If you’re a fan of red velvet cake, get ready to fall in love with its darker, more intense cousin—Black Velvet Cake. This cake takes everything you love about red velvet—its moist, tender crumb and subtle cocoa flavor—but amps up the chocolate and deepens the color for a dramatic, show-stopping dessert.
Topped with a silky-smooth cream cheese frosting, this cake isn’t just beautiful to look at—it’s pure indulgence in every bite. Whether you’re making it for a birthday, holiday, or special occasion, this Black Velvet Cake is guaranteed to impress.
Let’s get baking!
Why You’ll Love This Black Velvet Cake
- Deep, rich cocoa flavor – More intense than red velvet but still smooth and balanced.
- Moist and velvety texture – Thanks to buttermilk and butter, the crumb is soft and melt-in-your-mouth delicious.
- Striking black color – The perfect cake for elegant events, Halloween, or gothic-themed parties.
- Easy to frost and decorate – The luscious cream cheese frosting pairs beautifully with the cake’s bold flavor.
Ingredients You’ll Need
(Serves 12-14 | Prep Time: 20 mins | Bake Time: 30-35 mins)
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder (Dutch-processed for deep color)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 1 tbsp black gel food coloring (for deep black color)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat & Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes). This helps create a tender cake texture.
4. Add Eggs & Vanilla
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Alternate Dry Ingredients & Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir just until combined—don’t overmix!
6. Add Vinegar & Food Coloring
Stir in the white vinegar and black gel food coloring until fully incorporated. The vinegar helps activate the baking soda, ensuring a light, airy texture.
7. Bake Until Set
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting
8. Beat Cream Cheese & Butter
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
9. Add Powdered Sugar & Vanilla
Gradually add the powdered sugar, one cup at a time, beating until fluffy. Mix in the vanilla extract. If the frosting is too thick, add 1 tbsp of milk to adjust the consistency.
Assemble the Cake
10. Frost & Decorate
- Place one cooled cake layer on a serving plate.
- Spread a thick layer of cream cheese frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- For an elegant finish, smooth the frosting with an offset spatula or create swirls for a more rustic look.
11. Slice & Enjoy!
Let the cake sit for 15-20 minutes before slicing to allow the frosting to set.
Best Ways to Serve Black Velvet Cake
This cake is delicious on its own, but you can elevate it even more with:
- A drizzle of chocolate ganache – For an extra layer of decadence.
- Fresh berries on top – Strawberries or raspberries add a tart contrast to the richness.
- Edible gold dust or black sprinkles – For a dramatic, elegant finish.
- A side of whipped cream – Light and airy, it balances out the cake’s richness.
My Tips for the Perfect Black Velvet Cake
- Use black gel food coloring – This gives the cake its signature dark color without affecting the texture.
- Don’t overmix the batter – Stir just until combined to keep the cake soft and tender.
- Let the cakes cool completely before frosting – If they’re even slightly warm, the frosting will melt!
- Chill before slicing for cleaner cuts – Refrigerate the cake for 30 minutes before cutting for neat slices.
Fun Variations & Add-Ins
- Mocha Black Velvet Cake – Add 1 tsp instant espresso powder for a hint of coffee flavor.
- Spooky Halloween Edition – Top with black sprinkles or red gel “blood” drizzle for a gothic, eerie look.
- Black & White Marble Cake – Swirl black velvet batter with vanilla cake batter for a striking marbled effect.
- Vegan Option – Substitute vegan butter, dairy-free milk, and plant-based cream cheese for a dairy-free version.
FAQs (From My Kitchen to Yours)
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge until ready to frost.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving.
Q: Can I freeze this cake?
A: Absolutely! Wrap individual slices or whole cake layers in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
Q: Can I use regular cocoa powder instead of Dutch-processed?
A: You can, but Dutch-processed cocoa gives the cake a deeper color and smoother flavor. If using regular cocoa, the cake may be lighter in color.
Why You Need to Try This Black Velvet Cake
This Black Velvet Cake is a stunning, sophisticated twist on classic red velvet. It’s deep, rich, chocolatey, and unbelievably moist. Whether you’re making it for a special celebration or just because, it’s guaranteed to wow everyone at the table.
Give this recipe a try and let me know how it turns out! And if you put your own spin on it—maybe adding chocolate chips, extra cocoa, or a unique topping—I’d love to hear about it. Happy baking!
Black Velvet Cake – A Dark, Decadent Twist on a Classic Favorite
Ingredients
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
- 1 tbsp black gel food coloring (for deep black color)
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 tbsp milk (to adjust the consistency)
- 1 tsp instant espresso powder (for a hint of coffee flavor)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, vanilla extract, white vinegar, and black gel food coloring until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened cream cheese and remaining vanilla extract until smooth.
- Gradually add powdered sugar and milk until the desired consistency is reached.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
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