Deep, dramatic, and intensely chocolatey, this Black Velvet Cake has a plush, tender crumb and a rich, silky frosting that makes every slice feel like a celebration. The “velvet” texture comes from the perfect balance of fat, acidity, and gentle mixing—while black cocoa delivers that stunning dark color and bold, smooth chocolate flavor.

Why You’ll Love This Recipe

• Ultra-moist, soft crumb with a true velvet bite
• Striking naturally dark color from black cocoa (no bitter, harsh aftertaste)
• Luxurious frosting that’s creamy, glossy, and deeply chocolatey
• Reliable layers that bake up flat and stack beautifully
• Perfect for birthdays, dinner parties, and anytime you want a showstopper dessert

Ingredients

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

For the black velvet cake (2 layers)

• All-purpose flour: 2 1/4 cups (285 g)
• Black cocoa powder: 3/4 cup (75 g)
• Dutch-process cocoa powder: 2 tablespoons (12 g)
• Granulated sugar: 1 3/4 cups (350 g)
• Baking powder: 1 1/2 teaspoons (6 g)
• Baking soda: 1 teaspoon (5 g)
• Fine salt: 1 teaspoon (6 g)
• Buttermilk (room temperature): 1 1/2 cups (360 ml)
• Neutral oil (canola or sunflower): 1/2 cup (120 ml)
• Large eggs (room temperature): 2
• Alcohol-free vanilla extract or vanilla flavoring: 2 teaspoons (10 ml)
• White vinegar: 2 teaspoons (10 ml)
• Hot coffee or hot water: 1 cup (240 ml)
• Black gel food coloring (optional, for extra depth): 1/2 to 1 teaspoon

For the dark chocolate velvet frosting

• Semi-sweet or dark chocolate (chopped): 12 oz (340 g)
• Heavy cream: 1 cup (240 ml)
• Unsalted butter (softened): 1 1/2 cups (340 g)
• Powdered sugar: 3 1/2 to 4 cups (420–480 g)
• Black cocoa powder: 1/2 cup (50 g)
• Fine salt: 1/4 teaspoon
• Alcohol-free vanilla extract or vanilla flavoring: 2 teaspoons (10 ml)
• Milk or cream (as needed for texture): 1–3 tablespoons (15–45 ml)

Optional (for extra moisture)

• Simple syrup: 1/4 cup (60 ml)
  • Use store-bought, or mix 2 tablespoons sugar with 2 tablespoons hot water until dissolved, then cool.

Directions

1. Prep the pans and oven
   Heat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans, line the bottoms with parchment, then lightly dust with cocoa powder.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, black cocoa, Dutch cocoa, sugar, baking powder, baking soda, and salt until evenly combined and lump-free.
3. Combine the wet ingredients
   In a separate bowl, whisk the buttermilk, oil, eggs, vanilla, and vinegar until smooth.
4. Make the batter
   Pour the wet mixture into the dry ingredients and whisk just until you no longer see dry flour.
   Add the hot coffee (or hot water) in a steady stream while whisking gently. The batter will be thin—this is what helps the cake bake up moist and tender.
   If using black gel coloring, whisk it in now.
5. Bake
   Divide the batter evenly between the pans. Bake for 28–33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
6. Cool completely
   Let the cakes cool in the pans for 10 minutes, then turn out onto a rack. Cool fully before frosting.
7. Make the chocolate ganache base for the frosting
   Place chopped chocolate in a heatproof bowl. Heat the cream until steaming (not boiling), then pour over the chocolate. Let sit 2 minutes, then stir until glossy and smooth. Cool until thickened to a soft, spreadable consistency (room temperature, not warm).
8. Whip the frosting
   Beat the softened butter for 2–3 minutes until creamy. Beat in the cooled ganache until smooth.
   Add powdered sugar, black cocoa, salt, and vanilla. Beat until fluffy. If it’s too thick, add milk/cream 1 tablespoon at a time. If it’s too soft, add a bit more powdered sugar.
9. Assemble
   Level cake layers if needed. If using simple syrup, brush a thin layer over each cake layer. Spread frosting over the first layer, add the second layer, then frost the top and sides. For a sleek finish, chill the cake 15 minutes, then do a final smoothing pass.

