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Black Velvet Cake

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Black velvet cake is a luscious, decadent dessert with a unique dark twist. Infused with black cocoa, it offers a rich chocolate flavor reminiscent of Oreo cookies. The cake is topped with a luxurious black fudge frosting that melts in your mouth. This show-stopping cake is perfect for Halloween, birthdays, or any special occasion.

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Black Velvet Cake

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The Black Velvet Cake is here to steal the show with its rich, dark chocolate goodness and black fudge frosting. Perfect for spooky Halloween parties or any occasion that needs a touch of mystery. šŸŽƒšŸŽ‰ šŸ‘‰ Moist, Oreo-like flavor thatā€™s hard to resist. Get ready to be obsessed! šŸ°Ā 

  • Total Time: 5hours 28minutes
  • Yield: 10 servings 1x

Ingredients

Scale

Frosting Ingredients:

  • 6 tablespoons unsalted butter
  • 3/4 teaspoon fine sea salt
  • 1 2/3 cup + 1/4 cup heavy whipping cream
  • 1 1/2 cups granulated sugar
  • 2/3 cup + 1 tablespoon semi-sweet chocolate chips
  • 1 cup Dutch-processed cocoa powder, sifted
  • 3/4 cup black cocoa powder, sifted
  • 1 teaspoon vanilla extract

Cake Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups granulated sugar
  • 1/2 cup canola oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup hot coffee (can substitute hot water)
  • 3/4 cup black cocoa powder

Instructions

1. Prepare the Fudge Frosting

  • In a medium-sized pot, melt the unsalted butter and add the sea salt.
  • Whisk in the heavy cream and sugar, allowing the mixture to nearly boil. This should take around 7-8 minutes.
  • Stir in the semi-sweet chocolate chips until completely melted.
  • In a stand mixing bowl, sift both the Dutch-processed cocoa powder and black cocoa powder.
  • Slowly stream the hot chocolate mixture into the cocoa powders, mixing until combined.
  • Scrape down the bowl, and continue mixing for another 2-3 minutes to ensure a lump-free frosting.
  • Add the vanilla extract and stir well. Transfer the frosting to a container, refrigerating it for at least 4-6 hours (overnight is ideal).

2. Make the Cake Batter

  • Preheat your oven to 350Ā°F (180Ā°C) and line three 6-inch cake pans with parchment paper on the bottoms.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
  • In a large bowl, whisk the granulated sugar and canola oil together until well combined.
  • Add the buttermilk, room-temperature eggs, and vanilla extract to the sugar mixture, whisking until smooth.
  • Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and free of lumps.
  • In a small bowl, whisk together the hot coffee (or water) with the black cocoa powder. Once smooth, fold this mixture into the cake batter until just combined.

3. Bake the Cake

  • Evenly distribute the cake batter among the prepared cake pans. For accuracy, use a food scale to measure 395 grams per pan.
  • Bake the cakes for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Once baked, allow the cakes to cool on a wire rack. Use a spatula to run around the edges of the cakes, then flip them out onto the rack to cool completely.

Assembling and Decorating the Black Velvet Cake

  1. Frosting Preparation:
    • Before assembling the cake, remove the frosting from the refrigerator and let it sit at room temperature for about 1 hour.
    • Using a paddle attachment in a stand mixer, paddle-mix the ganache for 30-60 seconds to soften it. Be careful not to overmix, as this can cause the frosting to lighten in color.
  2. Layering the Cake:
    • Place the first cake layer on your serving board.
    • Pipe an even layer of the black fudge frosting on top of the cake.
    • Add the second and third layers, alternating with frosting in between. For a flat top, place the last cake layer upside down.
    • Chill the assembled cake in the fridge for 30-60 minutes until the frosting becomes firm.
  3. Final Touches:
    • Once the cake is firm, use the remaining frosting to cover the top and sides. Use the back of a spoon to create swoops and texture for a rustic finish.
    • Decorate as desired. You can add sprinkles, edible glitter, or even Halloween-themed toppers for a spooky flair!

Notes

  • Measure Flour Accurately: Use the spoon-level method to measure your flour. Avoid scooping directly from the bag, as this can lead to excess flour and a dense cake. For best results, use a kitchen scale.
  • Temperature Matters: Ensure that your eggs and buttermilk are at room temperature before adding them to the batter. This allows the ingredients to combine more evenly, resulting in a smoother batter and fluffier cake.
  • Make Ahead: The frosting can be made a day in advance, giving it ample time to chill in the refrigerator. You can also bake the cake layers ahead of time and freeze them for up to a month, wrapped in plastic wrap.
  • Author: Paula Susan
  • Prep Time: 5hours
  • Cook Time: 28minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Whether youā€™re a seasoned baker or a beginner, this comprehensive guide will help you craft the perfect black velvet cake.

Ingredients Youā€™ll Need for Black Velvet Cake

Frosting Ingredients:

  • 6 tablespoons unsalted butter
  • 3/4 teaspoon fine sea salt
  • 1 2/3 cup + 1/4 cup heavy whipping cream
  • 1 1/2 cups granulated sugar
  • 2/3 cup + 1 tablespoon semi-sweet chocolate chips
  • 1 cup Dutch-processed cocoa powder, sifted
  • 3/4 cup black cocoa powder, sifted
  • 1 teaspoon vanilla extract

Cake Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups granulated sugar
  • 1/2 cup canola oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup hot coffee (can substitute hot water)
  • 3/4 cup black cocoa powder

How to Make the Perfect Black Velvet Cake

1. Prepare the Fudge Frosting

  • In a medium-sized pot, melt the unsalted butter and add the sea salt.
  • Whisk in the heavy cream and sugar, allowing the mixture to nearly boil. This should take around 7-8 minutes.
  • Stir in the semi-sweet chocolate chips until completely melted.
  • In a stand mixing bowl, sift both the Dutch-processed cocoa powder and black cocoa powder.
  • Slowly stream the hot chocolate mixture into the cocoa powders, mixing until combined.
  • Scrape down the bowl, and continue mixing for another 2-3 minutes to ensure a lump-free frosting.
  • Add the vanilla extract and stir well. Transfer the frosting to a container, refrigerating it for at least 4-6 hours (overnight is ideal).

