Luxurious Black Velvet Cake – A Stunning Chocolate Masterpiece
Rating: ⭐⭐⭐⭐⭐ (4.8/5 from 623 reviews)
Prep Time: 20 minutes | Bake Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 50 minutes
Servings: 12-14 slices | Difficulty: Medium
Description
Black Velvet Cake is a dramatic twist on the classic red velvet that takes chocolate decadence to the next level. This show-stopping dessert features layers of deep, dark, intensely moist cake with a rich cocoa flavor that’s enhanced with black food coloring for a stunning gothic appearance. The velvety texture is perfectly balanced by a tangy, silky cream cheese frosting that cuts through the richness. Whether you’re planning a Halloween party, a dramatic birthday celebration, or simply want to impress with something uniquely beautiful, this black velvet cake delivers both visually and in flavor. The contrast of the dark cake against the white frosting creates an elegant presentation that will have your guests reaching for their cameras before their forks!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup strong brewed coffee, cooled (or hot water)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1-2 teaspoons black gel food coloring
For the Cream Cheese Frosting:
- 16 oz cream cheese, softened to room temperature
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
For Decoration (Optional):
- Black sprinkles
- Edible gold leaf
- Fresh berries
- Chocolate shavings
Instructions
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment as well, then lightly dust with cocoa powder, tapping out any excess. This ensures your dark cake layers will release perfectly without any white flour residue showing.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Sifting is important for this cake as it removes any lumps from the cocoa powder and ensures an ultra-smooth batter. Whisk the dry ingredients together until evenly combined and set aside.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the eggs, buttermilk, cooled coffee, vegetable oil, and vanilla extract until smooth and well combined. The coffee enhances the chocolate flavor without making the cake taste like coffee. Add the black gel food coloring to the wet ingredients and whisk until the color is evenly distributed. Start with 1 teaspoon and add more if you want a deeper black color. Gel food coloring works better than liquid as it won’t thin out your batter.
Step 4: Make the Cake Batter
Create a well in the center of your dry ingredients and pour in the wet ingredient mixture. Using an electric mixer on low speed or a whisk, gently combine the ingredients. Start slowly to prevent flour from flying everywhere, then increase to medium speed once the mixture starts coming together. Beat for about 2 minutes until the batter is smooth and well combined, scraping down the sides of the bowl as needed. The batter will be quite thin and pourable, which is exactly what you want for a moist, tender cake.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. A kitchen scale is helpful here to ensure even layers, but eyeballing works too. Tap the pans gently on the counter a few times to release any air bubbles. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The tops should spring back when lightly pressed. Don’t overbake or your cake will be dry.
Step 6: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges to loosen, then carefully invert onto wire cooling racks. Peel off the parchment paper and let the cakes cool completely before frosting, at least 1 hour. Frosting warm cakes will cause the frosting to melt and slide off.
Step 7: Make the Cream Cheese Frosting
While the cakes cool, prepare your frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure both ingredients are truly at room temperature or you’ll have lumps. Reduce the mixer speed to low and gradually add the sifted powdered sugar, one cup at a time, mixing until combined after each addition. Once all the sugar is incorporated, add the vanilla extract and salt. Increase the mixer speed to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and spreadable.
Step 8: Assemble the Cake
Once the cakes are completely cool, place one layer on your serving plate or cake stand. If the tops are domed, use a serrated knife to level them for easier stacking. Spread about 1 ½ cups of cream cheese frosting over the first layer, spreading it evenly to the edges. Place the second cake layer on top, pressing down gently. Apply a thin crumb coat (a thin layer of frosting all over the cake) to seal in any loose crumbs. Refrigerate for 15-20 minutes to set this layer.
Step 9: Final Frosting and Decoration
Remove the cake from the refrigerator and apply the remaining frosting generously over the top and sides, smoothing with an offset spatula or bench scraper. You can create swirls, keep it smooth and modern, or pipe decorative borders with any remaining frosting. Decorate with black sprinkles, edible gold leaf, fresh berries, or chocolate shavings as desired. The contrast of the dark cake with white frosting creates a beautiful effect when sliced.
Step 10: Chill and Serve
Refrigerate the finished cake for at least 30 minutes before serving to let the frosting set. Remove from the refrigerator 20-30 minutes before serving to bring to room temperature for the best flavor and texture. Slice with a sharp knife, wiping clean between cuts for neat slices.
Notes
Make-Ahead Instructions:
The cake layers can be baked up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. For longer storage, freeze wrapped layers for up to 3 months. The frosting can be made 1 day ahead and stored covered in the refrigerator. Bring to room temperature and rewhip before using. The fully assembled cake can be made 1 day ahead and stored covered in the refrigerator.
Substitutions:
If you don’t have buttermilk, make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using. You can use hot water instead of coffee if you prefer, though coffee enhances the chocolate flavor. Vegetable oil can be replaced with melted coconut oil or canola oil. For a lighter version, you can use reduced-fat cream cheese in the frosting, though it will be less rich and stable.
Storage:
Store the cake covered in the refrigerator for up to 5 days. The cake actually tastes better on day two as the flavors develop. You can freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen for up to 1 month, though the frosting texture may change slightly upon thawing.
Dietary Modifications:
For a gluten-free version, substitute a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious. This recipe is not easily adapted to be dairy-free due to the buttermilk and cream cheese frosting components.
