If you are looking for a show-stopping dessert that combines rich chocolate flavor with a stunningly dark appearance, the Black Velvet Cake Recipe is your new best friend in the kitchen. This cake is velvety smooth, deeply chocolatey, and surprisingly simple to make, boasting a dramatic black cocoa powder that gives it an irresistible hue and taste. Whether you’re celebrating a special occasion or simply craving something extraordinary, this cake’s lush layers and luscious frosting will captivate your senses and win over any crowd.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating a perfect Black Velvet Cake Recipe. Each component plays a vital role, from the intense black cocoa powder that provides deep color and flavor, to the buttermilk that keeps the crumb tender and moist.
- All-purpose flour: Forms the sturdy yet soft base of the cake’s structure.
- Granulated sugar: Adds sweetness and helps create a tender crumb.
- Unsweetened black cocoa powder: The star of the show, offering dramatic color and an intense chocolate taste.
- Baking soda and baking powder: Leaven the cake, ensuring it rises beautifully.
- Salt: Enhances and balances the chocolate flavors perfectly.
- Buttermilk: Provides acidity that tenderizes the crumb and adds subtle tang.
- Vegetable oil: Keeps the cake moist and soft without being heavy.
- Eggs: Bind the ingredients and contribute to the cake’s rich texture.
- Vanilla extract: Adds warmth and depth to the overall flavor profile.
- Hot coffee or boiling water: Amplifies the chocolate notes and thins the batter for a smooth finish.
- Unsalted butter: For a luscious, creamy frosting.
- Powdered sugar: Sweetens the frosting without a grainy texture.
- Heavy cream: Creates a light, fluffy frosting that’s easy to spread.
- Pinch of salt: Balances the sweetness in the frosting.
How to Make Black Velvet Cake Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper to ensure your cakes release easily and bake evenly. This foundation step will set you up for success.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, baking powder, and salt. Mixing these dry ingredients thoroughly ensures even distribution, so your cake bakes uniformly with no clumps.
Step 3: Mix Wet Ingredients
In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined. Using room temperature ingredients here is key to achieving a silky batter without lumps.
Step 4: Blend Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and gently fold until just combined. Overmixing can lead to a tougher crumb, so stop when the batter looks smooth but not overly worked.
Step 5: Add Hot Coffee or Boiling Water
Slowly pour the hot coffee or boiling water into the batter and mix until smooth and thin. This step not only intensifies the chocolate flavor but also makes your batter wonderfully fluid, which helps create a moist, tender cake.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs attached. Cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely — patience here pays off!
Step 7: Prepare the Frosting
Beat the softened unsalted butter until creamy. Gradually add powdered sugar and black cocoa powder, mixing on low speed to prevent a sugar cloud. Stir in vanilla extract, a pinch of salt, and the heavy cream, then beat on high until light and fluffy. Add extra cream if necessary to reach a perfect spreadable consistency that melts beautifully on your cake.
Step 8: Assemble and Frost
Place one cooled cake layer on your serving plate, generously spread frosting on top, then carefully stack the second layer. Cover the entire cake with remaining frosting, smoothing or swirling it in your favorite style. You’re almost ready to dig in!
How to Serve Black Velvet Cake Recipe
Garnishes
A Black Velvet Cake Recipe is already a visual masterpiece, but you can take it to the next level with elegant garnishes. Blackberries provide a fresh, tart contrast and a pop of natural color. For something truly festive, try edible glitter or delicate gold leaf accents for an extravagant, sparkling finish.
Side Dishes
This cake pairs beautifully with lightly whipped cream or a scoop of vanilla bean ice cream to cut through the richness. Fresh raspberries or a drizzle of raspberry coulis also bring a lovely fruity brightness that complements the dense chocolate flavor perfectly.
Creative Ways to Present
Impress your friends by serving slices on dark slate platters to highlight the cake’s dramatic color. Layer mini versions in clear dessert cups with alternating frosting and berry compote for a modern twist. Even simple garnishing with chocolate shavings or a dusting of powdered sugar adds charming elegance.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or keep it in an airtight container in the refrigerator. This will preserve its moisture and freshness for up to 4 days, allowing you to enjoy the Black Velvet Cake Recipe well beyond your initial celebration.
Freezing
You can freeze both baked cake layers and frosted cake, though it’s best to freeze layers separately wrapped tightly in plastic and foil to prevent freezer burn. Freeze for up to 3 months, then thaw overnight in the fridge before frosting or serving for perfect texture.
Reheating
Black Velvet Cake is best enjoyed chilled or at room temperature, but if you’d like to warm it slightly, pop a slice in the microwave for 10 to 15 seconds. Be careful not to overheat, as it can dry out the tender crumb.
FAQs
Can I substitute regular cocoa powder for black cocoa powder?
Yes, you can, but regular cocoa won’t give the cake that intense black color or the exact depth of flavor. A mixture with some black cocoa keeps the cake rich and dramatic while softening bitterness.
Is this cake suitable for vegetarians?
Absolutely! All ingredients in the Black Velvet Cake Recipe are vegetarian-friendly.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure. The texture and taste might vary slightly, but it will still be delicious.
What’s the role of hot coffee in the cake?
The hot coffee enhances the chocolate flavor without adding a coffee taste, plus it makes the batter thinner and the cake more tender, lending moistness to every bite.
How should I store the frosted cake if it’s not eaten immediately?
Store the frosted cake covered in the fridge inside an airtight container or cake dome. Bring it to room temperature before serving to enjoy the full flavor and smooth frosting texture.
Final Thoughts
Trying the Black Velvet Cake Recipe will open your eyes to what chocolate cake can truly be — bold, rich, and utterly memorable. It’s perfect for impressing friends or treating yourself to something decadent without feeling intimidated by complicated steps. I can’t wait for you to make it and fall in love with every bite!
Print
Black Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Black Velvet Cake is a rich and dramatic dark chocolate layer cake made with black cocoa powder for an intense color and flavor. This moist and tender dessert is paired with a luscious black cocoa buttercream frosting, perfect for special occasions or whenever a chocolate craving strikes.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder (or a blend of Dutch-processed and black cocoa)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
For the frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 3/4 cup black cocoa powder
- 1/4 cup heavy cream (plus more as needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the pans: Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and evenly mixed.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain cake tenderness.
- Add hot coffee: Slowly pour in the hot coffee or boiling water while mixing until the batter becomes smooth and has a thin consistency.
- Fill cake pans: Divide the batter evenly between the prepared pans, smoothing the tops for even baking.
- Bake the cake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to set. Then, transfer the cakes onto wire racks and cool completely to room temperature before frosting.
- Make the frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar and black cocoa powder on low speed to prevent powder clouds.
- Add cream and flavorings: Stir in the vanilla extract and salt, then add the heavy cream. Continue beating until the frosting is light, fluffy, and spreadable, adding more cream if necessary for desired consistency.
- Assemble the cake: Spread frosting evenly over the first cooled cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting, smoothing or decorating as desired.
Notes
- Black cocoa powder provides the signature intense black color and bold flavor of this cake.
- Substituting part of the black cocoa with regular Dutch cocoa will soften the flavor and lighten the color slightly.
- For a decorative touch, garnish the frosted cake with fresh blackberries, edible glitter, or gold leaf.
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
