Black Velvet Cake Recipe

Introduction

The Black Velvet Cake is a rich, deeply chocolatey dessert with a striking dark color and a luscious whipped chocolate frosting. This sumptuous cake combines black cocoa and Dutch cocoa for intense flavor and a moist, tender crumb. Perfect for special occasions or any chocolate lover’s treat.

Ingredients

• 6 tablespoons unsalted butter, softened
• 3/4 teaspoon fine sea salt (for frosting)
• 1 2/3 cup + 1/4 cup heavy whipping cream
• 1 1/2 cups granulated sugar (for frosting)
• 2/3 cup + 1 tablespoon semi-sweet chocolate chips
• 1 cup Dutch-processed cocoa powder, sifted
• 3/4 cup black cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt (for cake)
• 2 cups granulated sugar (for cake)
• 1/2 cup canola oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper. In a large bowl, sift together the flour, Dutch-processed cocoa, black cocoa, baking soda, and fine sea salt (for the cake). Whisk these dry ingredients well to combine.
2. Step 2: In a mixer, cream the softened butter, canola oil, and granulated sugar (for the cake) until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, mixing well after each addition.
3. Step 3: Alternately add the dry ingredients and room temperature buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined, ensuring the batter has a uniform dark color without overmixing.
4. Step 4: Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10–15 minutes, then invert them onto wire racks, remove the parchment, and cool completely (about 1–2 hours).
5. Step 5: For the frosting, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let sit for 5 minutes. Whisk until smooth, then stir in the granulated sugar (for frosting) and fine sea salt (for frosting). Chill the mixture thoroughly for at least 2 hours. Once very cold, whip the frosting until light and fluffy.
6. Step 6: If needed, level the cooled cake layers. Place the first layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers. Apply a thin crumb coat over the entire cake and chill for 20–30 minutes. Finish frosting the cake with the remaining frosting, smoothing the sides and top as desired.
7. Step 7: Garnish the cake with chocolate shavings or fresh berries for a beautiful finish. Chill the cake for 30 minutes before slicing to ensure clean cuts. Store the cake refrigerated in an airtight container.

Tips & Variations

• Use room temperature ingredients for a smoother batter and even baking.
• For a dairy-free version, substitute the buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.
• Adding a pinch of espresso powder to the batter can enhance the chocolate flavor without making the cake taste like coffee.
• Allow the frosting to chill fully before whipping to achieve a perfectly fluffy texture.

Storage

Store the Black Velvet Cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 30 minutes for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

While you can substitute regular cocoa, black cocoa gives this cake its signature deep color and richer flavor. Using only regular cocoa will result in a lighter color and less intense chocolate taste.

Is it necessary to chill the frosting before whipping?

Yes, chilling the frosting mixture ensures that it whips up light and fluffy. Whipping it while warm can cause the frosting to be too loose and difficult to spread.

Black Velvet Cake Recipe

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★★★★★

4.9 from 75 reviews

This Black Velvet Cake is a rich, moist, and deeply chocolatey layered cake featuring a blend of Dutch-processed and black cocoa powders. It’s topped with a smooth and airy chocolate whipped frosting, making it a decadent treat perfect for special occasions or indulgent dessert cravings.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: One three-layer 8-inch cake, serves 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 6 tablespoons unsalted butter, softened
• 3/4 teaspoon fine sea salt (for frosting)
• 1 2/3 cup + 1/4 cup heavy whipping cream
• 1 1/2 cups granulated sugar (for frosting)
• 2/3 cup + 1 tablespoon semi-sweet chocolate chips
• 1 cup Dutch-processed cocoa powder, sifted
• 3/4 cup black cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt (for cake)
• 2 cups granulated sugar (for cake)
• 1/2 cup canola oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature

Instructions

1. Prepare Oven & Dry Ingredients: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper to prevent sticking. In a large bowl, sift together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Whisk to combine everything evenly.
2. Cream Wet Cake Ingredients: Using a mixer, cream the softened unsalted butter, canola oil, and granulated sugar for the cake until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract for flavor.
3. Combine Batter: Alternate adding the dry ingredient mixture and room temperature buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently on low speed just until everything is combined and the batter achieves a uniform dark chocolate color.
4. Bake & Cool Cakes: Evenly divide the cake batter among the prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes before removing them onto wire racks, peeling off the parchment, and allowing them to cool completely for 1 to 2 hours.
5. Prepare Chocolate Whipped Frosting: Heat the heavy whipping cream until it’s just simmering. Pour this hot cream over the semi-sweet chocolate chips and let it sit for 5 minutes to melt. Then whisk until smooth and glossy. Stir in the granulated sugar and salt for frosting. Chill this mixture thoroughly in the refrigerator for at least 2 hours. Once very cold, whip it until light and fluffy to create a luscious frosting.
6. Assemble Cake Layers: If necessary, level the cooled cakes to ensure flat tops for stacking. Place the first cake layer on your serving plate and spread a generous amount of frosting over it. Repeat with the next layers. Apply a thin crumb coat all over the cake to seal in crumbs and chill it in the refrigerator for 20 to 30 minutes. Finish by spreading the remaining frosting smoothly over the entire cake.
7. Garnish & Serve: Decorate the cake with chocolate shavings or fresh berries as desired. Chill the assembled cake for 30 minutes before slicing to achieve clean, neat pieces. Store the cake in the refrigerator in an airtight container to maintain freshness.

Notes

• Room temperature ingredients help ensure even mixing and better texture.
• Black cocoa powder gives the cake its intense dark color and unique flavor; it is different from regular cocoa powder.
• Chilling the frosting thoroughly before whipping helps achieve the perfect airy consistency.
• Be careful not to overmix the batter once dry and wet ingredients are combined to prevent a dense cake.
• Allow cakes to cool completely before frosting to avoid melting the frosting.
• For best results, use fresh buttermilk and high-quality chocolate chips.

Keywords: Black Velvet Cake, chocolate cake, layered cake, chocolate frosting, dessert, baking, rich chocolate cake