The Ultimate Moist Black Velvet Cake Recipe with Rich Fudge Frosting
Prepare to be enchanted by this show-stopping Black Velvet Cake! Imagine an ultra-moist black chocolate cake, decadently paired with a luxurious black fudge frosting. This isn’t just any chocolate cake; it’s a naturally colored masterpiece, boasting a distinct Oreo-like flavor, thanks to the magic of black cocoa powder. Rich, tender, and intensely chocolatey, this dessert is incredibly versatile – making it an ideal centerpiece for a spooky Halloween gathering, a memorable birthday celebration, or simply a sophisticated treat for any special occasion.
My journey with black cocoa powder began during my time as a pastry chef, specifically when perfecting homemade Oreo cookies. It was then that I truly understood its unique power – not only is it the secret to Oreo’s unmistakable deep chocolate flavor, but it also imparts an intense black color without the need for artificial dyes. Best of all, this natural coloring won’t leave unsightly stains on your mouth or teeth, a common concern with overly-dyed desserts.
To craft this Black Velvet Cake, I started with my renowned best chocolate cake recipe. This ensures a base that is not only rich in chocolate flavor but also boasts an incredibly tender and moist texture. The resulting cake can be effortlessly transformed: elevate it into a delightfully spooky Halloween-themed creation, or simplify its presentation for an elegant black birthday cake. Regardless of the occasion, this cake consistently garners rave reviews and is a guaranteed crowd-pleaser!
If you find that dark chocolate cake truly speaks to your soul, I highly recommend exploring some of my other deeply satisfying recipes. Don’t miss out on the invigorating flavors of my coffee chocolate cake, the sophisticated fruitiness of chocolate raspberry cake, or the pure decadence of a classic ganache cake. Each offers a unique dark chocolate experience to savor.
Table of Contents
Black Cocoa Powder: The Secret Ingredient for Intense Flavor and Color
Understanding cocoa powder is key to baking success, and black cocoa powder truly stands in a league of its own. It’s crucial to recognize that it’s distinctly different from your everyday cocoa powders, offering a unique profile in both taste and appearance.
- Regular Cocoa Powder: This is what most people are familiar with. It delivers a classic, bright chocolatey flavor, reminiscent of milk chocolate bars or a comforting cup of hot cocoa. It has a reddish-brown hue. You’d typically reach for it when making delightful treats like chocolate sugar cookies, rich espresso brownies, or fun turtle cupcakes.
- Black Cocoa Powder: This specialty cocoa is a game-changer. It undergoes an extensive alkalization (Dutch-processing) process, even more so than regular Dutch-processed cocoa. This process significantly reduces its acidity, resulting in a less bitter, smoother flavor profile. Its most striking characteristic is its incredibly intense black color, which it imparts naturally to baked goods. Flavor-wise, it’s known for its deep, almost roasted chocolate notes and its distinctive “Oreo” cookie taste. This makes it perfect for recipes like actual Oreos, deep black cocoa brownies, and our very own black velvet cupcakes, where both color and a unique flavor are desired.
The double alkalization of black cocoa not only deepens its color but also subtly alters its chemical properties, which means it reacts differently with leavening agents. For this Black Velvet Cake, we’ve carefully balanced it with baking soda to ensure the perfect rise and texture.
Sourcing Black Cocoa Powder: Where to Find This Specialty Ingredient
While black cocoa powder is truly magical for achieving that intense black color and signature Oreo flavor, it can sometimes be a bit elusive in standard grocery stores. I’ve personally scoured many baking aisles and have yet to consistently find it on shelves, often because it’s considered a specialty ingredient.
However, the good news is that it’s readily available online. Your best bet is to check major e-commerce platforms like Amazon or dedicated baking supply websites. These platforms typically stock a wider range of specialty ingredients. When searching, look for reputable brands. My personal favorites, which consistently deliver excellent results for both color and flavor, are King Arthur Baking Company and Black Mountain Foods. Investing in a good quality black cocoa powder will truly elevate your Black Velvet Cake experience.
