I absolutely love baking, and every time I make this Black Velvet Cake Recipe, it feels like creating a little piece of edible art. The moment I sliced into its dark, rich layers, I was blown away by how moist and tender it was. What makes it special is its stunning black cocoa color, which adds a dramatic flair perfect for Halloween or any celebration.
I enjoy how simple ingredients come together to form something so elegant and decadent. If you love chocolatey, soft cakes with a hint of uniqueness, this recipe is a must-try. You can also enjoy similar indulgent treats like Andes Mint Mini Cheesecakes Recipe for a chocolatey dessert twist.
Ingredients
Here’s everything you need to make this indulgent cake perfectly.
- All-purpose flour – 2 1/2 cups, sifted to avoid lumps for a light, airy texture
- Black cocoa powder – 3/4 cup, provides the deep black color and unique flavor
- Baking soda – 1 1/2 tsp, helps the cake rise and stay fluffy
- Salt – 1 tsp, balances sweetness and enhances flavor
- Unsalted butter – 1/2 cup, softened, adds richness and tenderness
- Granulated sugar – 2 1/4 cups, sweetens the cake without overpowering
- Eggs – 3 large, at room temperature, give structure and moisture
- Buttermilk – 1 cup, acid reacts with baking soda for a soft crumb
- Vanilla extract – 2 tsp, enhances overall flavor
- White vinegar – 1 tbsp, works with buttermilk to tenderize the cake
- Vegetable oil – 1/2 cup, keeps the cake moist for days
Note: This recipe serves approximately 12–14 slices depending on portion size.
Variations
You can easily tweak this cake to suit different dietary preferences or flavor profiles:
- Dairy-free: Use almond milk mixed with 1 tsp lemon juice instead of buttermilk
- Sugar-free: Replace sugar with a 1:1 sugar substitute like erythritol
- Extra flavor: Add espresso powder to enhance the cocoa depth
- Frosting options: Swap black cocoa buttercream with cream cheese frosting for a tangy twist. You might also try savory options in your menu like French Dip Sliders Recipe if you enjoy pairing sweet and savory treats.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 35–40 minutes
- Total Time: 1 hour
Equipment Needed
- 9-inch round cake pans – to bake even cake layers
- Mixing bowls – for combining wet and dry ingredients
- Hand or stand mixer – ensures smooth batter
- Measuring cups and spoons – for precise ingredient portions
- Sifter – to aerate flour and cocoa powder
- Cooling racks – allow cakes to cool completely
How to Make Black Velvet Cake
Prepare Your Ingredients
I always start by bringing eggs and butter to room temperature. This ensures the batter mixes smoothly and the cake bakes evenly. Sifting dry ingredients together helps avoid lumps and gives a tender crumb.
Mix the Batter
Combine butter, sugar, and oil, then add eggs one at a time. Slowly fold in the dry ingredients alternately with buttermilk, vanilla, and vinegar. Stop mixing once everything is just combined to keep the cake soft.
Bake the Cake
Divide the batter evenly between prepared pans. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack before frosting.
Frost and Decorate
Spread black cocoa buttercream between layers and around the cake. For a fun twist, I sometimes splatter white food coloring on top for a starry effect or add paper bats for Halloween.
Additional Tips for Making this Recipe Better
- I always let my ingredients come to room temperature—it makes the batter silky smooth.
- Don’t over mix; I remind myself to stop as soon as ingredients are combined.
- I use cake strips for even baking; it prevents domed tops.
- I chill the cake before decorating; frosting sticks better and layers don’t slide.
How to Serve Black Velvet Cake
I like to slice this cake into generous wedges and place them on a pretty cake stand. Garnishing with a dusting of cocoa powder or edible glitter adds a festive touch. For parties, topping with seasonal fruits or chocolate shards makes it visually stunning.
Nutritional Information
Here’s an approximate breakdown per slice:
- Calories: 420 kcal
- Protein: 5 g
- Carbohydrates: 55 g
- Fat: 20 g
This gives a rich, indulgent treat that pairs perfectly with coffee or tea.
Make Ahead and Storage
Storing: Cover leftover cake tightly with plastic wrap. It stays fresh at room temperature for 2–3 days.
Freezing: Wrap in foil or an airtight container and freeze for up to 3 months. Thaw in the fridge before frosting.
Reheating: I prefer serving at room temperature. Microwave slices for 10–15 seconds for a soft, fresh-from-the-oven feel.
Why You’ll Love This Recipe
I’ve baked this cake countless times and here’s why it’s so amazing:
- Simple ingredients, but impressive results every time
- Incredibly moist and tender layers that melt in your mouth
- Versatile for holiday themes or everyday treats
- Can be adapted for dietary preferences without losing flavor
- Beautiful dark color that creates a striking presentation
Black Velvet Cake Recipe
Ingredients
Method
- I always start by bringing eggs and butter to room temperature. This ensures the batter mixes smoothly and the cake bakes evenly. Sifting dry ingredients together helps avoid lumps and gives a tender crumb.
- Combine butter, sugar, and oil, then add eggs one at a time. Slowly fold in the dry ingredients alternately with buttermilk, vanilla, and vinegar. Stop mixing once everything is just combined to keep the cake soft.
- Divide the batter evenly between prepared pans. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack before frosting.
- Spread black cocoa buttercream between layers and around the cake. For a fun twist, I sometimes splatter white food coloring on top for a starry effect or add paper bats for Halloween.
Notes
- I always let my ingredients come to room temperature—it makes the batter silky smooth.
- Don’t over mix; I remind myself to stop as soon as ingredients are combined.
- I use cake strips for even baking; it prevents domed tops.
- I chill the cake before decorating; frosting sticks better and layers don’t slide.