Name: Black Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 2 tbsp black cocoa powder; 1 tbsp unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar; 1 cup buttermilk (room temperature); 1/2 cup unsalted butter (softened); 1/4 cup vegetable oil; 2 large eggs (room temperature); 1 tbsp white vinegar; 1 tsp vanilla extract; as needed black food coloring (gel or paste) (to achieve deep color)

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Creamy, tender, and unexpectedly dramatic — Black Velvet Cake is the kind of dessert that makes an entrance and keeps people talking. With a deep, luxurious color and a soft, chocolatey crumb, this cake feels fancy but comes together with surprising ease. Fun fact: black cocoa powder, the secret to that velvety black hue, was originally developed for use in novelty candies and cookies before bakers started using it in cakes.

This recipe is special because it balances show-stopping presentation with simple, family-friendly ingredients and quick prep. If you enjoyed our Black Velvet Cake post before, this version keeps the same bold look but streamlines a few steps for home bakers. It’s a fantastic choice for birthdays, themed parties, or anytime you want dessert with a little drama. Ready to bake? Let’s get excited and make something unforgettable.

What is Black Velvet Cake?

What’s in a name — and why “black velvet”? Is it a cake or a midnight cloak? The truth is delightfully simple: it’s a deeply colored chocolate cake made darker by black cocoa and a touch of food coloring, resulting in a cake that’s as soft and smooth as velvet. Why might it be called that? Maybe because it dresses up any occasion like a tuxedo for your taste buds. Or perhaps it’s the cake’s ability to prove the old adage “the way to a man’s heart is through his stomach.” Either way, it’s playful, a little mysterious, and seriously delicious. Try it and see which theory you believe — and then share the verdict with friends!

Why You’ll Love This:

Rich, dramatic flavor: The blend of black cocoa and unsweetened cocoa gives a bold chocolate taste with a smooth, slightly toasted note that sets this cake apart from a standard chocolate layer cake.
Wallet-friendly and simple: Making this at home saves you money compared to bakery prices and uses pantry staples — no specialty ingredients beyond black cocoa and a bit of food coloring.
Versatile toppings: Cream cheese frosting, vanilla buttercream, or a salted caramel drizzle all complement the deep cocoa flavor and make each bite crave-worthy.

If you like playful dessert twists, compare this to our Black Velvet Marshmallow Cupcakes for smaller handheld treats that pack the same punch. Ready to bake? You’ll want to start right away.

How to Make:

Quick Overview

This Black Velvet Cake is easy, moist, and stunning. The batter mixes quickly with common methods: dry ingredients whisked together and wet components creamed and combined. The texture is tender and slightly dense, ideal for frosting or pairing with a light whipped cream. Expect about 15 minutes prep and 25–30 minutes baking per two 9-inch layers, so you’ll have a show-stopping cake in under an hour.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk, room temperature
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs, room temperature
2 tbsp black cocoa powder
1 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp white vinegar
1 tsp vanilla extract
Black food coloring (gel or paste), amount as needed to achieve deep color

Directions

Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
In a large bowl, combine the all-purpose flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk together until mixed well.
In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Combine wet ingredients by adding buttermilk, vegetable oil, vanilla extract, and white vinegar to the mixture, and mix until combined.
Gradually add the dry mixture to the wet mixture, blending gently until just combined.
Add black food coloring to the cake batter to achieve desired color and mix well.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Black Velvet Cake

What to Serve With

Cream Cheese Frosting: A tangy cream cheese frosting balances the deep cocoa flavor beautifully.
Fresh Berries: Raspberries or strawberries bring a bright, acidic contrast.
Salted Caramel Sauce: Drizzle for a luxurious finish and textural contrast.
Coffee or Espresso: Rich coffee pairs naturally with the chocolate notes.
Vanilla Ice Cream: A scoop of vanilla ice cream turns each slice into a decadent dessert.

Top Tips for Perfecting

Room temperature ingredients: Use room-temperature eggs and buttermilk for better emulsification and an even crumb.
Don’t overmix: Combine dry and wet ingredients until just blended to keep the cake tender.
Black cocoa substitute: If you can’t find black cocoa, increase unsweetened cocoa slightly and add extra black gel food coloring for color.
Even layers: Weigh batter or use a measuring cup to divide evenly between pans, ensuring even baking.
Test for doneness: Use a toothpick near the center; a few moist crumbs are fine, but no wet batter.

Storing and Reheating Tips

Refrigerate: Store frosted cake in the refrigerator covered with a cake dome or airtight container for up to 4 days.
Freeze: Wrap cooled cake layers tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Best room-temp serving: For the best texture and flavor, remove refrigerated cake 30–60 minutes before serving to come to room temperature.
Reheating slices: Warm individual slices in the microwave for 10–15 seconds to lift flavors, especially if serving with ice cream or sauce.

FAQs

Can I make this cake without black cocoa powder?
Yes. Substitute extra unsweetened cocoa powder plus black gel food coloring to achieve the dark color. The flavor will be slightly different but still richly chocolatey.

Is black food coloring necessary?
Not strictly. Black cocoa gives a lot of the color and flavor. Food coloring intensifies the visual blackness if you want that dramatic, nearly ebony look.

Can I use a different pan size?
Yes. Adjust baking time: a 9×13-inch pan will bake faster (about 25–30 minutes), while smaller pans or cupcakes will need less time. Monitor with a toothpick.

How do I make the cake vegan?
Use a plant-based butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and a non-dairy buttermilk (use 1 cup plant milk + 1 tbsp vinegar). Texture may vary slightly.

Can I layer this with a filling?
Absolutely. Jam, ganache, or a thin layer of salted caramel are excellent between layers and add moisture and flavor contrast.

Conclusion

This Black Velvet Cake is a dramatic, delicious bake that’s easier than it looks — perfect for special occasions or any time you want to impress without stress. With simple pantry ingredients, quick prep, and flexible topping options, it’s a recipe you’ll return to again and again. For a dye-free twist and another take on the classic, check out this Spooky Black Velvet Cake Recipe (Dye-Free!) – Sugar & Sparrow and see which version becomes your new favorite. Share a slice with family and enjoy the applause.