A Quick Tip for Substitutions: If you absolutely cannot find black cocoa powder, you can use regular Dutch-processed cocoa powder combined with a small amount of black gel food coloring to achieve a similar dark hue. However, be aware that the distinct Oreo-like flavor will be less pronounced, as it’s a unique characteristic of black cocoa itself. For the authentic Black Velvet experience, making the effort to find true black cocoa is highly recommended.
What Is Black Velvet Cake Exactly?
Beyond its striking deep black color, Black Velvet Cake shares a delightful lineage with its more famous cousin, the classic red velvet cake. Both cakes are celebrated for their incredibly moist, tender crumb and a subtle tang that balances their richness. Essentially, Black Velvet Cake is a luxurious twist on the traditional velvet cake concept.
It’s not merely a chocolate cake dyed black; it’s a deeply rich chocolate cake where the black cocoa powder plays a dual role. It provides the dramatic, intense color that sets it apart, while also contributing a unique, less bitter, and distinctly “Oreo-like” chocolate flavor. This nuanced flavor profile is what gives it its own identity, making it a sophisticated and intriguing dessert. You can expect the same soft, velvety texture that is the hallmark of any good velvet cake, but with a more intense visual appeal and a rich, dark chocolate taste that is both familiar and excitingly different.
Ingredient Notes and Smart Substitutions
Black cocoa powder: This is the star ingredient for both the deep black color and the signature Oreo-like flavor. Its highly alkalized nature means it’s less bitter than natural cocoa. If you absolutely can’t find it, you can substitute with Dutch-processed cocoa powder and add a few drops of black gel food coloring (like Americolor Super Black) to achieve a similar dark hue. However, note that the unique flavor profile will be slightly different.
All-purpose flour: This provides the essential structure for our beautifully tall and tender black velvet cake. While this recipe is developed for all-purpose flour, many readers have successfully used a 1:1 gluten-free baking blend (like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour). If using GF flour, ensure it contains xanthan gum for proper binding, and be mindful that the cake’s texture might be slightly denser.
Buttermilk: Crucial for that classic velvet cake tang, exceptional moisture, and tender crumb. Buttermilk reacts with baking soda to create lightness. For the best results – a cake that remains incredibly soft and moist for days – I strongly recommend using store-bought buttermilk. Homemade buttermilk substitutes (milk + lemon juice/vinegar) do not have the same fat content or consistent acidity, which impacts the final texture and shelf life.
Hot coffee: Don’t worry, your cake will not taste like coffee! This ingredient is a secret weapon for intensifying the chocolate flavor, making it deeper and richer. The hot liquid also helps to bloom the cocoa powder, enhancing its color and flavor release. If you prefer not to use coffee, hot water can be substituted without affecting the texture, but you’ll miss out on that extra chocolate boost.
Oil: Using a neutral-flavored oil (such as canola oil or vegetable oil) instead of butter is key to achieving a cake that stays remarkably moist and tender for several days. Oil also contributes to a finer crumb structure. Avoid strong-flavored oils like olive oil, as they can impart an unwanted taste.
Eggs: Large eggs, brought to room temperature, are essential for proper emulsification with the other wet ingredients, leading to a smoother batter and a more uniform cake texture.
Granulated Sugar: Provides sweetness and helps retain moisture in the cake, contributing to its tender crumb.
Baking Soda & Salt: Baking soda works with the acidic buttermilk and black cocoa to provide lift, while salt balances the sweetness and enhances all the flavors.
You’ll find the complete list of ingredient measurements and detailed instructions in the comprehensive recipe card located further down on this page!
Step-by-Step Black Velvet Cake Recipe Instructions
Step 1: Prepare the Rich Black Fudge Frosting. Begin by melting the butter and fine sea salt in a medium pot over medium heat. Once the butter is fully melted, whisk in the granulated sugar and heavy cream. Continue to cook, whisking occasionally, until the sugar completely dissolves and the mixture is just shy of a rolling boil, approximately 7-8 minutes. Remove the pot from the heat and immediately stir in the semi-sweet chocolate chips until they are fully melted and the mixture is smooth and glossy.
