Black Velvet Cake

5 from 6 votes

Black Velvet Cake

A rich black chocolate layer cake that gets its color from black cocoa powder instead of food coloring, finished with black cream cheese frosting. Deep chocolate flavor, a tender crumb, and not a drop of dye.

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 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
In a separate bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract.
Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.
Add 1 cup 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 1 cup cream cheese and 1 cup butter in a large mixing bowl until smooth and creamy.
Add in 1 cup black cocoa, 1 teaspoon vanilla extract, ½ teaspoon salt, and mix on low until fully incorporated.
Gradually add 5 cups confectioner’s sugar and beat until well combined. Halfway through, add in ⅔ cup heavy cream to make the frosting easier to mix.
Mix in 1⅓ cups 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

Black cocoa is drier and less acidic than regular cocoa. Don’t swap regular cocoa straight across, and don’t reduce the liquid.
You won’t taste the coffee. Use hot water instead if you prefer, though the flavor won’t be as deep.
Chill the layers before frosting. Black frosting shows every crumb.
Use block cream cheese, not the kind in a tub. The tub kind holds more water and the frosting goes loose.

Nutrition