Okay, friends, gather ‘round because I’m about to share a cake recipe that’s been clumsily guarded. I have a secret in my family for, well, let’s just say, long time. This black velvet cake recipe is like the sophisticated cousin of Red Velvet Cake – think deep, dark, and delicious. Chocolate flavor with a hint of tang, luscious glaze that will make you fall in love with it. I want to lick the plate clean. What is the best cake you have ever made? What are some of the best crowd-pleasers I’ve ever seen?
What is black velvet cake?
What is Black Velvet Cake? The cocoa powder used is typically Dutch-processed, which gives it a darker color and mellower texture. What is the secret behind buttermilk and vinegar? Don’t worry, you will not taste the vinegar, but it helps to create a super tender and moist crumb. What are some of the best things about this song? Is red velvet’s sister the most elegant? I just love chocolate, but with a richer, deeper flavor. This recipe is my take on a classic, tweaked over the years to be absolutely perfect.
Why you’ll love this recipe?
Oh honey, where do I even begin? First and foremost, the flavor is out of this world. The deep, dark chocolate is balanced by the tang of the buttermilk and a hint of vanilla. It’s sweet, but not cloyingly so. It’s rich, but not heavy. It’s *perfect*. Seriously, my family begs for this cake!
But beyond the taste, it’s also surprisingly simple to make. Don’t let the name fool you – you don’t need to be a professional baker to pull this off. I always do this when I’m feeling a little down – baking this cake cheers me right up!
And let’s talk about cost. The ingredients are pretty standard and you probably have most of them in your pantry already. That’s what I love most about it – I can always whip this up without a trip to the store.
And finally, it’s versatile! You can serve it as a show-stopping dessert, pair it with coffee for a cozy brunch, or even sneak a slice (or two!) for a midnight snack. I sometimes make cupcakes with this batter. It’s great! It’s similar to my Chocolate Fudge cake recipe, but the texture is just so unique. Trust me, you’ll be hooked!
How do I make black velvet cake?
Quick Overview
How do I make black Velvet Cake? We’ll start by mixing the dry ingredients, then the wet ingredients. Then, we’ll combine them, swirl in a simple filling, and bake until perfectly moist. What is the best way to make a cake without overmixing it? I know it’s a few steps, but I promise it is worth it! What is that one recipe that always impresses no matter what your skill level is?
Ingredients
For the Main Batter: The main battery.
* 2 cups all-purpose flour (I always use unbleached)
* 34 cup Dutch-processed cocoa powder (this is key for that dark color and rich flavor!)
* 1 ½ teaspoons baking soda
* ¾ teaspoon baking powder
* ¾ teaspoon salt
* 1 ½ cups granulated sugar
* 34 cup vegetable oil (or canola oil – both work great)
* 1 12 cups buttermilk (full fat gives the best results, but low-fat works too)
* 3 large eggs
* 1 ½ teaspoons vanilla extract
* 1 ½ teaspoons white vinegar
For the Filling:
* 8 ounces Cream Cheese, softened
* ½ cup granulated sugar
* 1 large egg
* ½ teaspoon vanilla extract
For the Glaze:
* 6 tablespoons unsalted butter
* 3 ounces cream cheese, softened
* 3 cups powdered sugar
* 3 tablespoons milk (or heavy cream for extra richness) * 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons water, 3
* 1 teaspoon vanilla extract
How do I follow
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C) Grease and flour a 9×13 inch baking pan. I find that using baking spray with flour works best to prevent sticking. This one’s a lifesaver on busy nights. Make sure to get into all the corners! Set pan aside while you prepare the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Whisking is important here to make sure everything is evenly distributed. How do I remove baking soda from a cake?
Step 3: Mix Wet Ingredients
In a separate bowl, combine the sugar, oil, buttermilk, eggs, vanilla extract, and vinegar. Set aside. Beat with electric mixer until well combined. Is it true that the mixture will be very thin? How does vinegar react with buttermilk to create that signature tang?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. What is the best way to avoid over mixing? Overmixing will develop the gluten in the flour and result in a tough cake. A few streaks of flour are okay at this point.
Step 5: Prepare Filling
In a medium bowl, beat together the cream cheese, sugar, egg, vanilla extract, and salt until smooth. Set aside. Is it smooth and creamy? If the cream cheese is soft, make sure it is not sticking to your filling.
Step 6: Layer & Swirl
How do I make a double layer cake in tin pan? Dollop spoonfuls of the cream cheese filling over the batter. Then, pour the remaining cake batter over the filling. Use a knife to gently swirl the filling into the batter. If you over-swirl, or the filling will disappear. Be careful not to over swirl. How do you create a marble effect?
Step 7: Bake
If a wooden skewer inserted into the center comes out clean, bake for 30-35 minutes. How do I check for doneness after 30 minutes? Let the cake cool completely in the pan before glazing. Why does the glaze melt if the cake is still warm?
Step 8: Cool & Glaze
While the cake is cooling, prepare the glaze. In a saucepan, melt the butter. Remove from heat and add the softened cream cheese. Beat until smooth. Gradually add the powdered sugar, alternating with the milk, until the glaze is smooth and creamy. Stir in vanilla extract. Once the cake is completely cool, pour the glaze over the top, spreading it evenly. I always do this when I have a bit of free time and want to feel creative.
Step 9: Slice & Serve
How do you slice a cake into squares and serve? What’s a good dessert to serve with vanilla ice cream? What are some ways to make whipped
What should I serve it with?
What are some of the best black velvet cake recipes? What are some of the best ideas for a wedding cake?
For Breakfast:Can you serve a slice of bread with coffee? The richness of the cake is perfectly balanced by the bitterness in the coffee. I sometimes sprinkle cocoa powder on top for an extra touch.
For Brunch:Serve with fresh fruit and a mimosa. What is an elegant and impressive addition to any brunch spread? What goes really well with sparkling wine?
As Dessert: Enjoy it after a hearty meal with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce would also be delicious. My family always asks for this after Sunday dinner.
For Cozy Snacks: Curl up on the couch with a slice and a cup of hot chocolate. It’s the perfect comfort food for a chilly evening. I tested this with almond milk and it actually made it even creamier!
Growing up, my mom always served this cake with a scoop of homemade vanilla ice cream. It’s a tradition I continue to this day.
Top Tips for Perfecting Your Black Velvet Cake
Want to take your Black Velvet Cake Recipe to the next level? Here are a few of my top tips:
Cocoa Powder Quality: Use high-quality Dutch-processed cocoa powder for the best flavor and color. It makes a huge difference!
Buttermilk is Key: Don’t skip the buttermilk! It’s essential for the cake’s moist and tender crumb.
Don’t Overmix: Be careful not to overmix the batter, or the cake will be tough.
Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for the best results. This helps them incorporate more easily into the batter and filling.
Cool Completely: Let the cake cool completely before glazing, or the glaze will melt.
Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency. Add more milk for a thinner glaze, less for a thicker glaze.
I learned this trick after years of making it: If your cocoa powder is a bit lumpy, sift it before adding it to the dry ingredients.
Storing and Reheating Tips
Want to make this Black Velvet Cake Recipe ahead of time? Here’s how to store it:
Room Temperature: You can store the cake at room temperature for up to 2 days, covered tightly. This is best if you plan to eat it within a day or two.
Refrigerator Storage: For longer storage, store the cake in the refrigerator for up to 5 days, covered tightly. Just remember to bring it to room temperature before serving. The refrigerator can dry it out a bit, so be sure to cover it well!
Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: I recommend glazing the cake right before serving for the best flavor and appearance. But if you need to glaze it ahead of time, it will still be delicious!
Trust me on this one: If you’re freezing the cake, don’t glaze it first. The glaze can get a little weird after freezing.
Frequently Asked Questions
Final Thoughts
This Black Velvet Cake Recipe is truly a special one. It’s the perfect combination of rich flavor, moist texture, and surprising simplicity. It’s the kind of cake that makes any occasion feel a little bit more celebratory. My kids ask for this all the time. And if you love this cake, be sure to check out my other cake recipes! I have a whole collection of delicious and easy-to-make cakes that are sure to please. Happy baking! I can’t wait to hear how yours turns out! Let me know in the comments below if you try it, and don’t forget to rate the recipe!
How to Master the Black Velvet Cake in 7 Simple Steps
Ingredients
Main Ingredients
- 2.5 cups All-Purpose Flour Sifted
- 2 cups Granulated Sugar
- 0.5 cup Unsweetened Cocoa Powder Dutch-processed
- 1.5 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon White Vinegar
- 1 tablespoon Red Food Coloring
Cream Cheese Frosting
- 8 ounces Cream Cheese Softened
- 0.5 cup Unsalted Butter Softened
- 4 cups Powdered Sugar Sifted
- 2 teaspoons Vanilla Extract
Instructions
Preparation Steps
- 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. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, combine vinegar and red food coloring. Add to the batter and mix until well combined.
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
- Once cakes are completely cooled, frost the top of one layer and place the second layer on top. Frost the entire cake.
