The Black Velvet Cake That Always Impresses with Bold Flavor and Striking Looks

Name: The Black Velvet Cake That Always Impresses with Bold Flavor and Striking Looks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder (preferably dark cocoa powder); 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1 cup vegetable oil; 1 cup hot water; 8 oz cream cheese, softened; 2 cups unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda

March 23, 2025

Recipes

Every once in a while, I want a dessert that feels luxurious and dramatic, and this black velvet cake never disappoints. It’s rich, moist, and has the perfect balance of deep chocolate flavor with that signature smooth velvet texture. What really makes it stand out is its bold, striking black color — elegant enough for a celebration cake but simple enough to bake just because.

I fell in love with black velvet cake the first time I made it for a Halloween party, and it quickly became a favorite for birthdays, special dinners, and anytime I want to wow guests. It’s everything I love about red velvet cake, but with a darker, richer twist.

Why This Recipe Works

This black velvet cake is indulgent yet balanced. Here’s why it always turns out beautifully:

Moist and tender crumb from buttermilk and oil
Rich chocolate flavor with a hint of cocoa bitterness
Smooth, velvety texture that melts in your mouth
Striking dark color for visual impact
Perfect with tangy cream cheese frosting or silky buttercream

Ingredients You’ll Need

(Makes 2 9-inch round cakes | Prep Time: 20 minutes | Bake Time: 30-35 minutes)

For the Cake:

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsweetened cocoa powder (preferably dark cocoa powder)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs, room temperature
1 cup buttermilk
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
Black gel food coloring (add until you achieve desired darkness)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Pinch of salt

How I Make Black Velvet Cake (Step-by-Step)

1. Prep and Preheat

I preheat my oven to 350°F and grease and line two 9-inch round cake pans with parchment paper.

2. Mix the Dry Ingredients

In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.

3. Add the Wet Ingredients

I add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix on medium speed until smooth.

4. Incorporate Hot Water and Color

Slowly, I pour in the hot water while mixing. This makes the batter very smooth and slightly thin. I then add black gel food coloring a little at a time until it reaches that dramatic, deep black shade.

5. Bake

I divide the batter evenly between the two pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

6. Cool

I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

7. Make the Frosting

While the cakes cool, I beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla, and salt. I whip until fluffy and silky.

8. Assemble

I layer the cooled cakes with generous scoops of frosting between them and frost the outside until smooth and beautiful. Sometimes I decorate with chocolate shavings or a dusting of dark cocoa powder for extra flair.

My Favorite Tips for Perfect Black Velvet Cake

Use dark cocoa powder: It adds depth and enhances the black color.
Add food coloring slowly: A few drops at a time — it’s easier to darken than to lighten.
Let the cake cool completely: This keeps the frosting from melting.
Use room-temperature ingredients: It makes the batter and frosting smooth and lump-free.
Store the cake in the fridge but serve at room temperature for the best flavor and texture.

What I Serve with This Cake

Black velvet cake is bold enough to stand on its own, but here are a few pairings I love:

Fresh berries for a pop of tartness
A drizzle of raspberry or caramel sauce for extra indulgence
Strong coffee or espresso
A glass of dessert wine for special occasions
Simple vanilla ice cream on the side for contrast

FAQs (From My Kitchen to Yours)

Q: Can I make cupcakes with this recipe?
A: Absolutely! Bake at 350°F for 18-20 minutes.

Q: How do I store the cake?
A: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Q: Can I freeze the cake layers?
A: Yes! Wrap cooled cake layers in plastic wrap and freeze for up to 2 months. Thaw and frost when ready.

Q: Can I use black cocoa powder instead of regular cocoa?
A: Yes! Black cocoa will make the cake even darker and richer in flavor.

Why This Black Velvet Cake Deserves a Spot in Your Recipe Collection

This cake is more than just beautiful — it’s a showstopper with flavor to match its striking appearance. Rich, moist, and full of deep chocolatey notes, it’s the kind of dessert that feels special whether you’re celebrating or just treating yourself. The cream cheese frosting adds tangy sweetness that balances everything perfectly.

I hope you try this black velvet cake and love it as much as I do. It’s dramatic, decadent, and destined to impress every time.