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Merry

Ultimate Guide to Baking a Black Velvet Cake at Home

Indulge in the decadent elegance of Black Velvet Cake. This stunning dessert combines a rich, deep chocolate flavor with velvety frosting made from black cocoa and Dutch-processed cocoa. Its luxurious taste and bold appearance make it perfect for celebrations or whenever you want to impress. Moist, flavorful, and topped with creamy ganache, it’s a chocolate lover’s dream!
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Frosting:
  1. In a medium pot, melt the butter and sea salt over medium heat.
  2. Add the heavy whipping cream and granulated sugar. Whisk occasionally until the mixture is nearly boiling, about 7–8 minutes.
  3. Stir in the semi-sweet chocolate chips until fully melted.
  4. In a stand mixer bowl, add the sifted Dutch-processed cocoa powder and black cocoa powder. Slowly pour the hot chocolate mixture into the bowl, mixing until smooth and lump-free.
  5. Stir in the vanilla extract, then pour the frosting into a container. Refrigerate for at least 4–6 hours or overnight before use.
Make the Cake Batter:
  1. Preheat your oven to 350°F (180°C). Line three 6-inch cake pans with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
  3. In a large mixing bowl, whisk the granulated sugar and canola oil until smooth. Add the buttermilk, eggs, and vanilla extract, mixing until well combined.
  4. Gradually whisk the dry ingredients into the wet mixture until smooth.
  5. In a separate bowl, whisk the hot coffee and black cocoa powder until lump-free. Add this cocoa mixture to the batter and stir until just combined.
Bake the Cake Layers:
  1. Evenly divide the batter among the three prepared pans (approximately 395 grams per pan for accuracy).
  2. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and invert onto a wire rack to cool completely.
Assemble the Cake:
  1. Bring the frosting to room temperature for about 1 hour before assembling. Paddle-mix the ganache frosting in a stand mixer for 30–60 seconds to loosen it. Be careful not to over-mix.
  2. Place the first cake layer on a serving board or plate. 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 in the refrigerator for 30–60 minutes until the frosting is firm.
  4. Use the remaining frosting to cover the top and sides of the cake. Create swoops and texture with the back of a spoon or spatula.
 Decorate and Serve:
  1. Add your favorite decorations, such as chocolate curls, edible flowers, or sprinkles.
  2. Slice and enjoy your masterpiece!

Notes

  • Black Cocoa: Black cocoa gives the cake its intense color and flavor. If unavailable, mix Dutch-processed cocoa with regular cocoa.
  • Buttermilk Substitute: Combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let sit for 5 minutes before using.
  • Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month.

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