Short Description
The Black Velvet Cake is a dramatic and decadent dessert that combines rich chocolate layers with deep black coloring, complemented by a luscious cocoa-blackberry frosting and elegant garnishes. This cake is perfect for celebrations where elegance and bold flavor meet.
Why You’ll Love This Recipe
Visually stunning: The deep black color gives this cake a dramatic, sophisticated appearance.
Rich, moist texture: Boiling water and buttermilk ensure a soft, tender crumb.
Fruity-chocolate contrast: Blackberry preserves in the frosting add a sweet-tart complement to the rich chocolate.
Elegant finish: Garnishes like fresh blackberries and dark chocolate shavings add a beautiful, natural touch.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1½ tsp baking powder
1 tsp salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 cup boiling water
½ cup black food coloring gel
For the Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream
2 tsp vanilla extract
½ cup blackberry preserves
For Garnish
Fresh blackberries
Dark chocolate shavings
Fresh mint leaves
directions
Make the Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Mix wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
Combine wet and dry: Gradually add the wet mixture to the dry, stirring just until combined.
Add boiling water and food coloring: Slowly stir in the boiling water, then fold in the black food coloring until fully blended and smooth.
Bake: Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the Frosting:
In a large bowl, beat the softened butter until light and creamy.
Gradually add powdered sugar and cocoa powder, beating on low until incorporated.
Add heavy cream and vanilla, then beat on high for 2–3 minutes until fluffy.
Fold in the blackberry preserves until evenly combined.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over it. Repeat with remaining layers.
Frost the top and sides with the remaining frosting, smoothing it out evenly.
Garnish with fresh blackberries, dark chocolate shavings, and mint leaves.
Servings and timing
Servings: 12–14 slices
Active prep time: 30 minutes
Baking time: 30–35 minutes
Cooling and decorating time: 1 hour
Total time: About 2 hours
Variations
Berry blend: Swap blackberry preserves with raspberry or cherry preserves for a different flavor.
Mini cakes: Bake the batter in smaller pans or as cupcakes (adjust baking time to 18–22 minutes).
Espresso twist: Add 1 tsp of instant espresso to the boiling water for deeper chocolate flavor.
Ombre effect: Use less food coloring in some layers to create a gradient effect.
storage/reheating
To store: Refrigerate the cake in an airtight container for up to 4 days.
To serve: Bring to room temperature for 20–30 minutes before slicing.
Freezing: Wrap unfrosted cake layers individually and freeze for up to 2 months. Thaw and frost before serving.
FAQs
What makes it a “Black Velvet” cake?
It combines the velvety texture of red velvet cake with a dark chocolate flavor and black coloring for dramatic flair.
Can I use liquid food coloring instead of gel?
Gel food coloring is preferred for intensity without adding too much liquid, but high-quality liquid food color can work in a pinch.
How do I ensure my cake layers are even?
Use a kitchen scale to divide batter evenly and rotate pans halfway through baking for even heat distribution.
Can I make this cake without food coloring?
Yes—the flavor remains rich and delicious, but it won’t have the distinctive black hue.
Is the blackberry flavor strong?
It’s subtle and complements the chocolate without overpowering it. Add more preserves for a stronger berry presence.
Can I use store-bought frosting?
You can, though homemade frosting provides the best texture and flavor balance.
What cocoa powder is best?
Use high-quality unsweetened Dutch-processed or natural cocoa for a rich chocolate profile.
How do I make the cake extra moist?
Avoid overbaking and measure flour properly using the spoon-and-level method.
Can I make this cake a day ahead?
Yes—it actually tastes better after resting overnight. Assemble and store covered in the refrigerator.
What piping tips work well for decorating?
Use a large round or star tip for clean, elegant swirls on top of the cake.
Conclusion
This Black Velvet Cake is a visually striking and richly flavored dessert that elevates any celebration. With its dramatic layers, luxurious chocolate taste, and elegant garnishes, it’s a guaranteed centerpiece for birthdays, holidays, or any occasion worth indulging in.
Black Velvet Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Dive into decadence with this dramatic Black Velvet Cake! Rich cocoa layers are tinted with black gel food coloring and paired with a luscious blackberry chocolate frosting. Topped with fresh berries, chocolate shavings, and mint, it’s a gothic-chic showstopper perfect for Halloween, birthdays, or any special celebration.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsweetened cocoa powder
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2 tsp baking soda
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1 1/2 tsp baking powder
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1 tsp salt
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1 cup buttermilk, room temperature
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1/2 cup vegetable oil
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2 large eggs, room temperature
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2 tsp vanilla extract
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1 cup boiling water
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1/2 cup black food coloring gel
For the Frosting:
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1 cup unsalted butter, softened
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4 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1/4 cup heavy cream
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2 tsp vanilla extract
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1/2 cup blackberry preserves
For Garnish:
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Fresh blackberries
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Dark chocolate shavings
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Fresh mint leaves
Instructions
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Prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
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Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
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Combine wet ingredients: In another bowl, whisk buttermilk, oil, eggs, and vanilla. Add to dry mix and stir to combine.
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Finish batter: Stir in boiling water and black food coloring until smooth.
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Bake: Divide evenly between pans and bake 25–30 minutes. Cool completely.
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Make frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, cream, vanilla, and preserves. Mix until fluffy.
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Assemble cake: Layer and frost cooled cakes. Garnish with fresh blackberries, chocolate shavings, and mint.
Notes
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For an even deeper color, add black cocoa powder.
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Refrigerate before slicing for clean cuts and richer flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American