If you love classic red velvet cake but crave a richer, deeper chocolate flavor, then this Black Velvet Cake is going to be your new favorite dessert. It takes everything we adore about velvet cakes—the moist, tender crumb and the slight tanginess—and combines it with black cocoa powder to create a stunning, jet-black masterpiece.
Unlike traditional chocolate cakes, this one has an ultra-smooth texture, a balanced sweetness, and a sophisticated dark chocolate profile. The cake is paired with a luscious black cocoa buttercream that is light, creamy, and just sweet enough to complement the deep cocoa flavor. Whether you’re making this for a birthday, a Halloween celebration, or just because you need a little indulgence in your life, this cake will be a guaranteed showstopper.
One of the best things about Black Velvet Cake is that it doesn’t rely on artificial food coloring to achieve its dark, dramatic look. Instead, black cocoa powder naturally gives it its deep, almost gothic appearance. If you’ve never baked with black cocoa powder before, think of it as the key ingredient that gives Oreo cookies their signature flavor. It has a smoother, less acidic taste than regular cocoa powder, which makes it perfect for this cake.
Another highlight of this recipe is its simplicity. Even though it looks like a fancy bakery-style dessert, it’s surprisingly easy to make at home. With just a few essential ingredients and simple techniques, you can create a cake that is as stunning as it is delicious. Whether you’re serving it at a dinner party, bringing it to a special event, or enjoying a slice with your favorite coffee, this cake is bound to impress.
Table of Contents
Why You’ll Love This Recipe
Intense Chocolate Flavor
If you’re a fan of deep, rich chocolate desserts, this Black Velvet Cake will exceed your expectations. Unlike regular chocolate cakes that rely on natural or Dutch-processed cocoa powder, this recipe uses black cocoa powder, which gives it an even more intense, bittersweet chocolate taste. The result is a sophisticated, almost dark chocolate truffle-like flavor with a smooth finish. Every bite is packed with a bold, yet balanced, cocoa richness that lingers on your palate. This cake is a dream come true for chocolate lovers who want something decadent and indulgent without being overly sweet.
Another advantage of using black cocoa powder is that it has a less acidic and smoother profile compared to regular cocoa. This means that instead of a sharp, overpowering chocolate taste, this cake delivers a more refined, mellowed-out cocoa experience. It pairs beautifully with the light and creamy buttercream frosting, creating the perfect balance between deep chocolate notes and delicate sweetness.
Super Moist Texture
There’s nothing worse than biting into a beautiful chocolate cake only to find it dry and crumbly. That won’t be a problem here. Thanks to the perfect combination of buttermilk and vegetable oil, this cake is incredibly moist, soft, and tender. While butter can sometimes lead to drier cakes, using oil as the fat base ensures that the crumb stays silky and melt-in-your-mouth soft.
Buttermilk plays a major role in this cake’s signature velvety texture. The slight acidity of the buttermilk interacts with the baking soda to create a light, airy structure while keeping the cake extra moist and luscious. Even days after baking, this cake remains just as soft and flavorful, making it a perfect make-ahead dessert for parties and celebrations.
Another factor that keeps this cake exceptionally moist is the addition of hot coffee. Not only does it enhance the chocolate flavor, but it also creates a smoother, more fluid batter, preventing the cake from becoming dense or dry. The coffee helps unlock the deep cocoa flavors, ensuring that each bite is rich, soft, and decadent.
Visually Stunning
Let’s be honest—one of the biggest appeals of this cake is its dramatic, jet-black appearance. Unlike traditional chocolate or red velvet cakes, this Black Velvet Cake stands out with its bold, gothic aesthetic, making it a show-stopping centerpiece for any event. Whether you’re hosting a Halloween party, an elegant black-tie dinner, or a themed celebration, this cake is guaranteed to turn heads and impress guests.
The deep, rich black color is not only striking, but it also creates a beautiful contrast when paired with white or light-colored decorations. You can top it with gold flakes, edible silver, or fresh berries to enhance its visual appeal even more. If you’re feeling extra creative, consider decorating it with a drizzle of white chocolate, a dusting of powdered sugar, or even gothic-style edible decorations for a truly breathtaking dessert.
And the best part? The black color is completely natural. Unlike black-dyed cakes that rely on artificial food coloring, this one gets its stunning dark shade from black cocoa powder alone.
No Artificial Coloring
One of the standout features of Black Velvet Cake is that it achieves its signature dark hue naturally, without the need for artificial food dyes. Many traditional velvet cakes, like red velvet, rely on chemical food colorings to achieve their bright, bold shades. While food coloring is safe in moderation, some people prefer to avoid artificial additives in their desserts.
With this cake, you get a stunning deep black color without any synthetic dyes. This makes it a great choice for those who prefer natural ingredients or have sensitivities to artificial food colorings.
The black cocoa powder used in this recipe is alkalized, meaning it has been treated to neutralize its acidity, resulting in a mellow, smooth cocoa taste. Unlike standard cocoa powders, which can sometimes have a reddish or brownish hue, black cocoa powder develops a rich black color that deepens even more when baked. The result is a cake that looks as stunning as it tastes—without any extra additives.
Ingredients
For the Black Velvet Cake:
- Black Cocoa Powder – This is what gives the cake its deep black color and sophisticated dark chocolate flavor.
- All-Purpose Flour – The base ingredient that provides structure and a light, airy crumb.
