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Black Velvet Cake

Dark, dramatic, and irresistibly luxurious, this cake is a show-stopper with rich black cocoa and silky black cocoa buttercream.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Ingredients
  

For the Cake

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

For the Black Cocoa Buttercream

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

For Decoration

  • Black cherries
  • Blackberries
  • Purple and gold sprinkles

Instructions
 

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).

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.

Bake

  • Divide the batter evenly between the prepared tins. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool completely before frosting.

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.

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.

Finishing Touches

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

Notes

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.
Keyword BIRTHDAY CAKE, Black Velvet Cake, Celebration Cake, Chocolate Cake, Elegant Dessert