I love this Black Velvet Cake because it feels dramatic, elegant, and indulgent while still being comforting and familiar. It has the soft, moist texture of a classic velvet cake with a deep, dark color and a rich cocoa flavor that makes it perfect for special occasions or whenever I want a show-stopping dessert.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to make with simple pantry ingredients and delivers a bakery-style result at home. The crumb turns out incredibly soft, the cake stays moist for days, and the flavor is perfectly balanced between chocolatey and tangy. I also like that it pairs beautifully with cream cheese frosting or a simple vanilla buttercream.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/2 teaspoon salt
Black food coloring, as needed
Directions
I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans. I mix the flour, cocoa powder, baking soda, and salt in a bowl and set it aside. In another bowl, I cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each addition.
I stir in the vanilla extract and a small amount of black food coloring. I alternate adding the dry ingredients and buttermilk, mixing gently until just combined. I finish by mixing in the vinegar, which helps activate the baking soda and keeps the cake tender. I divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
Servings And Timing
I usually get 10 to 12 slices from this cake. The preparation takes about 20 minutes, and the baking time is around 30 minutes. I allow at least 1 hour for cooling and frosting, so the total time comes to roughly 1 hour and 50 minutes.
Variations
I sometimes add a teaspoon of espresso powder to deepen the cocoa flavor. When I want a lighter taste, I reduce the cocoa slightly and use less food coloring for a dark gray velvet look. I also enjoy turning this recipe into cupcakes by baking the batter in a lined muffin pan for about 18 to 20 minutes.
Storage/Reheating
I store the frosted cake in an airtight container in the refrigerator for up to 4 days. When I want to serve it, I let it sit at room temperature for about 20 minutes so the texture softens. If unfrosted, I wrap the cake layers tightly and freeze them for up to 2 months.
FAQs
Can I make this cake without food coloring?
I can skip the food coloring, but the cake will look more like a dark chocolate cake rather than black velvet.
What frosting works best with black velvet cake?
I love pairing it with cream cheese frosting, but vanilla buttercream and chocolate ganache also work very well.
Can I use regular milk instead of buttermilk?
I can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for a few minutes.
How do I keep the cake moist?
I avoid overbaking and always measure the flour carefully. Using buttermilk and butter also helps keep the cake soft.
Can I make this cake ahead of time?
I often bake the layers a day in advance and store them wrapped in the refrigerator until I am ready to frost.
Conclusion
I find this Black Velvet Cake to be a perfect balance of visual drama and comforting flavor. It is simple enough for home baking yet impressive enough for celebrations, and I always enjoy how moist, rich, and elegant it turns out every single time.
Black Velvet Cake is a rich, dramatic dessert with a soft, moist crumb and deep cocoa flavor. It’s easy to make with pantry staples and pairs beautifully with cream cheese or buttercream frosting, making it ideal for special occasions or indulgent treats.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/2 teaspoon salt
Black food coloring, as needed
Instructions
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and black food coloring.
Alternately add the dry ingredients and buttermilk, mixing just until combined.
Stir in the vinegar until evenly incorporated.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before frosting.
Notes
Add 1 tsp espresso powder to deepen chocolate flavor.
Use less cocoa and coloring for a gray velvet version.
Turn into cupcakes by baking for 18–20 minutes in a muffin tin.
Store frosted cake in fridge for up to 4 days; bring to room temp before serving.
Wrap unfrosted layers and freeze for up to 2 months.
