Why You’ll Love This Recipe

This Black Velvet Cake is dramatic, elegant, and irresistibly rich. With its deep black color and ultra-moist chocolate crumb, it’s perfect for Halloween parties, gothic-themed celebrations, or anytime you want a show-stopping dessert. The flavor is smooth and chocolate-forward without being overly sweet, making it ideal for pairing with cream cheese frosting, buttercream, or decadent chocolate ganache.

Preparation and Cooking Time

Prep Time: 20 minutes
Baking Time: 30–35 minutes
Total Time: About 55 minutes
Servings: 12 slices
Calories: Approximately 320 kcal per serving

Ingredients Overview

This cake is built on a classic cocoa-based batter enhanced with buttermilk for tenderness and boiling water for an extra-moist crumb. Black food coloring gives it its signature velvet-black appearance without overpowering the chocolate flavor.

Ingredients

For the Black Velvet Cake

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2–3 teaspoons black food coloring, adjusted to desired intensity

Tools You’ll Need

• Two 9-inch round cake pans
• Mixing bowls
• Whisk
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Wire cooling rack

Additions and Variations

Flavor Enhancements

• Replace half of the cocoa powder with dark cocoa for a deeper chocolate taste
• Add ½ cup melted dark chocolate to the batter for extra richness

Frosting Pairings

• Cream cheese frosting for classic contrast
• Chocolate ganache for a bold, luxurious finish
• Vanilla buttercream for a striking black-and-white look

Buttermilk Substitute

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes before using.

Step-by-Step Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly flour them, or line the bottoms with parchment paper for easy release.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Add the Wet Ingredients

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and well blended.

Incorporate the Boiling Water and Coloring

Slowly stir in the boiling water. The batter will be thin, which is exactly what you want for a moist cake. Add the black food coloring and mix until the color is evenly distributed.

Bake the Cakes

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

Cool Completely

Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Serving Suggestions

Serve this Black Velvet Cake layered with cream cheese frosting and garnished with fresh berries for contrast, or coat it in glossy chocolate ganache for a bold, dramatic finish. It pairs beautifully with coffee, espresso, or a glass of cold milk.

Storage Tips

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best texture and flavor.

Black Velvet Cake Recipe 

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• Author: Sophia
• Total Time: 55 minutes

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Ingredients

• – 2 cups all-purpose flour
• – 1 3/4 cups granulated sugar
• – 3/4 cup unsweetened cocoa powder
• – 2 teaspoons baking powder
• – 1 1/2 teaspoons baking soda
• – 1 teaspoon salt
• – 2 large eggs
• – 1 cup buttermilk
• – 1/2 cup vegetable oil
• – 2 teaspoons vanilla extract
• – 1 cup boiling water
• – 2-3 teaspoons black food coloring

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Instructions

1.  Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2.  In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3.  Add the eggs, buttermilk, oil, and vanilla extract to the dry mixture, and beat with an electric mixer on medium speed for 2 minutes.
4.  Stir in the boiling water until the batter is smooth (it will be thin). Add the black food coloring and mix well.
5.  Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. 6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

• – For a richer flavor, substitute half the cocoa powder with dark chocolate cocoa or add 1/2 cup of melted dark chocolate to the batter.
• – If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
• – Enhance the presentation by topping with cream cheese frosting and fresh berries, or try a chocolate ganache for a decadent twist.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: 12
• Calories: 320 kcal per serving