Why You’ll Love Black Velvet Cake Recipe

This cake combines intense cocoa flavor with a silky texture that truly stands out. Thanks to the use of buttermilk and hot coffee, the crumb stays tender and moist. It’s also wonderfully versatile — you can choose different fillings or frostings to match your taste. Plus, the cake develops even deeper flavor when made a day ahead, making it great for planning ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 cups granulated sugar
¾ cup Dutch-processed cocoa powder (black cocoa for the darkest color)
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot coffee or hot water
1 cup sugar (for salted caramel filling)
6 tablespoons butter (for salted caramel)
½ cup heavy cream (for salted caramel)
A pinch of salt (for salted caramel)
1 cup heavy cream (for chocolate ganache)
225 g (8 oz) dark chocolate, chopped (for ganache)
2 cups heavy cream (for stabilized whipped cream)
½ cup powdered sugar (for stabilized whipped cream)
1 teaspoon vanilla (for stabilized whipped cream)
1 tablespoon instant pudding mix (optional, for stability)
Chocolate shavings or curls (for decoration)
Finely grated chocolate or orange zest (for decoration)

Directions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust with cocoa powder if desired.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until combined.
In a separate bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
Add the hot coffee (or hot water) to the batter and mix until smooth and silky.
Divide the batter evenly between the prepared pans and bake for about 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
Choose your filling — salted caramel, chocolate ganache, or stabilized whipped cream — and assemble the cake by layering filling between cake layers before covering the entire cake with your chosen frosting.

Servings and timing

Servings: 12 slices
Prep time: 30 minutes
Cook time: 32 minutes
Total time: About 1 hour (not including cooling and assembly)

Variations

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend with xanthan gum.
• Dairy-free: Use plant-based buttermilk (almond milk + vinegar) and coconut cream for fillings.
• Coffee alternatives: Substitute hot chai tea for coffee for a subtle spice note.
• Flavor add-ins: Add orange zest or a pinch of cinnamon for extra depth.
• Fruit filling: Raspberry compote adds a bright contrast to deep chocolate.

Storage/Reheating

• Room temperature: Unfrosted cake layers can be wrapped and stored at room temperature for up to 3 days.
• Refrigerator: Frosted cake keeps well in an airtight container for up to 5 days.
• Freezing: Wrap unfrosted layers tightly and freeze up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Bring refrigerated slices to just below room temperature before serving to enhance texture and flavor.

FAQs

What makes a cake “velvet”?

A “velvet” cake gets its name from a tender, fine crumb achieved by ingredients like buttermilk and oil, which keep the texture moist and silky.

Can I use hot water instead of coffee?

Yes, hot water can be used, although coffee helps enhance the chocolate flavor without tasting like coffee.

How do I get the darkest cake color?

Using black cocoa powder (a Dutch-processed cocoa) gives the deepest dark appearance.

Can I prepare this cake ahead of time?

Yes, the cake actually tastes richer when layers are baked a day before assembly.

Why is buttermilk used?

Buttermilk adds acidity that reacts with leaveners to create a more tender and moist crumb.

Can this cake be made gluten-free?

Yes, substituting with a gluten-free baking blend works well if it contains xanthan gum.

How should I store leftover cake?

Keep in an airtight container in the refrigerator for up to 5 days.

Can I freeze the cake?

Yes, unfrosted layers freeze up to 3 months; thaw in the fridge before serving.

What fillings work best?

Salted caramel, chocolate ganache, or stabilized whipped cream are all excellent choices.

Can I reduce the sugar?

You can reduce sugar slightly (up to 25%) without greatly affecting texture or flavor.

Conclusion

This Black Velvet Cake offers an indulgent chocolate experience with a moist, velvety crumb and rich flavor. Its adaptability makes it suitable for any occasion, and a variety of fillings and frostings let you tailor the cake to your tastes. Whether you’re celebrating or simply craving a show-stopping dessert, this recipe delivers both flavor and elegance.

Black Velvet Cake

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This Black Velvet Cake is a rich, moist, and luxurious chocolate cake with a hint of red food coloring for a striking dark hue. Paired with cream cheese frosting, it’s a decadent twist on the classic red velvet cake.

Author: Emily
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the boiling water slowly, then add the black food coloring and mix until batter is smooth. Batter will be thin.
Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
For the frosting, beat the butter and cream cheese together until smooth and creamy.
Add powdered sugar gradually and beat until fluffy. Mix in vanilla extract.
Once cakes are completely cool, level the tops if necessary. Frost and layer the cakes with the cream cheese frosting.
Decorate as desired and chill briefly before serving for cleaner slices.

Notes

Use gel food coloring for the most intense black color without affecting texture.
The espresso powder enhances the chocolate flavor but is optional.
Cakes can be baked in advance and frozen for up to 1 month before frosting.
Frosting can be adjusted to taste with more or less sugar.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 45g
Sodium: 380mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg