Black Velvet Cake with Dark Chocolate Frosting Recipe

If you’re searching for a show-stopping dessert that’s absolutely rich, dramatic, and utterly delicious, you’ve got to try my Black Velvet Cake with Dark Chocolate Frosting Recipe. This cake has a deep, luxurious flavor thanks to the black cocoa and dark chocolate combo, and it’s just as stunning as it is tasty. Whether you’re baking for a special occasion or just craving a decadent treat, this recipe will become your new go-to—I promise, it’s fan-freaking-tastic!

this Recipe

Ingredients You’ll Need

Each ingredient in this Black Velvet Cake with Dark Chocolate Frosting Recipe plays a key role in building incredible flavor and texture. When you gather everything, try to use ingredients at room temperature for the best results—and if you can find black cocoa powder, grab it! It makes all the difference.

• All-purpose flour: Provides structure; for best results, measure carefully or weigh.
• Granulated sugar: Sweetens the cake and helps it tenderize while baking.
• Black cocoa powder: This is the star that gives the cake its signature velvety black color and bold chocolate taste.
• Baking powder & baking soda: These leavening agents make your layers rise perfectly fluffy.
• Fine salt: Balances flavors and enhances the chocolate notes.
• Hot water & instant espresso or coffee: Hot water helps meld flavors, and espresso intensifies the chocolate taste without adding bitterness.
• Buttermilk: Adds tang and keeps the cake moist—it’s a must!
• Vegetable or canola oil: Keeps the layers tender and moist without overpowering flavor.
• Large eggs: Provide richness and bind everything together.
• Vanilla extract or vanilla bean paste: Rounds out the flavor beautifully.
• Unsalted butter: For the frosting; quality butter gives a smooth, creamy texture.
• Powdered sugar: Sweetens and thickens the frosting perfectly.
• Heavy whipping cream: Adds richness and helps achieve the perfect frosting consistency.
• Dark chocolate chips (melted and cooled): Enhance the frosting’s deep chocolate flavor and silky texture.

Variations

I love how this Black Velvet Cake with Dark Chocolate Frosting Recipe lets you play around a bit. You can keep it classic or tweak it to fit your taste or occasion. Here are some variations I’ve tried and love:

• Add a hint of spice: Once, I stirred in a pinch of cayenne pepper into the batter for a subtle spicy kick that surprised everyone at the party.
• Dairy-free version: Swap the buttermilk for coconut milk mixed with lemon juice and use dairy-free butter and cream substitutes for frosting—still wonderfully rich!
• Chocolate ganache topping: Instead of traditional buttercream, I sometimes drizzle a glossy dark chocolate ganache on top for an elegant finish.
• Decorate with fresh berries: Adding raspberries or cherries on top contrasts beautifully with the cake’s deep chocolate flavor and looks stunning.

How to Make Black Velvet Cake with Dark Chocolate Frosting Recipe

Step 1: Prepare Your Cake Pans and Preheat

First things first—preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans (or four 7-inch pans) with parchment paper. This prep step ensures your gorgeous cake layers come out cleanly every time, which I’ve found is key to a smooth assembly.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together your flour, sugar, black cocoa powder, baking powder, baking soda, and salt until everything is evenly combined. I like to mix these well so the leavening agents are evenly distributed—this gives the cake a nice even rise.

Step 3: Mix Wet Ingredients Including Espresso

In a separate bowl, stir the instant espresso (or coffee) powder into the hot water until it dissolves completely. Then add the buttermilk, vegetable oil, eggs, and vanilla extract. Give it a quick stir, just until everything blends together smoothly.

Step 4: Combine Wet and Dry Ingredients

Pour your wet mixture into the bowl with the dry ingredients and gently mix by hand until just combined. The batter will be a bit thin—that’s exactly what you want. Overmixing can make the cake dense, so stop as soon as you don’t see any more streaks of flour.

Step 5: Portion Batter and Bake

I swear by weighing each cake pan to divide the batter equally—this little trick ensures your layers bake evenly and rise to the same height. Bake the pans for about 24-27 minutes, or until a toothpick comes out clean. When done, let the cakes cool in their pans for 10 minutes before loosening the edges and turning out onto wire racks to cool completely.

Step 6: Make the Black Dark Chocolate Buttercream Frosting

Beat the softened butter on medium speed for 30 seconds until smooth. Then add black cocoa powder, vanilla, and salt, mixing on low until fully combined. Slowly add powdered sugar; halfway through, pour in the heavy cream to help the frosting come together smoothly. Finally, stir in cooled melted dark chocolate. This frosting is dreamy and silky—I always let the chocolate cool to just warm before adding, so it blends in perfectly without melting the butter.

Step 7: Assemble and Frost Your Cake

Start by placing your first cake layer on a greaseproof cake board, securing it with a little frosting underneath. Spread an even layer of buttercream on top, then repeat with remaining layers. Do a thin crumb coat all around to seal in crumbs, chill for 30 minutes to firm up, then apply a final, thicker layer of frosting. Smooth with a bench scraper and decorate as you like—trust me, it looks so professional and tastes incredible.

How to Serve Black Velvet Cake with Dark Chocolate Frosting Recipe

Garnishes

When serving this cake, I often top it with fresh raspberries or a dusting of cocoa powder for extra drama. Edible gold leaf or chocolate shavings also add a luxe touch if you’re making it for a celebration. I love how these simple garnishes highlight the rich black color and add a pop of freshness.

Side Dishes

This cake pairs beautifully with lightly brewed coffee or a glass of full-bodied red wine. If you want to round out the dessert experience, a scoop of vanilla bean ice cream or a simple berry coulis on the side always impresses guests and balances the richness perfectly.

Creative Ways to Present

For parties, I’ve built mini versions in cupcake liners using the same batter and frosting, piping on swirls with a star tip for a gorgeous look. Another fun idea is to layer the cake in clear glass trifle bowls with frosting and berries, showing off those luscious black layers—it’s a real crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After making my Black Velvet Cake with Dark Chocolate Frosting Recipe, I usually store any leftovers in an airtight container in the fridge. The buttercream seals in moisture so the cake stays tender for up to a week. Just bring slices to room temperature before serving for the best flavor.

Freezing

I love freezing leftover cake layers or even a fully frosted cake. Wrapped tightly in plastic wrap and then foil, it freezes beautifully for up to a month without losing that velvety texture. When you’re ready to eat, thaw in the fridge overnight—easy and perfect for prepping ahead.

Reheating

For slices of leftover cake, I usually warm them gently in the microwave for 10-15 seconds with a small glass of water beside the plate. It keeps the cake moist and revives that fresh-baked goodness. Just be careful not to overheat and dry it out!

FAQs

Final Thoughts

Honestly, this Black Velvet Cake with Dark Chocolate Frosting Recipe quickly became one of my favorites because it nails that balance of rich chocolate flavor and tender crumb every single time. Whether you’re an experienced baker or just giving it a shot, you’ll find it so rewarding to create this gorgeous, decadent cake from scratch. I can’t wait for you to dig in and hear how much your family and friends rave about it—trust me, they will!

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