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Black Velvet Cake Recipe
Ravi Sharma

Black Velvet Cake

A stunning, moist chocolate cake dyed deep black, paired with sweet and tangy cream cheese frosting for a dramatic, delicious dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 689
Ingredients Method Notes

Ingredients
  

For the Black Velvet Cake
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoons black gel food coloring Note: Gel works best for a deep color without thinning the batter
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cream Cheese Frosting
  • 8 oz one block full-fat cream cheese, softened
  • ½ cup 1 stick unsalted butter, softened
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • A pinch of salt

Method
 

Step 1: Prep and Preheat
  1. 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!
    Prep and Preheat Step
Step 2: Mix the Dry Stuff
  1. 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
    Mix the Dry Stuff Step
Step 3: Combine the Wet Stuff
  1. 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
    Combine the Wet Stuff Step
Step 4: Bring It All Together
  1. 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.
    Bring It All Together Step
Step 5: Bake to Perfection
  1. 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.
    Bake to Perfection Step
Step 6: Cool and Frost
  1. 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.
    Cool and Frost Step
  2. 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 9x13 inch pan. Adjust the baking time—it may need 5-10 minutes longer.