Description
Rich, bold, and unforgettable—this black velvet cake combines chocolatey depth, black gel coloring, and a silky cocoa buttercream for the ultimate dramatic dessert.
Ingredients
Cake:
2½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 cup buttermilk, room temperature
½ cup vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
½ cup hot black coffee
Black gel food coloring (as needed)
Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
¾ cup unsweetened cocoa powder
¼ cup heavy cream
1 teaspoon vanilla extract
Black gel food coloring (optional)
Instructions
Preheat oven to 350°F (175°C). Grease, flour, and line two 9-inch round pans.
In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt, and sugars.
In another bowl, combine eggs, buttermilk, oil, vinegar, vanilla, coffee, and black food coloring.
Stir wet ingredients into dry until smooth and deeply colored.
Divide batter between pans and bake for 25–30 minutes. Let cool 10 minutes in pans, then on wire racks.
For the frosting, beat butter until creamy. Gradually mix in powdered sugar and cocoa. Add cream, vanilla, and food coloring; whip until fluffy.
Level cake layers if needed. Frost between layers and over top/sides.
Decorate as desired with tinted frosting, sprinkles, or edible glitter. Chill before slicing.
Notes
Use gel food coloring for best color intensity.
Add raspberry jam or crushed cookies between layers for extra texture.
Almond or orange extract makes a fun flavor twist.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
