This Black Velvet Cake is a stunning twist on the classic velvet cake—dark, decadent, and irresistibly rich! Made with black cocoa powder for a deep color and bold flavor, it’s perfectly balanced with a tangy cream cheese frosting. Whether you’re celebrating something special or simply craving an indulgent treat, this recipe is one of those Velvet Cake Recipes that will leave a lasting impression. Moist, velvety, and elegant, Black Velvet Cakes are the ultimate dessert for chocolate lovers who want something unique and unforgettable.
What Is Black Velvet Cake?
Black Velvet Cake is a modern, elegant variation of the iconic red velvet cake. It’s made with black cocoa powder, which gives it its signature deep-black color and an intensified chocolate flavor. While red velvet is soft and subtly chocolatey, black velvet brings a richer, more indulgent profile—perfect for those who want a bold dessert recipe that’s both stunning and satisfying.
Black Velvet Cake vs. Red Velvet Cake
Although they share a similar base, a few key differences set them apart:
- Color: Red velvet is famous for its bright hue, while black velvet boasts a mysterious, almost gothic black.
- Flavor: The use of black cocoa creates a smoother, more intense chocolate flavor.
- Style: Black velvet offers a sophisticated aesthetic that makes it ideal for themed parties, elegant events, or Halloween celebrations.
A Brief Look at Velvet Cake History
Velvet cakes first emerged in the early 20th century, known for their silky texture and fine crumb. These cakes used buttermilk and cocoa powder to create a luxurious mouthfeel. Over time, red velvet became the mainstream star, but Black Velvet Cake has carved its own path as a chic, bold alternative for modern dessert lovers.
Essential Ingredients for Black Velvet Cake
- Black Cocoa Powder: This ultra-dark cocoa powder gives the cake its signature color and a mellow, yet rich chocolate flavor.
- Buttermilk: An essential for achieving that classic velvet texture, buttermilk helps tenderize the crumb and react with the baking soda.
- Vinegar: Just a splash of vinegar enhances the cake’s rise and contributes to its soft, fluffy texture.
- Eggs & Oil: These ensure moisture and richness in every bite.
- Cream Cheese Frosting: No velvet cake is complete without a silky, tangy cream cheese frosting to balance out the chocolate notes.
See full ingredient details in the recipe card below!
How to Make Black Velvet Cake
-
Preheat the Oven
Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. -
Mix the Dry Ingredients
In a bowl, sift together flour, black cocoa powder, baking soda, baking powder, and salt. -
Whisk the Wet Ingredients
In a separate large bowl, combine sugar, oil, eggs, vanilla extract, and vinegar. Beat until smooth. -
Combine Wet and Dry
Alternately add the dry ingredients and buttermilk to the wet mixture. Mix until just combined—do not overmix. -
Bake the Cakes
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. -
Cool Completely
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool fully before frosting. -
Make the Frosting
Beat the cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla until light and creamy. -
Assemble the Cake
Frost the first layer, stack the second, and frost the entire cake. Use an offset spatula for a clean, polished finish.
Tips for the Best Black Velvet Cake
- Use high-quality black cocoa for the richest flavor and deepest color.
- Bring all ingredients to room temperature for smoother mixing and even baking.
- Don’t overmix—it can lead to a dense cake.
- Level the cake layers with a serrated knife for a professional finish.
Serving Suggestions
- Decorate with fresh berries or edible flowers for a pop of color.
- Add a drizzle of dark chocolate ganache for extra richness.
- Serve with vanilla bean ice cream for a cool contrast.
Perfect for birthdays, themed parties, or holidays like Halloween, this cake is sure to be a conversation piece.
FAQs About Black Velvet Cake
Q: Can I use regular cocoa powder instead of black cocoa?
A: You can, but the flavor and color will be different. Black cocoa is what gives the cake its signature look and smooth taste.
Q: Can I make this into cupcakes?
A: Absolutely! Divide the batter into lined cupcake tins and bake at 350°F for 18–20 minutes.
Q: How should I store the cake?
A: Store in an airtight container in the fridge for up to 5 days. You can also freeze unfrosted cake layers for up to 3 months.
More Delicious Dessert Recipes You’ll Love
- Red Velvet Oreo Cheesecake
- Hawaiian Carrot Pineapple Cake
- Mini Lemon Cheesecakes
- Pistachio Raspberry Cake
Conclusion
Black Velvet Cake is more than just a dessert recipe—it’s a decadent, visually stunning experience. Whether you’re looking to impress guests or treat yourself to something extraordinary, this cake delivers on all fronts. Moist, rich, and perfectly balanced with cream cheese frosting, it’s a dessert you’ll want to make again and again.
Black Velvet Cake
Ingredients
Dry Ingredients:
- 1 ½ cups of black cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups buttermilk at room temperature
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients: In a bowl, sift together flour, black cocoa powder, baking soda, baking powder, and salt.
- Whisk the Wet Ingredients: In a separate large bowl, combine sugar, oil, eggs, vanilla extract, and vinegar. Beat until smooth.
- Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the wet mixture. Mix until just combined—do not overmix.
- Bake the Cakes: Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool Completely: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.
- Make the Frosting: Beat the cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla until light and creamy.
- Assemble the Cake: Frost the first layer, stack the second, and frost the entire cake. Use an offset spatula for a clean, polished finish.
Notes
- Use high-quality black cocoa for the richest flavor and deepest color.
- Bring all ingredients to room temperature for smoother mixing and even baking.
- Don’t overmix—it can lead to a dense cake.
- Level the cake layers with a serrated knife for a professional finish.
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