Black Velvet Cake is a deeply rich, decadent cake with a dramatic, dark appearance that’s as stunning as it is delicious. This cake is infused with intense cocoa flavors and has a perfectly moist, tender crumb.

It’s often topped with a luscious cream cheese or vanilla frosting, which beautifully complements the dark, chocolatey flavor of the cake. The smooth, velvety texture and striking color make it an ideal dessert for special occasions. If you’re a fan of bold flavors and crave something just a bit different than the classic red velvet, Black Velvet Cake is sure to impress!

Kitchen Equipment Needed

Mixing bowls
Electric mixer
9-inch cake pans (2 for a layered cake)
Whisk
Measuring cups and spoons
Cooling rack
Offset spatula (for frosting)

Ingredients Overview

For the Cake:

Black Cocoa Powder: Creates the cake’s signature dark color and provides an intense cocoa flavor. If unavailable, dark Dutch-process cocoa powder is a great substitute.
Buttermilk: Adds moisture and a slight tang to balance the rich chocolate.
Vinegar: Helps to intensify the cake’s velvety texture and enhances the dark color.
Vegetable Oil: Keeps the cake moist without overpowering its flavor.

For the Frosting:

Cream Cheese or Buttercream Frosting: Cream cheese adds a slight tang that pairs well with the cocoa, while vanilla buttercream gives a smoother, lighter sweetness.

Step-by-Step Instructions

For the Cake:

Preheat the Oven:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Mix Dry Ingredients:
In a large bowl, sift together 2 cups all-purpose flour, 1 cup black cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Combine Wet Ingredients:
In another bowl, whisk together 1 cup buttermilk, 1 cup vegetable oil, 2 large eggs, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract until smooth.
Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Slowly pour in 1 cup hot water, stirring until the batter is smooth and glossy.
Bake:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
Allow cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

Make the Cream Cheese Frosting:
In a large bowl, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 3-4 cups powdered sugar and 1 teaspoon vanilla extract, beating until light and fluffy. Add more sugar if a thicker consistency is desired.
Frost the Cake:
Place one cake layer on a serving plate. Spread an even layer of frosting over the top. Add the second layer, then frost the top and sides of the cake. Use an offset spatula to smooth the frosting for a clean finish.

Recipe Tips

Enhance the Dark Color: Use black food coloring if you want a deeper, jet-black cake.
Don’t Skip the Vinegar: It helps activate the baking soda and enhances the cake’s color.
Refrigerate for Easy Slicing: Chilling the frosted cake for about 30 minutes makes it easier to cut clean slices.

What to Serve With This Recipe

Coffee or Espresso: Complements the rich cocoa flavor.
Whipped Cream: Light and airy, whipped cream pairs beautifully with each slice.
Raspberry Sauce: Adds a fresh, fruity contrast to the cake’s richness.

Frequently Asked Questions

Can I use regular cocoa powder?
For the signature black color, black cocoa powder is best, but Dutch-process cocoa can work if needed.

How should I store the cake?
Store covered in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

Can I freeze this cake?
Yes, you can freeze the frosted or unfrosted layers for up to 3 months. Wrap tightly in plastic wrap and foil.

Serving Suggestions

Top with Dark Chocolate Shavings: A decorative touch for chocolate lovers.
Dust with Cocoa Powder: A light dusting adds extra flavor and an elegant finish.

Ingredients

For the Cake:

2 cups all-purpose flour
1 cup black cocoa powder (or dark Dutch-process cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup vegetable oil
2 large eggs
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup hot water

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
Mix flour, black cocoa, baking soda, and salt.
In a separate bowl, whisk buttermilk, oil, eggs, vinegar, and vanilla.
Add wet ingredients to dry ingredients, then stir in hot water.
Divide batter between pans and bake for 30-35 minutes. Let cool.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Frost cake layers and serve.