Black Velvet Cake
Rich, decadent, and irresistibly moist, this Black Velvet Cake features a deep dark chocolate flavor, a soft, velvety crumb, and a luscious frosting. Perfect for Halloween celebrations, spooky parties, and other autumn gatherings.
A Quick Look at this Recipe
- Recipe Name: Black Velvet Cake
- Ready In: 1 hour 45 minutes (including preparation, baking, cooling, and frosting)
- Serves: 8-10
- Calories: 686 calories per serving, depending on the amount of frosting used and the final serving size.
- Main Ingredients: Plain flour, cornflour, caster sugar, brown sugar, baking soda, baking powder, eggs, vegetable oil, sour cream, vanilla extract, black food coloring, brewed coffee, unsalted butter, icing sugar, salt, and milk (optional).
- Dietary Info: Vegetarian. Contains gluten, eggs, and dairy. May contain additional allergens depending on the ingredients and brands used. Not suitable for vegans or those following a dairy-free or gluten-free diet without substitutions.
- Why You'll Love It: This Black Velvet Cake is rich, decadent, and irresistibly moist, with a soft, velvety crumb and a deep chocolate flavor enhanced by brewed coffee. Finished with a smooth, creamy black buttercream frosting, it makes a striking centerpiece for Halloween parties, spooky celebrations, and autumn gatherings. It's a delicious twist on a classic chocolate cake, combining indulgent flavor with a dramatic, dark finish that's sure to impress your guests.
SUMMARIZE THIS RECIPE
This Black Velvet Cake is perfect for Halloween and autumn celebrations. The rich, deep chocolate flavor, enhanced by brewed coffee, pairs beautifully with the soft, moist crumb and creamy buttercream frosting. This cake has a tender, velvety texture and a striking black finish, making it a deliciously indulgent treat. It is finished with a smooth layer of black buttercream for a dramatic yet elegant presentation that will impress at Halloween parties and special occasions.
You may also enjoy this S'mores Tiramisu, Chocolate Oreo with Oreo Frosting, and Oreo Tiramisu Recipe.
Jump to:
Why This Recipe Works
- The deep black color makes this cake a perfect choice for Halloween parties and spooky-themed celebrations. This black velvet cake looks dramatic on the dessert table and can easily become the centerpiece of your Halloween spread.
- If you are feeding a crowd or planning a Halloween party, this recipe scales easily to make more cakes or extra servings. Just adjust the ingredients accordingly, and you'll have plenty to share with family and friends.
- One of the best things about this black velvet cake is how much fun it is to decorate! Keep it simple with black buttercream, or add Halloween sprinkles, edible eyes, chocolate decorations, or orange frosting for a spooky finish.
- For this black velvet cake recipe, Don't worry if you don't have black cocoa powder. You can still create a striking black cake using black food coloring. It's a handy alternative when you want that dramatic Halloween look without searching for specialty ingredients.
Black Velvet Cake Ingredients
- Unprocessed cocoa powder: Opt for good-quality cocoa powder and sift it before mixing to remove impurities from the black velvet cake batter.
- All-purpose flour: Sift. Use instead of self-raising to control leavening agents.
- Leavening agents: Check the expiry date to ensure the black velvet cake rises properly.
- Eggs: Make sure they are room temperature before mixing. This ensures the black velvet cake batter has the right consistency.
- Black food coloring gel: Not liquid! Liquid can change the taste and texture of the black velvet cake.
Tips and Substitutions
- Dry ingredients: Sift dry ingredients to remove lumps and dirt to achieve a smooth cake texture.
- Wet ingredients: Make sure the eggs and sour cream are at room temperature. This ensures the ingredients mix well and create the perfect crumb.
- Measure: Accurately measure ingredients for consistent results.
- Darkest color: You can make the cake layers a day ahead and let the color develop overnight in an airtight container. Frost the cake once the layers have cooled completely, and refrigerate the finished cake if you're not serving it right away.
- Caster sugar: You can use granulated sugar instead, although it may take a little longer to dissolve into the batter.
Can You Translate this Recipe
How to Make Black Velvet Cake
Step 1: Preheat your oven to 350°F / 175°C. Grease and line two 7-inch cake tins with baking parchment, then set them aside while you prepare the batter. In a large mixing bowl, whisk together the plain flour, cornflour, caster sugar, brown sugar, baking soda, baking powder, and salt.
Step 2: Next, add sifted unprocessed cocoa powder.
Step 3: Whisk all of the dry ingredients together until evenly combined.
In a separate bowl, whisk together the eggs, vegetable oil, sour cream, vanilla extract, black food coloring, and brewed coffee for 1-2 minutes, until smooth and well combined.
