Why You’ll Love This Recipe

This black velvet cake is a showstopper in both taste and appearance. The cake itself is moist, flavorful, and beautifully dark, thanks to the black cocoa powder. Paired with a rich black fudge frosting that’s perfectly creamy and chocolatey, every bite is a blend of intense cocoa flavor with a hint of sweetness. Whether you’re baking for a celebration or a special treat, this cake is sure to wow anyone who tries it. Plus, it’s a fun and unexpected alternative to traditional cakes!

Ingredients

Frosting Ingredients:

• 6 tablespoons unsalted butter

• ¾ teaspoon fine sea salt

• 1 2/3 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

Cake Ingredients:

• 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 substitute hot water)

• ¾ cup black cocoa powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Frosting Preparation:

1. In a pot, melt the butter and salt over medium heat. Once melted, whisk in the heavy cream and sugar. Stir occasionally and bring to a near boil, about 7-8 minutes.

2. Add the chocolate chips to the pot and stir until completely melted.

3. Sift the Dutch-processed and black cocoa powders into a stand mixing bowl. Gradually pour the hot chocolate mixture into the bowl while mixing until fully combined. Mix for 2-3 minutes until the frosting is smooth and lump-free.

4. Stir in the vanilla extract and refrigerate the frosting for at least 4-6 hours, or overnight before using.

Cake Preparation:

1. Preheat the oven to 350°F (180°C) and line three 6-inch cake pans with parchment paper on the bottoms.

2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.

3. In a large bowl, whisk together the oil and sugar. Add the buttermilk, eggs, and vanilla extract, and continue whisking until smooth.

4. Gradually add the dry ingredients to the wet ingredients and whisk until combined.

5. In a separate bowl, whisk together the hot coffee and black cocoa powder until lump-free. Stir the cocoa mixture into the batter.

6. Evenly distribute the cake batter into the prepared pans (around 395 grams per pan for accuracy).

7. Bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Allow the cakes to cool on a wire rack for about 5 minutes. Run an offset spatula around the edges of each pan before flipping the cakes onto the rack to cool completely.

Assembling the Cake:

1. Once the frosting has chilled and is ready for use, let it come to room temperature for about 1 hour. Then, gently mix the frosting in a bowl for 30-60 seconds to loosen it.

2. Place the first cake layer on your serving board. Pipe an even layer of frosting on top.

3. Continue alternating layers of cake and frosting, placing the last layer upside down for a smooth finish.

4. Chill the cake in the fridge for 30-60 minutes until the frosting firms up.

5. Cover the top and sides of the cake with the remaining frosting, using a spoon to create texture by swooping it across the surface.

6. Decorate as desired and enjoy!

Servings and Timing

• Servings: 10

• Prep Time: 5 hours (including frosting refrigeration)

• Cook Time: 28 minutes

• Total Time: 5 hours 28 minutes

Variations

• Different Cake Size: For an 8-inch cake, use 1 ½ teaspoons of baking powder instead of baking soda, and bake at 325°F (165°C) for about 18-20 minutes.

• Flavor Boost: Add a pinch of espresso powder to the cake batter to enhance the chocolate flavor.

• Decorations: For a Halloween-themed cake, top with orange and black sprinkles, or use Halloween-themed cake toppers.

Storage/Reheating

• Storage: Store leftover cake slices in an airtight container in the fridge for 4-5 days. Alternatively, wrap individual slices in plastic wrap and store in an airtight container for up to 1 month in the freezer.

• Reheating: This cake is best enjoyed chilled or at room temperature. To reheat frozen slices, allow them to thaw at room temperature for about 30 minutes before serving.

FAQs

1. Can I use regular cocoa powder instead of black cocoa powder?

Black cocoa powder gives the cake its signature dark color and Oreo-like flavor. If you substitute with regular cocoa powder, the cake will be lighter in color and have a slightly different flavor.

2. Can I make this cake without buttermilk?

Yes, you can use a mixture of milk and vinegar or lemon juice as a substitute for buttermilk.

3. How do I know when the cake is done baking?

To check if the cake is done, insert a toothpick into the center. If it comes out with a few moist crumbs, the cake is ready. If it’s covered in wet batter, bake for a few more minutes.

4. How can I make the frosting fluffier?

If you want a lighter frosting, you can whip the ganache for a few seconds after it has chilled to create a fluffier texture before applying it to the cake.

5. Can I make this cake ahead of time?

Yes, you can prepare both the cake and frosting in advance. Just store the frosting in the fridge until you’re ready to assemble the cake.

6. Can I use a different frosting?

You can substitute the black fudge frosting with a cream cheese frosting or whipped chocolate ganache if you prefer a different taste.

7. Is this cake suitable for vegetarians?

Yes, this black velvet cake is vegetarian-friendly as it contains no meat or animal-derived ingredients beyond dairy.

8. Can I freeze the cake layers before frosting?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in an airtight container for up to 1 month.

9. Can I use a hand mixer instead of a stand mixer for the frosting?

Yes, a hand mixer can work as well. Just be sure to mix the frosting until it is completely smooth and free of lumps.

10. How can I make this cake more moist?

Ensure your cake is fully cooled before frosting and consider adding a simple syrup to the cake layers for added moisture.

Conclusion

This black velvet cake is a rich, indulgent treat with a unique twist on classic chocolate cake. The deep, dark color and smooth, chocolatey frosting make it a stunning centerpiece for any celebration. Whether you’re celebrating Halloween, a birthday, or simply craving a decadent dessert, this cake is guaranteed to impress with its bold flavor and beautiful appearance.

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