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Black Velvet Cake with Dark Chocolate Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 61 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Black Velvet Cake is a rich, moist, and deeply chocolatey layered cake made with black cocoa powder and a luscious dark chocolate buttercream frosting. Perfect for special occasions, its intense color and flavor are beautifully balanced by the creamy frosting, making it a show-stopping dessert that’s surprisingly tender and fluffy.

Ingredients

Scale

Black Velvet Cake

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

Black Dark Chocolate Buttercream Frosting

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

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans (or four 7-inch pans) to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and fine salt until well combined.
  3. Dissolve Espresso in Hot Water: In a medium bowl, stir instant espresso or coffee into the hot water until fully dissolved to enhance the chocolate flavor.
  4. Combine Wet Ingredients: To the espresso mixture, add the room temperature buttermilk, vegetable oil, eggs, and vanilla extract. Stir briefly to combine thoroughly.
  5. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Mix together gently by hand until fully incorporated; the batter will be quite thin, which is desired for this cake’s texture.
  6. Divide Batter and Bake: Using a kitchen scale for accuracy, divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release air bubbles. Bake for 24-27 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cake Layers: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Run an offset spatula around the edges to loosen, then invert onto wire racks to cool completely. Level the tops with a serrated knife once cooled.
  8. Make Buttercream Frosting: Beat the softened unsalted butter on medium speed for 30 seconds until smooth. Add black cocoa powder, vanilla extract, and salt; mix on low until combined.
  9. Add Powdered Sugar and Cream: Gradually add powdered sugar, mixing slowly. Halfway through, pour in the heavy cream to help create a smooth consistency.
  10. Incorporate Melted Chocolate: Mix in the melted and cooled dark chocolate on low speed. Mix thoroughly, scraping down the bowl as needed until the frosting is creamy and spreadable. Optionally, add black gel food coloring for extra color.
  11. Assemble the Cake: On a greaseproof cake board, secure the first cake layer with a dollop of frosting. Spread an even layer of buttercream on top with an offset spatula. Repeat stacking all layers similarly.
  12. Crumb Coat and Chill: Apply a thin coat of frosting all around the cake, smoothing it with a bench scraper. Chill the cake in the fridge for 30 minutes or freezer for 10 minutes to firm up the frosting.
  13. Final Frosting and Decoration: Add a second, thicker layer of frosting and smooth with a bench scraper. Decorate as desired, then serve and enjoy your black velvet cake!

Notes

  • The recipe was updated in May 2022 for a more tender texture; the original can be requested via email to [email protected].
  • Bring cold ingredients to room temperature for better mixing.
  • Measure flour properly by spooning and leveling or use a kitchen scale for accuracy.
  • Mix batter just until ingredients are incorporated to keep cake tender and fluffy.
  • Weigh batter in pans using a kitchen scale to ensure even cake layers.
  • Tapping pans before baking removes trapped air bubbles in the batter.
  • Level cake layers with a serrated knife for easy stacking.
  • Chill cake layers in the freezer for 20 minutes before frosting for easier assembly.
  • The cake layers and frosting can be made in advance and stored: cake layers freeze well and frosting can be refrigerated for up to a month or frozen for up to 3 months.
  • A frosted cake lasts one week refrigerated or up to one month frozen, with buttercream locking in moisture.

Nutrition

  • Serving Size: 1 slice (approximately 1/20th of the cake)
  • Calories: 420 kcal
  • Sugar: 40 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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