This black velvet cake is a layered fudgy chocolate cake. It uses black cocoa both in the cake and in the frosting. The cake is filled with black cocoa frosting and whipped chocolate ganache. You can dress it up for Halloween or for New Years!
This black velvet cake is unique because it use black cocoa instead of regular unsweetened cocoa powder. Each cake layer is super moist and soft. It is even super soft when cold!
The best part about this cake is the frosting. When I was recipe testing, I made a simple black cocoa frosting, but it wasn't rich enough for me. So I decided that besides a black cocoa buttercream, it is also filled with whipped chocolate ganache.
For more chocolate cake recipes, try Mini Chocolate Cake, Layered Blueberry Chocolate Cake, and Moist Triple Chocolate Cake.
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What is Black Velvet Cake?
Black velvet chocolate cake is very similar to red velvet cake. Black velvet cake is a chocolate cake that uses less cocoa powder, white vinegar, and buttermilk to give the cake it's unique flavor.
The reason why this cake looks so fudgy and rich, is because it's a black velvet cake. It is even more rich than regular chocolate cake.
The difference between black cocoa powder and regular cocoa powder is black cocoa powder has a lower fat content. Regular cocoa powder has a 20% fat content while black cocoa powder has 10% fat content.
This makes a great holiday cake because of it's rich color.
Why This Recipe Works
- Layered cake- This cake has three cake layers that are super soft and moist.
- Black cocoa frosting- This is a chocolate buttercream that uses black cocoa instead.
- Whipped chocolate ganache- I felt the cake needed extra chocolate! I added whipped chocolate ganache to the filling of the cake.
- Halloween party cake- I made this cake for Halloween, so it is decorated in little star sprinkles and little ghosts. It will also be great for any special occasion.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Black cocoa powder- This is the one I used. In a pinch, you can use dutch process cocoa powder.
- Oil- Use canola oil or vegetable oil.
- Eggs- Pull the large eggs out 2 hours before using so they are room temperature.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before using.
- Hot water- Heat the water on the stove until it is steaming.
- Unsalted butter- Pull this out 2 hours before using, so it is softened butter.
- Powdered sugar- For a smooth frosting, make sure to sift the powdered sugar.
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips.
Step By Step Instructions
Here is how to make and bake the cake layers, chocolate ganache, and frosting. The cake layers don't need an electric mixer, but the frosting needs a stand mixer with a paddle attachment or a hand mixer.
You also need three 8-inch cake pans, 8-inch parchment paper circles, whisk, and a rubber spatula.
STEP 1: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, black cocoa powder, white sugar, baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a large bowl, mix the oil, vanilla extract, eggs, buttermilk, and white vinegar. Once combined, slowly add in the hot water. Go slow to not over cook the eggs.
STEP 3: Pour. Next, pour the wet ingredients into the flour mixture. Use a whisk to mix until just combined. Pour cake batter into the prepared pans.
STEP 4: Bake. Bake the cakes for 22-24 minutes until a toothpick comes out clean. Let the cakes sit on the hot pans for 10 minutes before cooling completely on a cooling rack.
STEP 5: Make the chocolate ganache. Pour hot heavy cream over the chocolate chips. Let it sit for 2 minutes before mixing until smooth. If any chocolate chunks remain, heat for 10 seconds in the microwave.
Let the ganache sit for 2 hours on the counter. You can speed up this process by putting in the freezer until just set. Whip the chocolate on high speed just before using.
STEP 6: Black cocoa frosting. Start by sift the powdered sugar and black cocoa together. Then, beat the butter on high speed for 3 minutes.
Add half of the powdered sugar at a time and mix on low speed. Then, add the vanilla and salt and mix until smooth and creamy.
Assembling The Cake Tips
- Items that will be helpful in cake decoration: turntable, icing offset spatulas, straight icing spatula, cake scrapper, cake leveler (or a bread knife), and a cake carrier.
- If you have any uneven cake layers, use a serrated knife or cake leveler to cut the top, so they are perfectly even.
