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Black Velvet Cake Recipe
Ash Tyrrell

Black Velvet Cake Recipe

I still remember pulling this Black Velvet Cake out of my oven and thinking, this is something special. The crumb was dark, soft, and incredibly plush, with a deep cocoa flavor that felt richer than classic chocolate cake.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 14
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2½ cups Provides structure; spoon and level it to avoid a dense cake
  • Granulated sugar – 1¾ cups Sweetens the cake and keeps the crumb tender; regular white sugar works best
  • Unsweetened natural cocoa powder – ½ cup Creates the deep dark color and reacts with baking soda for proper rise
  • Baking soda – 1½ teaspoons Helps the cake rise and enhances the rich, dark hue
  • Salt – 1 teaspoon Balances sweetness and intensifies the cocoa flavor
  • Unsalted butter – ½ cup softened (Adds richness and flavor; make sure it’s soft, not melted)
  • Vegetable oil – ½ cup Keeps the cake moist for days; using oil plus butter gives the best texture
  • Eggs – 2 large room temperature (Bind the ingredients and add structure; room temperature eggs mix smoothly)
  • Vanilla extract – 2 teaspoons Enhances chocolate flavor without overpowering it
  • Black gel food coloring – 1 to 1½ teaspoons Creates the signature black velvet color without thinning the batter
  • Buttermilk – 1 cup room temperature (Adds moisture and acidity for a soft, tender crumb)
  • Hot brewed coffee or hot water – 1 cup Blooms the cocoa and deepens the chocolate flavor without tasting like coffee

Method
 

  1. I start by preheating my oven to 350°F (175°C). Then I grease and line my cake pans with parchment paper to prevent sticking. This step saves so much frustration later.
  2. In a large bowl, I whisk together flour, cocoa powder, baking soda, and salt. This evenly distributes the leavening and cocoa for a consistent crumb.
  3. In another bowl, I beat the butter, oil, and sugar until light and fluffy. This step incorporates air, which helps the cake bake up soft and tender.
  4. I add the eggs one at a time, mixing well after each. Then I blend in vanilla and black food coloring until the batter looks evenly dark.
  5. I add the dry ingredients in three parts, alternating with buttermilk. Mixing gently here keeps the batter smooth without overworking it.
  6. Slowly pouring in the hot liquid transforms the batter into a thin, glossy mixture. This step intensifies the cocoa flavor beautifully.
  7. I pour the batter into prepared pans and bake until a toothpick comes out with just a few moist crumbs. Overbaking can dry it out, so I keep a close eye.
  8. Once baked, I let the cakes cool in the pans briefly before transferring them to a rack. Cooling fully is important before frosting.

Notes

  • I always use gel food coloring because it gives a darker color without thinning the batter.
  • Letting all ingredients come to room temperature helps everything blend smoothly.
  • I avoid overmixing once the flour is added to keep the cake soft.
  • Using coffee instead of water makes the chocolate flavor noticeably richer.