Cake and traditional Red Velvet Cake?

Black Velvet Cake uses black cocoa powder instead of just regular cocoa, resulting in a darker color and a more pronounced chocolate flavor, while traditional Red Velvet Cake has a tang from vinegar and buttermilk and its iconic red hue.

Final Thoughts

Give this Black Velvet Cake a try and watch it cast a delicious spell on anyone who takes a bite! It’s the ultimate treat for chocolate lovers who want a dessert that wows visually and tastes even better than it looks. Gather your ingredients, share a slice (or two) with friends, and create a new classic everyone will crave!