Imagine slicing into a rich, dark cake layered with velvety frosting, its deep chocolatey flavor balanced with just the right amount of sweetness. Black velvet cake isn’t just a dessert—it’s an experience. Its striking appearance and indulgent taste make it perfect for birthdays, anniversaries, or any celebration where you want to leave a lasting impression. With its signature black cocoa and luscious ganache frosting, this cake takes chocolate desserts to a whole new level.

Why You’ll Love Black Velvet Cake

The beauty of black velvet cake lies not only in its taste but also in its texture. It’s moist, tender, and boasts an intense chocolate flavor thanks to the combination of Dutch-processed and black cocoa powders. The whipped ganache frosting adds a smooth, creamy finish, creating a show-stopping dessert that’s surprisingly easy to make. Whether you’re baking for a special occasion or simply treating yourself, this cake will quickly become a favorite.

Ingredients for Black Velvet Cake

For the Frosting

• 6 tablespoons unsalted butter
• ¾ teaspoon fine sea salt
• 1 ⅔ cups + ¼ cup heavy whipping cream
• 1 ½ cups granulated sugar
• ⅔ cup + 1 tablespoon semi-sweet chocolate chips
• 1 cup Dutch-processed cocoa powder, sifted
• ¾ cup black cocoa powder, sifted
• 1 teaspoon vanilla extract

For the Cake

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ⅔ cup hot coffee (or hot water)
• ¾ cup black cocoa powder

Step-by-Step Instructions

1. Prepare the Frosting

1. Melt Butter and Dissolve Sugar:
   In a pot, melt the butter with the salt over medium heat. Whisk in the heavy whipping cream and sugar, stirring occasionally for 7–8 minutes until nearly boiling.
2. Incorporate Chocolate Chips:
   Stir in the chocolate chips until fully melted.
3. Add Cocoa Powders:
   In a stand mixer bowl, add the sifted Dutch-processed and black cocoa powders. Stream in the hot chocolate mixture, mixing until smooth and lump-free. Scrape down the sides and mix for an additional 2–3 minutes.
4. Finish with Vanilla:
   Stir in the vanilla extract, then pour the frosting into a container. Refrigerate for 4–6 hours, or overnight, to set.

2. Prepare the Cake Batter

1. Preheat Oven and Prep Pans:
   Line three 6-inch cake pans with parchment paper and preheat your oven to 350°F (180°C).
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
3. Combine Wet Ingredients:
   In a large bowl, whisk together the granulated sugar and canola oil. Add the buttermilk, eggs, and vanilla extract, whisking until smooth.
4. Incorporate Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, whisking until smooth and combined.
5. Add Cocoa and Coffee:
   Whisk the hot coffee and black cocoa powder together until lump-free. Stir this mixture into the batter until just combined.

3. Bake the Cake Layers

1. Distribute Batter Evenly:
   Divide the batter evenly among the prepared cake pans (approximately 395 grams per pan for accuracy).
2. Bake:
   Bake for 25–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Cool the Cakes:
   Let the cakes cool in the pans on a wire rack. Once cool, run an offset spatula around the edges and flip them out onto the rack.

4. Assemble the Cake

1. Prepare the Frosting:
   Let the ganache frosting come to room temperature for about 1 hour. Using a stand mixer, paddle-mix it for 30–60 seconds to loosen it. Avoid over-mixing, as this can lighten the frosting’s color.
2. Layer the Cake:
   Place the first cake layer on a serving board. Pipe or spread an even layer of frosting on top. Repeat with the remaining layers, placing the last one upside down for a flat surface.
3. Chill the Cake:
   Refrigerate the cake for 30–60 minutes until the frosting is firm.
4. Frost the Cake:
   Use the remaining frosting to cover the top and sides of the cake. Use the back of a spoon to create swoops for texture.

Decorating Tips

• Add fresh berries, edible flowers, or chocolate curls for a decorative finish.
• Sprinkle black cocoa powder lightly on top for a dramatic effect.
• Use gold leaf or edible glitter for a luxurious touch.

Storage Tips

• Refrigerator: Store leftover cake slices in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap, place them in a container, and freeze for up to 1 month.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	480
Protein	6g
Total Fat	22g
Saturated Fat	12g
Carbohydrates	65g
Sugar	45g
Sodium	320mg

FAQs About Black Velvet Cake

1. Can I use regular cocoa powder instead of black cocoa?
Yes, but the black cocoa gives the cake its unique flavor and deep color. A mix of Dutch-processed and regular cocoa can be substituted.

2. What can I use instead of buttermilk?
You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

3. Can I bake this as cupcakes?
Absolutely! Adjust the baking time to 18–22 minutes and check for doneness with a toothpick.

4. How do I prevent my cake from sticking to the pans?
Use parchment paper rounds and grease the pans well with butter or cooking spray.

5. Can I make the frosting ahead of time?
Yes! The ganache frosting can be refrigerated for up to 3 days. Let it come to room temperature and paddle-mix it before using.

6. Can I make this cake gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking flour blend.

Why Black Velvet Cake Is a Must-Try

Black velvet cake isn’t just another chocolate cake. Its rich flavor, striking appearance, and luscious frosting make it a standout dessert for any occasion. Whether you’re celebrating a birthday or impressing guests at a dinner party, this cake delivers on all fronts.

Print