Black Velvet Cake Recipe: Luxurious Dessert Magic

Decadent chocolate meets velvety elegance in this irresistible black velvet cake recipe that promises pure indulgence.

Dark cocoa powder weaves its magic through each tender crumb, creating a dessert that looks as stunning as it tastes.

Rich and mysterious, this cake breaks away from traditional red velvet with its deep, midnight-dark allure.

The secret lies in high-quality cocoa and a carefully balanced blend of ingredients that deliver incredible moisture and depth.

Silky cream cheese frosting crowns this luxurious cake, providing a tangy contrast to the deep chocolate notes.

Each slice promises a moment of pure chocolate bliss that will leave dessert lovers utterly enchanted.

Prepare to be seduced by this show-stopping black velvet cake that’s perfect for special occasions or when you need a chocolate escape.

Black Velvet Cake Features

• Satisfy Comfort Cravings: Dive into a hearty, creamy dish that brings together the richness of beef, the softness of tortellini, and the luxurious Alfredo sauce for a truly comforting meal.
• Streamline Cooking Process: Prepare this recipe using a single skillet, minimizing cleanup and making the cooking experience more enjoyable and less stressful.
• Customize with Ease: Adapt the recipe by adding vegetables, changing the meat, or adjusting seasonings to suit your taste preferences and dietary needs.
• Family-Friendly Feast: Create a crowd-pleasing meal that appeals to both kids and adults, making dinner time a delightful and stress-free experience.

Ingredients for Black Velvet Cake

• All-Purpose Flour: A foundational ingredient that provides structure to the cake.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers the rich chocolate flavor and dark color characteristic of black velvet cake.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor profile of the cake.

• Eggs: Bind the ingredients together and provide moisture and richness.
• Buttermilk: Adds tanginess and helps create a tender, moist cake crumb.
• Vegetable Oil: Ensures the cake remains soft and prevents it from becoming dry.
• Vanilla Extract: Adds depth and complexity to the cake's flavor.
• Boiling Water: Helps to bloom the cocoa powder and create a smooth, thin batter.

• Butter: Creates a creamy, rich base for the frosting.
• Powdered Sugar, Cocoa Powder: Provide sweetness and chocolate flavor to the frosting.
• Vanilla Extract: Enhances the overall taste of the frosting.
• Milk or Heavy Cream: Helps achieve the perfect spreadable consistency.

• Chocolate Shavings, Edible Glitter, Fresh Berries: Add visual appeal and extra flavor to the cake.

Baking Instructions for Black Velvet Cake

Step 1: Warm Up the Oven

Turn the oven to 350F (175C). Grab two round cake pans and coat them with butter or cooking spray.

You can also line the pans with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Whisk these ingredients until they’re perfectly blended.

Step 3: Create Liquid Magic

• Eggs
• Buttermilk
• Vegetable oil
• Vanilla extract

Beat everything until the batter looks smooth and silky. Slowly pour in boiling water and stir.

Don’t worry if the batter looks super thin – that’s exactly how it should be!

Step 4: Bake to Perfection

Pour the batter equally into both prepared pans.

Slide the pans into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 5: Cool Down

Let the cakes rest in their pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely.

Step 6: Whip Up Creamy Frosting

In a clean bowl, beat butter until it’s soft and fluffy. Sift in powdered sugar and cocoa powder.

Mix in vanilla extract and milk. Beat until the frosting is smooth and spreadable.

Step 7: Assemble Your Masterpiece

Place one cake layer on a serving plate. Spread a generous layer of frosting.

Carefully add the second cake layer. Cover the entire cake with remaining frosting.

Step 8: Add Glamorous Touches

Decorate with chocolate shavings, edible glitter, or fresh berries. Slice and enjoy your stunning Black Velvet Cake!

Expert Advice for Black Velvet Cake

• Add an extra splash of buttermilk to ensure the cake remains incredibly soft and tender throughout baking.
• Sift dry ingredients thoroughly to eliminate cocoa powder lumps and create a smoother, more consistent cake texture.
• Allow eggs and buttermilk to reach room temperature before mixing for better batter integration and even cake rise.
• Keep butter slightly soft but not melted when beating to achieve a creamy, spreadable frosting without separation.
• Garnish with fresh raspberries or strawberries for a stunning color contrast and burst of natural sweetness.

