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Black Velvet Cake – Rich, Moist Chocolate Dessert
Anousha Zain

Black Velvet Cake

Black Velvet Cake is a dramatic twist on the classic velvet cake, featuring a rich cocoa flavor and a naturally dark crumb. Its moist, tender texture pairs beautifully with smooth cream cheese frosting. This elegant dessert is perfect for birthdays, Halloween parties, weddings, or any special celebration where you want an eye-catching cake.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup unsweetened black cocoa powder
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ½ cup hot coffee
  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line two 9-inch round cake pans.
  3. Whisk together the flour, sugar, black cocoa, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk the eggs, buttermilk, oil, melted butter, vanilla, and vinegar.
  5. Gradually mix the wet ingredients into the dry ingredients.
  6. Slowly stir in the hot coffee until the batter is smooth.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30–35 minutes or until a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes.
  10. Transfer the cakes to a wire rack and cool completely.
  11. Beat the cream cheese and butter until smooth.
  12. Gradually beat in the powdered sugar.
  13. Mix in the vanilla extract until fluffy.
  14. Frost the cooled cake layers evenly.
  15. Decorate with chocolate shavings or black cocoa crumbs if desired.

Notes

  • Use black cocoa powder for the signature deep black color.
  • Do not overmix the batter to keep the cake soft and tender.
  • Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Bring refrigerated ingredients to room temperature before mixing.
  • Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.
  • Store leftovers in the refrigerator for up to 5 days.

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