Name: Black Velvet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake:; 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened dark or black cocoa powder; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 1 tablespoon vanilla extract; 1 tablespoon white vinegar; 1 cup hot water or brewed coffee; For the Frosting (Cream Cheese or Buttercream):; 8 oz cream cheese or 1 cup unsalted butter, softened; 3–4 cups powdered sugar; 1 ½ teaspoons vanilla extract; Pinch of salt; 1–2 tablespoons heavy cream (as needed for consistency)

Jump to Recipe·Leave a Review

Black Velvet Cake is a rich, dramatic twist on the classic red velvet. Instead of the traditional red hue, I use dark cocoa powder to create a deep black color and bold chocolate flavor, while still keeping that signature velvet texture—soft, moist, and tender. It’s the perfect cake for when I want something stunning, indulgent, and unforgettable.

Why You’ll Love This Recipe

I love this cake because it looks as intense as it tastes. It’s not just chocolate cake—it’s smoother, slightly tangy, and more refined. The buttermilk in the batter gives it a gentle tang, while the dark cocoa adds depth without being too sweet. Whether I’m baking it for Halloween, a birthday, or just because I’m craving something luxurious, this cake always makes a statement.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Granulated sugar
Unsweetened dark cocoa powder (preferably black cocoa)
Baking soda
Baking powder
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
White vinegar
Hot water or brewed coffee (to deepen the chocolate flavor)

For the frosting (classic cream cheese or buttercream):

Cream cheese or butter, softened
Powdered sugar
Vanilla extract
A pinch of salt
Heavy cream (to adjust consistency)

Directions

I preheat the oven to 350°F and grease two 8-inch cake pans, lining the bottoms with parchment paper.
In a large bowl, I whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, I beat the eggs, then add buttermilk, oil, vanilla, and vinegar. I mix until smooth.
I pour the wet ingredients into the dry and mix until just combined, then stir in the hot water or coffee to create a smooth, thin batter.
I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Once baked, I let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes cool, I prepare the frosting by beating cream cheese (or butter) with powdered sugar, vanilla, and a pinch of salt until fluffy.
I frost the cooled cake layers, stacking them with a generous layer of frosting in between and all around.

Servings and timing

This cake makes about 12–14 slices and takes around 1 hour total—about 20 minutes for prep and 35 minutes for baking, plus cooling and frosting time.

Variations

Sometimes I add a teaspoon of espresso powder to intensify the chocolate flavor, or swap the cream cheese frosting for a silky dark chocolate ganache when I want something extra rich. For a fun twist, I’ve also filled it with raspberry or cherry preserves between the layers. If I want a show-stopping holiday dessert, I decorate it with dark berries and edible gold leaf.

storage/reheating

I store the cake covered at room temperature for a day or two, or in the fridge for up to 5 days. If refrigerated, I let it sit out for about 30 minutes before serving so the frosting softens. The cake also freezes well—either the whole thing or individual slices wrapped tightly.

FAQs

What makes a Black Velvet Cake different from regular chocolate cake?

Black Velvet Cake has a smoother texture and a slight tang thanks to the buttermilk and vinegar. It’s less sweet and more balanced than most chocolate cakes, with a richer color from black cocoa.

Can I use regular cocoa powder instead of black cocoa?

Yes, but I prefer black cocoa for the deep color and intense chocolate flavor. If I only have regular unsweetened cocoa, I use it and add a little extra to deepen the richness.

What kind of frosting goes best with Black Velvet Cake?

Cream cheese frosting is a classic, but I also love using vanilla buttercream or dark chocolate ganache depending on the occasion.

Is this cake good for special occasions?

Absolutely. I often make it for birthdays, elegant dinners, or themed events like Halloween or Gothic parties. The dramatic color really makes it stand out.

Can I make this cake in advance?

Yes. I bake the layers a day ahead and store them wrapped in plastic at room temp, then frost the next day. I’ve also frozen the unfrosted layers for up to a month.

Conclusion

Black Velvet Cake is my go-to when I want something visually stunning and decadently delicious. The rich color, smooth texture, and perfect balance of chocolate and tang make it truly special. Whether I’m serving it at a celebration or sneaking a slice with coffee, it always hits the mark.

Black Velvet Cake