Name: Black Velvet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 1/2 cups all-purpose flour (Sift for the softest crumb.); 1/3 cup unsweetened cocoa powder (Use Dutch-processed for intense color and flavor.); 1 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt (Balances out sweetness.); 1 3/4 cups granulated sugar (Gives tenderness.); 2 large eggs (Use room temperature.); 1 cup buttermilk (Adds moisture—consider swaps if unavailable.); 3/4 cup vegetable oil (Keeps the cake soft.); 3/4 cup brewed coffee (hot) (Deepens chocolate flavor.); 1 tbsp vanilla extract (Use pure for best flavor.); 1 1/2-2 tsp black food coloring (Gel works best.); 1 cup unsalted butter, softened; 1 cup cream cheese, softened; 4 cups powdered sugar; 1 1/2 tsp vanilla extract; pinch of salt

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The First Time I Fell in Love With Black Velvet Cake

There’s something almost magical about baking a black velvet cake from scratch. My love for this decadent cake started on an autumn afternoon, as rain gently tapped against the kitchen window and the scent of cocoa and vanilla wafted through our home. I remember pulling out my grandmother’s mixing bowls, hands dusted with flour, and that first bite—the impossibly tender crumb, the dreamy black hue, and that luscious swirl of cream cheese frosting. It’s the kind of cake you make when you want to show someone just how special they are.

Whether you’re making black velvet cake for a birthday, a holiday, or—let’s be honest—just to satisfy your own chocolate cravings, this recipe is guaranteed to capture hearts (and taste buds). Let’s dive in and make some kitchen magic together!

Why You’ll Adore This Black Velvet Cake

Let me tell you why this black velvet cake isn’t just another chocolate cake. It’s a showstopper for so many reasons:

Irresistibly Moist Texture: The coffee and buttermilk work together for an ultra-soft crumb you’ll dream about.
Dramatic and Elegant: There’s something unforgettable about the black cake contrasted with creamy white frosting, making it perfect for celebrations or just wowing your friends.
Rich, Deep Flavors: Cocoa, a hint of coffee, and vanilla blend to create a flavor that’s both bold and sophisticated.
Foolproof and Flexible: You don’t have to be a pastry chef; this cake is super easy and forgiving—perfect for bakers at any skill level!

Trust me, if you’re on the hunt for a “chocolate cake recipe” with a special twist, this is the one you’ll want on repeat.

Ingredients You’ll Need for Black Velvet Cake

Here’s everything you’ll need—and my little tips for each ingredient (because choosing the right ones makes all the difference):

2 1/2 cups all-purpose flour (310g): Go for a reliable brand; sift for the softest crumb.
1/3 cup unsweetened cocoa powder (35g): Use a good quality cocoa (Dutch-processed if you want intense color and flavor).
1 1/2 tsp baking soda + 1 tsp baking powder: These help your cake rise beautifully.
1/2 tsp salt: Balances out the sweetness—don’t skip it!
1 3/4 cups granulated sugar (350g): Gives the cake its tender sweetness.
2 large eggs: For structure and richness—room temperature blends best.
1 cup buttermilk (240ml): Adds moisture and a subtle tang (no buttermilk? See my swaps below!).
3/4 cup vegetable oil (180ml): Keeps the cake extra soft.
3/4 cup brewed coffee (hot) (180ml): Deepens the chocolate flavor (don’t worry, you can’t taste the coffee!).
1 tbsp vanilla extract: Go for pure vanilla for the richest flavor.
1 1/2-2 tsp black food coloring: Adjust to your preferred intensity (gel works best).
Frosting:
- 1 cup unsalted butter (softened, 225g)
- 1 cup cream cheese (softened, 225g)
- 4 cups powdered sugar (500g)
- 1 1/2 tsp vanilla extract
- Pinch of salt

Gather these black velvet cake ingredients, and let’s get baking!

