Black Velvet Cake

Why You’ll Love This Recipe

Black Velvet Cake is a luxurious twist on the classic red velvet, featuring a deep, dark cocoa flavor and a moist, tender crumb. With its dramatic appearance and subtle tang from buttermilk, this cake is ideal for special occasions, elegant desserts, or anytime you crave a rich chocolate treat with a sophisticated edge.

ingredients

this Recipe

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

all-purpose floursugardark cocoa powderbaking sodasaltbuttermilkeggsvegetable oilvanilla extractwhite vinegarblack gel food coloring

For the Frosting:
cream cheesebutterpowdered sugarvanilla extractmilk or cream (if needed)

directions

Preheat your oven to 350°F (175°C) and grease and line two 8-inch cake pans.

In a large bowl, whisk together flour, sugar, dark cocoa powder, baking soda, and salt.

In another bowl, whisk together buttermilk, eggs, vegetable oil, vanilla extract, vinegar, and black gel food coloring.

Gradually add the wet ingredients to the dry mixture, stirring until just combined.

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting:
Beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar and beat until fluffy.

Mix in vanilla extract and a splash of milk or cream if needed for consistency.

Frost the cooled cakes and stack as desired.

Servings and timing

This recipe yields approximately 10–12 slices.Preparation time: 20 minutesBaking time: 30–35 minutesCooling and frosting time: 45 minutesTotal time: 95–100 minutes

Variations

Use mascarpone instead of cream cheese for a milder frosting.

Add espresso powder to enhance the chocolate depth.

Frost with dark chocolate ganache for a richer finish.

Make cupcakes instead—bake for 18–20 minutes.

Top with blackberries or cherries for a dramatic presentation.

storage/reheating

Store in the refrigerator in an airtight container for up to 5 days.Bring to room temperature before serving for best texture.Freeze unfrosted layers for up to 2 months; thaw and frost before serving.

FAQs

What makes it “black” velvet?

The use of dark cocoa and black food coloring creates its signature shade.

Is it different from red velvet?

Yes, it’s richer in chocolate and omits the red coloring for a darker twist.

Can I use regular cocoa powder?

Yes, but dark cocoa gives it that intense black look and deeper flavor.

Can I skip the food coloring?

Yes, though the cake will be more brown than black.

Is it too bitter?

No, the sugar and frosting balance the dark cocoa’s richness.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend.

What’s the best frosting for it?

Cream cheese frosting adds tang and contrast, but chocolate buttercream works too.

Do I need vinegar?

Yes, it reacts with baking soda and buttermilk for the tender texture.

Can I make it dairy-free?

Yes, use plant-based milk and butter alternatives.

Can kids eat this cake?

Absolutely, it’s kid-friendly in flavor and fun in appearance.

Conclusion

Black Velvet Cake is a stunning, decadent dessert that elevates any celebration. With its rich cocoa profile and elegant presentation, it’s a bold take on velvet cakes that’s sure to impress. Whether for a birthday, a gothic-themed event, or simply to indulge, this cake is a showstopper from first slice to last bite.

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