- Granulated Sugar – Balances the cocoa’s bitterness and helps create a tender texture.
- Baking Powder & Baking Soda – Ensures the cake rises properly and stays soft.
- Salt – Enhances the overall flavors and balances the sweetness.
- Buttermilk – Adds a slight tang and ensures the cake remains ultra-moist.
- Vegetable Oil – Contributes to the soft texture and keeps the cake moist for days.
- Eggs – Provide structure and help bind the ingredients together.
- Vanilla Extract – Enhances the chocolate flavor with warm undertones.
- Hot Coffee – Intensifies the chocolate taste and gives the cake a smoother consistency.
For the Black Cocoa Buttercream:
- Unsalted Butter – Creates a creamy and luxurious base for the frosting.
- Powdered Sugar – Sweetens the frosting and helps create a smooth, airy texture.
- Black Cocoa Powder – Gives the frosting a deep chocolate flavor and dark color.
- Vanilla Extract – Adds warmth and enhances the chocolatey richness.
- Heavy Cream – Helps achieve a light, fluffy consistency that spreads easily.
Note: The full ingredient list with exact measurements is available in the recipe card at the end of the article.
How to Make Black Velvet Cake
Step 1: Preheat & Prepare Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, black cocoa powder, baking powder, baking soda, and salt. Mixing these ingredients first helps evenly distribute the leavening agents and cocoa powder.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. The buttermilk adds moisture and a subtle tang that complements the dark chocolate notes.
Step 4: Create the Batter
Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently until incorporated. Then, slowly add the hot coffee while continuously stirring to create a smooth, pourable batter. The coffee won’t make the cake taste like coffee, but it will deepen the chocolate flavor.
Step 5: Bake the Cake
Evenly divide the batter between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 7: Make the Frosting
Using a stand mixer or hand mixer, beat the butter until light and creamy. Gradually add the powdered sugar and black cocoa powder, followed by the vanilla extract and heavy cream. Beat until the frosting is smooth, fluffy, and easy to spread.
Step 8: Assemble & Frost
Place the first cake layer on a serving plate. Spread a generous amount of frosting over the top, then place the second cake layer on top. Use the remaining frosting to cover the entire cake, smoothing it with a spatula.
Step 9: Serve & Enjoy
Slice and serve this dark, decadent, and visually stunning cake.
Pro Tips for Making the Recipe
- Use High-Quality Black Cocoa – The better the cocoa, the richer the flavor.
- Room Temperature Ingredients – Ensures a smooth batter and even baking.
- Don’t Skip the Coffee – It enhances the chocolate taste without making the cake taste like coffee.
- Chill the Cake Before Frosting – Helps prevent crumbs from mixing into the frosting.
How to Serve
- With Ice Cream – A scoop of vanilla or coffee ice cream pairs beautifully.
- Dusting of Powdered Sugar – For a simple yet elegant finish.
- Decorated for Occasions – Add edible gold leaf, berries, or chocolate shavings.
Make Ahead and Storage
Storing Leftovers: Store in an airtight container for up to 2 days at room temperature or 1 week in the fridge.
Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
Reheating: Let refrigerated cake come to room temperature before serving.
FAQs
Can I make this cake without black cocoa powder?
Yes, but it won’t have the signature black color. Substitute with Dutch-processed cocoa for a similar taste.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Why is my cake dry?
Overbaking can cause dryness. Check for doneness by inserting a toothpick at 30 minutes.
Can I use a different frosting?
Absolutely! Vanilla buttercream or cream cheese frosting pairs beautifully with this cake.
Recipe Card
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Keywords: Black Velvet Cake, Black Cocoa Cake, Chocolate Cake, Halloween Dessert
Nutrition Information (per serving)
- Calories: 420
- Sugar: 40g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
This Black Velvet Cake is the ultimate chocolate indulgence. Whether you’re making it for a celebration or just to satisfy your cravings, this cake is guaranteed to impress! 🎂🍫
Looking for more recipes?
- Best Banana Split Cake Recipe – Great for other visually stunning desserts.
- Lemon Cupcakes – Ideal pairing with ice cream.
- Hostess Cupcakes – Alternative chocolate frosting recipe.
Black Velvet Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Black Velvet Cake is a rich and indulgent twist on the classic red velvet, featuring deep chocolate flavors and a striking dark color. Made with black cocoa powder, this cake is moist, velvety, and topped with a luscious black cocoa buttercream. It’s perfect for birthdays, holidays, or when you’re craving a show-stopping dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup black cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Black Cocoa Buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar (sifted)
- ½ cup black cocoa powder
- ¼ cup heavy cream (as needed)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, black cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently until combined. Slowly pour in the hot coffee, stirring until the batter is smooth.
Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Beat the butter until creamy. Gradually add the powdered sugar and black cocoa powder, followed by heavy cream and vanilla extract. Beat until smooth and fluffy.
Place one cake layer on a serving plate, spread frosting on top, then place the second layer. Cover the entire cake with the remaining frosting.
Slice and serve this rich, dark, and indulgent cake!
Notes
- Don’t skip the coffee – It enhances the chocolate flavor without making the cake taste like coffee.
- Chill the cake layers before frosting for a crumb-free, smooth finish.
- Use high-quality black cocoa for the best flavor and deep black color.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Freeze unfrosted cake layers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Black Velvet Cake, Black Cocoa Cake, Chocolate Cake, Layer Cake, Halloween Dessert