Black Velvet Cake Dark Chocolate

If you are looking for a cake that truly stuns both in looks and taste this Black Velvet Cake delivers every time Its rich dark hue comes from striking black cocoa powder giving it a deep chocolate flavor and crave-worthy moist crumb My family raves about how dramatic it looks at birthday parties and it never lasts long on the table

The first time I made this cake was for a friend who adores all things chocolate and dramatic We both agreed it feels extra special without complicated steps

Ingredients

• All purpose flour: The foundation for the cakes structure Sift it for the lightest results
• Granulated sugar: Adds sweetness and helps with a tender crumb Opt for a superfine type if you want the cake extra smooth
• Buttermilk: Infuses moisture and subtle tang Use fullfat buttermilk for the best texture
• Unsalted butter: Softened for easy creaming Choose a high-quality butter for extra flavor
• Vegetable oil: Keeps the cake soft and moist Neutral oils like canola work well
• Large eggs: Binds everything together Make sure they are at room temperature
• Black cocoa powder: Delivers striking color and a sophisticated intense chocolate punch Dutchprocessed is best for even color
• Unsweetened cocoa powder: Bumps up the chocolate without overpowering bitterness Use quality cocoa for depth
• Baking powder: Helps the cake rise Lighten the texture by making sure it is fresh
• Baking soda: Reacts with the acidity for extra lift Only use if your buttermilk is real not a substitute
• Salt: Balances out sweetness Go for fine sea salt for even distribution
• White vinegar: Makes the cake ultra tender by reacting with cocoa and soda
• Vanilla extract: Brings warmth and rounds out the chocolate Pure extract is worth it here
• Black food coloring: For that eye-catching shade Gel or paste types work best and do not change the cakes flavor

Step-by-Step Instructions

Prepare the cake pans:

Coat two nine-inch round cake pans with butter or nonstick spray then dust with flour or line with parchment paper This prevents sticking and helps your cake release perfectly after baking

Cream the butter and sugar:

Beat softened butter with granulated sugar until the mixture is very pale and fluffy This may take five minutes Incorporating air at this step ensures a lighter crumb in your finished cake

Add oil eggs vanilla and vinegar:

Pour in vegetable oil and continue mixing until everything looks glossy Add the eggs one at a time blending well after each one Stir in vanilla extract and white vinegar which builds complexity and tenderness

Sift and mix dry ingredients:

In a separate bowl sift together flour black cocoa powder unsweetened cocoa powder baking powder baking soda and salt Sifting distributes the leaveners and helps prevent lumps for a smooth batter

Combine the mixtures with buttermilk:

Alternate adding dry ingredients and buttermilk to the butter mixture Start and end with dry ingredients Mixing slowly and gently keeps the batter soft and prevents dryness Mix until just combined to avoid a tough cake

Color and finish the batter:

Add black food coloring a drop at a time Mix only until the shade looks deep and even Avoid overmixing as this can toughen the cake

Bake the cakes:

Divide the batter evenly into pans and use a spatula to spread it Smooth the tops Bake in the center of a preheated oven at three hundred fifty degrees for twenty five to thirty minutes The cakes are done when a toothpick inserted in the center comes out clean

Cool the cakes:

Let the baked cakes rest in their pans for ten minutes Set on a rack and carefully invert to release Remove the parchment and cool completely before frosting for the best texture

Pin it

I always look forward to indulging in the intense dark chocolate kick from black cocoa powder The excitement on my kids faces when they see the cake come out of the oven makes baking this one of my favorite family traditions

Storage tips

Wrap leftover slices tightly in plastic wrap and store at room temperature for up to three days For longer storage freeze individual slices in airtight bags for up to one month Defrost at room temperature and the cake stays almost as moist as day one

Ingredient substitutions

If you do not have black cocoa powder try using Dutchprocessed cocoa for a slightly lighter color and flavor Sour cream can replace buttermilk in a pinch though you may want to thin it with a splash of milk Vegetable oil can be swapped for melted coconut oil for a subtle flavor twist

Serving suggestions

This cake shines with a silky cream cheese frosting or a whipped chocolate ganache For extra flair top with fresh berries or chocolate curls It is ideal for birthdays graduations or whenever you want dessert to feel truly special

Cultural context

Black velvet cakes are a dramatic twist on classic red velvet evolving as bakers experiment with bold cocoa powders Their deep color and plush crumb have become a popular choice for celebrations that call for something a little different but equally delicious

Frequently Asked Questions

→ What makes Black Velvet Cake so dark?

The deep color comes from black cocoa powder and black food coloring. Black cocoa offers both intense color and bold flavor.

→ How is the crumb so moist and tender?

Buttermilk adds tang and moisture, while a combination of butter and oil ensures a soft crumb without becoming too dense.

→ Can I use regular cocoa powder instead?

Regular cocoa will work, but the cake won't achieve the same striking color or distinctive bittersweet chocolate notes.

→ What frosting pairs best?

Cream cheese frosting or whipped ganache complement the cake's bold taste, balancing richness with smooth texture.

→ How should I store leftovers?

Keep the cake covered or in an airtight container at room temperature for up to 3 days to maintain freshness.