Black Velvet Cake

This Black Velvet Cake is a stunning, decadent dessert with a deep cocoa flavor and a silky black cocoa buttercream. With its rich color and luxurious taste, it’s perfect for special occasions or whenever I want to impress with an elegant and unique cake. The combination of black cocoa, dark chocolate, and smooth buttercream creates an irresistible treat that’s as delicious as it is visually striking.

Why I Love This Recipe

Rich and Indulgent – The deep cocoa flavor, enhanced by dark chocolate, makes every bite intensely satisfying.

Visually Stunning – The black cocoa gives this cake a dramatic, bold look that stands out at any gathering.

Moist and Tender – Thanks to buttermilk and oil, the cake has a wonderfully soft texture.

Perfect for Special Occasions – Ideal for birthdays, Halloween, or any event where I want a show-stopping dessert.

Balanced Sweetness – The black cocoa buttercream is smooth and rich without being overly sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1.5 cups (330g) brown sugar, firmly packed

1 ¾ cups (260g) cake flour

1 cup (100g) black cocoa

2 tsp bicarbonate of soda

1 tsp baking powder

2 eggs, room temperature

1 cup (250ml) buttermilk

1 cup (250ml) hot water or coffee

½ cup (125ml) neutral oil (grapeseed or rice bran)

2 tsp vanilla extract

100g (3.5oz) dark chocolate, finely chopped

For the Black Cocoa Buttercream:

375g (13.3oz) butter, room temperature

190g (6.7oz) caster sugar

115ml (4floz) water, room temperature

¾ cup black cocoa

1 tsp vanilla extract

To Decorate:

Black cherries

Blackberries

Purple and gold sprinkles

Directions

Preheat the oven to 160°C (320°F). Butter and line two round baking tins (one 20cm/8-inch and one 10cm/4-inch high).

In a large bowl, whisk together the brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder.

In a separate container, blend the buttermilk, oil, and vanilla extract. Beat in the eggs and gradually mix in the hot water or coffee.

Slowly incorporate the wet ingredients into the dry ingredients, stirring until smooth. Fold in the chopped dark chocolate.

Divide the batter evenly between the prepared tins and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are baking, prepare the buttercream: On low speed, beat together the butter, sugar, and black cocoa for about 1 minute. Increase the speed and slowly add the water and vanilla extract. Continue mixing until smooth and free of grittiness.

Once the cakes are baked, let them cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, slice each cake horizontally in half to create four layers.

Spread a layer of buttercream between each cake layer, then cover the entire cake with buttercream.

Using a 1A piping tip, pipe buttercream dollops around the edges of the cake for a decorative touch.

Garnish with black cherries, blackberries, and a sprinkle of purple and gold decorations for an elegant finish.

Servings and Timing

Prep Time: 35 minutes

Cooking Time: 35 minutes

Total Time: 70 minutes

Servings: 10-12 slices

Calories: Approx. 350 kcal per serving

Variations

Coffee-Infused: Replace hot water with freshly brewed espresso for a deeper flavor.

Extra Moisture: Add a tablespoon of sour cream to the batter for an even softer texture.

Chocolate Ganache Drip: Drizzle a glossy dark chocolate ganache over the top for a dramatic effect.

Fruit Filling: Spread a thin layer of black cherry or raspberry jam between the layers for a fruity contrast.

Themed Decorations: Swap the sprinkles for silver or dark blue for a gothic or celestial-themed cake.

Storage and Reheating

Room Temperature: Store the cake in an airtight container for up to 2 days.

Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

Freezer: Freeze slices in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheating: If serving chilled, let the cake sit at room temperature for about 30 minutes to soften the buttercream.

Related Recipes:

• Red Velvet Cheesecake
• Black Velvet Cheesecake Cookies
• Black Bottom Cupcakes

FAQs

How is black cocoa different from regular cocoa?

Black cocoa is a heavily alkalized cocoa powder that gives a deep, almost black color and a smooth, mild chocolate flavor. It’s less acidic than regular cocoa, making it perfect for rich desserts.

Can I use regular cocoa powder instead of black cocoa?

Yes, but the cake will have a lighter color and a slightly different taste. To get a similar dark hue, I can mix in a small amount of activated charcoal or use Dutch-processed cocoa.

What’s the best way to get smooth buttercream?

I always beat the butter and sugar until fluffy before adding the water and vanilla slowly. If the mixture feels grainy, I continue beating until it’s silky.

Can I make this cake in advance?

Yes! I can bake the cake layers a day ahead and store them wrapped in plastic at room temperature. The buttercream can also be made in advance and stored in the fridge.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using it in the recipe.

Conclusion

This Black Velvet Cake is the ultimate combination of elegance and indulgence. The rich cocoa flavors, silky buttercream, and stunning dark appearance make it a standout dessert for any occasion. Whether it’s for a party or just a special treat, I love how this cake never fails to impress.

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