The Best Black Velvet Cake

This Black Velvet Cake is rich, dark, and elegant, with a smooth cocoa flavor and a striking deep black color that makes it perfect for any special occasion. I love how the combination of black cocoa and coffee creates a bold, chocolatey depth, balanced with a silky buttercream that feels indulgent yet not overly sweet.

Why You’ll Love This Recipe

I like this cake because it’s a sophisticated twist on classic chocolate cake. The black cocoa gives it a deep, almost Oreo-like flavor, and the buttermilk makes the crumb moist and tender. With its dramatic appearance and luxurious texture, I find it’s a showstopper dessert that always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Black Velvet Cake
▢2 cups (250 g) all purpose flour, spooned and leveled
▢3/4 cup (84 g) black cocoa powder
▢1 1/2 tsp baking powder
▢1/4 tsp baking soda
▢1/2 tsp salt
▢3/4 cup (168 g) unsalted butter, softened
▢2 cups (400 g) granulated white sugar
▢3 eggs, at room temperature
▢1 tsp vanilla bean paste or extract
▢1 1/4 cups (300 ml) buttermilk, at room temperature
▢1/2 cup (120 ml) hot coffee
▢5-6 drops black food coloring, optional

For the Black Cocoa Buttercream
▢2 cups (448 g) unsalted butter, softened
▢1/2 tsp salt
▢1 cup (112 g) black cocoa powder, sifted
▢4 cups (520 g) powdered sugar, sifted
▢4-6 tbsp heavy cream
▢4-5 drops black food coloring, optional

Directions

1. I preheat the oven to 350°F (175°C) and grease and line three 8-inch round cake pans.
2. In a medium bowl, I whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, I cream the butter and sugar until light and fluffy.
4. I add the eggs one at a time, mixing well after each, then stir in the vanilla.
5. I alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry mixture.
6. I stir in the hot coffee and food coloring (if using) until the batter is smooth.
7. I divide the batter evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. For the buttercream, I beat the butter until creamy, then add the salt and sifted black cocoa powder.
10. I gradually mix in the powdered sugar, then add the heavy cream a tablespoon at a time until fluffy. Food coloring can be added for a deeper shade.
11. I frost the cooled cakes, stacking the layers with buttercream in between, and finish with a smooth coating on the outside.

Servings and Timing

This recipe makes about 12 servings. From start to finish, including cooling and frosting, it takes me around 2 hours.

Variations

Sometimes I skip the black food coloring if I want a more natural deep brown shade. I also like adding a layer of raspberry or cherry jam between the cakes for a fruity contrast. For a lighter frosting, I replace part of the buttercream with whipped cream.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for 5 days. Before serving, I let chilled slices sit out for about 20 minutes so the buttercream softens. The unfrosted cake layers also freeze well for up to 2 months.

FAQs

What does black cocoa taste like?

It has a smooth, mellow chocolate flavor, similar to the taste of Oreos.

Can I substitute regular cocoa powder for black cocoa?

Yes, but the flavor will be more traditional chocolate, and the cake won’t have the same deep black color.

Do I need the black food coloring?

No, I like using it for a bolder look, but the cocoa itself already gives a dark finish.

Can I make this cake in advance?

Yes, I often bake the cake layers a day ahead, wrap them tightly, and frost them the next day.

Can I make cupcakes with this recipe?

Yes, the batter works well for about 24 cupcakes, with a bake time of 18–20 minutes.

How do I keep the cake moist?

I make sure not to overbake and store the cake properly covered to lock in moisture.

Can I use a different frosting?

Yes, cream cheese frosting or whipped ganache also pair beautifully with this cake.

Why add coffee to the batter?

The coffee enhances the cocoa flavor without making the cake taste like coffee.

Can I make it gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend for good results.

How do I get sharp, smooth edges on the frosting?

I chill the frosted cake briefly and then smooth it with a warm spatula for clean edges.

Conclusion

This Black Velvet Cake is a dramatic, chocolatey dessert that combines a moist cocoa-rich crumb with a smooth and fluffy buttercream. I love how the black cocoa and coffee elevate the flavor while giving it an elegant look. It’s the perfect cake for when I want something both striking and delicious.

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