Decadent Black Velvet Cake Recipe
If you’re looking to wow your friends and family with a showstopper dessert, look no further than Decadent Black Velvet Cake. This rich, striking cake is a chocolate lover’s dream—deep, dark layers with a tender crumb, cloaked in a luscious chocolate frosting that’s both silky and bold. The secret ingredient? Black cocoa powder, which gives the cake its signature midnight hue and a flavor reminiscent of your favorite chocolate cookies. Whether it’s a birthday, special celebration, or simply a Saturday night in, this cake promises to be the centerpiece you’ll be dreaming about long after the last crumb disappears.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient for Decadent Black Velvet Cake is easy to find and plays a starring role in building the cake’s unforgettable flavor, texture, and color. Let’s break down why every component matters!
- All-purpose flour: Provides the essential structure, ensuring the cake is soft yet sturdy enough for lavish frosting.
- Granulated sugar: Sweetens the batter and helps keep the crumb moist and tender.
- Unsweetened dark cocoa powder (preferably black cocoa): The star of the show for that signature color and intensely chocolatey flavor.
- Baking powder: Gives the cake a gentle lift, resulting in a lovely lightness.
- Baking soda: Works alongside the acidic ingredients to help the cake rise and stay fluffy.
- Salt: Balances the sweetness and sharpens the chocolate notes.
- Eggs: Bind everything together and enrich the batter for a tender crumb.
- Buttermilk: Adds tang and moisture, plus reacts with the soda for extra fluffiness.
- Vegetable oil: Keeps the cake fabulously moist and decadent, even after a day or two.
- White vinegar: Enhances the cake’s color and reacts with baking soda for extra lift.
- Vanilla extract: Deepens the chocolate flavor and rounds out the cake’s aroma.
- Hot coffee or boiling water: Intensifies the chocolate flavor and ensures a super-moist crumb.
- Unsalted butter (softened): The base for the frosting, creating a creamy, luxurious texture.
- Powdered sugar: Sweetens and thickens the frosting for that classic, fluffy finish.
- Dark cocoa powder: Infuses even more intense chocolate flavor into the frosting.
- Heavy cream: Adds richness and helps the frosting reach just the right consistency.
- Pinch of salt: Cuts through the sweetness in the frosting and boosts all the flavors.
How to Make Decadent Black Velvet Cake
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures your Decadent Black Velvet Cake layers release effortlessly and maintain their perfect shape.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt. This step not only combines everything evenly, but also aerates the flour for a lighter cake crumb.
Step 3: Add Wet Ingredients
Add the eggs, buttermilk, vegetable oil, white vinegar, and vanilla extract to the dry mixture. Beat everything together on medium speed until the batter is silky and well-combined. This is where the magic starts—the batter should look thick and glossy.
Step 4: Incorporate Hot Coffee
Carefully stir in the hot coffee (or boiling water). The batter will be thin, but don’t worry! This is exactly what makes Decadent Black Velvet Cake so moist and tender. The heat also helps bloom the cocoa for extra depth of flavor.
Step 5: Bake
Divide the batter equally between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then gently turn them out onto a wire rack to cool completely. This patience pays off—frosting a cooled cake means no melted mess!
Step 6: Make the Frosting
Beat the softened butter until light and fluffy. Sift together the powdered sugar and dark cocoa powder, then gradually add them to the butter, mixing on low speed to avoid a sugar cloud. Add heavy cream, vanilla, and a pinch of salt, beating until the frosting is smooth and creamy. If it’s too thick, a splash more cream will do the trick.
Step 7: Assemble and Frost
Once your cakes are completely cool, spread a generous layer of frosting between the layers, then cover the entire cake. Smooth the frosting with a spatula for a polished look, or swirl it for rustic charm. Your Decadent Black Velvet Cake is now ready to steal the spotlight!
How to Serve Decadent Black Velvet Cake
Garnishes
For a truly showstopping presentation, sprinkle the top with dark chocolate curls, a dusting of cocoa powder, or a scattering of edible gold leaf. Fresh berries add a pop of color and a hint of tartness that pairs beautifully with the rich chocolate. You can also finish with a few chocolate shards for drama.