Step 2: Chill the Frosting for Perfect Consistency. While the chocolate mixture is still hot, stream it gradually into a large mixing bowl containing the pre-sifted Dutch-processed and black cocoa powders. Whisk continuously as you add the liquid to prevent lumps. Add the vanilla extract and continue mixing until the frosting is entirely lump-free and silky smooth. Transfer this decadent frosting to an airtight container and refrigerate for a minimum of 4-6 hours, or ideally, overnight. This chilling step is crucial for the frosting to firm up to the perfect spreadable consistency.
Step 3: Combine the Wet Cake Ingredients. In a separate large mixing bowl, vigorously whisk together the oil and granulated sugar until well combined. Next, incorporate the room-temperature eggs one at a time, followed by the vanilla extract and buttermilk. Whisk until the mixture is smooth and well emulsified.
Step 4: Incorporate the Dry Ingredients. Gradually add the pre-whisked flour mixture (flour, baking soda, and salt) into the wet ingredients. Mix on low speed or by hand with a whisk until just smooth. Be careful not to overmix, as this can lead to a tough cake.
Step 5: Finish the Batter with Hot Coffee and Black Cocoa. In a small bowl, whisk together the hot coffee and the remaining black cocoa powder until the mixture is completely smooth and lump-free. This “blooming” of the cocoa powder intensifies its flavor and color. Gently whisk this hot coffee-cocoa mixture into your chocolate cake batter until it is just combined and uniformly colored a deep, dark black.
Step 6: Bake and Cool the Cake Layers. Prepare your cake pans by greasing and flouring them, and lining the bottoms with parchment paper. Evenly distribute the cake batter among the prepared pans. For precise, level layers, using a kitchen scale to weigh the batter in each pan is highly recommended. Bake as directed in the recipe card until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in their pans on a wire rack for 20 minutes before carefully inverting them onto the rack to cool completely. Ensuring they are fully cooled is vital before frosting.
Step 7: Assemble the Cake Layers. Once completely cooled, use a serrated knife to carefully trim any domed tops from your cake layers, creating perfectly flat surfaces. This ensures a professional-looking, stable cake. Now, it’s time to bring the frosting back to a workable consistency. Let the chilled fudge frosting sit at room temperature for about an hour, then paddle-mix it in a stand mixer for 30-60 seconds to loosen it slightly. Be careful not to overmix at this stage, as it can cause the frosting to lighten in color. Place the first cake layer on your serving platter or cake stand. Apply an even, generous layer of the black fudge frosting over the top. Repeat with the remaining cake layers and frosting, always placing the final cake layer upside down for the flattest top surface. Once all layers are stacked, chill the assembled cake in the fridge for about 30 minutes, or until the frosting is firm to the touch. This “crumb coat” chill helps lock in any loose crumbs and stabilizes the cake.
Step 8: Decorate Your Masterpiece. Retrieve the cake from the fridge. Use the remaining frosting to generously cover the sides and top of the cake, creating a smooth, even finish. For an elegant touch of texture, you can use a small offset spatula or the back of a spoon to create graceful “swoops” or swirls in the frosting. Now your Black Velvet Cake is ready for its final decorative touches and to be enjoyed!
How to Decorate for a Halloween Party
Transforming your Black Velvet Cake into a spooky spectacle for Halloween is part of the fun! Once your cake is frosted with that beautiful black fudge, chill it in the fridge for 10-15 minutes to ensure the frosting sets nicely before adding decorations. This will prevent your additions from sliding off. Here are some fantastic ideas to make your black velvet cake truly terrifyingly tasty:
- Ghoulish Eyeballs: For an instant eerie effect, press pairs of candied eyeballs onto the sides and top of the cake. Position them strategically to look like they’re peeking out from the dark frosting. You can also use a dot of extra frosting as “glue” if needed.
- Chocolate Skulls & Bones: Decorate with small, edible chocolate skulls or bones. These can be found at specialty baking stores or online, or even made using silicone molds and melted chocolate. Arrange them artfully around the base or on top of the cake.
- Melted Marshmallow Spider Webs: This is a classic and easy spooky decoration! Gently melt a few marshmallows in the microwave until just gooey (about 10-15 seconds). Let them cool slightly, then stretch them between your fingers to create thin, wispy “spider webs” and drape them over the cake. Add a few plastic or edible spiders for extra creepiness.
