Black velvet cake represents the pinnacle of chocolate decadence, taking the beloved concept of red velvet cake and elevating it to dramatic new heights with deep, dark cocoa that creates an intensely rich and visually stunning dessert. This black velvet cake recipe combines the signature tender crumb and subtle tang of traditional velvet cake with an abundance of cocoa powder and dark chocolate that creates a cake so dark it’s almost black. The result is a sophisticated dessert with layers of moist, velvety chocolate cake paired with classic cream cheese frosting that provides the perfect creamy contrast to the rich, dark layers. Serving 12 to 15 people generously, this show-stopping cake is perfect for special celebrations, dramatic dinner parties, or any occasion that calls for something truly spectacular and memorable.
Serving Size: 12-15 servings
Prep Time: 30 minutes
Bake Time: 25-30 minutes
Cool Time: 1 hour
Assembly Time: 30 minutes
Total Time: 2 hours 30 minutes
Ingredients for the Cake
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 and 1/4 cups buttermilk, room temperature
- 1/2 cup vegetable oil
- 1/4 cup melted butter, cooled slightly
- 2 teaspoons vanilla extract
- 1 cup strong black coffee, cooled
- 2 tablespoons black food coloring gel
- 1 teaspoon white vinegar
Ingredients for Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons heavy cream (if needed)
Preparing Your Baking Setup
Preheat your oven to 350 degrees Fahrenheit and position the racks in the center of the oven. This cake works best baked in two 9-inch round cake pans for a classic layer cake presentation.
Grease the cake pans thoroughly with butter or cooking spray, then dust with cocoa powder instead of flour to maintain the dark color. Line the bottoms with parchment paper circles for easy removal after baking.
Having all ingredients at room temperature is crucial for this cake, as it ensures smooth mixing and even baking. Take eggs, buttermilk, and other refrigerated ingredients out about an hour before starting.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Make sure there are no lumps of cocoa powder, as these can create bitter spots in the finished cake.
The large amount of cocoa powder is what gives this cake its dramatically dark color and intense chocolate flavor. Use high-quality unsweetened cocoa powder for the best results.
Combining the Wet Ingredients
In a separate large bowl, whisk together the eggs, buttermilk, vegetable oil, melted butter, and vanilla extract until smooth and well combined. The mixture should be uniform with no streaks of oil visible.
Add the cooled black coffee to the wet ingredients and mix well. Coffee enhances chocolate flavor significantly, making the cake taste even more intensely chocolatey without adding coffee flavor.
Stir in the black food coloring gel and white vinegar. The food coloring creates the signature deep black color, while the vinegar reacts with the baking soda to help create the cake’s tender texture.
Creating the Cake Batter
Add the wet ingredients to the dry ingredients and mix with a wooden spoon or electric mixer on low speed just until combined. Don’t overmix, as this can make the cake tough and dense.
The batter will be quite thin, which is normal for this type of cake. The liquid consistency helps create the moist, tender crumb that makes velvet cakes so appealing.
Scrape down the sides of the bowl to ensure all ingredients are fully incorporated, but avoid overmixing once the flour is added.
Baking the Cake Layers
Divide the batter evenly between the prepared cake pans, using a kitchen scale for the most accurate division if you have one. Tap the pans gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The cakes should spring back lightly when touched in the center.
Don’t overbake, as this will dry out the cake and ruin the signature moist texture that makes black velvet cake so special.
Cooling the Cakes
Cool the cakes in their pans for 10 minutes, then run a knife around the edges to loosen them. Turn the cakes out onto wire cooling racks and remove the parchment paper.
Allow the cakes to cool completely before frosting, about 1 hour. Attempting to frost warm cake will cause the frosting to melt and slide off the layers.
While the cakes cool, prepare your cream cheese frosting so it’s ready when you need it.
Making Perfect Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Make sure there are no lumps before proceeding.
Add the softened butter and beat until light and fluffy, about 3 minutes. The mixture should be pale and well combined without any streaks of butter visible.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and salt, then beat for 2 more minutes until the frosting is smooth and spreadable.
If the frosting seems too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.
Assembling Your Black Velvet Cake
Place one cake layer on your serving plate and spread about 1 cup of frosting evenly over the top, leaving a small border around the edges as the frosting will spread when you add the second layer.
Carefully place the second cake layer on top, pressing gently to adhere. Apply a thin crumb coat of frosting all over the cake to seal in any loose crumbs.
Refrigerate the crumb-coated cake for 30 minutes to set the frosting, then apply the final layer of frosting, creating smooth sides and decorative swirls on top if desired.
Achieving Professional Presentation
For the smoothest frosting finish, use an offset spatula to spread the frosting in long, even strokes. A bench scraper can help create perfectly smooth sides if you want a bakery-style finish.
The dramatic contrast between the dark black cake and white frosting creates a stunning visual impact that’s perfect for special occasions.
Consider decorating with chocolate shavings, fresh berries, or a light dusting of cocoa powder for added elegance.
Storage and Serving Tips
This cake actually improves in flavor after sitting for a few hours, as the moisture distributes evenly throughout the layers. Store covered at room temperature for up to 2 days, or refrigerated for up to 1 week.
Bring refrigerated cake to room temperature for about 30 minutes before serving for the best flavor and texture.
Cut with a sharp knife, wiping the blade clean between slices to maintain clean cuts through the dark cake layers.
Make-Ahead Instructions
The cake layers can be baked up to 2 days ahead and stored wrapped at room temperature, or frozen for up to 3 months. The frosting can be made 1 day ahead and stored covered in the refrigerator.
For advance preparation, assemble the cake the day before serving and refrigerate overnight. This actually helps the flavors meld together beautifully.
Troubleshooting Common Issues
If your cake turns out more brown than black, you may need more food coloring or higher quality cocoa powder. Different brands of cocoa vary in color intensity.
If the cake is too dense, make sure you didn’t overmix the batter and that your leavening agents are fresh. Baking soda and baking powder lose potency over time.
If the frosting is too soft, refrigerate it for 15 minutes then re-whip. If it’s too stiff, add cream one tablespoon at a time.
Flavor Variations
While classic cream cheese frosting is traditional, you could also use chocolate buttercream or even a chocolate ganache for an ultra-chocolatey experience.
Some bakers add a tablespoon of espresso powder to intensify the coffee notes, while others include a touch of rum extract for complexity.
The Science Behind the Color
The dramatic black color comes from the combination of cocoa powder, coffee, and food coloring working together. The acid from the buttermilk and vinegar also helps darken the cocoa naturally.
Using gel food coloring instead of liquid prevents the batter from becoming too thin while achieving the deep black color that makes this cake so striking.
This decadent black velvet cake delivers all the sophistication and drama you want in a special occasion dessert, combining intense chocolate flavor with the classic tender texture that makes velvet cakes so beloved. The striking appearance and rich taste create an unforgettable dessert experience that’s sure to impress any crowd.
