A rich and elegant cake with deep cocoa flavor and a velvety crumb—perfect for special occasions or whenever you want a show-stopping dessert. This luxurious black velvet cake pairs beautifully with caramel, ganache, or whipped cream, letting you customize the experience to your taste.

Why You’ll Love This Recipe

• Intensely chocolatey with a smooth, moist texture.
• Versatile fillings: caramel, ganache, or stabilized whipped cream.
• Striking dark color that makes an impressive presentation.
• Simple mixing method—no mixer needed for the cake batter.
• Ideal for birthdays, holidays, and celebrations.

Ingredients

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

Black Velvet Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup Dutch-processed cocoa powder (black cocoa recommended for darker color)
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot coffee or hot water

Cream Filling (Optional)

Salted Caramel
1 cup sugar
6 tablespoons butter
½ cup heavy cream
A pinch of salt

Chocolate Ganache
1 cup heavy cream
225 g (8 oz) dark chocolate, chopped

Stabilized Whipped Cream
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon instant pudding mix (optional for stability)

Decoration (Optional)
Chocolate shavings or curls
Finely grated chocolate or orange zest

Directions

1. Preheat the oven to 175°C (350°F). Grease five 6-inch cake pans. If using larger pans, plan to slice the layers after baking.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth.
4. Add the wet mixture to the dry ingredients and mix just until combined.
5. Pour in the hot coffee or hot water and stir gently until the batter becomes thin and smooth.
6. Divide the batter evenly between the pans and bake until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for a few minutes, then transfer them to wire racks to cool completely.

Prepare the Fillings

Salted Caramel
Melt the sugar in a pan until it turns amber. Add the butter and stir to combine. Pour in the cream and salt, stirring until smooth.

Chocolate Ganache
Heat the cream until just below boiling, then pour it over the chopped chocolate. Stir until melted and smooth.

Stabilized Whipped Cream
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Add the pudding mix if you want extra stability.

Assemble the Cake

1. Level the cake layers if needed.
2. Spread your chosen filling between the layers.
3. Cover the top and sides of the cake with ganache, caramel cream, or whipped cream.
4. Chill briefly to set. Decorate with chocolate shavings or orange zest.

Servings and timing

This recipe yields about 10–12 servings.
Baking time: 25–30 minutes per 6-inch pan.
Cooling and assembly: 45–60 minutes.

Variations

• Replace the caramel with raspberry jam for a fruity contrast.
• Use white chocolate ganache for a lighter, creamy finish.
• Add orange zest to the batter for a citrus-chocolate twist.
• Frost entirely with whipped cream for a lighter, less sweet cake.
• Add a hint of espresso powder to intensify the chocolate flavor.

Storage/Reheating

• Store the cake covered in the refrigerator for up to 4 days.
• For longer storage, freeze the unfrosted layers for up to 2 months; thaw in the refrigerator.
• If chilled, let the assembled cake sit at room temperature for 20–30 minutes before serving.

FAQs

How do I make the cake even darker?

Use black cocoa powder in place of all or part of the Dutch-processed cocoa.

Can I make the cake without coffee?

Yes, replace the coffee with hot water; the texture will remain the same.

Can I bake this in two or three larger pans instead of five small ones?

Yes, use two 8-inch or three 7-inch pans and adjust the baking time slightly.

Can I make the layers ahead of time?

Yes, bake and freeze the layers, well wrapped, for up to 2 months.

How do I keep the cake moist?

Do not overbake and ensure the cake is stored properly in an airtight container.

Is the caramel filling necessary?

No, you may use ganache or whipped cream alone.

Can I make this cake dairy-free?

Use dairy-free milk with a tablespoon of vinegar, dairy-free cream, and vegan butter alternatives.

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but the flavor will be lighter and the color less intense.

Does the batter supposed to be runny?

Yes, the addition of hot liquid makes it thin—this is normal.

Should I chill the cake before slicing?

Chilling for at least 30 minutes helps achieve neat, clean slices.

Conclusion

This black velvet cake is a beautifully rich, visually striking dessert that remains simple to prepare while offering endless customization options. Whether you choose caramel, ganache, or whipped cream, each variation brings out the deep cocoa flavor and velvety texture that make this cake unforgettable.

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