Black Velvet Cake Recipe with Rich Cocoa Buttercream
This black velvet cake has all the great things about red velvet cake, like a soft, velvety crumb and a strong buttermilk flavor, but it’s darker, bolder, and made with black cocoa powder, which gives it a deep color without any food dye. The cocoa buttercream gets darker as it sets, going from dark brown to almost black. Each layer tastes like the chocolate shell of an Oreo cookie.
This black velvet cake recipe makes a stunning centerpiece for Halloween, a dramatic birthday cake, or an elevated dessert for Valentine’s Day. It tastes just as good as it looks. Use Lambeth-style piping to make a cake that looks as good as it tastes.
Black Velvet Cake Recipe with Rich Cocoa Buttercream
- Total Time: 75 minutes
- Yield: 15 1x
Description
This black velvet cake is soft, rich, and naturally dark with black cocoa powder. No food coloring needed. An easy, showstopping black cocoa cake topped with rich cocoa buttercream that deepens to near-black without dye.
Ingredients
- Cake Layers
- 2 cups (265g) all-purpose flour
- 1 2/3 cups (340g) granulated sugar
- 2/3 cup (80g) black cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 cup (240ml) full-fat buttermilk* (room temperature)
- 1 cup (240ml) hot coffee or hot water
- Black Buttercream
- 2 cups (452g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 1 cup (112g) black cocoa powder
- 4 Tbsp whole milk, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp salt (to taste)
Instructions
Make the Cake
- Preheat oven to 350ºF (175ºC). Prepare three 6-inch or two 8-inch pans with parchment circles and cooking spray.
- In a stand mixer, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt on low for 30 seconds.
- Add oil, eggs, vanilla, and buttermilk; mix on low until just combined.
- Slowly stream in hot coffee while mixing. Increase to medium speed for 2 minutes until smooth. Batter will be thin.
- Pour into pans (no more than ⅔ full). Bake 32–36 minutes, until a toothpick comes out clean. Cool completely.
Make the black buttercream.
- Beat butter on medium speed until fluffy (about 4 minutes).
- Add half the powdered sugar, mix on low.
- Add remaining sugar, cocoa powder, vanilla, milk, and salt. Beat until smooth and fluffy.
Note: Buttercream deepens from dark brown to nearly black after several hours.
Assemble the Cake
- Level cooled cake layers as desired.
- Fill and stack with buttercream.
- Crumb coat the cake and chill for 20–30 minutes.
- Apply final coat of buttercream and smooth.
- For decoration: pipe Lambeth-style swirls with remaining buttercream, accent with sprinkles if desired.
Notes
Buttermilk Substitute: Mix 1 Tbsp white vinegar with 1 cup whole milk; let sit 15 minutes before using.
Cocoa Choice: Use high-quality black cocoa powder for the richest color and flavor without dye. Dutch-process cocoa won’t achieve the same deep hue.
Texture Key: Don’t skip the hot coffee — it enhances chocolate flavor and gives the cake a soft, velvety crumb.
Make Ahead:
Cake layers: wrap tightly and store at room temp for 2 days or freeze up to 2 months.
Buttercream: store at room temp 1 day or refrigerate 2 weeks; rewhip before use.
Color Tip: The buttercream darkens over time, so make it at least 4–6 hours before serving for best results.
I grew up loving red velvet cakes but always imagined a darker, bolder version. This recipe for black velvet cake brings that dream to life. A rich cocoa flavor, a soft velvety crumb, and striking color, all without artificial dyes. I want to thank Whitney Depaoli @sugarandsparrowco for the inspo!
This black velvet cake is a showstopper for Halloween parties, Valentine’s Day celebrations, or any gathering that deserves something dramatic. Pair it with vanilla ice cream, mint gelato, or Oreo crumbles for an unforgettable dessert.
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- Prep Time: 45
- Cook Time: 35
- Category: Dessert, baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 648
- Sugar: 63.9 g
- Sodium: 328.7 mg
- Fat: 35.1 g
- Carbohydrates: 84.3 g
- Fiber: 3.4 g
- Protein: 6.5 g
- Cholesterol: 92.4 mg
Watch: How to Make Black Velvet Cake
Watch me make this black velvet cake from start to finish. The sifting of the black cocoa powder, whisking the liquid batter, pouring it into the pans, and revealing the finished cake. You’ll see how the black cocoa transforms everything into that signature deep, dark color without a single drop of food dye.