Variations to Try with Black Velvet Cake

• Gluten-Free Black Velvet Cake: Replace wheat flour with a blend of almond and gluten-free all-purpose flour to create a celiac-friendly version that maintains the cake's rich texture.
• Vegan Chocolate Delight: Swap eggs with flax eggs, use coconut milk instead of buttermilk, and replace butter with vegan margarine to craft a plant-based alternative that doesn't compromise on flavor.
• Low-Sugar Berry Black Cake: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate mashed raspberries into the batter for natural sweetness and vibrant color without excessive calories.

Best Pairings for Black Velvet Cake

• Pair with Rich Red Wine: Select a full-bodied Cabernet Sauvignon or Merlot that complements the cake's deep chocolate flavors, creating a luxurious dessert experience with smooth tannins and dark fruit notes.
• Match with Creamy Coffee Liqueur: Serve a chilled shot of Kahlúa or Baileys Irish Cream alongside the cake, enhancing the chocolate richness and providing a velvety, warming contrast to the dessert's decadent texture.
• Elevate with Espresso Martini: Mix a classic espresso martini to accompany the Black Velvet Cake, blending vodka, espresso, and coffee liqueur for a sophisticated and intense flavor pairing that highlights the cake's deep cocoa undertones.

Storing Black Velvet Cake Safely

• Store frosted cake in an airtight container or cover with plastic wrap in the refrigerator for up to 5 days. Place a piece of parchment paper between layers to prevent sticking.
• Wrap the entire unfrosted cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
• Wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes before serving.
• Warm individual slices in the microwave for 10-15 seconds or let sit at room temperature for 15-20 minutes to soften frosting and restore moisture.

FAQs

• Why is boiling water added to the batter?

Boiling water helps activate the cocoa powder, creating a deeper chocolate flavor and ensuring a moist, tender cake texture.

• Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with a mixture of regular milk and white vinegar or lemon juice. For each cup of buttermilk, add 1 tablespoon of vinegar to milk and let it sit for 5 minutes.

• How do I prevent the cake from sticking to the pan?

Thoroughly grease the pan with butter or cooking spray, then dust with flour or line with parchment paper to ensure easy cake removal.

Black Velvet Cake Recipe

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4.6 from 36 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Rich black velvet cake delivers dramatic chocolate elegance with silky cream cheese frosting. Dark layers promise indulgent Southern charm you’ll savor down to the last delectable crumb.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 3/4 cups (220 grams) all-purpose flour
• 1 1/2 cups (300 grams) granulated sugar
• 3/4 cup (75 grams) unsweetened cocoa powder (dark or black cocoa preferred)
• 1 cup (240 milliliters) buttermilk
• 1/2 cup (120 milliliters) vegetable oil
• 1 cup (240 milliliters) boiling water

Leavening Agents:

• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Liquid and Flavor Enhancers:

• 2 large eggs
• 2 teaspoons vanilla extract

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Instructions

1. Prepare cake pans by heating oven to 350F and coating two 9-inch round pans with grease and flour or parchment paper.
2. Combine dry ingredients in a large mixing bowl, creating a uniform dark powder mixture.
3. Incorporate wet ingredients into dry mixture, whisking until a smooth, fluid consistency develops.
4. Gently fold boiling water into batter, ensuring a thin, even texture throughout the mixture.
5. Carefully distribute batter equally between prepared cake pans.
6. Bake in preheated oven for 30-35 minutes, checking doneness with a toothpick inserted into cake’s center.
7. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling rack.
8. Cream butter until light and fluffy using an electric mixer.
9. Gradually sift powdered sugar and cocoa powder into butter, blending until completely integrated.
10. Mix in vanilla extract and milk, adjusting liquid to create a spreadable frosting consistency.
11. Position first cake layer on serving plate, generously spreading frosting across surface.
12. Carefully place second cake layer on top, covering entire cake with remaining frosting.
13. Embellish cake with chocolate shavings, edible glitter, or fresh berries for sophisticated presentation.

Notes

• Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version.
• Reduce sugar content by using monk fruit sweetener or stevia for a low-carb adaptation.
• Enhance moisture by adding a tablespoon of sour cream or Greek yogurt to the batter for extra richness.
• Use gluten-free flour blend to make the cake suitable for those with wheat sensitivities.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 285 kcal
• Sugar: 22 g
• Sodium: 280 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg