A Decadent Indulgence Awaits
Ever took a bite of cake that made your taste buds dance? Black Velvet Cake is that kind of dessert! Imagine layers of rich, moist chocolate cake wrapped in a luxurious black cocoa frosting. This beauty isn’t just delicious—it’s a showstopper at any gathering. Plus, with a surprisingly straightforward recipe, you can impress your friends without breaking a sweat.
Why Make This Recipe
Who doesn’t love an easy-to-make dessert that tastes like a million bucks? Here are a few reasons you’ll want to whip up this Black Velvet Cake:
- Family-Friendly Fun: Everyone from the kiddos to the grandparents will love it. It’s chocolaty goodness in every bite!
- Impressive Presentation: The deep black color and glossy frosting make you look like a baking pro.
- Minimal Cleanup: You’ll be using just a few bowls and pans. More cake, less mess—who could argue with that? 😉
Ingredients
You don’t need fancy stuff—just these basics!
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cup + 1/4 cup heavy whipping cream
- 1 1/2 cups granulated sugar
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 cup Dutch-processed cocoa powder (sifted)
- 3/4 cup black cocoa powder (sifted)
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee (or hot water)
- 3/4 cup black cocoa powder
Directions
Let’s get baking with these simple steps:
Melt the Butter: In a pot, melt the butter and salt. Once melted, whisk in the heavy cream and sugar, stirring occasionally until it’s nearly boiling (about 7-8 minutes). Stir in the chocolate chips until melted.
Mix Dry Ingredients: In a stand mixing bowl, sift the cocoa powders. Slowly pour in the hot chocolate mixture and mix until combined. Scrape the bowl and mix for 2-3 minutes until it’s lump-free. Stir in the vanilla, and pour into a container. Refrigerate for at least 4-6 hours, preferably overnight.
Prepare Cake Pans: Line three 6-inch cake pans with parchment paper. Preheat the oven to 350°F (180°C).
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until combined. Set aside.
Mix Wet Ingredients: In a separate large bowl, whisk together oil and sugar. Then add buttermilk, eggs, and vanilla extract, whisking well. Mix in the dry ingredients until smooth.
Combine with Coffee: Whisk the hot coffee and black cocoa powder until lump-free. Stir this into the cake batter until just combined.
Bake: Evenly distribute the batter among the prepared pans (about 395 grams each). Bake for 25-35 minutes or until a toothpick comes out with a few moist crumbs. Let cool on a wire rack before flipping them out.
Frost the Cake: When the frosting is at room temperature, paddle-mix it briefly to loosen (30-60 seconds). Place your first cake layer on a serving board and spread a layer of frosting. Continue layering and chilling for 30-60 minutes until firm.
Final Frosting: Cover the top and sides of the cake with the remaining frosting. Use a spoon to create swoops for texture. Decorate as desired and enjoy!
Store Leftovers: Keep leftover slices in an airtight container in the fridge for 4-5 days or wrap and freeze for up to 1 month.
How to Make Black Velvet Cake (Overview)
Making this cake is as easy as pie—well, actually easier! It’s all about melting, mixing, and layering. Start with a rich chocolate ganache, then whip up a moist cake batter filled with coffee and cocoa goodness. Bake until perfect, layer with your luscious frosting, and voilà—your gorgeous slice of heaven awaits! Pro tip: Be patient with the refrigerating stage; it helps the frosting set beautifully. 😊
How to Serve Black Velvet Cake
For a touch of elegance, serve your Black Velvet Cake with a dusting of powdered sugar and a few fresh berries—think deep, dark chocolate against the bright red of raspberries. The aroma will have everyone swooning, and the crunch from the berries offers a delightful contrast to the velvety cake. Trust me; they won’t be able to resist!
How to Store Black Velvet Cake
This cake keeps beautifully! Store it in the fridge for up to 5 days in an airtight container. Got leftovers? Wrap them individually and freeze for up to 1 month. When you’re ready to indulge, just thaw in the fridge overnight.
Tips to Make Black Velvet Cake
- Room Temp Ingredients: Use room temperature eggs and buttermilk for a smoother batter—NO ONE likes lumps!
- Coffee Magic: Don’t skip the coffee; it amplifies the chocolate flavor. You can even use decaf if the caffeine’s not your thing.
- Parchment Paper: Always line your pans! It makes removing the cakes a breeze.
- Don’t Overmix: Once the dry and wet ingredients come together, mix just enough to combine, or your cake might turn out tough.
- Cool Completely: Ensure your cakes are completely cool before frosting—melted frosting is not a good look! 😉
Variation
Feeling experimental? Try adding a twist by substituting the buttermilk with non-dairy milk and your eggs with flaxseed meal for a vegan version. You can even throw in some orange zest for a refreshing hint of citrus—what a pairing with chocolate! 🍊
FAQs
Can I substitute black cocoa powder?
Yes! You can use all Dutch-processed cocoa powder, but it won’t have that signature dark look!
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them the next day for a fabulous flavor.
What should I do if my cake is domed on top?
No worries—just shave off that top with a serrated knife! It’ll be flat and perfect for frosting.
📌 Pin this recipe for your next cozy dinner night!
Black Velvet Cake
Ingredients
For the Cake
- 6 tablespoons unsalted butter Melted
- 3/4 teaspoon fine sea salt
- 1 2/3 cups heavy whipping cream Plus 1/4 cup
- 1 1/2 cups granulated sugar
- 2/3 cup semi-sweet chocolate chips Plus 1 tablespoon
- 1 cup Dutch-processed cocoa powder Sifted
- 3/4 cup black cocoa powder Sifted
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup buttermilk Room temperature
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee Or hot water
- 3/4 cup black cocoa powder
For the Frosting
- 1 recipe luxurious frosting Ensure at room temperature before using
Instructions
Baking the Cake
- In a pot, melt the butter and salt. Once melted, whisk in the heavy cream and sugar, stirring occasionally until it’s nearly boiling (about 7-8 minutes). Stir in the chocolate chips until melted.
- In a stand mixing bowl, sift the cocoa powders. Slowly pour in the hot chocolate mixture and mix until combined. Scrape the bowl and mix for 2-3 minutes until it’s lump-free. Stir in the vanilla, and pour into a container. Refrigerate for at least 4-6 hours, preferably overnight.
- Line three 6-inch cake pans with parchment paper and preheat the oven to 350°F (180°C).
- In a bowl, whisk together flour, baking soda, and salt until combined. Set aside.
- In a separate large bowl, whisk together oil and sugar. Then add buttermilk, eggs, and vanilla extract, whisking well. Mix in the dry ingredients until smooth.
- Whisk the hot coffee and black cocoa powder until lump-free. Stir this into the cake batter until just combined.
- Evenly distribute the batter among the prepared pans (about 395 grams each). Bake for 25-35 minutes or until a toothpick comes out with a few moist crumbs. Let cool on a wire rack before flipping them out.
Frosting the Cake
- When the frosting is at room temperature, mix it briefly to loosen. Place your first cake layer on a serving board and spread a layer of frosting. Continue layering and chilling for 30-60 minutes until firm.
- Cover the top and sides of the cake with the remaining frosting. Use a spoon to create swoops for texture. Decorate as desired and enjoy!
Storing Leftovers
- Keep leftover slices in an airtight container in the fridge for 4-5 days or wrap and freeze for up to 1 month.
Notes
Printable Recipe Card
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