Side Dishes
Serve slices of Decadent Black Velvet Cake alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you’re feeling adventurous, a spoonful of cherry compote or raspberry sauce adds a bright, fruity contrast to the intense chocolate flavor.
Creative Ways to Present
Turn this cake into individual mini-cakes using ring molds, or cut into cubes and layer with extra frosting and berries for a stunning trifle. For a party, try assembling a naked cake with visible layers and just a swipe of frosting on the outside—simple, elegant, and utterly tempting.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Decadent Black Velvet Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days—just make sure to let slices come to room temperature before serving for the best texture.
Freezing
The unfrosted cake layers freeze beautifully! Wrap each layer well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and assembling. Even frosted slices can be frozen—just let them thaw gently before indulging.
Reheating
While the cake is delicious served chilled, if you prefer a slightly warmed slice, microwave for 10–15 seconds. This brings the chocolate frosting back to a silky, just-made texture and intensifies the cake’s aroma.
FAQs
Can I use regular cocoa powder instead of black cocoa?
Absolutely! Regular dark cocoa powder works well if you can’t find black cocoa. The flavor will still be rich, but the color will be lighter. Black cocoa is what gives Decadent Black Velvet Cake its signature dramatic appearance and that hint of “Oreo” flavor.
What makes this cake so moist?
It’s a combination of buttermilk, vegetable oil, and the use of hot coffee or water. These ingredients keep the crumb tender and moist, so every bite of Decadent Black Velvet Cake melts in your mouth.
Can I make this recipe as cupcakes?
Yes! Simply divide the batter among lined cupcake tins and bake at 350°F for 18–22 minutes. The cupcakes will have the same velvety crumb and deep chocolate flavor as the full-sized cake.
Is the coffee flavor noticeable?
Nope! The coffee simply deepens the chocolate notes. Even non-coffee drinkers won’t detect it—instead, it makes Decadent Black Velvet Cake taste even more chocolatey and luxurious.
Can I use a different frosting?
Definitely. While the rich chocolate frosting is classic, Decadent Black Velvet Cake pairs beautifully with cream cheese frosting or even a dark chocolate ganache for an extra decadent treat. Feel free to get creative!
Final Thoughts
This Decadent Black Velvet Cake is a true celebration of chocolate, and once you’ve tried it, you’ll want to make it for every special occasion—or even just because. Don’t be surprised if it becomes your new signature dessert! Gather your ingredients and treat yourself (and your favorite people) to a slice of pure chocolate bliss.
Print
Decadent Black Velvet Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Decadent Black Velvet Cake is a rich and moist layered chocolate cake made with black cocoa powder for an intense deep color and flavor. It features a luscious dark cocoa buttercream frosting that perfectly complements the cake’s velvety texture. Ideal for celebrations or chocolate lovers seeking an elegant twist on a classic dessert.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder (preferably black cocoa)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 cup hot coffee or boiling water
Frosting Ingredients
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ¾ cup dark cocoa powder
- ¼ cup heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, white vinegar, and vanilla extract to the dry mixture. Beat on medium speed until the batter is smooth and fully combined.
- Incorporate Hot Coffee: Carefully stir in the hot coffee or boiling water. The batter will become thin, which is expected and will result in a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened butter until light and fluffy. Sift together powdered sugar and cocoa powder, gradually adding to the butter while beating on low speed.
- Add Cream and Flavorings: Add the heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Adjust the consistency with more cream if needed.
- Assemble the Cake: Once the cakes are completely cooled, frost one layer with buttercream, place the other layer on top, and frost the entire cake. Smooth or create swirls on the frosting as desired.
Notes
- Black cocoa powder provides the cake’s signature deep black color and rich flavor; substituting with regular cocoa powder will result in a lighter color and less intense taste.
- This cake pairs wonderfully with cream cheese frosting or a dark chocolate ganache for an extra decadent variation.
- Make sure the cakes are completely cooled before frosting to prevent the buttercream from melting.
- Use high-quality cocoa powder and coffee for the best depth of flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 44g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
