Black Velvet Cake
A deeply dark, ultra-moist cake made with black cocoa for an intense chocolate flavor and dramatic “black velvet” appearance. Soft crumb, rich taste, and perfect for layered celebration cakes.
Yield
Two 8-inch cake layers (serves 10–12)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (light or dark)
- 3/4 cup black cocoa powder (or dark Dutch-process cocoa)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 1 cup hot coffee (or hot water)
- 2 tsp vanilla extract
Optional (for deeper flavor)
- 1/2 tsp espresso powder
- 2 tbsp melted butter (adds richness)
Black Velvet Frosting (Chocolate Buttercream)
Ingredients
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup black cocoa powder
- 1/4 cup heavy cream or plant cream
- 2 tsp vanilla extract
- Pinch of salt
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Instructions
Step 1: Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease cake pans.
- Line bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl whisk together:
- Flour
- Sugar (white and brown)
- Black cocoa powder
- Baking powder
- Baking soda
- Salt
Mix until evenly combined.
Step 3: Mix Wet Ingredients
In another bowl combine:
- Eggs
- Buttermilk
- Oil
- Vanilla extract
Whisk until smooth.
Step 4: Combine Batter
- Pour wet ingredients into dry ingredients.
- Mix until just combined (do not overmix).
- Slowly add hot coffee.
- Stir until batter is smooth and thin.
The batter will be liquid-like; this is correct.
Step 5: Bake
- Divide batter evenly into pans.
- Tap pans gently to remove air bubbles.
- Bake for 30–35 minutes.
Check with toothpick:
- It should come out clean or with a few crumbs
Step 6: Cool
- Let cakes cool in pans for 10–15 minutes.
- Transfer to cooling rack.
- Cool completely before frosting.
Step 7: Make Black Velvet Frosting
- Beat butter until creamy (2–3 minutes).
- Add powdered sugar gradually.
- Mix in black cocoa powder.
- Add cream, vanilla, and salt.
- Beat until fluffy and smooth.
Adjust:
- Thicker: add more sugar
- Softer: add more cream
Step 8: Assemble Cake
- Place first cake layer on stand.
- Spread frosting evenly.
- Add second layer.
- Frost top and sides.
Optional:
- Create smooth finish or rustic texture
Step 9: Decorate
Optional toppings:
- Chocolate shavings
- Blackberries or raspberries
- Cocoa dusting
- Dark chocolate ganache drip
Flavor Variations
Black Forest Style
Add:
- Cherry filling between layers
Mocha Velvet
Add:
- Espresso powder to frosting
Oreo Black Velvet
Add:
- Crushed Oreos in frosting
Vegan Version
Replace:
- Eggs → flax eggs
- Buttermilk → plant milk + vinegar
- Butter → vegan butter
Storage
Room Temperature
- 1–2 days (covered)
Refrigerator
- Up to 5 days
Freezer
- Up to 2 months (unfrosted layers best)
