Black Velvet Cake Recipe: Forget everything you think you know about complicated layer cakes. This Black Velvet cake is a dreamy, decadent twist on the classic red velvet, but with a deep, mysterious black crumb that’s surprisingly simple to achieve. It’s moist, rich, and topped with a tangy cream cheese frosting that cuts through the sweetness perfectly. Let’s bake some magic.
Required Ingredients
For the Cake:
- All-Purpose Flour
- Granulated Sugar
- Baking Soda
- Salt
- Unsweetened Cocoa Powder
- Vegetable Oil
- Buttermilk
- Large Eggs
- Black Gel Food Coloring (key for color)
- Vanilla Extract
- White Vinegar
For the Cream Cheese Frosting:
- Full-Fat Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Salt
Step By Step Direction
Step 1. Get Your Pans Ready:
Turn your oven on to 350°F (175°C). Grease your two cake pans and dust them with a little flour, or line them with parchment paper. This little trick is what stops your cake from sticking!
Step 2. Whisk the Dry Ingredients:
In a big bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder with a whisk. This makes sure there are no hidden clumps of baking soda and everything is friends.
Step 3. Make the Black Mixture:
In another bowl, whisk the oil, buttermilk, eggs, that powerful black food coloring, vanilla, and vinegar. Keep going until it’s one smooth, super dark, and mysterious black liquid.
Step 4. Combine Gently:
Pour your beautiful black liquid into the bowl of dry ingredients. Now, gently stir them together just until you can’t see dry flour anymore. A few lumps are totally fine—over-mixing makes a tough cake!
Step 5. Bake It:
Carefully pour the batter evenly into your two prepared pans. Pop them in the oven for 30-35 minutes. They’re done when you poke the center with a toothpick and it comes out clean.
Step 6. Cool Completely & Frost:
Let the cakes cool in the pans for 10 minutes, then flip them out onto a rack. This is the most important step: you MUST let them cool all the way to room temperature before you frost them. If they’re even a little warm, your frosting will melt into a puddle!
For the Frosting:
Beat the soft cream cheese and butter together until it’s super smooth. Slowly add the powdered sugar, a little at a time, then the vanilla and pinch of salt. Keep beating until it’s fluffy and dreamy.
Nutrition Facts (per serving, 1 slice)
| Nutrient | Amount | % Daily Value * |
|---|---|---|
| Calories | 689 | |
| Total Fat | 37g | 47% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 380mg | 17% |
| Total Carbohydrate | 88g | 32% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 69g | |
| Protein | 6g | |
| Vitamin C | 0mg | 0% |
| Calcium | 55mg | 4% |
| Iron | 2mg | 11% |
| Potassium | 105mg | 2% |
“The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.“
Final Thought
This stunning Black Velvet cake is proof that the most impressive desserts don’t have to be difficult. It’s a show-stopping centerpiece for Halloween, a birthday party, or any day you want to treat yourself to something wonderfully dark and delicious. The reaction you get when you slice into it is worth every minute.
Also Read: Easy Gateau Opera Cake Recipe (Popular French Dessert)
FAQ’S (Frequently Asked Question)
Can I use liquid food coloring instead of gel?
You can, but you’ll need a lot more (likely a whole bottle) and it may slightly change the texture of the batter, making it a bit thinner. Gel or paste food coloring is highly recommended for the best, darkest result.
Why did my cake layers dome in the middle?
This is common! To get flat layers for easy stacking, you can wrap damp bake-even strips around the pans or, once baked, simply slice the domed top off with a serrated knife once the cake is completely cool.
How should I store this cake?
Because of the cream cheese frosting, this cake must be stored in an airtight container in the refrigerator. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
Black Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and dust them with flour. For easier removal, you can line the bottoms with parchment paper instead. This is the secret to cakes that pop right out!
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This ensures everything is evenly distributed for a perfect rise.2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon fine salt, 1 tablespoon unsweetened cocoa powder
- In a separate medium bowl, whisk together the oil, buttermilk, eggs, black gel food coloring, vanilla extract, and vinegar until the mixture is smooth and uniformly black.1 ½ cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons black gel food coloring, 1 teaspoon vanilla extract, 1 teaspoon white vinegar
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. A few small lumps are okay! Over-mixing is the enemy of a tender cake.
- Split the batter evenly between the pans. Bake for 30 to 35 minutes. They're done when a toothpick poked in the middle comes out clean.
- Let the cakes sit in their pans for 10 minutes, then move them to a wire rack to finish cooling. This is crucial! If you frost a warm cake, the frosting will melt. Once completely cool, frost with the cream cheese frosting.
- Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, vanilla, and salt, beating until it's light and fluffy.8 oz one block full-fat cream cheese, softened, ½ cup 1 stick unsalted butter, softened, 4 cups powdered sugar, 1 teaspoon vanilla extract, A pinch of salt
Notes
- Room Temperature is Key: Using room temperature eggs and buttermilk helps the ingredients emulsify and create a smooth, uniform batter.
- Don’t Over-mix: Once you combine the wet and dry ingredients, mix until you no longer see streaks of flour. Over-mixing develops gluten and leads to a tough cake.
- Testing for Doneness: The toothpick test is your best friend. If it comes out with a few moist crumbs, that’s perfect. If it comes out wet, it needs more time.
- Frosting Tip: For perfectly smooth frosting, ensure your cream cheese and butter are truly softened. This prevents lumps.
- Make it a Sheet Cake: You can also bake this in a 9×13 inch pan. Adjust the baking time—it may need 5-10 minutes longer.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.