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Black Velvet Cake

Black Velvet Cake

A decadent Black Velvet Cake featuring dye-free layers of velvety black cocoa and black chocolate buttercream, perfect for festive occasions.
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Prep Time 45 minutes
Cook Time 32 minutes
Cooling Time 30 minutes
Total Time 1 hour 47 minutes
Course Dessert
Cuisine American
Servings 15 slices

Equipment

  • Stand Mixer
  • cake pans
  • spatula
  • measuring cups
  • measuring spoons
  • Cooling Rack

Ingredients
  

Black Velvet Cake

  • 2 cups all purpose flour
  • 1.67 cups granulated sugar
  • 0.67 cups black cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups vegetable oil
  • 2 large eggs room temperature
  • 1.5 teaspoon pure vanilla extract
  • 1 cups full-fat buttermilk room temperature DIY recipe in notes
  • 1 cups hot coffee or hot water

Dye-Free Black Buttercream

  • 2 cups unsalted butter room temperature
  • 5 cups powdered sugar
  • 1 cups black cocoa powder for darkest buttercream
  • 4 tablespoon whole milk room temperature
  • 2 teaspoon pure vanilla extract
  • 0.25 teaspoon salt or to taste

Instructions
 

Make the Black Velvet Cake

  • Preheat the oven to 350ºF and prepare cake pans with cooking spray and wax paper or parchment.
  • Combine dry ingredients in a stand mixer on low for 30 seconds. Add oil, eggs, vanilla, and buttermilk; mix on low until just combined. Add hot water slowly, mix on medium until smooth, about 2 minutes.
  • Pour batter into prepared pans no more than ⅔ full and bake for 32-36 minutes, until a toothpick comes out clean. Cool completely before frosting.

Make the Black Buttercream

  • Whip butter on medium speed until creamy, about 4 minutes. Add half of the powdered sugar and mix on low. Add remaining powdered sugar, sift in black cocoa, then add vanilla, milk, and salt. Mix on low until combined, about 2 minutes.
  • The buttercream will darken in color over time. See notes for storage instructions if not frosting the cake immediately.

Assembly

  • Once cooled, level cake layers, fill and stack with black buttercream, then crumb coat and refrigerate for 20-30 minutes.
  • Create a smooth finish with black buttercream, refrigerate for at least 30 minutes, then use remaining buttercream for lambeth piping; accent with round black sprinkles as desired.

Notes

For buttermilk, mix 1 tablespoon of white vinegar with 1 Cup of whole milk; let sit for 15 minutes. Use extra dark black cocoa powder for the darkest frosting. Cake can be made ahead and stored; buttercream can be stored at room temperature or refrigerated.

Nutrition

Serving: 1slice
Keyword Black Velvet Cake, Chocolate Cake, Dye-Free Cake, Elegant Dessert, Halloween Cake, Spooky Cake
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