Name: Decadent Black Velvet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened black cocoa powder (or dark Dutch-processed cocoa); 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk (room temperature); ½ cup vegetable oil; 1 tablespoon white vinegar; 2 teaspoons vanilla extract; 1 cup hot coffee or hot water; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 3 cups powdered sugar; 2 teaspoons vanilla extract; pinch of salt

Jump to Recipe·Print Recipe

If you’re searching for a dessert that truly stuns, look no further than this Decadent Black Velvet Cake. Intensely chocolaty, impossibly moist, and dressed in velvety cream cheese frosting, this cake boasts an exquisitely deep black crumb thanks to black cocoa powder. With every decadent bite, you’ll taste the marriage of bold flavors and luscious texture that make this showstopper as irresistible as it is striking. Trust me, you’ll want to bake this for every special occasion—or just because you deserve a little luxury!

Decadent Black Velvet Cake Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of staple baking ingredients, plus one magical addition for the cake’s signature hue and flavor. Each element plays a crucial role in building the moist, tender crumb, dramatic look, and rich, tangy frosting that set Decadent Black Velvet Cake apart.

All-purpose flour: Lays the perfect soft, sturdy base for the tender layers.
Granulated sugar: Sweetens the cake and keeps every bite moist.
Unsweetened black cocoa powder (or dark Dutch-processed cocoa): The secret to that astonishingly deep black color and bold, almost Oreo-like chocolate flavor.
Baking soda: Acts with the buttermilk and vinegar to give your cake impressive lift.
Baking powder: Adds even more rise for lightness in every slice.
Salt: Balances and sharpens the chocolate so it really sings.
Large eggs: Hold everything together for a luscious texture and extra richness.
Buttermilk (room temperature): Infuses tenderness and signature tang into the crumb.
Vegetable oil: Ensures your layers stay extraordinary moist and soft for days.
White vinegar: Reacts with the cocoa and baking soda for depth of flavor—and enhances the black tint.
Vanilla extract: Brings warmth and rounds out the chocolate notes.
Hot coffee or hot water: Intensifies the cocoa flavor and helps create a silky, pourable batter.
Cream cheese (softened): For the frosting, offers tang and creamy smoothness.
Unsalted butter (softened): Adds richness and helps the frosting whip up beautifully fluffy.
Powdered sugar: Sweetens and gives the cream cheese frosting structure without any graininess.
Pinch of salt (for frosting): Makes all the sweet and tangy flavors of the frosting pop.

How to Make Decadent Black Velvet Cake

Step 1: Prep the Cake Pans and Oven

Start off strong by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper—this simple step ensures your layers release perfectly after baking. Trust me, your future self will thank you during assembly.

Step 2: Whisk Up the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, black cocoa powder (or Dutch-processed cocoa), baking soda, baking powder, and salt. When whisked thoroughly, you’re setting up a smooth, lump-free batter and ensuring all those leaveners are distributed evenly for a consistent rise.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vinegar, and vanilla extract until completely smooth and combined. This mixture brings moisture, richness, and the subtle tang that makes Decadent Black Velvet Cake truly memorable.

Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients and mix gently until just combined. Don’t over-mix—you want a tender crumb, not a tough one. The batter will be thick at first, but it’s about to transform.

Step 5: Add the Hot Coffee

Gradually pour in the hot coffee or water, stirring as you go. The heat deepens the chocolate flavor and loosens the batter to a luscious, pourable consistency. The finished batter should be smooth and slightly thin, which is key for ultra-moist cake.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell absolutely divine! Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to finish cooling completely—patience pays off for a crumb that holds together beautifully.

Step 7: Whip Up the Cream Cheese Frosting

While the cakes cool, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, followed by vanilla extract and a pinch of salt, continuing to beat until everything is light, fluffy, and irresistibly smooth. This tangy-sweet frosting is the perfect match for the dark, rich layers.

