There’s something undeniably captivating about a cake that’s as striking as it is delicious. Enter the Black Velvet Cake—a showstopper dessert made with rich black cocoa and topped with luscious black buttercream. With its dramatic, dye-free layers and elegant Lambeth-style piping, this cake is perfect for everything from Halloween parties to gothic weddings or any occasion where you want your dessert to stand out as much as it delights.
Unlike the traditional red velvet cake, which gets its signature hue from food coloring and a hint of cocoa, this black velvet cake achieves its bold color naturally through black cocoa powder. The result is a cake that’s deep, dark, and utterly indulgent, with a flavor profile that’s rich and chocolatey without being overly sweet. Paired with the matching black cocoa buttercream, each slice is as decadent as it is beautiful.
But don’t let the striking appearance fool you—this cake is surprisingly approachable to make. It uses simple pantry ingredients, comes together with ease, and doesn’t require any complicated techniques. The most challenging part is resisting the urge to cut into it before the buttercream has set.
Whether you’re planning a themed celebration or just want to try a cake that’s as unique as it is delicious, this Black Velvet Cake will not disappoint.
Why You’ll Love This Recipe
Naturally Black – No food dye required! The black cocoa creates the dramatic color.
Rich and Velvety – Soft, moist layers with an indulgent cocoa flavor.
Stunning Buttercream – The black cocoa buttercream is as smooth as silk and pipes beautifully.
Elegant and Versatile – Perfect for spooky Halloween cakes, gothic-themed events, or simply making a statement.
Make-Ahead Friendly – Both the cake layers and buttercream can be prepped in advance.
Ingredients
Black Velvet Cake
- 2 cups (265 g) all-purpose flour
- 1 2/3 cups (340 g) granulated sugar
- 2/3 cup (80 g) black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 cup (240 ml) full-fat buttermilk*
- 1 cup (240 ml) hot coffee or hot water
*DIY Buttermilk: Combine 1 cup whole milk with 1 Tbsp white vinegar or lemon juice. Let sit for 10 minutes before using.
Dye-Free Black Buttercream
- 2 cups (452 g) unsalted butter, room temperature
- 5 cups (600 g) powdered sugar
- 1 cup (112 g) black cocoa powder
- 4 Tbsp whole milk, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
Step-by-Step Instructions
Make the Black Velvet Cake
Preheat your oven to 350°F (175°C). Prepare three 6-inch pans or two 8-inch pans by greasing and lining the bottoms with parchment circles.
In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low for about 30 seconds until well combined.
Add the vegetable oil, eggs, vanilla, and buttermilk. Mix on low until just combined.
With the mixer on low, slowly pour in the hot coffee. Increase to medium speed and beat for about 2 minutes until the batter is smooth. The batter will be thin—that’s exactly how it should look.
Divide the batter evenly between the prepared pans, filling no more than 2/3 full.
Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely before frosting.
Make the Black Buttercream
In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until pale and fluffy, about 4 minutes.
Add half the powdered sugar and mix on low until just incorporated. Add the remaining sugar and continue mixing.
Sift in the black cocoa powder, then add the vanilla, milk, and salt. Mix on low until smooth, scraping down the bowl as needed.
At first, the buttercream will look dark brown, but don’t worry—the color deepens to jet black after resting for several hours.
Assemble the Cake
Once cakes are completely cooled, level the tops with a serrated knife if needed.
Place one cake layer on a serving plate or cake board. Spread an even layer of buttercream on top. Repeat with remaining layers.
Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20–30 minutes to set.
Apply a final coat of buttercream, smoothing it with a bench scraper. Chill again for 30 minutes.
If desired, use the remaining buttercream to create Lambeth piping for a vintage, ornate finish. Accent with black sprinkles for extra elegance.
Tips for Success
Don’t Skip the Coffee – Coffee enhances the chocolate flavor without making the cake taste like coffee.
Use Black Cocoa – This is the key to the rich black color. Regular cocoa won’t achieve the same look or flavor.
Cool Cakes Completely – Frosting warm cakes will melt your buttercream.
Rest the Buttercream – The color intensifies over time, so make it a few hours before frosting.
Sturdy Pans are Key – Thin pans can cause uneven baking. Use heavy-duty cake pans for the best results.
Variations
Black Forest Velvet Cake – Add cherry filling between the layers and top with whipped cream.
