Black Velvet Cake

Black Velvet Cake is a rich, dramatic dessert made with dark cocoa, soft crumb, and deep coloring that makes it as visually striking as it is delicious. Similar in texture to red velvet cake, this version skips the red dye for a bold black finish and a slightly deeper chocolate flavor that’s perfect for elegant dinners, spooky celebrations, or simply treating myself to something unforgettable.

Why You’ll Love This Recipe

I love this cake because it delivers that signature velvet texture—tender, moist, and just the right amount of decadence—with an edgier, modern twist. The black color gives it a gothic charm that makes it stand out at any gathering. Plus, it pairs beautifully with cream cheese frosting, buttercream, or even a dramatic black cocoa glaze, depending on the mood I’m in.

ingredients

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

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder (Dutch-processed or black cocoa for the deepest color)

• Baking soda

• Baking powder

• Salt

• Eggs

• Buttermilk

• Vegetable oil

• White vinegar

• Vanilla extract

• Black gel food coloring

• Optional: espresso powder (to enhance the chocolate flavor)

• Cream cheese or vanilla buttercream frosting for topping

directions

1. I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.

2. In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder if I’m using it.

3. In another bowl, I beat the eggs, buttermilk, oil, vinegar, vanilla, and black food coloring until well combined.

4. I slowly add the wet ingredients to the dry, mixing until smooth and fully incorporated.

5. I divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

7. Once cooled, I frost and layer them with my favorite cream cheese or vanilla buttercream, and sometimes add black cocoa powder to the frosting for a matching tone.

Servings and timing

This recipe serves 10 to 12 people. It takes about 20 minutes to prep, 30–35 minutes to bake, and additional time for cooling and frosting—so I plan for about 1.5 to 2 hours total.

Variations

Sometimes I add a layer of raspberry or cherry preserves between the cake layers for a dark forest vibe. When I want to switch up the frosting, I use whipped ganache or a marshmallow frosting for contrast. For cupcakes, I divide the batter among liners and bake for about 18–22 minutes instead.

storage/reheating

I store the frosted cake in an airtight container in the fridge for up to 4 days. I let it come to room temperature before serving for the best texture. Unfrosted layers can be frozen—wrapped tightly—for up to 2 months and thawed when ready to frost and serve.

FAQs

What makes it a “velvet” cake?

The “velvet” texture comes from the buttermilk and vinegar, which react with the leavening to create a tender, smooth crumb.

Can I make this without black food coloring?

Yes, but it won’t be as striking. I use black cocoa powder to deepen the natural color if I want to skip the dye.

Is black velvet cake just chocolate cake?

Not exactly. It has a slightly tangy flavor and finer crumb than typical chocolate cake thanks to the buttermilk and unique ratios.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend with good results. Just make sure your cocoa powder and coloring are also gluten-free.

What frosting pairs best with this cake?

Cream cheese frosting is my go-to, but chocolate buttercream, vanilla bean, or even whipped ganache are great choices.

Conclusion

Black Velvet Cake is a stunning and sophisticated take on the velvet cake tradition, offering rich flavor and an unforgettable presentation. Whether I’m baking it for a special occasion or just want something different from the usual chocolate or red velvet, this cake always impresses and satisfies in every dramatic slice.