Why You’ll Love This Recipe
I love this recipe because it gives me the moist, tender texture of velvet cake with an intense cocoa flavor and a bold, elegant look. The buttermilk makes it soft and slightly tangy, while the dark coloring creates that “black velvet” effect that feels just a little extra special. Whether I’m baking it for Halloween, a birthday, or just because, it’s always a showstopper.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups all-purpose flour
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1 cup granulated sugar
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1 cup buttermilk
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1 cup vegetable oil
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3 large eggs
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¾ cup unsweetened cocoa powder (preferably dark or black cocoa)
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 tablespoon white vinegar
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2 teaspoons vanilla extract
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Black gel food coloring (as needed for rich color)
For the frosting (optional):
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1 cup unsalted butter, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk or cream
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Pinch of salt
Directions
I begin by preheating the oven to 350°F and greasing two 8-inch round cake pans. I line the bottoms with parchment paper for easy removal.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, I combine the sugar, eggs, buttermilk, oil, vinegar, and vanilla extract. I whisk until smooth, then stir in the food coloring to reach a deep black tone.
I slowly add the dry ingredients into the wet, mixing until just combined. I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. After cooling in the pans for 10 minutes, I turn them out onto a wire rack to cool completely.
For the frosting, I beat the butter until fluffy, then gradually mix in the powdered sugar, vanilla, and enough milk to get a smooth, spreadable consistency. Once the cakes are cool, I frost and stack them, finishing with a smooth or rustic swirl top.
Servings and timing
This recipe makes 12 slices or one two-layer 8-inch cake.
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 55 minutes
Variations
Sometimes I fill the cake with a raspberry or cherry compote for a fruity contrast. I’ve also made cupcakes using this batter—just reduce the bake time to 18–20 minutes. If I want an extra-dark color without too much food dye, I use black cocoa powder (like the kind used in Oreos). Cream cheese frosting also pairs beautifully with the slight tang of the cake.
storage/reheating
I store the frosted cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. If chilled, I let it come to room temperature before serving for the best texture. Leftovers can also be frozen—either whole or by the slice—for up to 2 months. I wrap them tightly to prevent drying out.
FAQs
What makes this different from red velvet cake?
This cake skips the red coloring and leans into a richer cocoa flavor, often using dark or black cocoa. It still has the soft texture and slight tang that I expect from a velvet cake.
Can I make this without food coloring?
Yes, but it won’t be truly “black velvet.” The cake will still taste amazing, just with a dark brown hue from the cocoa.
Can I use natural cocoa instead of black cocoa?
You can, but the flavor and color will be lighter. I prefer dark or black cocoa for that intense chocolate taste and dramatic appearance.
What’s the purpose of vinegar in this recipe?
The vinegar reacts with the baking soda and buttermilk to give the cake its soft, tender texture. It also helps balance the sweetness with a subtle tang.
Can I bake this in a bundt pan?
Yes, I’ve made it in a bundt pan before—just be sure to grease it well and extend the bake time to about 45–50 minutes. Check for doneness with a toothpick.
Conclusion
Black Velvet Cake is my go-to when I want something bold, beautiful, and rich in flavor. It’s soft, moist, and layered with deep chocolate notes and a hint of tang. Whether I’m frosting it simply or dressing it up for an event, this cake never fails to impress and always satisfies my chocolate cravings with a twist.
Print
Black Velvet Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This rich, dramatic twist on classic velvet cake is moist, tender, and made with buttermilk for the perfect texture—ideal for elegant desserts or Halloween treats.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
3/4 cup unsweetened cocoa powder (preferably dark/Dutch-processed)
1 cup vegetable oil
2 large eggs
1 cup hot coffee or hot water
1 tsp vanilla extract
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp white vinegar (helps with the velvet texture)
For the Cream Cheese Frosting (optional but classic):
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, combine buttermilk, eggs, oil, vinegar, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until mostly smooth.
Slowly pour in the hot coffee or water and mix until fully combined. Batter will be thin.
Divide batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until light and fluffy.
Frost cooled cakes, stacking layers with frosting in between and on top.
Notes
Coffee enhances the chocolate flavor without making it taste like coffee. Substitute with hot water if preferred.
For cupcakes: Bake at 350°F for 18–22 minutes.
Can be made a day in advance and stored in the fridge.
Add chocolate chips to the batter for extra richness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
