What Makes Black Velvet Cake Special?
Black Velvet Cake is Red Velvet’s moody cousin—an ultra-rich, jet-black cake made with black cocoa powder for intense chocolate flavor without food coloring. Perfect for:
- Halloween parties
- Goth weddings
- “I need chocolate now” moments
Table of Contents
✅ Why This Recipe Wins:
- True black color (no artificial dyes!)
- One-bowl wonder (minimal cleanup)
- Stays moist for days (thanks to oil-based batter)
Decadent Black Velvet Cake Recipe (Shockingly Easy 6-Ingredient Version!)
Equipment
- Three 6-inch cake pans
- Stand mixer
- Offset spatula
Ingredients
Cake Batter
- 60 g black cocoa powder must be black cocoa, not regular
- 250 g all-purpose flour
- 300 g granulated sugar
Wet Ingredients
- 325 ml vegetable oil or canola oil
- 235 ml buttermilk room temperature
- 1 tbsp white vinegar
- 2 large eggs room temperature
Black Cocoa Buttercream
- 220 g unsalted butter room temperature
- 210 g vegetable shortening
- 360 g powdered sugar
- 150 g black cocoa powder
Instructions
- Preheat oven to 350°F (175°C). Grease three 6-inch cake pans and line bottoms with parchment paper. For flatter layers, use damp cake strips around pans.
- In large bowl, whisk together black cocoa powder, flour, sugar, salt, and baking soda until no lumps remain.
- In separate bowl, whisk oil, buttermilk, vinegar, eggs, and vanilla. Gradually pour into dry ingredients while mixing. Switch to spatula when batter thickens.
- Divide batter evenly between pans. Bake 35-40 minutes until toothpick comes out clean. Cool in pans 20 minutes, then transfer to wire rack.
- For buttercream: Beat butter and shortening until fluffy (3 mins). Gradually add powdered sugar, then black cocoa. Whip until light and spreadable.
- Level cooled cakes if needed. Stack with buttercream between layers. Apply crumb coat, chill 20 minutes, then frost completely. Decorate with white splatters and sprinkles if desired.
Notes
Ingredients & Why They Matter
(Makes 3-layer 6″ cake)
| Ingredient | Key Role |
|---|---|
| Black cocoa powder | Creates signature color + deep chocolate flavor |
| Oil (not butter) | Ensures ultra-moist crumb |
| Buttermilk + vinegar | Tenderizes + enhances cocoa flavor |
| Eggs at room temp | Better emulsion for even texture |
Pro Tip: Black cocoa is different from Dutch-process! Find it online or in specialty stores.
Step-by-Step Instructions
1. Prep Like a Pro
- Preheat oven to 350°F (175°C)
- Line three 6″ pans with parchment + grease sides
- Optional: Use cake strips for flat layers
2. One-Bowl Magic
- Whisk dry ingredients (flour, cocoa, sugar, etc.).
- Add wet ingredients (oil, buttermilk, eggs).
- Mix until just combined (overmixing = tough cake).
3. Bake & Cool
- Bake 35-40 mins until toothpick-clean
- Cool in pans 20 mins, then transfer to rack
4. Black Cocoa Buttercream
- Cream butter + shortening until fluffy.
- Gradually add powdered sugar + black cocoa.
- Whip until light and spreadable.
5. Gothic Decorating of Black Velvet Cake
- Apply crumb coat → chill 20 mins → final frost
- Create blood splatter effect with:
- White food coloring + paintbrush flicks
- White nonpareil sprinkles
- Flying bat toppers (wire + printable bats)
Expert-Level Tips
For Intense Black Color:
- Use black cocoa (regular cocoa won’t work)
- Add 1 tsp activated charcoal (optional, for darker hue)
Storage Secrets:
- Room temp: 2 days (covered)
- Fridge: 1 week (bring to room temp before serving)
- Freezer: 3 months (wrap slices individually)
Final Thoughts: Why This Black Velvet Cake Will Become Your Signature Dessert
Let’s be real—this isn’t just another chocolate cake. This Black Velvet Cake is a showstopping masterpiece that combines:
✅ Dramatic gothic beauty (no artificial dyes!)
✅ Rich, deep chocolate flavor (thanks to black cocoa magic)
✅ Surprisingly simple prep (one bowl, 6 main ingredients)
Whether you’re baking for Halloween, a moody birthday, or just because #TreatYourself, this recipe delivers:
Crowd-wowing presentation (those white splatters? Chef’s kiss!)
Time-saving tricks (oil-based batter stays moist for days)
Endless decorating options (try gold leaf for New Year’s Eve!)
Pro Tip: Bake an extra batch of cupcakes with the leftover batter—they make insanely good midnight snacks straight from the fridge.
More Recipes You’ll Love:
Irresistible Cherry Cheesecake Puppy Chow (Ready in 15 Minutes!)
Addictive Strawberry Cheesecake Crunch Bites – You Won’t Stop at One!
Or go to my Pinterest.
👇 Contact me on [email protected] when you make it! I live for seeing your dark dessert creations.
FAQs
What is a black velvet cake?
A Black Velvet Cake is a dramatic, jet-black version of red velvet cake that uses black cocoa powder instead of food coloring for its deep color. It has the same tender crumb and slight tang from buttermilk, but with an intense chocolate flavor.
What is the difference between red velvet and black velvet cake?
Red Velvet: Uses regular cocoa + red food coloring, with a mild chocolate flavor
Black Velvet: Uses black cocoa powder (no dyes), delivering richer chocolate taste and natural black color
Both share the same moist texture from buttermilk and vinegar
What is black velvet flavor?
It tastes like supercharged chocolate – deeper and more bittersweet than regular cocoa due to:
✔ Dutch-processed black cocoa
✔ Buttermilk’s tang
✔ Balanced sweetness from the sugar
How to add black color in cake?
Without artificial dyes:
Use black cocoa powder (key ingredient)
Optional: Add 1 tsp activated charcoal (food-grade)
Avoid: Liquid black food coloring (can make batter bitter)
What makes black cake black?
The alkalized black cocoa powder undergoes special processing that:
Removes acidity
Darkens color naturally
Creates that signature Oreo-cookie flavor
How do you dye a cake black?
Best method:
Start with black cocoa powder base
Enhance with:
1 tsp activated charcoal (optional)
Black cocoa buttercream frosting
Pro Tip: Never use liquid dye alone – it alters texture and taste!