Ready to create a cake that is absolutely stunning and delicious? This Black Velvet Cake not only tastes amazing, but also looks incredibly bold and rich.
It’s guaranteed to steal the show on just about any celebration, so let’s prepare our ingredients and start making it.
Black Velvet Cake
Surprise your guests with this black buttercream cake. It’s a dessert that is incredibly eye-catching and perfect for any celebration.
Ingredients
- Black Velvet Cake:
- 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 DIY recipe in notes
- 1 Cup (240ml) hot coffee or hot water
- Dye-Free 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, or to taste
Instructions
1. Preheat & Prep: Set your oven to 350ºF and get your cake pans ready.
If you’re using three 6-inch or two 8-inch pans, spray the sides with cooking spray and line the bottoms with parchment or wax paper circles.
Now you’re all set for some cake magic!
2. Make the Batter: In the bowl of a stand mixer, stir together all the dry ingredients on low speed for 30 seconds—just to make sure everything is mixed up nicely.
Add in the vegetable oil, eggs, vanilla, and buttermilk, and mix on low until everything is combined.
With the mixer still on low, slowly drizzle in the hot water, then turn it up to medium and beat for about 2 minutes until the batter is smooth.
Heads up—the batter will be super thin, but don’t worry, that’s how it’s supposed to be!
3. Time to Bake: Pour the batter into your prepared pans, filling them no more than 2/3 full.
Pop them in the oven and bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before you start frosting.
4. Whip the Buttercream: In your stand mixer (fitted with a paddle attachment), whip the butter on medium speed until it’s creamy and light in color—this should take about 4 minutes.
Scrape down the bowl and paddle, then add half the powdered sugar and mix on low until just combined.
Add the rest of the powdered sugar, black cocoa powder, vanilla, milk, and a pinch of salt. Mix on low until everything comes together, about 2 minutes, making sure to scrape down the sides as you go.
At this point, the buttercream will look dark brown, but don’t worry—it will get much darker as it sits!
5. Buttercream Note: The buttercream will deepen in color over the next few hours. If you’re not frosting the cake right away, check the recipe notes for how to store it.
6. Stack & Frost: Once your cake layers have completely cooled, level them to your desired height.
Fill and stack the layers with black buttercream, and apply a crumb coat (a thin layer of frosting to seal in crumbs). Pop the cake into the fridge for 20-30 minutes to let the frosting firm up.
7. Create the Design: To get that picture-perfect look, smooth the black buttercream over the crumb-coated cake, then refrigerate for at least 30 minutes.
Finish off the cake with Lambeth-style piping using the rest of the black buttercream. Add some round black sprinkles for extra flair and admire your masterpiece!
This Black Velvet Cake is not only a heaven for your taste buds, but it is also a feast for anyone who tries it. So, slice it up and watch it disappear in a flash.