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Black Velvet Cake Recipe
Ben Carraoli

Black Velvet Cake Recipe

I absolutely love baking, and every time I make this Black Velvet Cake, 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.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.