What Is Black Velvet Cake?
Black velvet cake is a stronger version of the classic red velvet cake. This cake doesn’t use a small amount of regular cocoa with red food dye. Instead, it uses black cocoa powder, which is an ultra-Dutch processed cocoa that gives the layers a naturally dark, almost black color and a smooth, unique Oreo-like flavor.
Just like regular red velvet cake, black velvet cake gets its soft, velvety crumb from buttermilk, which makes the batter softer and adds a hint of tang. The cake is lighter than a heavy chocolate cake, but it has a deeper color and a more dramatic look. It has the perfect mix of class and chocolate.
Why This Black Velvet Cake Recipe Works
No food coloring needed. Black cocoa powder delivers a naturally deep, dark color. The buttercream also darkens on its own over several hours. No gel dye required.
Soft, velvety texture. Buttermilk and oil create a crumb that’s incredibly moist, tender, and never heavy. This is a velvet cake through and through.
Oreo-like flavor. Black cocoa powder is the same ingredient used in Oreo cookie shells. The flavor is smooth, slightly earthy, and deeply satisfying without any bitterness.
Hot coffee intensifies everything. Blooming the cocoa in hot coffee draws out more chocolate flavor and creates the softest crumb. You won’t taste the coffee, just deeper chocolate.
Showstopping for any occasion. The jet-black layers and Lambeth-style piping make this cake a centerpiece for Halloween parties, birthdays, New Year’s Eve, Valentine’s Day, or any celebration that calls for drama.
Key Ingredients for Black Velvet Cake
Black cocoa powder: This is the star ingredient. It’s ultra-Dutch processed, meaning all acidity has been neutralized, producing a very dark color and a smooth, mellow flavor. Regular Dutch-process cocoa won’t achieve the same deep black hue. I use this black cocoa powder found here.
Buttermilk: Essential for that classic velvet cake texture. It tenderizes the crumb and adds a subtle tang that balances the cocoa. If you don’t have buttermilk on hand, mix 1 tablespoon white vinegar with 1 cup whole milk and let it sit for 15 minutes.
Hot coffee or hot water: Hot liquid blooms the black cocoa, drawing out maximum flavor and giving the cake its incredibly soft, velvety crumb. If you’re not a coffee drinker, hot water works perfectly.
Vegetable oil: Oil-based cakes stay moister longer than butter-based ones. Since black cocoa powder has less fat than regular cocoa, the oil compensates and keeps every slice tender for days.
Tips for the Best Black Velvet Cake
Use high-quality black cocoa powder. Not all black cocoas are created equal. Some brands produce more of a dark brown than a true black. King Arthur and The Cocoa Trader are reliable choices that give the deepest color without food dye.
Room temperature ingredients matter. Eggs and buttermilk should be at room temperature before mixing. This helps them emulsify properly and creates a smoother batter and more even crumb.
Don’t overmix the batter. Once you combine the wet and dry ingredients, mix just until the streaks disappear. Overworking the gluten creates a dense, tough cake instead of that signature velvety texture.
The batter will be thin — that’s normal. Black velvet cake batter is thinner than most cake batters because of the hot coffee. Don’t be alarmed. This is what gives the cake its incredibly moist, tender crumb.
Let the buttercream darken. The cocoa buttercream starts out dark brown and deepens to near-black after 4–6 hours. Make it ahead of time for the darkest color without any dye.
Make-Ahead and Storage Tips
Cake layers: Wrap cooled layers tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for up to 2 months. Thaw wrapped at room temperature before assembling.
Buttercream: Store in an airtight container at room temperature for 1 day or refrigerate for up to 2 weeks. Rewhip before using to restore its fluffy texture.
Assembled cake: Keep covered at room temperature for up to 2 days (if your kitchen stays below 70°F) or refrigerate for up to 5 days. Bring to room temperature 30–60 minutes before serving for the best texture.
