If you’re a fan of indulgent chocolate and a silky smooth texture, this Black Velvet Cake is the perfect treat for you! This indulgent treat is a twist on the classic red velvet, offering deep cocoa flavors balanced with a hint of tanginess. Perfect for birthdays, special occasions, or whenever you crave a dramatic and delicious dessert.
Table of Contents
Ingredients for Black Velvet Cake
| Ingredient | Measurement |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 2 cups |
| Eggs | 3 large |
| Vanilla Extract | 2 teaspoons |
| Buttermilk | 1 cup |
| All-Purpose Flour | 2 1/2 cups |
| Cocoa Powder | 1/2 cup |
| Baking Soda | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black Food Coloring | 1 tablespoon |
| Vinegar | 1 teaspoon |
| Heavy Cream | 1/2 cup |
| Cream Cheese | 8 oz, softened |
| Powdered Sugar | 2 cups |
How to Make Black Velvet Cake
Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Prepare three 9-inch cake pans by greasing them and lining with parchment paper.
Make the Cake Batter
- Beat butter and sugar until pale and airy.
- Mix in eggs one by one, ensuring each is fully incorporated.
- Stir in vanilla extract and black food coloring to achieve that rich black hue.
- In another bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually mix dry ingredients and buttermilk into the wet mixture, beginning and finishing with the dry ingredients.
- Finally, stir in vinegar to help make the cake tender.
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.
- Let the cakes cool completely before frosting.
Make the Dark Chocolate Cream Frosting
- Beat cream cheese until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Mix in heavy cream until the frosting is light and spreadable.
Assemble & Serve
- Spread a generous amount of frosting between the cooled cake layers.
- Frost the top and sides of the cake, smoothing it with an offset spatula.
- For added flair, garnish with chocolate shavings or drizzle with chocolate ganache.
Recipes You’ll Love
Pro Tips for Perfect Black Velvet Cake
- Use Gel Food Coloring: Liquid food coloring can thin out the batter, so gel is the best choice.
- Use room temperature ingredients to achieve a smoother batter and promote even baking.
- Don’t Overmix: Stir just until combined to keep the cake light and tender.
- Chill the Cake Before Frosting: This makes it easier to apply frosting smoothly.
Variations and Substitutions
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-Free: Use plant-based butter, dairy-free buttermilk (almond milk + lemon juice), and coconut cream for the frosting.
- Extra Chocolatey: Add chocolate chips to the batter for an extra rich experience.
FAQs
What makes Black Velvet Cake different?
Black Velvet Cake has a rich cocoa base with a deep black hue, unlike traditional red velvet, which has a mild chocolate flavor and red color.
Can I make Black Velvet Cake ahead of time?
Yes! Bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
How should I store Black Velvet Cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.
Can I freeze Black Velvet Cake?
Yes! Store unfrosted cake layers wrapped in plastic wrap in the freezer for up to 3 months. Thaw at room temperature before frosting.
What’s the best cocoa powder for this cake?
Use Dutch-processed cocoa powder for a richer, darker color and smooth flavor.
Why is my cake dry?
Overbaking or too much flour can cause dryness. Stick to the recommended baking time and properly measure ingredients.
Can I use a different frosting?
Absolutely! Try chocolate buttercream, whipped ganache, or mascarpone frosting for a delicious twist.
Do I need to use food coloring?
No, but it enhances the cake’s dramatic appearance. If skipping, the cake will have a dark brown hue.
Black Velvet Cake
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup black cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- Whisk together flour, black cocoa, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla, mixing until smooth.
- Stir in hot coffee until fully combined.
- Divide batter between pans and bake for 28-30 minutes.
- Let cool completely before frosting.
1 thought on “Black Velvet Cake”