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Black Velvet Cake Recipe


    Indulging in a slice of rich, decadent black velvet cake is like experiencing a symphony of flavors dancing on your taste buds. This classic dessert, with its moist and velvety texture, is a surefire crowd-pleaser for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises to deliver a slice of pure delight. So, let’s embark on a culinary journey to create the perfect black velvet cake.

    Unraveling the Mystery of Black Velvet Cake

    Black velvet cake, often dubbed as the darker cousin of the traditional red velvet cake, boasts a luscious chocolate flavor with a hint of mystery. Its signature deep black hue is achieved through the use of rich cocoa powder and a touch of black food coloring. The result is a cake that not only tantalizes the taste buds but also captivates the eyes with its striking appearance.

    Gathering Your Ingredients

    Before diving into the baking process, gather the following ingredients:

    • 2 1/2 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 1 cup buttermilk, at room temperature
    • 1 cup vegetable oil
    • 2 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
    • 2 tablespoons black cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon white vinegar
    • 1/2 teaspoon salt
    • Black food coloring (gel or liquid)

    Mixing and Preparing the Batter

    Begin by preheating your oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans.

    In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, baking soda, and vinegar until well combined.

    Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and well incorporated. Be sure not to overmix, as this can result in a dense cake.

    Adding the Secret Ingredient: Black Food Coloring

    To achieve that signature black velvet hue, add black food coloring to the batter until the desired color is reached. Start with a small amount and gradually increase until you achieve the desired intensity. Remember, a little goes a long way, so add the coloring sparingly to avoid overdoing it.

    Baking to Perfection

    Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Tap the pans gently on the counter to release any air bubbles.

    Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

    Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

    Assembling Your Masterpiece

    Once the cakes have cooled, it’s time to assemble your black velvet masterpiece. Place one cake layer on a serving platter and spread a generous layer of cream cheese frosting on top. Repeat this process with the remaining cake layers, ensuring that each layer is evenly frosted.

    For an extra touch of decadence, consider adding a layer of chocolate ganache between the cake layers or incorporating chopped nuts for added texture.


    In conclusion, mastering the art of baking a black velvet cake is sure to elevate your dessert game to new heights. With its irresistible combination of rich chocolate flavor and velvety texture, this indulgent treat is guaranteed to leave a lasting impression on your taste buds. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure like no other.


    1. Can I substitute black cocoa powder with regular cocoa powder?
      • While black cocoa powder is preferred for achieving the intense black color of a black velvet cake, you can use regular cocoa powder if black cocoa powder is not available. However, keep in mind that the color may not be as dark.
    2. How should I store leftover black velvet cake?
      • To keep your black velvet cake fresh, store it in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best taste and texture.
    3. Can I make black velvet cupcakes instead of a cake?
      • Absolutely! Simply divide the batter among lined cupcake tins and adjust the baking time accordingly. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    4. Can I use natural food coloring instead of black food coloring?
      • While natural food coloring can be used, it may not yield the same intense black color as black food coloring. If using natural food coloring, be prepared for a slightly lighter shade of black.
    5. How can I prevent my cake from sticking to the pan?
      • To ensure easy removal of the cakes from the pans, grease the pans generously with butter or cooking spray and dust them with flour before pouring in the batter. Additionally, allow the cakes to cool in the pans for 10 minutes before attempting to remove them.

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