Black Velvet Cake

A Deep, Decadent Dessert That’s Bold and Beautiful

This Black Velvet Cake is a stunning twist on the classic red velvet—rich, dark, and ultra-moist. It features black cocoa powder, buttermilk, and a perfect balance of acidity and sweetness. Whether you’re baking for a special event or simply craving a show-stopping slice, this recipe delivers unforgettable flavor and dramatic presentation.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 cup buttermilk

• 1/2 cup unsalted butter, softened

• 1/4 cup vegetable oil

• 2 large eggs

• 2 tablespoons black cocoa powder

• 1 tablespoon unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon white vinegar

• 1 teaspoon vanilla extract

• Black food coloring (gel or paste), to desired shade

Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Combine the Dry Ingredients

In a large bowl, whisk together the flour, black cocoa powder, unsweetened cocoa powder, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients

In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the vegetable oil, vanilla extract, vinegar, and buttermilk. Stir in black food coloring until you reach your desired level of intensity.

4. Combine Wet and Dry Mixtures

Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

5. Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

6. Cool and Frost

Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. Frost with cream cheese frosting, black cocoa buttercream, or your favorite icing.

Tips for Best Results

• Use black cocoa powder for that ultra-dark color and rich chocolate flavor.

• Gel food coloring gives a deep color without watering down the batter.

• This cake pairs beautifully with white or dark chocolate ganache.

For more details, visit the full recipe

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