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