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Black Velvet Cake with Dark Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 140 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Black Velvet Cake is a strikingly rich and moist chocolate cake made with black cocoa powder and espresso for deep flavor. It features layers of tender cake topped with a decadent black dark chocolate buttercream frosting, perfect for special occasions or impressive dessert displays.

Ingredients

Scale

Black Velvet Cake Layers

  • 2 cups all-purpose flour (260g)
  • 2 cups granulated sugar (400g)
  • 3/4 cup black cocoa powder (75g)
  • 2 tsp baking powder (8g)
  • 1 1/2 tsp baking soda (9g)
  • 1 tsp fine salt (6g)
  • 1 cup hot water (240g)
  • 2 tsp instant espresso or coffee (5g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup vegetable or canola oil (110g)
  • 2 large eggs, room temperature (112g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)

Black Dark Chocolate Buttercream Frosting

  • 2 cups (4 sticks) unsalted butter, room temperature (454g)
  • 1 cup black cocoa powder (100g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/2 tsp fine salt (3g)
  • 5 cups powdered sugar (625g)
  • 2/3 cup heavy whipping cream, room temperature (180g)
  • 1 1/3 cups dark chocolate chips, melted and cooled (230g)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line and grease three 8-inch cake pans or four 7-inch pans to prevent sticking and ensure easy removal of cakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until uniformly combined.
  3. Dissolve Espresso in Hot Water: In a medium bowl, stir the instant espresso or coffee into the hot water until fully dissolved to boost chocolate flavor depth.
  4. Combine Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the espresso mixture. Stir briefly to combine into a smooth liquid mixture.
  5. Mix Wet into Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix gently by hand until fully incorporated. The batter will be thin—this is the desired consistency for a tender crumb.
  6. Divide Batter and Bake: Evenly divide the batter among the prepared pans, using a kitchen scale to ensure equal amounts for uniform layers. Bake for 24 to 27 minutes until a toothpick inserted in the center comes out clean.
  7. Cool Cake Layers: Remove cakes from the oven and let them cool in the pans for 10 minutes. Loosen the cakes from the pans using an offset spatula, then invert onto wire racks to cool completely.
  8. Level Cake Layers: After cooling, use a serrated knife to level the tops of the cakes for even stacking. Wrap and freeze layers if making ahead.
  9. Make Buttercream Frosting: Beat unsalted butter on medium speed for 30 seconds until smooth. Add black cocoa powder, vanilla extract, and salt, mixing on low until combined.
  10. Incorporate Powdered Sugar and Cream: Gradually mix in powdered sugar. Halfway through, add heavy cream to ease mixing and achieve smooth texture.
  11. Add Melted Dark Chocolate: Slowly mix in melted and cooled dark chocolate on low speed, ensuring the chocolate is liquid but not hot. Continue mixing until the frosting is thoroughly combined and smooth.
  12. Optional Coloring: Add black gel food coloring for a darker shade if desired, then cover the bowl with plastic wrap to prevent crusting until ready to use.
  13. Assemble Cake: Place the first cake layer on a greaseproof cake board, attaching it with a dab of frosting. Spread an even layer of buttercream on top, then continue stacking all layers.
  14. Crumb Coat and Chill: Apply a thin crumb coat of frosting around the entire cake and smooth with a bench scraper. Chill in the refrigerator for 30 minutes or freezer for 10 minutes until firm.
  15. Final Frosting Layer and Decorate: Add a second thicker layer of frosting, smooth again using the bench scraper, then decorate as desired. Serve and enjoy this rich and moist Black Velvet Cake!

Notes

  • I updated this recipe in May 2022 to make the texture more tender. For the original version, contact [email protected].
  • Use room temperature ingredients for better mixing and texture.
  • Measure dry ingredients precisely using a kitchen scale or spoon and level method.
  • Mix batter just until combined to keep the cake tender and fluffy.
  • Weigh batter in pans to bake even layers.
  • Tapping pans before baking removes air bubbles for smoother cake layers.
  • Level layers with a serrated knife for easier stacking.
  • Freeze cake layers before assembling to make frosting easier and cake easier to handle.
  • Make cake layers and frosting in advance; both can be frozen for later use.
  • Store frosted cake in the fridge for up to one week or freeze for up to one month. Buttercream keeps cake moist.

Nutrition

  • Serving Size: 1 slice (approx. 1/20 of cake)
  • Calories: 470
  • Sugar: 45g
  • Sodium: 150mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/black-velvet-cake-with-dark-chocolate-frosting-recipe/