Black Velvet Cake Recipe
If you’re searching for a showstopper dessert, look no further than this Black Velvet Cake Recipe. With its deep, dramatic color and impossibly moist crumb, this cake is pure chocolate indulgence from the very first bite. The secret is black cocoa, which brings a mysterious richness, and a billowy layer of tangy cream cheese frosting brings it all together. Whether you’re celebrating something special or just want to wow your friends and family, this recipe is destined to become your new favorite.
Ingredients You’ll Need
What makes the Black Velvet Cake Recipe so memorable is the simplicity of its ingredients—each one plays a key role in creating that signature taste, texture, and color. Let’s break down what you’ll need and why it matters.
- All-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
- Granulated sugar: Sweetens every bite and helps the cake stay moist.
- Unsweetened black cocoa powder (or Dutch-processed cocoa): Black cocoa delivers that signature dark hue and intense chocolate flavor; Dutch-process works for a slightly lighter version if needed.
- Baking powder: Lifts the cake, making it fluffy and light.
- Baking soda: Works with the buttermilk to ensure extra tender texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Large eggs: Bind everything together and add richness.
- Buttermilk: The secret to a super-moist cake with a slight tang that complements the chocolate.
- Vegetable oil: Keeps the crumb soft and moist for days.
- Vanilla extract: Adds warmth and rounds out the chocolate notes.
- Hot water (or hot coffee): Intensifies the chocolate flavor and helps create a silky batter.
- Cream cheese (softened): The base of the dreamy, tangy frosting.
- Unsalted butter (softened): Makes the frosting extra creamy and smooth.
- Powdered sugar: Sweetens and thickens the frosting without graininess.
- Vanilla extract (for frosting): A final touch of flavor to balance the tanginess.
- Pinch of salt (for frosting): Just enough to keep the frosting from being overly sweet.
How to Make Black Velvet Cake Recipe
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 little step ensures your cakes slide out perfectly—no sticking or crumbling!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, black cocoa (or Dutch-processed cocoa), baking powder, baking soda, and salt. Make sure everything is evenly combined so you don’t end up with any pockets of cocoa or leaveners.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. This mixture gives the cake its rich flavor and unbeatable moisture.
Step 4: Bring It All Together
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Then, slowly pour in the hot water or coffee, mixing until the batter is silky and a bit thin—don’t worry, that’s exactly how it should be for a tender, moist Black Velvet Cake Recipe!
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans and pop them in the oven. 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 10 minutes before turning them out onto wire racks to finish cooling completely.
Step 6: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until fluffy and smooth. Gradually add powdered sugar, vanilla, and a pinch of salt, beating until the frosting is creamy and spreadable. The tangy sweetness is the perfect match for the dark chocolate cake layers.
Step 7: Assemble and Frost
Once the cakes are cool, place one layer on a plate and spread a generous amount of frosting over the top. Add the second layer and cover the entire cake with the remaining frosting. For the cleanest slices, chill the cake briefly before cutting and serving this stunning Black Velvet Cake Recipe.
How to Serve Black Velvet Cake Recipe
Garnishes
For a dramatic look, sprinkle the finished cake with a dusting of black cocoa powder, a handful of fresh berries, or some dark chocolate curls. Edible gold leaf or silver dragées add a touch of glamour that’s perfect for special occasions.
Side Dishes
This cake shines on its own, but a scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes every slice even more decadent. A pot of strong coffee or hot tea on the side is always a welcome pairing for this rich dessert.
Creative Ways to Present
If you’re feeling fancy, cut the cake into mini squares and serve as petit fours, or layer the cake and frosting in glass jars for a fun, portable dessert. You can even crumble leftovers into parfaits with a layer of whipped cream and berries for a simple yet stunning treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Black Velvet Cake Recipe slices tightly wrapped or in an airtight container in the refrigerator. The moisture from the buttermilk and oil keeps the cake tender for up to four days—if it lasts that long!
Freezing
If you want to get ahead, you can freeze the unfrosted cake layers for up to three months. Wrap each layer well in plastic wrap and foil, then thaw at room temperature before assembling and frosting.
Reheating
While this cake is delicious cold, you can let slices come to room temperature for about 30 minutes before serving for the best flavor and texture. If you like your cake slightly warm, a very quick zap in the microwave (just 10-15 seconds) does the trick—just enough to soften the frosting and bring out all those rich chocolate notes.
FAQs
Can I use regular cocoa powder instead of black cocoa?
You can substitute Dutch-processed cocoa if black cocoa isn’t available, but the cake’s signature deep color and unique flavor really shine with black cocoa. Regular cocoa will make the cake lighter in color and a touch milder in taste.
Is this cake suitable for making in advance?
Absolutely! The Black Velvet Cake Recipe actually tastes even better the next day, as the flavors have time to mingle and the crumb becomes even more tender. Just store it in the fridge and bring to room temperature before serving.
Can I make this cake gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just be sure to check that your cocoa and other ingredients are gluten-free as well.
What if I don’t have buttermilk?
No problem! You can mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for five minutes, and use that as a buttermilk substitute. It will give you the same tender, tangy result in your cake.
How do I get super clean cake slices?
For picture-perfect slices, chill the cake for about 30 minutes before cutting, and use a hot, sharp knife, wiping it clean between slices. This little trick guarantees each piece of your Black Velvet Cake Recipe looks as good as it tastes!
Final Thoughts
If you’re ready to bake up a little drama and a whole lot of deliciousness, give this Black Velvet Cake Recipe a try. It’s the kind of cake that makes memories—rich, bold, and impossible to forget. Gather your friends, brew some coffee, and get ready for rave reviews!
Print
Black Velvet Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Black Velvet Cake is a rich, moist chocolate cake made with unsweetened black cocoa powder for a deep, dramatic color and enhanced chocolate flavor. Paired with a creamy, smooth cream cheese frosting, this classic American dessert is perfect for celebrations or any special occasion. The slightly tangy frosting complements the intense cocoa in the cake, creating a luxurious and visually stunning treat.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened black cocoa powder (or Dutch-processed cocoa for a deep color)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water (or hot coffee for deeper flavor)
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently just until combined to avoid overmixing and tough cake.
- Add Hot Liquid: Slowly pour in the hot water or hot coffee, stirring continuously until the batter is smooth and thin. This step enhances the cocoa flavor and ensures a moist texture.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in their pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until light, smooth, and fluffy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is creamy and spreadable.
- Frost the Cake: Once the cakes are completely cool, frost the top of one layer, then place the second cake layer on top. Apply frosting to the top and sides of the entire cake for full coverage.
- Chill and Serve: Chill the frosted cake slightly before slicing. This helps create clean, neat slices for serving.
Notes
- Using black cocoa powder gives the cake its signature deep black color and a rich, intense chocolate flavor.
- Substituting Dutch-process cocoa results in a slightly lighter color but still excellent flavor.
- The cake is very moist and holds up well to cream cheese or white chocolate frostings.
- Hot coffee can be used instead of water to deepen and enhance the chocolate flavor.
- Ensure the cake layers are completely cooled before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