2. Make the Cake Batter

  • Preheat your oven to 350Ā°F (180Ā°C) and line three 6-inch cake pans with parchment paper on the bottoms.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
  • In a large bowl, whisk the granulated sugar and canola oil together until well combined.
  • Add the buttermilk, room-temperature eggs, and vanilla extract to the sugar mixture, whisking until smooth.
  • Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and free of lumps.
  • In a small bowl, whisk together the hot coffee (or water) with the black cocoa powder. Once smooth, fold this mixture into the cake batter until just combined.

3. Bake the Cake

  • Evenly distribute the cake batter among the prepared cake pans. For accuracy, use a food scale to measure 395 grams per pan.
  • Bake the cakes for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Once baked, allow the cakes to cool on a wire rack. Use a spatula to run around the edges of the cakes, then flip them out onto the rack to cool completely.

Assembling and Decorating the Black Velvet Cake

  1. Frosting Preparation:
    • Before assembling the cake, remove the frosting from the refrigerator and let it sit at room temperature for about 1 hour.
    • Using a paddle attachment in a stand mixer, paddle-mix the ganache for 30-60 seconds to soften it. Be careful not to overmix, as this can cause the frosting to lighten in color.
  2. Layering the Cake:
    • Place the first cake layer on your serving board.
    • Pipe an even layer of the black fudge frosting on top of the cake.
    • Add the second and third layers, alternating with frosting in between. For a flat top, place the last cake layer upside down.
    • Chill the assembled cake in the fridge for 30-60 minutes until the frosting becomes firm.
  3. Final Touches:
    • Once the cake is firm, use the remaining frosting to cover the top and sides. Use the back of a spoon to create swoops and texture for a rustic finish.
    • Decorate as desired. You can add sprinkles, edible glitter, or even Halloween-themed toppers for a spooky flair!

Tips for the Best Black Velvet Cake

  1. Measure Flour Accurately: Use the spoon-level method to measure your flour. Avoid scooping directly from the bag, as this can lead to excess flour and a dense cake. For best results, use a kitchen scale.
  2. Temperature Matters: Ensure that your eggs and buttermilk are at room temperature before adding them to the batter. This allows the ingredients to combine more evenly, resulting in a smoother batter and fluffier cake.
  3. Make Ahead: The frosting can be made a day in advance, giving it ample time to chill in the refrigerator. You can also bake the cake layers ahead of time and freeze them for up to a month, wrapped in plastic wrap.

Variations of Black Velvet Cake

1. Oreo-Inspired Black Velvet Cake:
Enhance the cakeā€™s Oreo-like flavor by adding crushed Oreo cookies between the cake layers or as a garnish on top.

2. Halloween Black Velvet Cake:
For a spooky twist, use black and orange frosting or add themed decorations like candy spiders and cobwebs. This cake is perfect for Halloween celebrations!

3. Vegan Black Velvet Cake:
To make a vegan version, substitute the buttermilk with a plant-based alternative (like almond or oat milk mixed with a teaspoon of vinegar). Swap the eggs for a flaxseed or chia egg mixture, and use dairy-free butter and cream for the frosting.

How to Store and Serve Black Velvet Cake

  • Refrigeration: Leftover slices should be stored in an airtight container in the fridge for 4-5 days. The fudge frosting will maintain its silky texture during this time.
  • Freezing: You can freeze the entire cake or individual slices. Wrap them in plastic wrap, place them in an airtight container, and store in the freezer for up to 1 month. When ready to enjoy, thaw the cake at room temperature for a couple of hours.
  • Serving Suggestions: This cake pairs beautifully with a cold glass of milk or a hot cup of coffee. Its rich chocolate flavor also goes well with vanilla ice cream on the side for an indulgent dessert experience.

Frequently Asked Questions

Can I use regular cocoa powder instead of black cocoa?
Yes, you can substitute regular Dutch-processed cocoa powder if you canā€™t find black cocoa. However, the deep color and Oreo-like flavor are unique to black cocoa, so the cake will have a slightly different taste and appearance.

Why do I need to chill the frosting before using it?
Chilling the frosting helps to set its structure, making it easier to spread between the cake layers and on the surface. It also gives the cake a more professional, smooth finish.

Can I use different-sized pans?
For an 8-inch cake, adjust the recipe slightly by reducing the baking soda to 1/2 teaspoon and adding 1 1/2 teaspoons of baking powder. Bake the cakes at 325Ā°F (165Ā°C) for 18-20 minutes.

Conclusion: A Cake to Impress

The black velvet cake is more than just a dessertā€”itā€™s a statement. With its dark, rich color and indulgent flavor, itā€™s a cake that will capture attention at any event. Whether youā€™re preparing it for a spooky Halloween party or a sophisticated birthday celebration, this cake is sure to be the star of the show. With the help of these tips and instructions, youā€™ll be able to master the art of baking the perfect black velvet cake every time. Enjoy!

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