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Black Velvet Cake Recipe

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Black velvet cake is a decadent, rich dessert made with black cocoa powder, creating a moist cake with an indulgent black fudge frosting. Its unique flavor, resembling Oreo cookies, and visually striking dark color make it perfect for special occasions like Halloween or birthdays.

  • Author: Tina
  • Prep Time: 5 hours (including frosting refrigeration)
  • Cook Time: 28 minutes
  • Total Time: 5 hours 28 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

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

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

Instructions

  1. Frosting Preparation: In a pot, melt butter and salt over medium heat. Add heavy cream and sugar, stirring occasionally and bring to a near boil, about 7-8 minutes.
  2. Add chocolate chips, stirring until melted. Sift Dutch-processed and black cocoa powders into a stand mixer bowl. Gradually pour the hot chocolate mixture into the bowl, mixing until smooth. Refrigerate frosting for 4-6 hours or overnight.
  3. Cake Preparation: Preheat the oven to 350°F (180°C) and line three 6-inch cake pans with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt.
  4. In a large bowl, whisk oil and sugar. Add buttermilk, eggs, and vanilla extract. Continue whisking until smooth.
  5. Gradually add dry ingredients to wet ingredients and whisk until combined. In a separate bowl, whisk together 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. Bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cakes cool for 5 minutes, then transfer to a wire rack to cool completely.
  7. Assembling the Cake: Once frosting has chilled, let it come to room temperature for 1 hour. Mix the frosting for 30-60 seconds to loosen it. Place the first cake layer on a serving board and pipe frosting on top. Continue layering cake and frosting, placing the last layer upside down.
  8. Chill the cake for 30-60 minutes, then cover with remaining frosting. Use a spoon to create texture by swooping it across the surface. Decorate as desired and enjoy!

Notes

  • For an 8-inch cake, replace baking soda with 1 ½ teaspoons baking powder, and bake at 325°F (165°C) for 18-20 minutes.
  • Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
  • Decorate for Halloween with orange and black sprinkles or themed cake toppers.
  • Store leftover cake in an airtight container in the fridge for up to 4-5 days.
  • Freeze individual slices for up to 1 month by wrapping them in plastic wrap and storing in an airtight container.

Nutrition

Find it online: https://cheftinaskitchen.com/black-velvet-cake-recipe/