A stunning black velvet cake made with Dutch cocoa and topped with creamy dark chocolate frosting. This decadent dessert is the ultimate indulgence for any celebration. The deep, rich color and smooth texture make it an elegant choice for birthdays, holidays, or any special occasion.
Why You’ll Love This Recipe
- Intensely Chocolatey – The combination of Dutch cocoa and dark chocolate frosting creates a deep, rich chocolate flavor.
- Velvety Texture – This cake is incredibly soft and moist, thanks to a well-balanced mix of ingredients.
- Perfect for Special Occasions – Its striking black color and indulgent taste make it a showstopper for any event.
- Easy to Customize – You can experiment with different frostings or add a unique twist with fillings.
- Pairs Wonderfully with Coffee or Wine – A slice of this cake with your favorite drink makes for a truly luxurious treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Dutch-process cocoa powder
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
- Black food coloring
- Dark chocolate
- Heavy cream
- Powdered sugar
Directions
- Preheat Oven & Prepare Pans – Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together the flour, Dutch cocoa, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients – Mix in buttermilk, vanilla extract, and black food coloring until well combined.
- Incorporate Dry Ingredients – Gradually add the dry ingredient mixture, mixing just until combined.
- Bake – Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting – Melt dark chocolate and mix it with heavy cream, powdered sugar, and butter to make a smooth and creamy frosting.
- Assemble & Frost – Place one cake layer on a serving plate, spread a layer of frosting, then place the second layer on top. Cover the entire cake with frosting and smooth it out.
- Serve & Enjoy – Slice and serve your delicious black velvet chocolate cake!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 25 minutes
Variations
- White Chocolate Frosting – Swap the dark chocolate frosting for a white chocolate version for a striking contrast.
- Espresso Boost – Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Berry Filling – Spread a layer of raspberry or cherry jam between the cake layers for a fruity twist.
- Nutty Crunch – Fold in finely chopped hazelnuts or almonds for added texture.
- Vegan Option – Use dairy-free butter, plant-based milk, and an egg substitute like applesauce or flax eggs.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Allow slices to come to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Reheating: If needed, microwave a slice for 10-15 seconds to soften the frosting.
FAQs
How do I get the black color in black velvet cake?
Using Dutch-process cocoa powder and black food coloring creates the signature deep black hue.
Can I make this cake without food coloring?
Yes, but the cake will be a deep brown instead of black. The flavor remains the same.
What’s the difference between black velvet and red velvet cake?
Black velvet cake uses Dutch cocoa and dark chocolate, while red velvet cake has a lighter cocoa taste and uses red food coloring.
Can I use natural cocoa powder instead of Dutch-process cocoa?
Dutch-process cocoa gives a smoother, less acidic flavor. You can use natural cocoa, but the taste and color may be slightly different.
How do I prevent my cake from being dry?
Measure ingredients accurately, do not overbake, and use buttermilk to keep it moist.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them wrapped in plastic until ready to frost.
What’s the best way to frost the cake smoothly?
Use an offset spatula and chill the cake slightly before frosting for a neater finish.
Can I make cupcakes with this recipe?
Absolutely! Divide the batter into cupcake liners and bake at 350°F (175°C) for about 18-20 minutes.
What other frostings pair well with black velvet cake?
Cream cheese frosting, whipped ganache, or a simple chocolate buttercream all work beautifully.
Can I add alcohol to this cake?
Yes! A tablespoon of coffee liqueur or bourbon enhances the chocolate flavor.
Conclusion
Black velvet chocolate cake is the perfect indulgence for chocolate lovers, with its deep cocoa flavor, soft texture, and luscious frosting. Whether for a birthday, holiday, or simply a special treat, this cake is sure to impress. Try it out, and enjoy every bite of this decadent dessert!
Print
Black Velvet Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this rich and stunning Black Velvet Chocolate Cake, made with Dutch cocoa and topped with creamy dark chocolate frosting. Perfect for any celebration, this decadent dessert is sure to impress!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-process cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Dark Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup Dutch-process cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
- Stir in boiling water (batter will be thin).
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Add heavy cream, vanilla, and salt. Beat until light and fluffy.
- Frost cooled cakes, layering and covering the top and sides.
- Serve and enjoy!
Notes
- Use high-quality Dutch-process cocoa for the richest flavor.
- Ensure cakes are completely cool before frosting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