When to Serve Black Velvet Cake
Most people associate black velvet cake with Halloween, and it’s a natural fit for spooky-season entertaining. But the dramatic black layers and elegant Lambeth piping make this cake a sophisticated choice for celebrations all year long.
Halloween: The obvious one. Accent with orange sprinkles, candy skulls, or spider toppers for a show-stopping Halloween dessert table.
Birthdays: Add gold leaf, metallic sprinkles, or a gold drip for a glamorous birthday cake that feels custom-bakery without the price tag.
Valentine’s Day: Dramatic, dark, and romantic. Pair with red roses, berries, or a dusting of edible gold for an unforgettable Valentine’s dessert.
New Year’s Eve: The jet-black color is the perfect backdrop for metallic accents and champagne pairings. Elegant and festive.
Gothic or moody-themed events: Weddings, dinner parties, or “embrace the darkness” celebrations—this cake fits right in.
Any day you want something special, rich chocolate flavor and a velvety crumb make this cake worth baking any time of year.
What to Serve with Black Velvet Cake
This black velvet cake is great on its own, but when you add the right thing, it becomes even better. For a classic contrast, try it with a scoop of vanilla bean ice cream. For something more daring, try mint gelato. Crushed Oreos on top of each slice really bring out the black cocoa flavor. Serve thin slices with espresso or port at a dinner party.
The Story Behind This Cake
I loved red velvet cakes as a child, but I always thought of a darker, bolder version. This black velvet cake makes that dream come true. It has a rich cocoa flavor, a soft, velvety crumb, and a bright color, all without any artificial dyes. Whitney Depaoli @sugarandsparrowco, thank you for the idea!
This is the kind of cake that makes people stop and stare before they even take a bite. It could be the center of a Halloween dessert table or a surprise at a February dinner party. It’s exciting, tasty, and can be used in many ways.
Black Velvet Cake FAQs
What is black velvet cake?
Black velvet cake is a twist on classic red velvet that uses black cocoa powder instead of regular cocoa and red food dye. It has the same soft, buttermilk-tender crumb as red velvet but with a deeper chocolate flavor and a naturally dark, almost black color.
What does black velvet cake taste like?
Black velvet cake tastes smooth and chocolatey with a distinctive Oreo-like flavor from the black cocoa powder. It’s not bitter at all. The ultra-Dutch processing removes acidity, leaving a mellow, rich chocolate taste that’s lighter and smoother than a traditional dark chocolate cake.
Do I need food coloring for black velvet cake?
No. This recipe uses black cocoa powder to achieve its deep, dark color naturally. No food coloring, activated charcoal, or gel dye is needed for the cake layers or the buttercream.
What is black cocoa powder?
Black cocoa powder is an ultra-Dutch processed cocoa that has been heavily alkalized to remove all acidity. This makes it very dark in color with a smooth, mellow flavor. It’s the same type of cocoa used to make Oreo cookie shells. It can be difficult to find in grocery stores, but it’s readily available online.
Can I substitute regular cocoa for black cocoa powder?
You can use Dutch-process cocoa powder as a substitute, but the cake won’t be as dark. Regular unsweetened cocoa powder (like Hershey’s Natural) has too much acidity and will produce a brown cake, not a black one. For the signature look, black cocoa powder is the best choice.
Can I make black velvet cake ahead of time?
Yes. Cake layers can be wrapped tightly and stored at room temperature for 2 days or frozen for up to 2 months. The buttercream can be refrigerated for up to 2 weeks. Just rewhip before using.
Why is my black velvet cake brown instead of black?
The most common reason is using Dutch-process cocoa instead of black cocoa powder. Not all brands produce the same depth of color, either. Look for a high-quality black cocoa like King Arthur or The Cocoa Trader for the darkest results.
Is black velvet cake only for Halloween?
Not at all. While the dramatic dark color is a natural fit for Halloween, this cake works beautifully for birthdays, Valentine’s Day, New Year’s Eve, gothic-themed events, dinner parties, or any celebration that calls for a showstopping dessert. Dress it up with gold leaf, metallic sprinkles, or fresh berries for any occasion.
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