Step-by-Step Guide: Making the Perfect Black Velvet Cake

Ready? Here’s how I make this classic black velvet cake, with all the little details I wish someone told me years ago:

Prep the Pans & Preheat: Grease, line, and flour two 8-inch round cake pans (parchment rounds are a lifesaver!). Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: Sift together flour, cocoa, baking soda, baking powder, and salt. Sifting is key for that dreamy texture.
Combine Wet Ingredients: In another bowl, whisk sugar, eggs, buttermilk, and oil until smooth. Add vanilla and black food coloring—go bold!
Bring It All Together: Gradually mix the dry into the wet. Once almost combined, slowly pour in the hot coffee. The batter will be a bit thin—that’s totally normal and keeps the cake extra moist.
Bake: Divide the batter evenly between pans and bake for 30–35 minutes. I always check with a toothpick—it should come out mostly clean, with a few moist crumbs.
Cool Down: Cool in the pans for 10 minutes, then turn out onto a rack until completely room temp. (Don’t rush this—warm cakes will melt your frosting!)
Make Frosting: Beat softened butter and cream cheese until fluffy. Add powdered sugar, a little at a time, then beat in vanilla and a pinch of salt. Keep whipping until silky.
Frost and Decorate: Layer up your cooled cakes with frosting. Pile it high! If you like, sprinkle with dark cake crumbs, black sprinkles, or even a rich chocolate drip.

Take a step back and admire this homemade masterpiece. You made it!

My Secret Tips and Tricks for Black Velvet Cake Success

Let me share a few things I’ve learned while baking (and let’s be real, eating) many a homemade black velvet cake:

Room Temp Ingredients Work Wonders: Bring eggs, buttermilk, butter, and cream cheese to room temp. It makes mixing easier and improves texture.
Use Gel Food Coloring: It’s more potent than liquid, so your cake turns out super black without thinning the batter.
Don’t Overmix: Once the flour’s in, mix gently—just until blended. Overmixing can make your cake a little tough.
Coffee = Chocolate’s Best Friend: Even if you don’t love coffee, trust me on this—it really deepens the chocolate flavor.
Chill Before Frosting: If your cakes are even a tiny bit warm, pop them in the fridge for 20 minutes to avoid a melty mess.

Your future self (and your eaters) will thank you!

Creative Variations and Ingredient Swaps

Baking is all about making it your own, so here are some favorite ways to switch up this black velvet cake recipe:

Red Velvet Twist: Swap black food coloring for red for a more classic look, or mix half and half for a spooky marbled effect.
Dairy-Free: Use almond milk with a splash of vinegar instead of buttermilk, and a vegan buttery spread in the frosting.
Gluten-Free: A 1:1 gluten-free flour blend works perfectly (I’ve done it!).
Flavor Fun: Add a shot of espresso powder to ramp up the mocha notes, or fold in mini chocolate chips for texture.
Frosting Swap: Want a different vibe? Try marshmallow fluff or chocolate buttercream instead of cream cheese frosting.

Don’t be afraid to experiment—you might just discover a new favorite chocolate cake version!

How to Serve and Store Your Black Velvet Cake

You’ve put in the love; now enjoy that black velvet cake!

Serving Tips: Slice generous wedges and serve at room temperature. Pair with hot coffee or a cold glass of milk (the ultimate comfort!).
Storage: Store any leftovers (if you’re lucky enough to have some!) tightly covered in the fridge for up to four days. Before eating, let slices sit out for 15-20 minutes—the frosting softens for that melt-in-your-mouth bite.
Freezing: You can freeze unfrosted cake layers, tightly wrapped, for up to a month. Defrost overnight, then frost fresh.

I promise the flavors only get better the next day!

FAQs: Your Top Questions About Black Velvet Cake Answered

What exactly is black velvet cake—and how is it different from red velvet cake?
Black velvet cake uses dark cocoa and black food coloring for its signature hue, while red velvet uses red coloring. Both have buttermilk and a tender, velvety crumb, but the black version is richer and bolder.

Can I make this black velvet cake ahead of time?
Absolutely! Bake the layers in advance, wrap tightly, and freeze. Whip up your frosting the day of serving and assemble—no one will ever know.

What if I don’t have buttermilk?
No worries! Add 1 tablespoon lemon juice or white vinegar to 1 cup milk. Let it sit 5-10 minutes, and you’ve got homemade buttermilk (great for all your baking needs).

How do I get the cake really black?
Gel food coloring is best—start with 1 1/2 teaspoons, then add more if needed. Using dark (Dutch-processed) cocoa powder also amps up the color naturally.

Can I make this black velvet cake as cupcakes?
Definitely! Bake at 350°F (175°C) for 18–20 minutes. They’re adorable, and easier to share… or not share!

Baking this black velvet cake has become my happy tradition, and I can’t wait for you to experience its magic too. If you try it, let me know in the comments—send photos, and share your creative twists! Happy baking, cake friends. 🍰🖤

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