Name: Black Velvet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened dark cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 tsp white vinegar; 3/4 cup hot coffee or hot water; Black food coloring (optional)

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Black velvet cake is a dramatic, rich, and moist dessert that combines the elegance of a classic velvet crumb with the intensity of deep cocoa flavor. With its almost black color and tender texture, it’s perfect for special occasions—or anytime I want to impress without too much effort.

Why I Love This Recipe

I love how this cake looks as bold as it tastes. The deep color comes from dark cocoa powder and just a hint of black food coloring, making every slice visually stunning. It has that signature velvet texture—soft, fluffy, and just the right amount of moist. Paired with cream cheese or vanilla buttercream, this cake always becomes the centerpiece of the table. I also appreciate how easy it is to make with pantry staples. Black Velvet Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened dark cocoa powder
Baking soda
Baking powder
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
White vinegar
Hot coffee or hot water
Black food coloring (optional, for a deeper color)

Directions

I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
I whisk together the dry ingredients—flour, sugar, cocoa, baking soda, baking powder, and salt—in a large bowl.
In another bowl, I mix the eggs, buttermilk, oil, vanilla, and vinegar until smooth.
I slowly combine the wet and dry mixtures, then pour in the hot coffee to enhance the chocolate flavor.
If I want a darker color, I stir in a few drops of black food coloring.
I divide the batter evenly between the pans and bake for about 30–35 minutes, until a toothpick comes out clean.
Once baked, I let the cakes cool completely before frosting.

Servings and timing

This recipe serves 10–12 and takes around 1 hour total—15 minutes to prep, 35 minutes to bake, and extra time to cool and frost.

Variations

I sometimes swap the coffee for hot water if I want a milder chocolate flavor.
Cream cheese frosting is a classic, but I’ve also used mascarpone or a whipped ganache for a luxurious twist.
For Halloween, I decorate with black cocoa frosting and edible gold dust.
I’ve even turned this recipe into cupcakes or a sheet cake with great results.

Storage/Reheating

Once frosted, I store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. If refrigerated, I let slices come to room temperature before serving. This cake also freezes well—I wrap slices or whole layers tightly and freeze for up to 3 months. Black Velvet Cake

FAQs

What makes a velvet cake different from regular chocolate cake?

Velvet cakes use buttermilk and vinegar, which react with leavening agents to create a soft, tight crumb. That’s what gives it the “velvet” texture.

Can I skip the black food coloring?

Yes, I’ve made it without food coloring. The dark cocoa already gives it a deep chocolate color, just not jet black.

Why use coffee in the batter?

Coffee enhances the chocolate flavor without making the cake taste like coffee. It also helps dissolve the cocoa powder smoothly.

How do I make this into cupcakes?

I divide the batter into cupcake liners, filling each about ⅔ full, and bake at 350°F for 18–20 minutes.

What’s the best frosting for black velvet cake?

I prefer cream cheese frosting for tangy contrast, but vanilla buttercream or chocolate ganache both work beautifully.

Conclusion

Black velvet cake is everything I want in a show-stopping dessert—rich, tender, and visually stunning. It’s a beautiful twist on traditional chocolate cake that’s just as easy to make but far more memorable. Whether I’m baking it for a celebration or just a personal treat, it never disappoints.