Nutrition Information
Per Serving (1/12 of cake):
Calories: 625 • Total Fat: 32g • Saturated Fat: 16g • Cholesterol: 95mg • Sodium: 380mg • Total Carbohydrates: 82g • Dietary Fiber: 2g • Sugars: 65g • Protein: 6g
Note: Nutrition information is an estimate and will vary based on exact ingredients used and portion sizes.
Tips for Success
1. Room Temperature Ingredients: Make sure your eggs, buttermilk, cream cheese, and butter are all at room temperature. This ensures proper mixing and a smooth, even batter and frosting.
2. Don’t Skip the Coffee: Even if you’re not a coffee drinker, the coffee enhances the chocolate flavor dramatically without making the cake taste like coffee. It’s a baker’s secret weapon.
3. Use Gel Food Coloring: Gel or paste food coloring gives you a deeper black color without thinning your batter. Liquid food coloring requires too much to achieve true black and can affect the texture.
4. Measure Flour Correctly: Spoon flour into your measuring cup and level off with a knife rather than scooping directly from the bag. This prevents packing too much flour and creating a dry cake.
5. Check Oven Temperature: Use an oven thermometer to ensure your oven is truly at 350°F. Ovens can be off by 25 degrees or more, which affects baking time and texture.
6. Level Your Cakes: For professional-looking results, use a serrated knife or cake leveler to trim any domed tops before assembling. This creates perfectly flat, even layers.
7. Crumb Coat Is Key: The thin first layer of frosting seals in crumbs and makes the final coating smooth and beautiful. Don’t skip this step.
8. Sharp Knife for Slicing: Use a long, sharp knife and wipe it clean with a damp cloth between each slice for picture-perfect pieces.
Reviews
⭐⭐⭐⭐⭐ Jessica P. – December 2024
“This cake was the centerpiece of my Halloween party and everyone was OBSESSED! The color is so dramatic and the taste is incredible. So moist and chocolatey. I’ve made it three times already!”
⭐⭐⭐⭐⭐ Mark D. – November 2024
“As someone who’s not usually into baking, this recipe was surprisingly easy to follow. The cake turned out perfect on my first try. The cream cheese frosting is divine – not too sweet and perfectly tangy.”
⭐⭐⭐⭐⭐ Rachel M. – October 2024
“Made this for my daughter’s gothic-themed birthday and she cried happy tears when she saw it! The layers were so even and moist. I added some edible gold leaf on top and it looked like something from a fancy bakery.”
⭐⭐⭐⭐⭐ Brandon K. – September 2024
“Best chocolate cake I’ve ever made, hands down. The coffee really does make a difference in bringing out the chocolate flavor. Everyone at the office party asked for the recipe!”
⭐⭐⭐⭐ Lauren T. – August 2024
“Delicious and dramatic! Only giving 4 stars because I wish I’d made it even darker by adding more food coloring. Next time I’ll use 2 teaspoons for sure. Otherwise perfect – moist, flavorful, and the frosting is to die for.”
Frequently Asked Questions
Can I make this as a sheet cake instead of layer cake?
Absolutely! Pour the batter into a greased and floured 9×13-inch pan and bake at 350°F for 35-40 minutes. Let it cool completely in the pan before frosting the top.
Why is my cake dry?
Dry cake usually results from overbaking or measuring too much flour. Check your cake at 28 minutes and remove when a toothpick comes out with moist crumbs, not completely clean. Also make sure you’re not packing flour into the measuring cup.
Can I make cupcakes with this recipe?
Yes! This recipe makes about 24 cupcakes. Fill cupcake liners 2/3 full and bake at 350°F for 18-22 minutes. Let cool completely before frosting.
My frosting is too soft and won’t hold its shape. What went wrong?
This usually happens if the butter or cream cheese was too warm when mixing, or if the kitchen is very hot. Refrigerate the frosting for 20-30 minutes to firm it up, then rewhip before using. Make sure ingredients are at cool room temperature, not warm.
Can I use Dutch-process cocoa instead of natural cocoa?
Yes, both types work well in this recipe. Dutch-process cocoa will give you a darker color and slightly less acidic flavor, while natural cocoa provides a more traditional chocolate taste.
How do I get my cake truly black instead of dark brown?
Use high-quality black gel food coloring and don’t be shy with it. Start with 1-2 teaspoons in the batter. The cake will also darken slightly as it bakes and cools. Some bakers add a tiny bit of purple or blue gel to deepen the black.
Do I really need buttermilk or can I use regular milk?
Buttermilk is important for the tender, moist crumb and subtle tang. If you must substitute, use the vinegar method mentioned in the notes section. Regular milk alone won’t give the same results.
Can I make this cake ahead and freeze it?
Yes! Bake the layers, cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Why did my cake sink in the middle?
This can happen if the oven temperature is too high, the cake is underbaked, or if you opened the oven door too early. Make sure your oven is calibrated correctly and avoid opening the door for at least the first 25 minutes of baking.
Can I use this recipe for a wedding cake?
With proper support and construction, yes! However, cream cheese frosting is less stable than buttercream in warm conditions. If it’s a warm venue or outdoor wedding, consider using buttercream instead or keeping the cake refrigerated until the last moment.
Indulge in the dark elegance of this stunning Black Velvet Cake! 🖤✨