- First, spread ¾ cup of frosting over the 1st cake layer. Whip the chocolate ganache and spread half of it on top of the frosting. To prevent it from leaking out of the cake, pipe a ring of frosting over the edge using a piping bag. Repeat with the second cake layer.
- Place the last cake layer with the bottom of the cake facing up.
- Frost the cake with the remaining frosting.
- Optional: Top the cake with star sprinkles and ghosts while still wet.
- Place the cake in the freezer for 10 minutes to set the frosting.
FAQ
Yes it can! Half the recipe to make 12 cupcakes. Bake in a muffin tin for 18-20 minutes.
You can also use two 9-inch cake pans, four 6-inch cake pans, or a 9X13-inch cake pan (half the frosting recipe for that one). Half the recipe to make three 6-inch cake pans, 8X8-inch square pan or 9X9-inch square pan.
Yes it can! Once the cake layers are done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull it out 1 hour before decorating.
Storing and Freezing
Store this rich black velvet cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.
Freezing
You can freeze the black velvet cake in individual cake slices. Place in an airtight container and freeze up to 30 days.
Thaw for 1-2 hours before eating.
Other Cake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Black Velvet Cake
Ingredients
Black Velvet Cake
- 2 ½ cups All-purpose flour
- 1 cup Black cocoa
- 2 cups White granulated sugar
- 2 ½ teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Oil canola or vegetable oil
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 1 tablespoon White vinegar
- 1 cup Hot water steaming
Black Cocoa Frosting
- 2 cups Unsalted butter room temperature
- 3 cups Powdered sugar sifted
- ½ cup Black cocoa powder
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
Whipped Chocolate Frosting
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy cream
Instructions
Black Velvet Cake
- Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the pans with 8-inch parchment paper circles. Spray again.
- In a large bowl, sift the flour and black cocoa powder together. Add the sugar, baking powder, baking soda, and salt. Set aside.2 ½ cups All-purpose flour, 1 cup Black cocoa, 2 cups White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
- Heat the water on the stove until steaming. In a medium bowl, mix the oil, vanilla, eggs, buttermilk, and white vinegar. Once combined, slowly add in the hot water.¾ cup Oil, 1 teaspoon Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk, 1 tablespoon White vinegar, 1 cup Hot water
- Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter evenly between the three cake pans.
- Bake for 20-25 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.
Whipped Chocolate Frosting
- Start this either while the cakes are baking, or 2 hours before you are decorating the cake or you can place in the freezer until just set to a puddling like texture. Use right before using.
- Pour the chocolate chips into a bowl. Heat the heavy cream in a small saucepan over medium-low heat. Heat until steaming. Pour the hot cream over the chocolate chips and let it sit for 2 minutes.1 cup Semi-sweet chocolate chips, ½ cup Heavy cream
- Use a rubber spatula to mix until smooth. If any chocolate chunks remain, heat in the microwave in 10 second intervals. Let the ganache sit for 2 hours. Allow it to thicken to pudding like consistency.
- Use a hand mixer with a whisk attachment and beat on high speed until fluffy.
Black Cocoa Frosting
- In a large bowl, sift the powdered sugar and the black cocoa powder together.3 cups Powdered sugar, ½ cup Black cocoa powder
- Using a mixer, beat the butter on high speed for 3 minutes. Add half of the powdered sugar and mix on low speed until combined. Add the rest of the powdered sugar and mix on low.2 cups Unsalted butter
- Add the salt and vanilla extract and mix on high speed until fluffy. Take off the mixer.1 teaspoon Pure vanilla extract, ½ teaspoon Salt
Assembly
- Use a serrated knife to cut the domes off the cake.
- Place the first cake layer down. Spread ¾ cup of frosting over the cake. Pipe a border of icing around the cake using a piping bag. Spread ½ of the whipped ganache on top of the icing. Repeat with the second cake layer.
- Place the last cake layer down with the bottom of the cake facing up.
- Frost the rest of the cake. Freeze for 10 minutes.
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