Name: Black Velvet Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, softened; 1 3/4 cups all-purpose flour; 1 cup Dutch-processed cocoa powder, sifted; 3/4 cup black cocoa powder, sifted; 1 teaspoon baking soda; 1 teaspoon fine sea salt (for cake); 2 cups granulated sugar (for cake); 1/2 cup canola oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 2/3 cup + 1/4 cup heavy whipping cream; 2/3 cup + 1 tablespoon semi-sweet chocolate chips; 1 1/2 cups granulated sugar (for frosting); 3/4 teaspoon fine sea salt (for frosting)

Ingredients

6 tablespoons unsalted butter, softened

3/4 teaspoon fine sea salt (for frosting)

1 2/3 cup + 1/4 cup heavy whipping cream

1 1/2 cups granulated sugar (for frosting)

2/3 cup + 1 tablespoon semi-sweet chocolate chips

1 cup Dutch-processed cocoa powder, sifted

3/4 cup black cocoa powder, sifted

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt (for cake)

2 cups granulated sugar (for cake)

1/2 cup canola oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper. In a large bowl, sift together the flour, Dutch-processed cocoa, black cocoa, baking soda, and salt. Whisk well to combine.

Step 2: In a mixer, cream the softened butter, canola oil, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.

Step 3: Alternately add the dry ingredients and the room temperature buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined and the batter is uniformly dark.

Step 4: Divide the batter evenly among the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10-15 minutes, then invert onto wire racks, remove parchment, and let cool completely (about 1-2 hours).

Step 5: To make the chocolate whipped frosting, heat the heavy cream until it’s simmering. Pour over the chocolate chips and let sit for 5 minutes. Whisk until smooth, then stir in the granulated sugar and salt. Chill the mixture thoroughly for at least 2 hours, then whip until light and fluffy.

Step 6: Level the cooled cake layers if necessary. Place the first layer on a serving plate and spread with a generous amount of frosting. Repeat with the remaining layers. Apply a thin crumb coat over the entire cake and chill for 20-30 minutes. Finish by smoothing the remaining frosting over the cake.

Step 7: Garnish with chocolate shavings or fresh berries as desired. Chill the cake for 30 minutes before slicing to achieve clean slices. Store the cake refrigerated in an airtight container.

Tips & Variations

Use room temperature ingredients for smoother batter and better texture.

Black cocoa powder gives this cake its signature deep color and flavor—do not substitute for regular cocoa.

For a different frosting, try cream cheese whipped cream or a classic buttercream.

Adding a pinch of espresso powder to the dry ingredients can enhance the chocolate flavor.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Black cocoa powder is much darker and less sweet than regular cocoa, which gives this cake its distinctive black color and flavor. Substituting regular cocoa will change the appearance and taste significantly.

Is it necessary to chill the frosting before whipping?

Yes, chilling the chocolate cream mixture helps it thicken and whip up into a light, fluffy frosting. Whipping it warm will not achieve the right texture.