Step 8: Assemble and Frost the Cake

Place one cake layer on your serving plate and spread a generous layer of cream cheese frosting over the top. Gently place the second cake layer on top, then cover the top and sides with the remaining frosting. For truly sharp, clean slices, chill the cake for about 30 minutes before slicing in. You’re ready for the big reveal!

How to Serve Decadent Black Velvet Cake

Garnishes

This cake begs for an equally decadent finish. Think chocolate curls, a dusting of black cocoa powder, or even a scattering of fresh berries for an unexpected pop of color. Each garnish enhances the visual drama and brings extra flavor and texture to every forkful.

Side Dishes

Complement your slices with something refreshing and not too sweet, like a scoop of tangy crème fraîche, fresh raspberries, or a cup of bold coffee. The rich flavors of Decadent Black Velvet Cake pair beautifully with slightly tart or creamy accompaniments that let the chocolate shine.

Creative Ways to Present

For an extra-special touch, try assembling the cake as a naked layer cake so the dark sides peek through, or present individual slices topped with mini chocolate shards. If you love drama, drizzle with a glossy ganache just before serving, transforming the cake into an unforgettable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Decadent Black Velvet Cake stays moist and dreamy for several days in the fridge. Simply cover any cut sides with plastic wrap or store slices in an airtight container. The flavors only get deeper and more complex with time, making tomorrow’s slice somehow even better.

Freezing

You can absolutely freeze this cake! Wrap unfrosted layers tightly in plastic wrap and foil, then freeze for up to three months. For frosted cake, freeze slices on a tray until solid, then wrap individually and store in a zip-top bag. Thaw overnight in the refrigerator, and the texture will remain fabulous.

Reheating

If you love a slightly warm, gooey slice, just let a piece lag at room temperature for 30 minutes, or microwave it (unfrosted is best) for 10–15 seconds. The frosting softens into a silky cloud, and the chocolate aromas fill the room all over again.

FAQs

Can I make Decadent Black Velvet Cake without black cocoa powder?

Absolutely! Dark Dutch-processed cocoa is the best substitute. While the color may lean more dark brown than black, the cake will still taste incredible and deliver that signature decadence.

What does the vinegar do in this recipe?

The vinegar reacts with the baking soda and cocoa powder to heighten the cake’s rise, but also sharpens the flavor and contributes to that ultra-dark hue—a small touch that makes a big difference!

Can I use a different frosting?

Of course! While the classic cream cheese frosting beautifully balances the chocolate, you can also use a silky Swiss meringue buttercream, whipped ganache, or even a simple chocolate glaze for a different twist.

How do I prevent my layers from sticking to the pans?

Greasing the pans and adding parchment paper rounds is essential. This simple step ensures a flawless release, so your layers stay pristine and ready for frosting.

Can I make cupcakes with this Decadent Black Velvet Cake batter?

Yes! Divide the batter into lined cupcake tins, filling each about 2/3 full, and bake for 18–22 minutes. You’ll have deeply chocolatey, individual treats perfect for parties or whenever you crave a little decadence.

Final Thoughts

This Decadent Black Velvet Cake is pure magic from the first moment you catch that rich cocoa aroma to the last forkful of creamy frosting. I hope you give it a try, share it with those you love, and savor every dramatic, delicious bite—it just might become your new signature dessert!

Decadent Black Velvet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Black Velvet Cake with a luscious cream cheese frosting. Perfect for any special occasion or when you’re craving a luxurious treat.

Ingredients

Scale

Cake:

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened black cocoa powder (or dark Dutch-processed cocoa)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk (room temperature)
½ cup vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 cup hot coffee or hot water

Cream Cheese Frosting:

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Mix Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.
Mix Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, oil, vinegar, and vanilla until smooth.
Combine: Pour wet ingredients into dry ingredients, mix until just combined. Slowly add hot coffee/water, stir until smooth.
Bake: Divide batter into pans, bake for 30–35 minutes. Cool cakes on wire racks.
Make Frosting: Beat cream cheese and butter, add powdered sugar gradually, mix in vanilla and salt until fluffy.
Frost Cake: Frost one layer, place second layer on top, frost top and sides. Chill before slicing.