Luxurious Black Velvet Cake Recipe

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Rich, mysterious, and impossibly smooth, this Luxurious Black Velvet Cake is more than just a dessert—it’s a showstopper. Its deep cocoa flavor is intensified by the striking black color, giving it a gothic elegance that’s as eye-catching as it is indulgent. Each bite melts in your mouth with a plush texture and subtle bittersweet notes, perfect for celebrations that deserve a bold statement.

Unlike red velvet, the black velvet cake dials down the sweetness to allow the chocolate to shine through. It’s paired with layers of black cocoa frosting and finished with a glossy ganache-like glaze that adds sheen and depth. If you’re looking to impress at a dinner party or bake something striking for a special event, this cake is your next masterpiece.

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Ingredients for this Luxurious Black Velvet Cake

For the Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup black cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water for less intensity)

For the Black Cocoa Frosting:

• 1 cup unsalted butter (softened)
• 3 1/2 cups powdered sugar
• 1/2 cup black cocoa powder
• 1/4 cup heavy cream (add more for consistency)
• 1 tsp vanilla extract
• Pinch of salt

For the Glossy Ganache Glaze:

• 1/2 cup heavy cream
• 4 oz bittersweet chocolate (chopped)
• 2 tbsp corn syrup (for shine)

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Step 1: Prep the Pans and Ingredients

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Let the eggs and buttermilk come to room temperature for a smooth batter. Brew your coffee and keep it hot for the final mix-in.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt. Whisk them well to evenly distribute the leavening agents.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined. Slowly add the wet mixture to the dry ingredients and mix until just combined.

Step 4: Add Hot Coffee

Pour in the hot coffee (or water) and mix gently. The batter will be thin, but that’s what gives the cake its moist crumb. Don’t overmix.

Step 5: Bake the Cakes

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 minutes, then turn them out onto wire racks to cool completely.

Step 6: Make the Black Cocoa Frosting

In a stand mixer or using a hand mixer, beat the butter until light and fluffy. Gradually add the powdered sugar and black cocoa powder. Add vanilla and heavy cream as needed to achieve a smooth, spreadable consistency.

Step 7: Frost the Cake

Level your cake layers if needed. Place one layer on a cake board or stand, spread a thick layer of frosting, and repeat for the next layers. Apply a thin crumb coat and chill the cake for 30 minutes.

Step 8: Add the Glossy Ganache Glaze

Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate and let sit for a minute. Stir until smooth, then mix in corn syrup. Let the ganache cool slightly before pouring it over the chilled cake for a sleek finish.

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Frequently Asked Questions

How can I achieve the deep black color in the cake?

Use black cocoa powder for both the cake and the frosting. It delivers the rich color and enhances the dark chocolate flavor.

Can I substitute regular cocoa powder for black cocoa?

You can, but it won’t have the same intense color or taste. If using regular cocoa, expect a lighter tone and milder chocolate depth.

Is the cake overly sweet?

No—this recipe balances bitterness from black cocoa with just enough sugar and frosting to keep it rich but not cloying.

What size pans should I use?

Three 8-inch round pans are ideal. You can also use two 9-inch pans, adjusting the baking time slightly.

Can I skip the ganache topping?

Yes, but it adds an elegant touch and extra decadence. You could substitute with a dusting of powdered sugar or extra frosting.

Can I make this as cupcakes?

Absolutely. Fill cupcake liners 2/3 full and bake for about 18-20 minutes, checking with a toothpick.

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