- Bloody Splatter Effect: For a truly gruesome look, mix a few drops of red food coloring with a tiny bit of water or clear extract (like vanilla). Use a clean, stiff brush or a fork to flick the “blood” over the cake for a splattered effect.
- Halloween-Themed Cake Toppers: There’s a wide array of Halloween cake toppers available, from “Happy Halloween” banners to witches, ghosts, and bats. Choose one that matches your party’s theme and simply place it on top.
- Orange and Black Sprinkles: A simple yet effective way to add festive color. Use a mix of orange and black nonpareils, jimmies, or sugar crystals to sprinkle over the top and around the base of the cake.
- Edible Glitter: For a subtly spooky, yet glamorous cake, dust black or silver edible glitter over the frosting. It adds a magical, mysterious shimmer.
- Cookie Gravestones: Bake or buy rectangular chocolate cookies, then write “RIP” or spooky names on them with white icing. Insert them into the top of the cake to create a graveyard scene.
No matter which decorations you choose, this Black Velvet Cake provides the perfect dark canvas for your Halloween creativity!
Professional Baking Tips for Success
Use a kitchen scale for accuracy. My absolute #1 baking tip for consistent and superior results is to bake with a kitchen scale. Measuring ingredients by weight, especially flour and cocoa powder, eliminates common measuring errors and ensures your cake turns out perfectly every time.
Mix the chocolate cake batter until just combined. Over-mixing is a common pitfall that can lead to a dense, tough cake. Mix only until the streaks of flour disappear. This will prevent excess gluten development and ensure your cake remains wonderfully moist and tender, living up to its “velvet” name!
Use a food scale to evenly distribute the cake batter. For cake layers that are uniform in thickness and bake perfectly, divide your batter by weight. If one pan holds more batter than another, it will bake unevenly, leading to some layers being over or under-baked. Precision here makes a big difference in the final presentation and texture.
Don’t skip the cooling time! Patience is a virtue in baking. If you attempt to frost warm cake layers, the beautiful fudge frosting will melt and slide right off, creating a messy situation. Ensure your cake layers are completely cooled to room temperature before even thinking about frosting them.
Bring ingredients to room temperature. For best results with cakes, ensure your eggs and buttermilk are at room temperature. This helps them emulsify better with the oil and sugar, creating a smoother, more homogenous batter and a finer, more even crumb.
Prepare your cake pans properly. Always grease and flour your cake pans thoroughly, and line the bottoms with parchment paper. This prevents sticking and ensures your beautiful cake layers release easily and intact.
Frequently Asked Questions (FAQs) about Black Velvet Cake
Black cocoa has a truly unique flavor profile. It is much deeper and richer in chocolate intensity than regular cocoa powder, but with a surprising lack of bitterness due to its extensive alkalization. Many describe its taste as very similar to the classic flavor of Oreo cookies, making it a nostalgic and delicious choice for baking.
Absolutely not! While its dark color makes it a perfect, dramatic choice for Halloween, this Black Velvet Cake is incredibly versatile. You can easily serve it as an elegant black birthday cake with a sophisticated birthday cake topper, or simply as an everyday indulgence for anyone who appreciates deep chocolate flavors and the unique taste of Oreos. Its striking appearance also makes it suitable for Gothic-themed parties, anniversaries, or any occasion where a unique and memorable dessert is desired!
Yes, absolutely! This black velvet cake batter is perfect for cupcakes. Simply line your cupcake tins with black or themed cupcake liners. Fill each liner about 2/3 full to allow for proper rise. Bake them for approximately 15-18 minutes at 350 F/180 C, or until a toothpick inserted into the center of a cupcake comes out covered in just a few moist crumbs. Cupcakes are a fantastic way to enjoy this delicious flavor in individual portions!
Yes, converting this recipe into a sheet cake is definitely possible! Pour the entire cake batter into a well-greased and floured 9×13 inch baking pan. Bake at the same temperature, 350 F/180 C. You will need to carefully monitor the baking time, as it will be different from the layered cake. Begin checking for doneness around 20-25 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs. The total bake time will likely be around 25-35 minutes depending on your oven.