Servings and timing

• Servings: 12 slices (two 8-inch layers)
• Prep time: 25 minutes
• Bake time: 28–33 minutes
• Cooling time: 60–90 minutes
• Frosting + assembly: 25–35 minutes
• Total time: about 2 hours 30 minutes (including cooling)

Variations

• Cupcakes: Makes 24 cupcakes. Bake at 350°F (175°C) for 16–19 minutes.
• 9×13-inch sheet cake: Bake 35–42 minutes (start checking at 35).
• Mocha black velvet: Replace 2 tablespoons of the hot liquid with strong espresso.
• Black cherry: Fold 1 cup (150 g) chopped pitted cherries into the finished batter (toss with 1 tablespoon flour first).
• Spiced velvet: Add 1 teaspoon cinnamon and a pinch of cardamom to the dry mix.
• Gluten-free: Use a 1:1 gluten-free baking flour blend (by weight) and let the batter sit 10 minutes before baking for better hydration.

Storage/Reheating

• Room temperature: Store covered for up to 1 day if your kitchen is cool.
• Refrigerator: Store in an airtight cake container for up to 5 days. Let slices sit at room temperature 20–30 minutes before serving for the best texture.
• Freezer (frosted or unfrosted layers): Wrap tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
• Reheating: Cake is best served room temperature. If you want a slightly warm slice, microwave for 8–10 seconds only (frosting will soften quickly).

FAQs

Can I make this cake without coffee?

Yes. Use hot water instead. Coffee deepens the chocolate flavor, but the cake will still taste rich without it.

What is black cocoa, and can I skip it?

Black cocoa is heavily alkalized cocoa powder that gives a deep color and a smooth, mellow chocolate taste. If you skip it, replace it with Dutch-process cocoa by weight, but the cake will be lighter in color and slightly sharper in flavor.

Why is the batter so thin?

A thinner batter helps create a moist, tender crumb and keeps the cake from baking up dense—especially with cocoa-heavy recipes.

Can I use regular milk instead of buttermilk?

Buttermilk is best for the velvet texture. If you don’t have it, mix 1 1/2 cups (360 ml) milk with 1 tablespoon (15 ml) vinegar or lemon juice, let stand 10 minutes, then use.

How do I keep the cake from tasting bitter?

Use fresh cocoa, measure accurately, and don’t overbake. Black cocoa is typically smoother than natural cocoa, but overbaking will make any chocolate cake taste harsher.

My frosting feels too soft—how do I fix it?

Chill it for 10–15 minutes, then beat again. If needed, add a small amount of powdered sugar until it holds peaks.

My frosting feels too thick—how do I fix it?

Beat in milk or cream 1 teaspoon at a time until it spreads easily.

Can I make it a day ahead?

Yes. Bake the layers, cool, wrap, and refrigerate overnight. Frost the next day, or fully frost and store covered in the refrigerator, then bring to room temperature before serving.

How do I get neat, clean slices?

Chill the cake for 30 minutes, then slice using a long knife warmed under hot water and wiped dry between cuts.

Can I use this recipe for a tall layered cake?

Yes. Double the recipe for four 8-inch layers, or make three 8-inch layers by increasing the recipe by 1.5x and adjusting bake time as needed (start checking at 28 minutes).

Conclusion

This Luxurious Black Velvet Cake is all about drama and decadence: a plush, dark chocolate crumb paired with a silky, deep cocoa frosting that looks as impressive as it tastes. Whether you keep it sleek and elegant or dress it up with curls, sprinkles, or berries, it’s the kind of cake that turns any moment into an occasion.

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