Black Velvet Cake Recipe

Indulge in the ultimate treat with this Black Velvet Cake, a rich and decadent dessert perfect for special occasions or whenever you’re craving something luxurious. The deep color and velvety texture of the cake, combined with creamy, tangy cream cheese frosting, make this a show-stopping centerpiece for birthdays, holidays, or simply to impress your loved ones.

What Is Black Velvet Cake?

Black Velvet Cake is a bold twist on the classic red velvet cake, featuring a striking dark hue achieved with dark cocoa or black cocoa powder. The cake itself is incredibly moist and tender, thanks to buttermilk and oil in the batter. Paired with luscious cream cheese frosting, this cake is a celebration of flavor and texture.

Why You’ll Love This Recipe

• Rich and Decadent: The deep chocolate flavor is perfectly balanced with the tangy cream cheese frosting.
• Eye-Catching Presentation: Its dark, dramatic color adds an elegant flair to any occasion.
• Simple Ingredients: Uses pantry staples and is easy to whip up.
• Customizable: Works well for cupcakes or layer cakes of various sizes.

Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 cups (400 g) sugar
• ¾ cup (75 g) cocoa powder (dark or black cocoa for richer color)
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240 ml) hot water or coffee

For the Cream Cheese Frosting:

• 16 oz (450 g) cream cheese, softened
• 1 cup (225 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• 2 tsp vanilla extract

Step-by-Step Instructions

Preparing the Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Use a hand or stand mixer to beat until smooth.
4. Gradually pour in the hot water or coffee, mixing until the batter becomes thin and lump-free.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Frosting

1. In a large bowl, beat the softened cream cheese and butter until light and fluffy.
2. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
3. Stir in the vanilla extract and beat until the frosting is smooth and creamy.

Assembling the Cake

1. Place one cooled cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Smooth the frosting with a spatula for a clean finish.
4. Chill the assembled cake in the refrigerator for 1 hour before slicing.

Serving Suggestions

• Serve slices with a glass of milk or a scoop of vanilla ice cream for a classic pairing.
• Dust the top with cocoa powder or add chocolate shavings for an elegant garnish.
• Pair with a strong coffee or dessert wine for a sophisticated dessert experience.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Freezing Instructions

• For the Cake Layers: Wrap each layer in plastic wrap and freeze for up to 3 months. Thaw completely before frosting.
• For the Assembled Cake: Freeze the frosted cake uncovered for 1–2 hours to firm up the frosting, then wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.

Recipe Variations

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour.
• Dairy-Free: Use plant-based buttermilk (combine 1 cup non-dairy milk with 1 tbsp vinegar) and a dairy-free cream cheese alternative.
• Extra Chocolate: Add mini chocolate chips to the batter for a surprise burst of chocolate.

FAQs

Can I use regular cocoa powder instead of dark cocoa?
Yes, but the cake will have a lighter color and milder flavor.

What can I use instead of buttermilk?
You can substitute 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.

How can I ensure my cake layers bake evenly?
Use a kitchen scale to divide the batter evenly and rotate the pans halfway through baking.

This Black Velvet Cake is a stunning dessert that’s as delicious as it is beautiful. With its deep, rich chocolate flavor and creamy frosting, it’s sure to become a favorite at your gatherings. Try it today and let the compliments roll in! Don’t forget to share your experience and any creative variations you tried. Happy baking!

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