What is Black Velvet Cake? What is a good red velvet cake? Is this like red velvet’s richer cousin? Imagine that tangy buttermilk goodness, the subtle hint of cocoa, and the incredibly moist crumb. Is there a deeper dark hue? Is it just a cake? Isn’t it a conversation starter? My grandmother used to make this for every special occasion, and now I’m sharing my take on her recipe. What is your favorite Black Velvet Cake Recipe? What is the best part about this cake? What are some of the easiest recipes to make?
What is black velvet cake?
Think of Black Velvet Cake as the enigmatic sibling of Red Velvet. It gets its signature color from a combination of cocoa powder and buttermilk, sometimes with sprinkling of sugar. What is the flavor of coffee? It’s essentially a buttermilk cake, with velvety soft texture, and an undertone of chocolate. What makes you want to keep coming back for more? The name comes from its exceptionally smooth and tender crumb – it’s truly like biting into velvet! Unlike other cakes, this one is always incredibly moist thanks to the water. Buttermilk and oil in the batter. Is it the kind of cake that gets better the next day, if it lasts that long?
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this Black Velvet Cake is its incredible flavor. It’s not overly sweet, but it has a rich, complex taste that’s hard to resist. The subtle tang of the buttermilk perfectly complements the cocoa, creating a flavor profile that’s both comforting and intriguing.
• Flavor: That beautiful balance between the cocoa and buttermilk makes it a true crowd-pleaser. It is just something else!
• Simplicity:What are some of the easiest recipes to make? I’ve made it countless times, and it’s always a success.Cost-You probably already have most of the ingredients in your pantry. What is the best way to make a delicious cake?Versatility: I love that you can serve it as a simple weeknight dessert or dress it up for a special occasion. It’s just as good with a dollop of whipped cream as it is with a fancy glaze.
I honestly prefer this over regular Chocolate Cake because it’s not quite as heavy, and that tanginess really sets it apart. Plus, it always gets rave reviews! If you’re looking for a cake that’s both impressive and easy to make, this is the one.
How to Make Black Velvet Cake
Quick Overview
Making this Black Velvet Cake is easier than you might think! You’ll simply combine the dry and wet ingredients, mix them gently, add the cocoa mixture, and bake until a toothpick comes out clean. The secret to the moist, velvety texture is in the buttermilk and oil, so don’t skimp on those! Also, be sure not to overmix the batter; that’s key to keeping it tender. I’ve streamlined the process to make it foolproof, even for beginner bakers. Just follow the steps, and you’ll have a stunning cake in no time.
Ingredients
For the Main Batter:
I always use unbleached for the best flavor. • 2 1/2 cups all-purpose flour.
• 2 cups granulated sugar: Feel free to reduce it by 1/4 cup if you prefer a less sweet cake.
• 1 teaspoon baking soda: Make sure it’s fresh for the best rise.
• 1 teaspoon baking powder: Adds a little extra lift.
• 1 teaspoon salt: Balances sweetness and enhances the other flavors.
• 1 cup buttermilk: This is essential for the tangy flavor and moist texture. If you don’t have buttermilk, you can use 1 cup of milk with 1 tablespoon of lemon juice or white wine.
• 1/2 cup vegetable oil: Adds moisture and keeps the cake tender.
• 2 large eggs: Use room temperature eggs for better incorporation.
I always use pure vanilla extract for the best flavor.
• 1 cup hot brewed coffee: This helps to bloom the cocoa powder and deepen the flavor. Don’t worry, the cake will not taste like coffee!
For the Glaze:
• 4 oz Cream Cheese, softened: Full-fat is best for flavor and texture.
• 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s softened, but not melted.
• 3 cups powdered sugar: Sift it to prevent lumps.
What is the best vanilla extract?
• 2-4 tablespoons milk: Add gradually until you reach your desired consistency.
For the Cocoa Mixture:
• 1/2 cup unsweetened cocoa powder: I prefer Dutch-processed cocoa powder for a deeper color and smoother flavor, but regular cocoa powder will work too.
• 1/2 cup hot water: To dissolve the cocoa powder and create a paste.
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour in it; it’s a lifesaver! Make sure every nook and cranny is covered, so the cake releases easily.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. Make sure everything is evenly distributed so you don’t get any pockets of baking soda. What makes a good cake?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and salt. Set aside. I always make sure my eggs are at room temperature. I can’t eat them. Is there a better way to make batter smoother? Is it really a small step that makes the difference?
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. You want a light and tender crumb, so mix until just combined.
