Short Description
This Luxurious Black Velvet Cake is an exquisite dessert that elevates the classic chocolate cake with a dramatic dark hue, luscious blackberry preserves, and a rich chocolate frosting. Layered with deep flavor and finished with elegant garnishes, this cake is perfect for special occasions or anytime you want to impress.
Why You’ll Love This Recipe
This cake is not only visually stunning but also decadently delicious. The black cocoa gives it a bold, dark chocolate flavor, while the addition of blackberry preserves adds a subtle fruity contrast that enhances the richness. The soft, moist texture paired with a creamy, fluffy frosting ensures each bite is luxurious and satisfying. Finished with fresh berries and chocolate shavings, this cake is a showstopper.
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 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup black food coloring gel
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract
1/2 cup blackberry preserves
For Garnish:
Fresh blackberries
Dark chocolate shavings
Fresh mint leaves
Directions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Gradually add the wet mixture to the dry ingredients and stir until fully combined.
Slowly pour in the boiling water and black food coloring gel, mixing until the batter is smooth and uniformly dark.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
For the frosting, beat the softened butter until creamy. Add powdered sugar and cocoa powder gradually, mixing until incorporated.
Pour in the heavy cream and vanilla extract and beat until the frosting is light and fluffy.
To assemble, spread blackberry preserves between each cake layer.
Frost the top and sides of the cake with the prepared chocolate frosting.
Garnish with fresh blackberries, dark chocolate shavings, and mint leaves before serving.
Servings and Timing
Servings: 12
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Calories: 450 kcal per serving
Variations
Berry Substitutes: Swap blackberry preserves with raspberry or cherry for a different fruity accent.
Extra Moisture: Add 1/4 cup sour cream to the batter for an even richer crumb.
Spiced Twist: Add 1/2 teaspoon of cinnamon or a pinch of cayenne for a subtle heat.
Frosting Alternative: Use cream cheese frosting for a tangier flavor.
Mini Cakes: Bake in mini springform pans for individual servings.
Storage/Reheating
Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Freezing: Freeze the unfrosted cake layers for up to 2 months. Thaw overnight in the refrigerator before assembling.
Room Temperature: If serving within 24 hours, the cake can be kept covered at room temperature in a cool, dry place.
FAQs
What makes black velvet cake different from regular chocolate cake?
Black velvet cake uses black food coloring and sometimes black cocoa powder, giving it a richer, darker color and more intense chocolate flavor.
Can I use regular food coloring instead of gel?
Gel food coloring is more concentrated and won’t alter the batter consistency. If using liquid food coloring, you may need to adjust the quantity and moisture levels.
Is the blackberry preserve necessary?
It adds a lovely fruity balance, but you can omit it or replace it with another jam or fruit spread of your choice.
Can I make this cake ahead of time?
Yes, you can bake the layers a day ahead and assemble the cake the next day. The frosted cake also holds well in the refrigerator for several days.
Can I use store-bought frosting?
Yes, but homemade frosting provides better texture and flavor. Store-bought frosting can be used in a pinch.
How can I ensure even cake layers?
Use a kitchen scale to divide the batter evenly between pans, and tap the pans gently on the counter to remove air bubbles.
What’s the best way to cut the cake cleanly?
Use a sharp serrated knife dipped in hot water and wiped dry between slices for clean cuts.
Can I use a different size pan?
You can bake this cake in two 9-inch pans; just adjust the baking time accordingly.
How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Is the cake overly sweet?
The balance of rich cocoa and tart blackberry helps mellow the sweetness of the frosting, making it well-rounded in flavor.
Conclusion
Luxurious Black Velvet Cake is a sophisticated dessert that combines intense chocolate flavor, the elegance of dark color, and a touch of fruitiness for a truly memorable experience. Its moist layers, creamy frosting, and beautiful garnish make it ideal for celebrations or as a standout treat for any dessert table. With its dramatic appearance and indulgent taste, it’s a cake that never fails to impress.
Luxurious Black Velvet Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Luxurious Black Velvet Cake is a decadent dessert masterpiece, rich with dark cocoa, layered with sweet blackberry preserves, and frosted in silky chocolate buttercream. The dramatic black hue paired with fresh blackberries and mint makes it a stunning centerpiece for any celebration
Ingredients
For the Cake:
-
2 cups all-purpose flour
-
2 cups granulated sugar
-
1 cup unsweetened cocoa powder
-
2 teaspoons baking powder
-
1 1/2 teaspoons baking soda
-
1 teaspoon salt
-
1 cup buttermilk, room temperature
-
1/2 cup vegetable oil
-
2 large eggs, room temperature
-
2 teaspoons vanilla extract
-
1 cup boiling water
-
1/2 cup black food coloring gel
For the Frosting:
-
1 cup unsalted butter, softened
-
4 cups powdered sugar
-
1/2 cup unsweetened cocoa powder
-
1/4 cup heavy cream
-
2 teaspoons vanilla extract
-
1/2 cup blackberry preserves
Garnish:
-
Fresh blackberries
-
Dark chocolate shavings
-
Fresh mint leaves
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
-
Mix dry ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Mix wet ingredients: In another bowl, whisk buttermilk, oil, eggs, and vanilla extract. Add to the dry ingredients and mix until well combined.
-
Add water and coloring: Slowly mix in boiling water and black food coloring until smooth.
-
Bake: Divide the batter evenly into pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
-
Make the frosting: Beat butter until creamy. Gradually add powdered sugar and cocoa. Mix in heavy cream and vanilla until fluffy.
-
Assemble: Layer cake with blackberry preserves between each tier. Frost the outside with chocolate buttercream.
-
Notes
-
For an ultra-black cake, use Dutch-process cocoa and high-quality gel coloring.
-
Cake layers can be made a day ahead and stored wrapped in plastic.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American