Black Velvet Cake

5 from 6 votes

Black Velvet Cake

Dive into the indulgent allure of this Black Velvet Cake, where luxurious black cocoa dances with rich, melted dark chocolate. Each bite envelops your palate with a symphony of deep flavors, perfectly balanced with velvety cream cheese frosting.

Prep Time45

Cook Time30

Chilling Time30

Total Time1 45

Course: Cake, Dessert

Cuisine: American

Keyword: black velvet cake

Servings:

Calories: 890kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
¾ cup black unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk room temperature
½ cup vegetable oil
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup black coffee hot

Frosting

1 cup butter unsalted, at room temperature
1 cup cream cheese at room temperature
1 cup black unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
5 cups powdered sugar
⅔ cup heavy cream room temperature
1⅓ cups dark chocolate chips melted and cooled

US Customary - Metric

Instructions

Cake

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.
Add the hot black coffee to the batter and stir until well combined.
Pour the batter evenly into the prepared cake pans and tap the pans gently on the counter to remove any air bubbles.
Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely on a wire rack.

Frosting

Beat the cream cheese and butter in a large mixing bowl until smooth and creamy.
Add in the black cocoa, vanilla extract, salt, and mix on low until fully incorporated.
Gradually add the confectioner's sugar and beat until well combined. Halfway through, add in the heavy cream to make the frosting easier to mix.
Mix in the melted chocolate on low speed, until well incorporated.

Assemble

Place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and spread frosting all over the cake.
Decorate the cake with additional frosting or any desired toppings.
Chill the cake in the refrigerator for at least 30 minutes before serving.

Video

Notes

Cocoa Selection: The deep color and flavor of this cake come from black unsweetened cocoa powder. Regular cocoa powder can be used, but it won't yield the same rich black hue.
Coffee Alternative: If you prefer not to use coffee, you can substitute it with boiling water. The coffee simply enhances the chocolate flavor without a prominent coffee taste.
Frosting Texture: If your frosting feels too thick, add a little more heavy cream, a tablespoon at a time, until the desired consistency is reached. Conversely, if it's too thin, add more powdered sugar.
Storage: This cake is rich and moist, so it's best stored in the refrigerator.
Decorating Tips: Consider using silver or gold edible glitter, crushed dark chocolate shavings, or blackberries for added elegance when decorating the top of the cake.

Nutrition