Introduction

Black Velvet Cake is a rich, deeply chocolatey treat made with black cocoa powder and finished with a smooth black cocoa buttercream. Its striking dark color and velvety texture make it perfect for special occasions or whenever you want an indulgent dessert.

A close-up of a slice of three-layer dark chocolate cake on a white plate, with each layer separated by smooth, rich chocolate frosting. The cake layers have a moist and dense texture, nearly black in color, while the frosting is glossy and thick, covering the top and sides of the slice. A fork rests next to the cake on the plate, and blurred slices of more chocolate cake are visible in the background. The setting features a white marbled textured surface with small plastic black spiders scattered around, adding a spooky theme. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups all-purpose flour (*see notes below for measuring*)
3/4 cup black cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups granulated sugar
1/2 cup neutral oil (such as canola, vegetable, or avocado)
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
1 teaspoon vanilla extract
2/3 cup hot coffee (or substitute hot water)
2 cups unsalted butter (room temperature)
2 cups powdered sugar
1/2 cup black cocoa powder
3 tablespoons heavy cream
1 teaspoon vanilla bean paste or extract
Pinch of fine sea salt
Sprinkles for decorating

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line three 6-inch cake pans with parchment paper rounds on the bottoms.
Step 2: In a bowl, whisk together the flour, black cocoa powder, baking soda, and salt until well combined. Set aside.
Step 3: In a large bowl, whisk the oil and granulated sugar together. Add the buttermilk, eggs, and vanilla extract, whisking until smooth.
Step 4: Gradually whisk the dry ingredients into the wet mixture until the batter is smooth.
Step 5: Stir in the hot coffee (or hot water) just until combined.
Step 6: Divide the batter evenly among the prepared pans—using a food scale, aim for about 400 grams per pan for best results.
Step 7: Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cakes in their pans on a wire rack, then run a spatula around the edges and invert the cakes onto the rack to cool completely.
Step 8: To make the buttercream, beat the butter in a mixer until smooth. Gradually add powdered sugar and beat on medium-low until light and fluffy.
Step 9: Mix in black cocoa powder, heavy cream, vanilla, and a pinch of salt until fully combined and creamy.
Step 10: Assemble the cake by placing one cake layer on a serving board. Spread or pipe an even layer of frosting on top. Repeat with remaining layers, placing the final layer upside down.
Step 11: Apply a thin crumb coat of frosting all over the cake. Chill in the refrigerator for 15–20 minutes until firm.
Step 12: Finish frosting the top and sides with the remaining buttercream. Decorate with sprinkles as desired, then serve and enjoy!

Tips & Variations

Use a food scale to measure flour and batter for even cake layers and consistent baking.
Substitute hot water for coffee to keep the flavor mild but maintain moisture and texture.
For a dairy-free version, replace buttermilk with a mixture of plant-based milk and vinegar, and use a dairy-free butter substitute for the frosting.
Chill the cake between frosting layers to make the crumb coating easier and cleaner.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, bring to room temperature before serving for best texture. Leftover cake can be frozen tightly wrapped for up to 3 months; thaw overnight in the refrigerator.

How to Serve

A thick slice of dark chocolate cake with three layers is shown on a white plate. Each chocolate layer is moist and dense, separated by smooth, rich chocolate frosting that also covers the top and sides of the cake. The cake has a slightly shiny texture from the frosting, and a fork rests beside the slice on the plate. The background is a white marbled texture with small decorative black plastic spiders scattered around, adding a spooky touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Regular cocoa powder will work but the cake won’t have the signature deep black color or the intense flavor that black cocoa provides. The taste might be milder, and the cake will appear more like a traditional chocolate cake.

Why do I need to use hot coffee in the batter?

Hot coffee enhances the chocolate flavor and helps dissolve the cocoa powder and sugar for a smoother batter. You can substitute with hot water if you prefer a less coffee-flavored cake.