Black Velvet Cake Recipe

If you’re searching for a show-stopping dessert with serious wow-factor and a rich, mysterious chocolate flavor, look no further than Black Velvet Cake. This decadent beauty is strikingly dark, almost midnight in color, and boasts a moist, tender crumb paired with a cloud-like frosting. It’s the kind of cake you bake when you want every forkful to melt in your mouth and leave your guests in awe—both of the taste and that stunning dramatic color!

this Recipe

Ingredients You’ll Need

This Black Velvet Cake keeps things simple, letting premium ingredients shine for maximum flavor and a uniquely soft texture. Each element has a purpose: from the vivid black cocoa to the tangy buttermilk, you’ll taste and see the difference with every bite.

• All-purpose flour: Gives the cake its classic structure while keeping the crumb tender and light.
• Granulated sugar: Not only sweetens but also helps lock in moisture, ensuring each slice is soft and luscious.
• Unsweetened black cocoa powder: The star! This specialty cocoa creates that deep obsidian color and Oreo-like flavor signature to Black Velvet Cake.
• Baking powder: Ensures the cake rises evenly for a perfect, fluffy texture.
• Baking soda: Reacts with the buttermilk for a tender crumb and just the right amount of lift.
• Salt: A pinch balances the sweetness and amplifies all the chocolate notes.
• Buttermilk: This adds tang, moisture, and that irresistible soft bite you want in a chocolate cake.
• Vegetable oil: Keeps the cake impossibly moist even days after baking.
• Large eggs: Bind everything together and lend richness for a cohesive batter.
• Vanilla extract: Deepens the flavor and adds warmth to both cake and frosting.
• Hot coffee or boiling water: Unlocks the cocoa powder’s depth without tasting like coffee—just pure chocolate bliss!
• Unsalted butter (softened): For the frosting, this whips up creamy, smooth, and rich.
• Powdered sugar: Delivers a silken sweetness to the lush black cocoa frosting.
• Heavy cream: Makes the frosting extra fluffy and indulgent, perfect for swooping over the cake.
• Pinch of salt: Cuts richness and makes chocolate flavors pop.

How to Make Black Velvet Cake

Step 1: Prep Your Pans and Oven

Begin by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This step ensures the cakes release seamlessly, so all your gorgeous work remains intact when it’s time to frost!

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt. This helps distribute the cocoa and leaveners evenly, setting the stage for an even bake and uniform crumb.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until fully blended and smooth (no streaks of yolk or oil!), as this is essential for a homogenous batter.

Step 4: Bring It All Together

Add the wet mixture to the dry ingredients. Mix gently by hand or on low speed just until you see no more dry streaks—overmixing can make a cake tough, so stop when it’s just combined.

Step 5: Stir in the Hot Coffee

Carefully pour the hot coffee (or boiling water) into the batter and stir until fully incorporated. Don’t worry if it looks very thin at this point—that’s exactly right! This step gives Black Velvet Cake its unique light texture.

Step 6: Bake

Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them onto wire racks to cool completely before frosting.

Step 7: Whip Up the Frosting

Beat the softened butter in a large bowl until creamy and pale. Gradually sift in the powdered sugar and black cocoa powder, adding heavy cream, vanilla, and a pinch of salt. Start mixing on low to incorporate, then whip until the frosting is fluffy and swoon-worthy—about 3 minutes on medium-high speed.

Step 8: Frost and Assemble

Once your cakes are 100% cool, spread a generous amount of frosting between the layers, then cover the outside and top. Take your time and enjoy swooping and swirling that luscious black cocoa frosting—this is where the magic (and drama) really happens!

How to Serve Black Velvet Cake

Garnishes

Classic elegance works best here! Try a flurry of chocolate curls, a scatter of fresh berries, or some contrasting white chocolate shards for eye-catching flair. Even a few edible gold leaf flakes will turn your Black Velvet Cake into true showstopper territory.

Side Dishes

Since this cake is pure decadence, pair it with something light and simple—a scoop of vanilla bean ice cream, a spoonful of tangy raspberry coulis, or even a dollop of unsweetened whipped cream. Black Velvet Cake also shines alongside a silky dark roast coffee or a tall glass of cold milk for a nostalgic finish.

Creative Ways to Present

Unleash your inner pastry chef! Layer cubes of Black Velvet Cake with whipped cream and berries for an unforgettable trifle. Cut individual slices into fun shapes, or serve miniature versions as cupcakes at elegant events. The dramatic color and punchy cocoa flavor always surprise and delight, however you serve it.

Make Ahead and Storage

Storing Leftovers

To keep your Black Velvet Cake fresh and tender, store any extra slices in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, move the leftovers to the fridge where they’ll stay perfect for 4-5 days—just bring to room temperature before serving for the dreamiest texture.

Freezing

Black Velvet Cake freezes beautifully! Wrap individual, unfrosted layers tightly in plastic wrap and foil, and freeze for up to 2 months. You can also freeze frosted slices by flash-freezing them on a tray, then storing in airtight containers. Thaw overnight in the refrigerator before enjoying.

Reheating

For that just-baked flavor, microwave a slice (sans any metal decorations) for 10–15 seconds to gently warm and soften it—especially wonderful if you plan to enjoy with a scoop of cold ice cream. It’s honestly hard to resist!

FAQs

What makes Black Velvet Cake different from regular chocolate cake?

It’s all about the black cocoa! This specialty cocoa powder gives the cake its signature dramatic color and a smooth, almost mysterious chocolate flavor. Combined with the buttermilk and hot coffee, Black Velvet Cake delivers a richer taste and a more tender, velvety crumb than classic chocolate cake.

Can I substitute regular cocoa powder for black cocoa powder?

You can use dark Dutch-process cocoa in a pinch, but the color and flavor will be less intense. To stay true to the original Black Velvet Cake, black cocoa is highly recommended!

Do I have to use coffee in the batter?

If you’re worried about a coffee flavor, don’t be—the coffee simply amplifies the chocolate without overpowering the cake. However, if you can’t use coffee, boiling water works too; you’ll just miss a hint of that extra depth.

Can I make this cake gluten-free?

Absolutely! Swap in your favorite gluten-free 1-for-1 baking blend for the all-purpose flour. Be sure to check that your cocoa and baking powder are gluten-free as well, and the results should be just as delicious.

Is there a way to make the frosting less sweet?

Yes! You can reduce the powdered sugar by up to half a cup, or add more black cocoa powder for a stronger chocolate flavor with less sweetness. A pinch more salt also helps balance things out nicely.

Final Thoughts

If you love chocolate and want a dessert that’s as strikingly beautiful as it is delicious, don’t miss your chance to try Black Velvet Cake. It’s pure chocolate bliss with every rich, moody bite, and sure to wow your family and friends. You might want to make a double batch—this one never lasts long!

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