Black Velvet Cake
Bold, dramatic, and seriously delicious, this black velvet cake gets its deep color and flavor from black cocoa powder. No artificial dyes here! Topped with silky black cocoa buttercream, it’s a bakery-style Halloween showstopper everyone will remember!
Equipment
- three 6 inch cake pans
Ingredients
Black Cocoa Cake Batter
- 1 2/3 cup all-purpose flour *See notes below for measuring*
- 3/4 cup black cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup neutral oil like canola, vegetable, or avocado
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee substitute hot water
Black Cocoa Frosting
- 2 cups unsalted butter room temperature
- 2 cups powdered sugar
- 1/2 cup black cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
- Pinch of fine sea salt
- Sprinkles for decorating
Instructions
Make the Cake Batter
- Line three 6-inch cake pans with a round of parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
- Whisk together the flour, black cocoa powder, baking soda, and salt until combined. Set aside.
- In a large bowl, whisk together the oil and sugar. Whisk in the buttermilk, eggs, and vanilla extract. Then whisk in the dry ingredients until smooth.
- Then, whisk the hot coffee into the cake batter until just combined.
- Evenly distribute the cake batter into the prepared cake pans. This is best done with a food scale for accuracy; each pan should hold roughly 400 grams.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack, then run an offset spatula around the edges and flip them out onto the rack.
Make the Black Cocoa Buttercream
- Cream the butter in a stand mixer bowl until smooth. Then, mix in the powdered sugar. Beat on medium-low speed until the frosting is light and airy. Then, mix in the black cocoa powder, heavy cream, vanilla, and salt until combined.
Assembly
- Place the first cake layer on your serving board. Pipe an even layer of the black frosting on the top. Continue alternating the cake layers and frosting, placing the last layer upside down. Then, cover the cake with a thin layer of frosting to crumb coat. Chill the cake in the fridge for 15-20 minutes, or until the frosting is firm.
- Use the remaining frosting to cover the top and sides of the cake. Decorate as desired and enjoy!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Leftover cake slices should be stored in an airtight container in the fridge for 4-5 days. They can also be wrapped individually in plastic wrap, placed in an airtight container, and stored in the freezer for up to 1 month!
