Moist Black Velvet Cake from Scratch with Black Frosting Recipe
If you’re a fan of rich, decadent desserts that combine striking color with irresistible flavor, then you are absolutely going to love this recipe for Moist Black Velvet Cake from Scratch with Black Frosting. This cake is not just a feast for your eyes but also melts in your mouth, offering a tender crumb with deep cocoa notes and a luscious black cocoa buttercream that brings everything together perfectly. Whether you’re baking for a special occasion or just because, this cake will quickly become one of your all-time favorites.
Ingredients You’ll Need
To make this stunning cake, you’ll work with simple yet flavorful ingredients that each play a vital role. From the combination of black and natural cocoa powders giving it that signature deep color and taste, to the buttermilk and butter keeping it wonderfully moist, every component counts.
- 2 cups all-purpose flour: The sturdy base for your cake’s structure.
- 1/2 cup black cocoa powder: Gives the cake its rich black color and intense flavor.
- 1/3 cup natural unsweetened cocoa powder: Adds complexity and chocolate depth.
- 1 2/3 cups sugar: Sweetens the batter perfectly without overpowering.
- 1 teaspoon baking soda: Helps the cake rise beautifully and stay fluffy.
- 1/2 teaspoon baking powder: Works alongside baking soda for lift and texture.
- 1/2 teaspoon salt: Enhances all the flavors in the cake.
- 1 1/2 cups buttermilk: Keeps the cake extra moist and tender with a slight tang.
- 1/3 cup vegetable oil: Adds moistness and keeps the cake soft.
- 1/2 cup unsalted butter, softened: For richness in both batter and frosting.
- 1 teaspoon white vinegar: Reacts with baking soda for a fluffier crumb.
- 2 teaspoons vanilla extract: Adds warmth and balances the cocoa.
- 3 large eggs: Bind everything together and add structure.
- 2 cups unsalted butter, room temperature: The luscious base for your black frosting.
- 1 pinch of salt: Balances the sweetness in the frosting.
- 2 teaspoons vanilla bean paste (or extract): Gives the frosting a robust vanilla flavor.
- 3/4 cup black cocoa powder: Provides the deep black hue and rich flavor in the frosting.
- 1/4 cup natural cocoa powder: Adds silky chocolate notes to the frosting.
- 5 cups confectioner’s sugar: Sweetness and smooth texture for the buttercream.
- 3 tablespoons milk: Helps achieve the perfect frosting consistency.
How to Make Moist Black Velvet Cake from Scratch with Black Frosting
Step 1: Prepare Your Ingredients
Start by setting your buttermilk and eggs out to come to room temperature—this simple tip makes your batter blend more smoothly and helps your cake rise evenly. Preheat your oven to 350 degrees F and prepare your pans by greasing and flouring two 8-inch round cake pans so your layers release easily.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, both types of cocoa powder, sugar, baking soda, baking powder, and salt. This ensures even distribution so every bite has consistent flavor and texture.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the buttermilk, vegetable oil, softened butter, white vinegar, vanilla extract, and eggs. This blend brings richness and moisture to your cake, making it wonderfully tender.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients. Using a mixer at medium speed, blend just until combined. Be careful not to overmix, as that could make your cake dense rather than light and fluffy. Scrape down the sides to ensure even mixing.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Bake for 35 to 40 minutes, checking doneness by inserting a toothpick in the center—if it comes out with just a few moist crumbs or clean, your cake is ready. Allow the layers to cool slightly in the pans before transferring them onto wire racks to cool completely.
Step 6: Prepare the Black Frosting
Beat your room temperature butter, salt, and vanilla bean paste together on medium speed until silky smooth. Gradually add both cocoa powders and mix on low, then medium speed until fully incorporated. Next, add confectioner’s sugar in parts, mixing slowly at first, increasing speed as the sugar incorporates, and add milk as needed to reach a smooth, spreadable consistency. The black cocoa powder gives the buttercream a stunningly dark color and deep chocolate flavor that pairs perfectly with the cake.
Step 7: Frost Your Cake
Once your cake layers are cool, spread a generous amount of the black frosting on the bottom layer, stack the second layer on top, and cover the whole cake with your luscious black buttercream. Smooth the edges or create artistic swirls for a lovely finish.
How to Serve Moist Black Velvet Cake from Scratch with Black Frosting
Garnishes
To elevate your Moist Black Velvet Cake from Scratch with Black Frosting visually and flavor-wise, consider garnishing with fresh berries like raspberries or blackberries, edible gold leaf for a touch of luxury, or a dusting of powdered sugar for contrast. These simple touches make the presentation pop and bring fresh note balances to the dessert.
Side Dishes
Pairing your cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream creates a divine textural contrast. A hot espresso or a glass of cold milk also complements the rich chocolate flavors and balances the sweetness perfectly.
Creative Ways to Present
For a more playful twist, slice the cake into petite squares and serve on a dessert platter at parties. Or, layer cake crumbs mixed with frosting into clear glasses to make decadent parfaits that showcase the cake’s beautiful black hues. No matter how you serve it, this cake makes an unforgettable impression.
