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Black Velvet Cake Recipe

Black Velvet Cake

Steven
This black velvet cake is impossibly moist, deeply chocolatey, and finished with a silky cream cheese frosting that balances the rich cocoa beautifully. The dramatic jet-black color comes entirely from black cocoa powder, the same ultra-processed cocoa used to make Oreo cookies, giving this cake a smoother, less bitter flavor than dark chocolate.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 540 kcal

Equipment

  • 8-inch or 9-inch round cake pans - at least 2 inches deep, two matching pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowls - two
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula - for frosting
  • Sifter or fine-mesh sieve
  • Measuring cups and spoons
  • cake turntable - optional but helpful for decorating
  • Bench scraper - optional, for smooth frosting finish
  • Serrated knife - optional, for leveling cake layers

Ingredients
  

For the Cake Layers

  • 2 cups all-purpose flour - 250g
  • 3/4 cup black cocoa powder - 75g
  • 2 cups granulated sugar - 400g
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup buttermilk - 240ml, room temperature
  • 1/2 cup vegetable oil - 120ml
  • 2 large eggs - room temperature
  • 1 teaspoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 1 cup hot brewed coffee - 240ml, or hot water

For the Cream Cheese Frosting

  • 16 oz full-fat cream cheese - 450g, softened, block style, not spreadable
  • 1 cup unsalted butter - 225g, softened
  • 4 cups powdered sugar - 480g, sifted
  • 2 teaspoons pure vanilla extract
  • pinch of fine salt

For Decoration (Optional)

  • crushed Oreo cookies
  • dark sprinkles
  • black cocoa powder - for dusting
  • Vanilla Bean Ice Cream - for serving

Instructions
 

  • Preheat oven to 350°F (175°C) with rack in center. Grease two 8-inch round cake pans, line bottoms with parchment, grease parchment, and dust with black cocoa or flour.
  • In a large bowl, whisk together flour, black cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl, whisk buttermilk, oil, eggs, vinegar, and vanilla until smooth and fully combined.
  • Pour wet ingredients into dry ingredients and mix on low until just combined, about 1 minute. Slowly pour in hot coffee and mix until incorporated; batter will be thin.
  • Divide batter evenly between prepared pans. Tap pans on counter to release air bubbles. Bake for 30 to 35 minutes until a toothpick comes out clean.
  • Cool cakes in pans on a wire rack for 15 minutes. Run a knife around edges, invert onto rack, remove parchment, and cool completely, about 1 hour.
  • In a stand mixer with paddle attachment, beat cream cheese and butter on medium-high until light and fluffy, 3 to 4 minutes. Gradually add sifted powdered sugar, then vanilla and salt. Beat until silky smooth.
  • Place one cooled cake layer on a plate, flat side down. Spread frosting over it, top with second layer. Apply a thin crumb coat, chill 15 minutes, then add final layer of frosting. Decorate as desired.

Notes

  • Use actual black cocoa powder, not regular unsweetened or dutch-process cocoa. It is essential for the deep black color and distinctive Oreo-like flavor.
  • All dairy ingredients must be at room temperature. Cold eggs or cream cheese will result in lumpy frosting or uneven cake texture. Set everything out at least one hour before starting.
  • Do not overmix the batter after adding flour. Mix only until no dry streaks remain to avoid developing gluten and creating a tough, dense cake.
  • The hot coffee is essential for blooming the black cocoa, deepening both color and flavor. Hot water works as a substitute but will produce a slightly less intense chocolate taste.
  • Cool the cakes completely before frosting. Cream cheese frosting is heat-sensitive and will melt and slide off warm cake layers.
  • Level your cake layers with a serrated knife if they have domed during baking for a more professional look and stable stacking.
  • Sift the powdered sugar for the frosting to prevent lumps. Skipping this step will result in a lumpy frosting that is impossible to smooth properly.
  • Do not skip the crumb coat step. It locks in crumbs and provides a clean surface for the final layer of frosting.
  • Frosted cake should be refrigerated and can be made up to 24 hours in advance. Let it sit at room temperature for 30-45 minutes before serving for the best texture.
  • Unfrosted cake layers can be baked up to 2 days ahead and stored tightly wrapped at room temperature, or frozen for up to 3 months.
Keyword black cocoa cake, black velvet cake, cream cheese frosting, Halloween dessert