Black Velvet Cake

Black velvet cake is a dramatic, decadent dessert with rich layers of moist chocolate cake and a luscious black cocoa frosting. Unlike traditional red velvet, this cake uses deep black cocoa powder to achieve its striking appearance and bold, bittersweet flavor. Perfect for special occasions, this showstopper is as indulgent as it is beautiful.

Why You’ll Love This Recipe

• Striking black color for a dramatic presentation
• Moist, tender cake with deep chocolate flavor
• Silky frosting that’s rich yet smooth
• Perfect for birthdays, Halloween, or elegant dinner parties
• Stores well, making it great for prep-ahead desserts

Ingredients

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

Frosting

6 tbsp unsalted butter
3/4 tsp fine sea salt
1 2/3 cup + 1/4 cup heavy whipping cream
1 1/2 cups granulated sugar
2/3 cup + 1 tbsp semi-sweet chocolate chips
1 cup Dutch-processed cocoa powder, sifted
3/4 cup black cocoa powder, sifted
1 tsp vanilla extract

Cake

1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
2 cups granulated sugar
1/2 cup canola oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
2/3 cup hot coffee (or hot water)
3/4 cup black cocoa powder

Directions

Make the Frosting

1. In a pot, melt butter and salt. Add cream and sugar, whisking until nearly boiling (7–8 minutes).
2. Stir in chocolate chips until melted.
3. In a stand mixer, add sifted cocoa powders. Slowly stream in hot chocolate mixture and mix until smooth.
4. Add vanilla, then transfer frosting to a container. Refrigerate for 4–6 hours (or overnight).

Make the Cake

1. Preheat oven to 350°F (180°C). Line three 6-inch cake pans with parchment paper.
2. In a bowl, whisk flour, baking soda, and salt.
3. In a large bowl, whisk sugar and oil. Add buttermilk, eggs, and vanilla. Mix in dry ingredients until smooth.
4. In a small bowl, whisk hot coffee and cocoa powder until lump-free. Stir into batter until combined.
5. Divide batter evenly among pans (about 395 g per pan).
6. Bake for 25–35 minutes, or until a toothpick comes out with moist crumbs. Cool completely.

Assemble

1. Let frosting sit at room temperature for 1 hour, then paddle-mix for 30–60 seconds to loosen.
2. Place one cake layer on a serving board. Pipe frosting on top. Repeat with remaining layers, placing the last one upside down.
3. Chill cake for 30–60 minutes until frosting is firm.
4. Cover cake with remaining frosting, smoothing or creating swoops for texture. Decorate as desired.

Servings and timing

Serves 12–14.
Prep time: 40 minutes
Bake time: 25–35 minutes
Chill time: 5–7 hours (frosting + cake chilling)
Total time: About 6–8 hours (mostly inactive)

Variations

• Add espresso powder to intensify the chocolate flavor.
• Use milk chocolate instead of semi-sweet for a sweeter frosting.
• Make a two-layer 8-inch cake instead of three 6-inch layers.
• Add a filling layer of raspberry jam or caramel for contrast.
• Decorate with edible gold leaf or black sprinkles for an elegant finish.

Storage/reheating

• Store slices in an airtight container in the fridge for 4–5 days.
• Freeze individually wrapped slices for up to 1 month.
• Thaw overnight in the fridge before serving.
• Best served chilled or at room temperature.

FAQs

What is black cocoa powder?

It’s a Dutch-processed cocoa powder that has been heavily alkalized, giving it a deep black color and mild, bittersweet flavor.

Can I substitute regular cocoa powder?

You can, but the cake won’t have the same striking black color or flavor depth.

Why is my frosting too thick?

Let it come to room temperature and paddle-mix briefly to loosen it.

Can I make this cake ahead of time?

Yes, bake and freeze cake layers up to 1 month in advance. Frost the cake the day you serve it.

Do I need three pans?

No, you can bake in two pans and adjust baking time.

Can I make cupcakes instead?

Yes, divide batter into liners and bake for 18–22 minutes.

Does the coffee make the cake taste like coffee?

No, it simply enhances the chocolate flavor.

Can I add food coloring?

You don’t need to—black cocoa gives it a naturally rich color.

Is the frosting the same as ganache?

It’s similar but creamier, almost like a whipped chocolate frosting.

Can I use a stand mixer for the cake batter?

Yes, but whisking by hand prevents overmixing and keeps the cake tender.

Conclusion

Black velvet cake is bold, rich, and unforgettable—a showstopping dessert that combines dramatic looks with indulgent flavor. With its moist chocolate layers and silky black cocoa frosting, it’s a perfect choice for celebrations where you want to impress.

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