Absolutely! This cake is excellent for making ahead, which can help reduce stress on event day. I often prepare the black fudge frosting and bake the cake layers the day before I plan to assemble. Once baked, the cooled cake layers can be wrapped tightly in plastic wrap and stored at room temperature. The chilled frosting can remain in the fridge. On the day of serving, simply bring the frosting to room temperature, paddle-mix briefly to loosen, and then assemble and decorate your cake.
To keep your Black Velvet Cake fresh, any leftover slices should be stored in an airtight container in the fridge for 4-5 days. For longer storage, this cake freezes beautifully! You can wrap individual slices tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. They will keep well in the freezer for up to 1 month. Thaw frozen slices in the fridge overnight or at room temperature for a few hours before enjoying.
Despite its dark color, black velvet cake is generally not bitter. The black cocoa powder used is heavily alkalized (Dutched), a process that removes much of the acidity and bitterness typically found in natural cocoa powder. This results in a smoother, milder, and often sweeter chocolate flavor, contributing to the distinct “Oreo-like” taste. The bitterness is further balanced by the sugar content in the cake and the rich fudge frosting.
More Delicious Dessert Recipes to Explore
If you’re still craving more delightful desserts, especially those perfect for gatherings or just a sweet treat, explore these other fantastic recipes from my kitchen:
- Monster Cookie Bars
- M&M Brownies
- Reese’s Cake
- Chocolate Cake with Oreo Filling
If you tried this amazing Black Velvet Cake or any other recipe on my website, I would absolutely love to hear from you! Please let me know how it went in the comments section below. Your feedback is incredibly valuable, and I love connecting with fellow bakers! While you’re there, please also leave a star rating to share your experience. You can also tag me on Instagram or Facebook (@cambreabakes) so I can see your beautiful creations!
Black Velvet Cake
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Equipment
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3 6 inch cake pans see notes for different sizes
Ingredients
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, substitute hot water
- 3/4 cup black cocoa powder
Instructions
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In a pot, melt the butter and salt. Once melted, whisk in the heavy cream and sugar, whisking occasionally until nearly boiling; about 7-8 minutes. Stir in the chocolate chips until completely melted.6 tablespoons (84 g) unsalted butter, 3/4 teaspoon fine sea salt, 1 2/3 cup + 1/4 cup (443 g) heavy whipping cream, 1 1/2 cups (300 g) granulated sugar, 2/3 cup + 1 tablespoon (128 g) semi-sweet chocolate chips
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Add the sifted cocoa powders to a stand mixing bowl. Stream the hot chocolate mixture into the bowl, mixing until combined. Scrape down the bowl and mix for 2-3 minutes until lump-free. Stir in the vanilla, then pour the frosting into a container. Refrigerate for a minimum of 4-6 hours, or overnight before using.1 cup (100 g) Dutch-processed cocoa powder, 3/4 cup (75 g) black cocoa powder, 1 teaspoon vanilla extract
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Line three 6-inch cake pans with a round of parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
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Whisk together the flour, baking soda, and salt until combined. Set aside.1 3/4 cup (210 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt
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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.2 cups (400 g) granulated sugar, 1/2 cup (100 g) canola oil, 1 cup (227 g) buttermilk, 2 (110 g) large eggs, 1 teaspoon vanilla extract
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Whisk together the hot coffee and cocoa powder until lump-free. Then whisk it into the cake batter until just combined.2/3 cup (152 g) hot coffee, 3/4 cup (54 g) black cocoa powder
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Evenly distribute the cake batter into the prepared cake pans. This is best done with a food scale for accuracy, each pan should hold 395 grams.
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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.
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When ready to assemble, let the frosting come to room temperature, for about 1 hour. In a mixing bowl, paddle-mix the ganache for 30-60 seconds to loosen it. Do not mix it for too long or it will start to lighten in color!
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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. Chill the cake in the fridge for 30-60 minutes, or until the frosting is firm.
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Use the rest of the frosting to cover the top and sides of the cake, using the back of a spoon to create swoops in the frosting for some texture. Decorate as desired and enjoy!
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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!
Video
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!*
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.