Make Ahead and Storage
Storing Leftovers
After enjoying your beautiful cake, store leftovers tightly covered in the refrigerator to keep the buttercream fresh and the cake moist. It will stay delicious for up to 4 days, making it easy to enjoy a few slices over time.
Freezing
If you want to save your Moist Black Velvet Cake from Scratch with Black Frosting for later, wrap the individual layers tightly in plastic wrap and foil before freezing. The layers can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Reheating
Since this cake is best served at room temperature, allow chilled cake slices to sit out for about 30 minutes before enjoying. Avoid microwaving because it can alter the texture and melt the frosting.
FAQs
Can I substitute regular cocoa powder for black cocoa powder?
Regular cocoa powder can be used, but black cocoa powder is what gives the cake its signature deep black color and unique flavor. Using regular cocoa will result in a darker chocolate cake, but not quite the same rich black velvet effect.
Do I have to use buttermilk or can I substitute it?
Buttermilk adds tenderness and a slight tang that balances the sweetness. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/2 cups of milk. Let it sit for 5-10 minutes before using.
Is the frosting very sweet?
The frosting strikes a lovely balance, with the bitterness of black cocoa powder cutting through the sweetness of the confectioner’s sugar. It’s rich but not overpoweringly sweet, which complements the cake perfectly.
Can I add black gel food coloring to make the frosting darker?
Yes, black gel food coloring can deepen the frosting’s color if you want it to be even darker. However, most find that the black cocoa powder alone creates a beautifully dark frosting that intensifies over time.
How long does it take to make this cake from start to finish?
From mixing to frosting, expect to spend around 1.5 to 2 hours. This includes baking and cooling time. It’s absolutely worth every minute for the stunning and delicious result!
Final Thoughts
Baking this Moist Black Velvet Cake from Scratch with Black Frosting is a wonderfully rewarding experience that fills your kitchen with incredible aromas and delivers a dessert that dazzles both the eyes and palate. Whether for celebrations or a special treat, this cake is sure to become a beloved classic in your repertoire. I can’t wait for you to try it and share it with people you love!
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Moist Black Velvet Cake from Scratch with Black Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist Black Velvet Cake with Black Frosting is a rich, decadent dessert made from scratch using a blend of black cocoa powder and natural unsweetened cocoa. The cake layers are tender and moist, perfectly complemented by a smooth, deeply flavored black cocoa buttercream frosting. Ideal for special occasions or any time you crave an elegant chocolate treat.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1/3 cup natural unsweetened cocoa powder (not Dutch-processed)
- 1 2/3 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 3 large eggs
For the Frosting
- 2 cups unsalted butter, room temperature
- 1 pinch of salt
- 2 teaspoons vanilla bean paste (or extract)
- 3/4 cup black cocoa powder
- 1/4 cup natural cocoa powder
- 5 cups confectioner’s sugar
- 3 tablespoons milk (plus up to 1 additional tablespoon if needed)
Instructions
- Prepare Ingredients: Set out the buttermilk and eggs ahead of time so they come closer to room temperature. This helps the cake batter mix evenly and bake uniformly.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, black cocoa powder, natural unsweetened cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, softened butter, white vinegar, vanilla extract, and eggs thoroughly until fully blended.
- Combine Ingredients: Add the wet ingredients to the dry ingredients. Using a mixer on medium speed, mix just until the ingredients are combined. Scrape down the bowl sides and mix again briefly. Avoid overmixing to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the Cake: Place the pans on wire racks to cool for about 10 minutes. Then, remove the cakes from the pans and let cool completely on the racks before frosting.
- Prepare Frosting Base: In a large mixing bowl, beat the room temperature butter with a pinch of salt and vanilla bean paste on medium speed until smooth and creamy.
- Add Cocoa Powders: Gradually mix in the black cocoa powder and natural cocoa powder on low speed until combined, then increase to medium speed to fully incorporate, scraping the bowl as needed.
- Add Confectioner’s Sugar: Add 3 cups of confectioner’s sugar, mixing on low until combined, then medium until smooth.
- Finish Frosting: Add 2 tablespoons of milk and the remaining 2 cups of confectioner’s sugar. Mix on low speed until combined, then medium speed until creamy. If frosting is too thick, add additional milk a tablespoon at a time until desired consistency is reached.
- Optionally Darken Frosting: For a deeper black color, add a little black gel food coloring, though the black cocoa powder alone provides a rich dark hue.
- Assemble Cake: Once the cakes are completely cooled, frost between layers and around the cake with the black cocoa buttercream. Smooth the surface and decorate as desired.
Notes
- Allowing buttermilk and eggs to reach room temperature ensures even mixing and helps the cake rise properly.
- Do not overmix the batter to avoid a dense cake texture; mix until just combined.
- The black cocoa powder gives the cake its signature dark color and intense chocolate flavor; do not substitute with regular cocoa powder.
- If your frosting is too thick, add milk sparingly to reach the perfect spreadable consistency.
- Use gel food coloring if you want an even darker black frosting; it does not affect flavor.
- This cake is best stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 440 kcal
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: black velvet cake, black cocoa cake, chocolate cake, black velvet chocolate cake, black cocoa frosting, moist chocolate cake, buttercream frosting
