Dark, dramatic, and irresistibly luxurious, Black Velvet Cake—also known as Midnight Elegance Cake—is a show-stopping dessert designed to impress. Made with rich black cocoa, layered with silky black cocoa buttercream, and finished with dark berries and shimmering sprinkles, this cake delivers deep chocolate flavor with a bold, sophisticated look.

Perfect for elegant celebrations, evening events, or anytime you want a dessert that feels truly special, this cake is as stunning as it is indulgent.

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Why You’ll Love This Black Velvet Cake

• Deep, intense chocolate flavor from black cocoa
• Moist, tender crumb with a dramatic jet-black color
• Smooth, luxurious black cocoa buttercream
• Perfect for birthdays, holidays, or upscale events
• Visually striking and unforgettable

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Recipe Overview

• Course: Dessert
• Cuisine: American
• Prep Time: 35 minutes
• Bake Time: 30–35 minutes
• Total Time: ~70 minutes
• Servings: 10–12 slices

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📝 Ingredients

For the Cake

• 1.5 cups (330g / 12 oz) firmly packed brown sugar
• 1¾ cups (260g / 9 oz) cake flour
• 1 cup (100g / 3.5 oz) black cocoa
• 2 teaspoons bicarbonate of soda
• 1 teaspoon baking powder
• 2 eggs, at room temperature
• 1 cup (250 ml / 8.8 fl oz) buttermilk
• 1 cup (250 ml / 8.8 fl oz) hot water or coffee
• ½ cup (125 ml / 4.4 fl oz) neutral-flavored oil (grapeseed or rice bran)
• 2 teaspoons vanilla extract
• 100 g (3.5 oz) dark chocolate, finely chopped

For the Black Cocoa Buttercream

• 375 g (13.3 oz) butter, at room temperature
• 190 g (6.7 oz) caster sugar
• 115 ml (4 fl oz) water, at room temperature
• ¾ cup black cocoa
• 1 teaspoon vanilla extract

For Decoration

• Black cherries
• Blackberries
• Purple and gold sprinkles

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👩‍🍳 Step-by-Step Instructions

1️⃣ Preparation

Preheat your oven to 160°C (320°F).
Butter and line two round cake tins (20 cm / 8-inch diameter, 10 cm / 4-inch high).

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2️⃣ Make the Cake Batter

In a large bowl, whisk together the brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder.

In a separate bowl, combine the buttermilk, oil, and vanilla extract. Beat in the eggs, then add the hot water or coffee.

Gradually mix the wet ingredients into the dry ingredients until smooth.
Fold in the chopped dark chocolate last.

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3️⃣ Bake

Divide the batter evenly between the prepared tins.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely before frosting.

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4️⃣ Prepare the Black Cocoa Buttercream

Using a mixer on low speed, beat the butter, caster sugar, and black cocoa for 1 minute.

Increase the speed and gradually add the water and vanilla extract. Continue beating until the buttercream is smooth, creamy, and no longer gritty.

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5️⃣ Assemble the Cake

Once cooled, slice each cake horizontally in half to create four layers.

Spread an even layer of black cocoa buttercream between each layer, then frost the top and sides of the cake.

For a decorative finish, use a 1A piping tip to pipe buttercream dollops around the edges.

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6️⃣ Finishing Touches

Decorate with black cherries, blackberries, and purple and gold sprinkles for a striking, elegant final look.

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🍽 Serving & Storage Tips

• Serve at room temperature for the best flavor and texture
• Store covered in the refrigerator for up to 4 days
• Bring to room temperature before serving

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Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

• How to Make the Perfect Tuxedo Cake at Home
• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars