A Luxurious Black Velvet Cake is the ultimate indulgence, featuring a rich, dark color, tender crumb, and decadent flavor. With a subtle cocoa base and creamy frosting, this cake is perfect for elegant celebrations, from birthdays to anniversaries, or whenever you want to impress your guests with a show-stopping dessert.
Why You’ll Love This Recipe
- Stunning dark hue that makes it visually captivating.
- Rich, tender texture with a hint of cocoa.
- Pairs beautifully with cream cheese or buttercream frosting.
- Perfect for any special occasion or as an everyday treat for chocolate lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Black Velvet Cake:
- All-purpose flour
- Unsweetened cocoa powder (preferably black cocoa for a deeper color)
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Buttermilk
- Vegetable oil
- Eggs
- Vanilla extract
- Black gel food coloring (optional, for deeper color)
For the Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Optional: Black cocoa powder for a matching dark frosting
Directions
- Prepare the cake batter: Preheat your oven and grease two 9-inch round cake pans. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the sugars, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients, alternating with buttermilk, until well combined. Stir in black gel food coloring if desired.
- Bake: Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla and black cocoa powder if using.
- Assemble the cake: Level the cake layers if needed. Spread a generous layer of frosting between the two layers, then frost the top and sides of the cake. Smooth the frosting or create decorative swirls as desired.
- Decorate: Optional – Garnish with chocolate shavings, edible glitter, or black sprinkles for an elegant touch.
Servings and Timing
- Servings: 10–12 slices
- Preparation Time: 20 minutes
- Baking Time: 25–30 minutes
- Cooling Time: 1 hour
Variations
- Chocolate overload: Add chocolate chips to the batter for bursts of melted chocolate.
- Spiced twist: Add a pinch of cinnamon or espresso powder for depth of flavor.
- Layered elegance: Double the recipe for a towering four-layer cake.
- Gluten-free version: Use a gluten-free flour blend for a celiac-friendly dessert.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Serve chilled or let the cake come to room temperature before enjoying.
FAQs
1. What is black cocoa powder, and can I substitute it?
Black cocoa powder is a heavily processed cocoa with a deep color and mild flavor. Regular cocoa powder can be used, but the color will be lighter.
2. Do I need to use food coloring?
No, the black cocoa provides a natural dark hue, but food coloring can enhance the intensity.
3. Can I make this cake without buttermilk?
Yes, you can substitute with a mix of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar).
4. What type of frosting works best?
Cream cheese frosting is classic, but a dark chocolate ganache or buttercream also pairs beautifully.
5. Can I make this cake ahead of time?
Absolutely! Bake the layers a day in advance and frost before serving.
6. How do I ensure even cake layers?
Use a kitchen scale to evenly divide the batter between pans and level the tops with a serrated knife.
7. Can I turn this into cupcakes?
Yes, this recipe makes about 24 cupcakes. Reduce the baking time to 18–20 minutes.
8. How do I avoid overmixing the batter?
Mix until just combined after adding the dry ingredients to prevent a dense cake.
9. Can I make this recipe vegan?
Yes, substitute eggs with flax eggs and use plant-based buttermilk and frosting.
10. How do I achieve a smooth frosting finish?
Use an offset spatula and a bench scraper for a professional look. Chill the cake briefly to set the frosting before smoothing further.
Conclusion
Luxurious Black Velvet Cake is an impressive dessert that’s as beautiful as it is delicious. With its rich color, tender crumb, and creamy frosting, this cake is a guaranteed centerpiece for any celebration. Try this recipe to elevate your baking game and delight your guests with a treat they’ll never forget!
Print
Luxurious Black Velvet Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Description
This stunning Black Velvet Cake is rich, moist, and decadent, with a hint of cocoa and a silky cream cheese frosting. Its deep black color adds drama, making it a show-stopping dessert for special occasions like birthdays, weddings, or Halloween.
Ingredients
For the Black Velvet Cake:
- 2 1/2 cups (310 g) all-purpose flour
- 1/3 cup (30 g) unsweetened black cocoa powder (or Dutch-processed cocoa for a lighter flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) hot coffee (or hot water)
- 1 tablespoon black food gel (optional, for a deeper black color)
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions
Make the Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper. - Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Combine Wet and Dry Ingredients:
Reduce the mixer speed to low. Alternately add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. Mix just until combined. Stir in the hot coffee and black food gel (if using) until the batter is smooth. The batter will be thin, which is normal. - Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- Beat the Cream Cheese and Butter:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. - Add the Powdered Sugar:
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and beat until fluffy.
Assemble the Cake:
- Layer and Frost the Cake:
Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Add the second layer and frost the top and sides of the cake evenly. - Decorate:
Smooth the frosting for a clean look or create decorative swirls with a spatula. Optionally, garnish with edible glitter, black sprinkles, or fresh berries.
Notes
- For an even deeper black color, use activated charcoal powder along with black cocoa.
- Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Substitute buttermilk with a mix of 1 cup whole milk and 1 tablespoon vinegar if needed.