Craving a dessert that’s as visually striking as it is delicious? This Black Velvet Cake recipe is your answer, offering a rich, moist crumb with a hint of cocoa and a dramatic, dark hue that’s surprisingly easy to achieve. It’s the perfect showstopper for any celebration or simply when you need a touch of luxury in your day.
Key Ingredients for Black Velvet Cake
- All-Purpose Flour: 2 ½ cups, sifted
- Granulated Sugar: 1 ½ cups
- Unsweetened Cocoa Powder: ¾ cup, good quality (Dutch-processed recommended for deeper color and flavor)
- Baking Soda: 1 ½ teaspoons
- Baking Powder: ¾ teaspoon
- Salt: ¼ teaspoon
- Large Eggs: 2, at room temperature
- Vegetable Oil: 1 cup (or other neutral oil like canola)
- Buttermilk: 1 cup, at room temperature (if you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes)
- Vanilla Extract: 2 teaspoons
- Black Gel Food Coloring: 2-3 tablespoons, or to desired darkness (start with less and add more if needed)
- Hot Water or Hot Coffee: 1 cup (coffee enhances the chocolate flavor)
How to Make Black Velvet Cake
This Black Velvet Cake recipe is your gateway to an impressively delicious dessert that’s surprisingly straightforward to whip up. The combination of rich cocoa, moist buttermilk, and that signature deep color makes for an unforgettable experience. Expect a velvety texture and a satisfyingly deep chocolate flavor that will have everyone asking for seconds. Total preparation time is approximately 20 minutes, with baking time around 30-35 minutes.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal and an extra layer of insurance against sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure they are thoroughly combined to distribute the leavening agents evenly.
- Combine Wet Ingredients (Except Hot Liquid): In a separate medium bowl, whisk together the large eggs, vegetable oil, buttermilk, and vanilla extract until well blended.
- Add Wet to Dry: Pour the wet ingredients into the bowl with the dry ingredients. Begin mixing on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage.
- Incorporate the Color: Gradually add the black gel food coloring to the batter, mixing on low speed until you achieve your desired deep black hue. It’s better to start with a smaller amount and add more as needed to avoid an overly artificial taste.
- Add the Hot Liquid: With the mixer on low speed, carefully and slowly pour in the hot water or hot coffee. The batter will become quite thin, and this is perfectly normal. This step helps bloom the cocoa powder, intensify the chocolate flavor, and create a wonderfully moist cake. Mix until just incorporated.
- Distribute Batter: Divide the thin batter evenly between the two prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. This is crucial to prevent them from breaking.
Why You’ll Love This Black Velvet Cake
This Black Velvet Cake is an absolute showstopper, boasting a luxuriously moist and tender crumb that rivals any bakery’s offering. The deep chocolate flavor, enhanced by a subtle cocoa richness, is incredibly satisfying and surprisingly easy to achieve without a fuss. Plus, making this decadent dessert at home is significantly more budget-friendly than purchasing a similar cake from a specialty shop, allowing you to indulge without breaking the bank.
The striking, deep black color is visually dramatic, making it an instant favorite for birthdays, holidays, or any special occasion, and it’s complemented beautifully by a tangy cream cheese frosting or a simple dusting of powdered sugar. Unlike a traditional red velvet cake, this black velvet offers a unique aesthetic and a captivating depth of flavor that’s truly unforgettable. We encourage you to give this Black Velvet Cake a try; you’ll be amazed at how simple it is to create such an impressive dessert right in your own kitchen!
Storing and Reheating Tips
To keep your Black Velvet Cake at its best, proper storage is key. Once completely cooled, wrap the unfrosted cake layers tightly in plastic wrap, then in aluminum foil. Store them at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If frosting is already applied, store the frosted cake loosely covered in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the unfrosted cake layers. Wrap each layer individually in plastic wrap, then in a layer of aluminum foil, and place in a freezer-safe container or bag. They will keep well in the freezer for up to 2-3 months. To thaw, unwrap the cake layers and let them come to room temperature on a wire rack. If reheating a slice of frosted cake, a few seconds in the microwave at a low setting can gently warm it, but be cautious not to overheat. For unfrosted, plain cake, you can also gently warm slices for a few seconds if desired before serving.
Final Thoughts
This Black Velvet Cake offers an extraordinary dessert experience that’s both visually stunning and incredibly delicious, proving that luxury doesn’t have to be complicated. We sincerely hope you’ll bake this cake and share its dramatic beauty and rich flavor with your loved ones. Get ready for rave reviews!
Black Velvet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal and an extra layer of insurance against sticking.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure they are thoroughly combined to distribute the leavening agents evenly.2 ½ cups All-purpose flour, 1 ½ cups Granulated sugar, ¾ cup Unsweetened cocoa powder, 1 ½ teaspoons Baking soda, ¾ teaspoon Baking powder, ¼ teaspoon Salt
- In a separate medium bowl, whisk together the large eggs, vegetable oil, buttermilk, and vanilla extract until well blended.2 large Eggs, 1 cup Vegetable oil, 1 cup Buttermilk, 2 teaspoons Vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Begin mixing on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage.
- Gradually add the black gel food coloring to the batter, mixing on low speed until you achieve your desired deep black hue. It’s better to start with a smaller amount and add more as needed to avoid an overly artificial taste.2-3 tablespoons Black gel food coloring
- With the mixer on low speed, carefully and slowly pour in the hot water or hot coffee. The batter will become quite thin, and this is perfectly normal. This step helps bloom the cocoa powder, intensify the chocolate flavor, and create a wonderfully moist cake. Mix until just incorporated.1 cup Hot water or hot coffee
- Divide the thin batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. This is crucial to prevent them from breaking.