Black Velvet Cake
Dramatic, dye-free Black Velvet Cake made with black cocoa and rich buttercream. Perfect for Halloween, gothic weddings, or any elegant celebration.
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.