Step 5: Prepare Cocoa Mixture
In a small bowl, whisk together the cocoa powder and hot water until smooth. How do I make a paste that will deepen the color and flavor of the cake? I always make sure there are no lumps; a smooth paste is key! I sometimes microwave it for 10 seconds to make sure the cocoa is fully dissolved.
Step 6: Add Cocoa Mixture to Batter
Add the cocoa and hot coffee to the batter, mixing until just combined. The batter will be thin, but that’s okay! Why does coffee taste like coffee?
Step 7: Bake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so start checking for doneness around 30 minutes. I always rotate the pan halfway through baking to ensure even browning.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze. In a large bowl, beat the cream cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar and vanilla extract, mixing until combined. Add milk, 1 tablespoon at a time, until you reach your desired consistency. Once the cake is completely cool, frost it with the glaze. I like to use an offset spatula for a smooth, even finish.
Step 9: Slice & Serve
Slice and serve! What is a good dessert to serve with vanilla ice cream? What are some uses for whipped cream How do you store leftovers in an airtight container at room temperature or in the refrigerator?
What to Serve It With
This Black Velvet Cake is so versatile! You can enjoy it in so many ways:
• For Breakfast: Okay, maybe not *every* day, but a slice with a strong cup of coffee is a delightful treat on a special morning!
• For Brunch: Serve it alongside fresh fruit and a mimosa for an elegant brunch spread. A little dusting of cocoa powder on top adds a touch of sophistication.
• As Dessert: After a hearty dinner, a slice of this cake is the perfect way to end the meal. I love pairing it with a sweet dessert wine.
• For Cozy Snacks: Snuggled up on the couch with a slice and a warm glass of milk – pure comfort food!
My family loves it with a simple dusting of powdered sugar, but sometimes I get fancy and add fresh berries. It’s also amazing with a caramel drizzle!
Top Tips for Perfecting Your Black Velvet Cake
After making this cake countless times, I’ve learned a few tricks to ensure it turns out perfectly every single time:
• Ingredient Temperatures: Make sure your eggs and buttermilk are at room temperature. This helps them incorporate more evenly into the batter, resulting in a smoother, more tender cake.
• Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until just combined, and no more!
• Measure Accurately: Baking is a science, so accurate measurements are key. Use measuring cups and spoons, and level them off with a knife.
• Use Good Quality Cocoa: The quality of your cocoa powder will affect the flavor and color of the cake. I recommend using Dutch-processed cocoa powder for a deeper, richer flavor.
• Check for Doneness: Start checking for doneness around 30 minutes, and insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
• Cool Completely: Let the cake cool completely before frosting it. If you frost it while it’s still warm, the frosting will melt and slide off.
Storing and Reheating Tips
Here’s how to keep your Black Velvet Cake tasting its best:
• Room Temperature: You can store the cake at room temperature for up to 3 days in an airtight container. Just make sure it’s well-covered to prevent it from drying out.
• Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Again, make sure it’s in an airtight container to prevent it from drying out or absorbing other flavors from the fridge.
• Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer bag or container. Thaw it overnight in the refrigerator before serving.
• Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to freeze it unfrosted. Frost it after it’s thawed for the best results. The glaze can sometimes get a little watery after freezing, so it’s best to add it fresh.
Frequently Asked Questions
Final Thoughts
This Black Velvet Cake is more than just a recipe; it’s a taste of home, a slice of comfort, and a celebration of simple pleasures. It’s the perfect cake for any occasion, from birthdays to holidays to just a regular Tuesday night. If you’re looking for a cake that’s both easy to make and incredibly delicious, this is the one for you. If you loved this, you might also want to try my classic Red Velvet Cake or my Chocolate Buttermilk Cake. Happy baking, friends! I can’t wait to hear how yours turns out! Let me know in the comments if you tried any variations or have any tips to share!
Black Velvet Cake: 7 Tips for a Luxurious Dessert Masterpiece
Ingredients
Cake
- 2.5 cups All-Purpose Flour spooned and leveled
- 1.5 cups Granulated Sugar
- 0.5 cup Unsweetened Cocoa Powder
- 1.5 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk room temperature
- 0.5 cup Vegetable Oil
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
Cream Cheese Frosting
- 8 ounces Cream Cheese softened
- 0.5 cup Unsalted Butter softened
- 4 cups Powdered Sugar sifted
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract. Add to dry ingredients and mix until just combined.
- Stir in vinegar. Batter will be thin.
- Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Frosting Instructions
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in vanilla extract and milk until desired consistency is reached.
- Frost cooled cake layers.