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

Scale

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