Halloween Version – Add edible glitter or candy eyes for a spooky touch.
Elegant Wedding Cake – Use the black velvet base but decorate with gold leaf or fresh flowers.
Marble Effect – Mix in a little white buttercream for a black-and-white swirl finish.
Make Ahead & Storage
Cake Layers – Bake up to 2 days in advance, wrap tightly, and store at room temperature.
Buttercream – Store in an airtight container in the fridge for up to 1 week. Let it come to room temp and re-whip before using.
Assembled Cake – Store in the fridge for up to 4 days. Bring to room temperature before serving for best flavor.
Freezing – Both cake layers and buttercream can be frozen separately for up to 2 months. Thaw overnight in the fridge before assembling.
Frequently Asked Questions
Can I use regular cocoa powder instead of black cocoa?
You can, but the cake won’t have the same rich black color or unique flavor. Black cocoa is key for both.
Why is my buttercream still brown instead of black?
The buttercream darkens as it rests. Give it several hours, and it will turn jet black without any food dye.
What is Lambeth piping?
It’s a vintage cake-decorating style that uses ornate, overlapping piped designs for an elegant, layered look.
Can I make this recipe gluten-free?
Yes, substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour.
Does the cake taste bitter?
Not at all! The black cocoa adds richness and depth without bitterness. Combined with sugar and buttercream, it’s perfectly balanced.
Final Thoughts
This Black Velvet Cake is proof that dessert can be both delicious and breathtakingly beautiful. With its deep, rich chocolate flavor and naturally black layers, it’s a cake that delivers on both taste and presentation. Whether you’re making it for a spooky celebration, a chic event, or simply because you want to try something new, this cake is guaranteed to impress.
The best part? You don’t need food coloring to achieve this dramatic effect—just good-quality black cocoa. With a bit of patience for chilling and decorating, you’ll have a dessert that looks straight out of a bakery showcase.
So, the next time you want to wow your guests with something elegant, bold, and delicious, make this Black Velvet Cake. Slice into it, serve with pride, and enjoy every bite of this indulgent masterpiece.
Black Velvet Cake
Ingredients
Black Velvet Cake
- 2 cups 265 g all-purpose flour
- 1 2/3 cups 340 g granulated sugar
- 2/3 cup 80 g black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup 120 ml vegetable oil
- 2 large eggs room temperature
- 1 1/2 tsp pure vanilla extract
- 1 cup 240 ml full-fat buttermilk*
- 1 cup 240 ml hot coffee or hot water
*DIY Buttermilk: Combine 1 cup whole milk with 1 Tbsp white vinegar or lemon juice. Let sit for 10 minutes before using.
Dye-Free Black Buttercream
- 2 cups 452 g unsalted butter, room temperature
- 5 cups 600 g powdered sugar
- 1 cup 112 g black cocoa powder
- 4 Tbsp whole milk room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt or to taste
Instructions
Make the Black Velvet Cake
- Preheat your oven to 350°F (175°C). Prepare three 6-inch pans or two 8-inch pans by greasing and lining the bottoms with parchment circles.
- In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low for about 30 seconds until well combined.
- Add the vegetable oil, eggs, vanilla, and buttermilk. Mix on low until just combined.
- With the mixer on low, slowly pour in the hot coffee. Increase to medium speed and beat for about 2 minutes until the batter is smooth. The batter will be thin—that’s exactly how it should look.
- Divide the batter evenly between the prepared pans, filling no more than 2/3 full.
- Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool completely before frosting.
Make the Black Buttercream
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until pale and fluffy, about 4 minutes.
- Add half the powdered sugar and mix on low until just incorporated. Add the remaining sugar and continue mixing.
- Sift in the black cocoa powder, then add the vanilla, milk, and salt. Mix on low until smooth, scraping down the bowl as needed.
- At first, the buttercream will look dark brown, but don’t worry—the color deepens to jet black after resting for several hours.
Assemble the Cake
- Once cakes are completely cooled, level the tops with a serrated knife if needed.
- Place one cake layer on a serving plate or cake board. Spread an even layer of buttercream on top. Repeat with remaining layers.
- Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20–30 minutes to set.
- Apply a final coat of buttercream, smoothing it with a bench scraper. Chill again for 30 minutes.
- If desired, use the remaining buttercream to create Lambeth piping for a vintage, ornate finish. Accent with black sprinkles for extra elegance.
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