Step 4: In a separate bowl, add eggs, vegetable oil, sour cream, vanilla extract, black food coloring, and brewed coffee.
Step 5: Whisk for 1-2 minutes or until the mixture is smooth and well combined.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Avoid overmixing, as it can affect the cake's soft, fluffy texture.
Step 7: Avoid overmixing, as it can affect the cake's soft, fluffy texture.
Step 8: Divide the batter evenly between your prepared cake tins, smoothing the tops if needed. Bake for 25-30 minutes, or until a skewer inserted into the center of each cake comes out clean or with a few moist crumbs. Once baked, leave the cakes to cool in their tins for a few minutes before carefully turning them out onto a wire rack. Allow them to cool completely before adding the frosting.
Black Velvet Frosting
Step 9: Add butter to a large mixing bowl, and beat the butter for 1-2 minutes or until it's light, creamy, and smooth.
Step 10: Add the icing sugar, vanilla extract, a pinch of salt, and black food coloring.
Step 11: Beat the frosting for 3-5 minutes, until it's fluffy, smooth, and creamy.
Step 12: If it feels a little too thick, add a splash of milk and mix again until it reaches a lovely, spreadable consistency.
Step 13: Place one completely cooled cake layer onto a serving plate or cake board. Spread a generous layer of black buttercream over the top, making sure it's evenly covered.
Step 14: Carefully place the second cake layer on top.
Step 15: Then use the remaining frosting to cover the top and sides of the cake.
Step 16: Smooth it out for a neat finish.
Step 17: Decorate your Black Velvet Cake with spooky sprinkles, edible cobwebs, Halloween decorations, or any toppings you like. Once you're happy with the look, your rich, dark, and delicious cake is ready to serve!
Recipe FAQs
Black Velvet Cake gets its deep, dark color from either black cocoa powder or black food coloring gel.
No, black food coloring gel can be used in place of black cocoa powder
Refrigerate frosted black velvet cake for 4 to 5 days. Keep in an airtight container to prevent the frosting from absorbing fridge odors.
More Delicious Cake Recipes
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Black Velvet Cake
Equipment
- 7" Cake tin (two)
- Electric hand held whisk
Ingredients
- ¾ cup or (60g) of Unprocessed cocoa powder, sifted
- 218 g all-purpose flour, sifted
- 4 tablespoon of cornflour, sifted
- 200 g Caster Sugar
- 100 g brown flour sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs room temperature
- 110 g of vegetable or canola oil
- 1 cup (240g) sour cream room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) of hot water or brewed coffee
- 3-4 teaspoon of black food coloring gel
Black frosting
- 250 g of unsalted butter room temperature
- ¼ cup or (25g) of unprocessed cocoa powder
- 400 g of Icing Sugar
- ½ teaspoon of vanilla extract
- A pinch of salt
- 2-3 tablespoon of milk optional
- 2-3 teaspoon of black food coloring gel
Instructions
Black Velvet Cake
- Preheat the oven to 350°F / 175°C. Line and grease two 7-inch cake pans, then set aside.
- In a large bowl, whisk together the flour, cornflour, caster sugar, brown sugar, baking soda, baking powder, and salt until well combined.
- In a separate bowl, whisk the eggs, oil, sour cream, vanilla extract, black food coloring, and brewed coffee for 1-2 minutes, until fully combined and smooth.
- Add the dry ingredients to the wet mixture and mix gently until just combined, do not overmix.
- Divide the black velvet cake batter evenly between the prepared tins.
- Bake for 24-30 minutes, or until a skewer inserted into the centre comes out clean.
Black Velvet Frosting
- In a large bowl, whisk the butter until light and creamy. Gradually add the icing sugar, vanilla extract, a pinch of salt, and black food coloring.
- Beat for 3-5 minutes, or until the frosting is fluffy, creamy, and smooth.
- If needed, add a splash of milk to loosen the texture.
Assemble
- Place one cooled cake layer on a serving board or plate.
- Spread a generous layer of black velvet frosting on top.
- Add the second cake layer and frost the entire cake evenly.
- Decorate with spooky sprinkles, edible webs, or any Halloween touches you like.
- Serve this delicious Halloween-themed black velvet cake as dessert or a sweet treat.
Notes
- Dry ingredients: Sift the dry ingredients to remove lumps and dirt to achieve a smooth cake texture.
- Wet ingredients: Make sure the eggs and sour cream are at room temperature. This helps all the ingredients mix well and create the perfect crumb.
- Measure: Accurately measure ingredients for consistent results.
- Caster sugar: You can use granulated sugar instead, although it may take a little longer to dissolve into the batter.
