The Black Velvet Cake Recipe is a stunning twist on the classic red velvet cake, featuring rich, dark cocoa flavors with a velvety soft texture. The deep black hue, achieved with black cocoa powder and food coloring, makes it perfect for elegant occasions, gothic-themed parties, or Halloween celebrations. Paired with cream cheese frosting or a luscious chocolate ganache, this cake is as indulgent as it is visually striking.
This guide will walk you through how to make the perfect Black Velvet Cake, with variations, tips, and serving suggestions.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 2 large eggs
- 2 tbsp black cocoa powder
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Black food coloring (gel or paste, as needed)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (optional, for consistency)
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
Step 3: Prepare the Wet Ingredients
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the vegetable oil, eggs, and vanilla extract, mixing until smooth.
Step 4: Combine and Color
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in the vinegar and black food coloring until the desired deep black color is achieved.
Step 5: Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Frost
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Frosting
Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. If needed, add heavy cream to adjust consistency.
Step 8: Assemble and Serve
Spread the frosting between the layers and over the cake. Serve and enjoy!
Variations
- Chocolate Lover’s Twist: Add ½ cup melted dark chocolate to the batter for extra richness.
- Gothic Look: Top with black chocolate ganache for a sleek finish.
- Spooky Theme: Decorate with edible gold leaf or Halloween-themed toppings.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.
Cooking Notes
- Food Coloring: Gel or paste food coloring works best for a deep black color.
- Cake Moisture: Do not overmix to maintain a soft texture.
- Storage: Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
- Freezing: Wrap unfrosted cake layers and freeze for up to 3 months.
Serving Suggestions
- With Coffee: Pairs well with espresso or a dark roast coffee.
- With Berries: Serve with raspberries or blackberries for a tart contrast.
- For Special Occasions: Decorate with edible flowers for an elegant look.
- For Halloween Parties: Top with spiderweb icing or sugar skull decorations.
Black Velvet Cake Tips
- Use Room Temperature Ingredients: Ensures even mixing and a smooth batter.
- Chill the Cake Before Frosting: Makes spreading the frosting easier.
- For a Layered Look: Make a three-layer cake by using 6-inch pans.
- Make Cupcakes Instead: Bake in a cupcake tin at 350°F for 18-20 minutes.
Prep Time: 20 minutes
Baking Time: 25-30 minutes
Total Time: 50 minutes
Nutritional Information (per slice)
- Calories: 400
- Protein: 5g
- Carbohydrates: 52g
- Fat: 18g
- Sugar: 35g
- Sodium: 280mg
Black Velvet Cake FAQs
Can I make this cake without food coloring?
Yes! The black cocoa powder alone will give it a deep brown color.
What’s the best frosting for this cake?
Cream cheese frosting is classic, but chocolate ganache works well too.
Can I use regular cocoa powder instead of black cocoa?
Yes, but the cake will have a deep brown rather than black color.
How do I prevent the cake from being dry?
Use buttermilk and oil for extra moisture, and don’t overbake.
Can I use natural food coloring?
Yes! Activated charcoal or squid ink can provide a natural black hue.
Conclusion
The Black Velvet Cake Recipe is a dark, rich, and elegant dessert perfect for special occasions. With its soft texture, deep cocoa flavor, and striking color, it’s a unique take on classic velvet cakes. Whether you’re making it for a formal event or a fun-themed party, this cake is sure to impress!
Print
Black Velvet Cake Recipe
- Total Time: 50 min
Ingredients
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 2 large eggs
- 2 tbsp black cocoa powder
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Black food coloring (gel or paste, as needed)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (optional, for consistency)
Instructions
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.
Step 3: Prepare the Wet Ingredients
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the vegetable oil, eggs, and vanilla extract, mixing until smooth.
Step 4: Combine and Color
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in the vinegar and black food coloring until the desired deep black color is achieved.
Step 5: Bake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Frost
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Frosting
Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. If needed, add heavy cream to adjust consistency.
Step 8: Assemble and Serve
Spread the frosting between the layers and over the cake. Serve and enjoy!
Notes
- Food Coloring: Gel or paste food coloring works best for a deep black color.
- Cake Moisture: Do not overmix to maintain a soft texture.
- Storage: Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
- Freezing: Wrap unfrosted cake layers and freeze for up to 3 months.
- Prep Time: 20 min
- Cook Time: 30 min
Nutrition
- Calories: 400
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 18 g
- Carbohydrates: 52 g
- Protein: 5 g