Irresistibly Moist Black Velvet Cake You Need to Try!

1. What is Black Velvet Cake?
2. Ingredient Overview
3. Recipe Substitutions & Variations
4. Expert Baking Tips
5. Where to Find Black Cocoa Powder
6. Serving Suggestions
7. Common Questions
8. Ready for a Showstopper Dessert?

Black Velvet Cake has become my secret weapon for striking, moist, can’t-stop-eating-it dessert on Halloween or, honestly, any shindig that needs a dramatic sweet moment. Ever host a party where folks just nibble politely? Yeah, that does not happen when you bring this showed-up-in-a-cape cake. At first, I was scared off by the odd, inky color (is this even food?), but curiosity won. If you’ve enjoyed cozy autumn treats like these apple cider cupcakes with brown sugar cinnamon buttercream, you’ll totally get why this one’s worth trying. Sticky, fudgey, a little mysterious… let me walk you through the whole thing.

What is Black Velvet Cake?

So, here’s the deal. While it might look like a goth cousin to red velvet, Black Velvet Cake stands on its own. It’s not just a cocoa cake dyed a weird color. It’s super dark chocolate, almost sultry, with a velvety crumb that actually stays moist for days (unicorn cakes, am I right?).

I first found this at a friend’s birthday party and everyone basically flocked to the dessert table like starving pigeons. People kept asking, “How is it THIS soft and rich?” The secret’s in the mix: good buttermilk, rich cocoa (black cocoa if you can—more on that soon), and a hint of tang from the vinegar. Honestly, if you squint, it’s goth magic in cake form.

Ingredient Overview

Most of the ingredients for Black Velvet Cake are probably already loitering in your pantry. But! There’s one thing that makes it special, and that’s black cocoa powder. This stuff is super dark and less acidic than regular cocoa. It honestly makes the cake look like it’s straight out of a Tim Burton film.

You’ll also need regular cocoa, flour (nothing fancy), buttermilk (don’t skip this, it makes the crumb!), sugar, eggs, butter or oil, vanilla, and a touch of vinegar. Yep, vinegar. Sounds odd, but it sets off the leavening and gives that subtle velvet texture.

I sometimes debate using oil instead of butter. Oil equals more moisture, but butter gives you that classic cake taste. Gah, life decisions. Best advice? Try both—see what makes your tongue do a happy dance.

Recipe Substitutions & Variations

People always ask about swaps for Black Velvet Cake and hey, I get it. Maybe you can’t find black cocoa powder at your corner store—or you have a dairy situation.

Here’s my two cents: swap in dark Dutch process cocoa if black cocoa is a wild goose chase. It’ll be a tad lighter in color but still super tasty. No buttermilk? Mix a tablespoon of vinegar or lemon juice into any milk, let it curdle and boom, makeshift buttermilk.

If you’re vegan or dodging eggs, a flaxseed egg totally works (texture changes a smidge but it’s fine). Gluten allergy? Go wild with a one-to-one gluten-free blend. About frosting: Some love good ol’ cream cheese, but black cocoa buttercream is bonkers (in a good way). Okay, now I want a slice.

Expert Baking Tips

Alright, I have butchered this recipe more than once. Don’t pull a “me” and forget these trickster details for ridiculously moist Black Velvet Cake.

1. Measure dry stuff with a spoon, not by scooping. Prevents dense cake sadness.
2. Let your eggs and buttermilk sit out a while. Cold stuff = lumpy batter.
3. Don’t overmix after adding the flour or you’ll end up with rubbery edges.
4. Use parchment and grease the pans. Trust me.

The first time I made this, I left the cake in too long and it got dry. Now I start testing doneness ten minutes before the recipe says to. Knife should come out mostly clean but if there’s a crumb or two—perfection. (And if you’re wondering what to do with leftover cake bits, my favorite hack is crumbling them over brownie cheesecake recipe for a wild dessert mashup.)

Where to Find Black Cocoa Powder

Okay, let’s talk about the star: black cocoa powder. It’s NOT in every grocery store, which annoys me to no end. But, good news, you can get it online—Amazon has bags for days. Sometimes baking shops will stock it if you’re lucky.

Best tip? Buy a big bag. Once you use it for this cake, you’ll wanna try it in cookies, brownies, pancakes—shoot, maybe even cake mix toffee bars. It lasts for ages if you keep it sealed tightly in a cool spot. If you like that mega-dark Oreo flavor, this is the only stuff that delivers.

“It was honestly the best cake I’ve made in years. So moist, so striking. My kids actually fought over the last piece… which is a win in my book!” – Erica S.

Serving Suggestions

Let’s keep this short and sweet—nobody needs a novel on how to eat cake.

1. Frost with cream cheese or killer black cocoa buttercream.
2. Try mini Halloween toppers or sprinkles for drama (so Instagrammable).
3. Serve cold or room temp—I swear it’s even better after a night in the fridge.
4. Toss extra crumbs on ice cream (just trust me).

Common Questions

Is Black Velvet Cake just chocolate cake with food coloring?

Nope, the magic is black cocoa powder. Don’t try to fudge it with color—it just isn’t the same.

Can I make this as cupcakes?

Heck yeah! Just fill liners 2/3 up and cut baking time in half. They’re a mood at bake sales, by the way.

How long does Black Velvet Cake keep?

If you seal it up good, it honestly stays moist for 3 days, sometimes 4. Fridge makes it denser, though, so room temp is my pick.

Can I freeze it?

Totally. Wrap slices up tight, chuck ’em in the freezer, and they’re just as amazing a month later.

What frosting is best?

Honestly? Cream cheese or black cocoa buttercream. I vote for buttercream if you’re feelin’ chocolate overload.

Ready for a Showstopper Dessert?

So, wrapping up—I truly believe this Black Velvet Cake will make you the dessert hero at your next gathering. Just remember, the right cocoa powder changes everything, don’t be shy about substitutions, and definitely lean into the “velvet” part: moist is the whole vibe. If you want even more inspiration, check out recipes like this moist black velvet cake from Butternut Bakery or this black velvet cake from Blue Bowl. I’m telling you, cakes this fun don’t happen every day—so go make some edible magic.

Black Velvet Cake

---

• Author: hamidkom
• Total Time: 45 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A striking, moist cake that combines deep chocolate flavor with a velvety crumb, perfect for any occasion.

---

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup black cocoa powder
• 1/2 cup regular cocoa powder
• 1 cup buttermilk
• 1/2 cup unsalted butter (or oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a large bowl, whisk together the flour, sugars, black cocoa powder, regular cocoa powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, eggs, melted butter (or oil), vanilla, and vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
6. Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
7. Frost with cream cheese frosting or black cocoa buttercream as desired.

Notes

Let eggs and buttermilk sit out to reach room temperature before combining. Measure dry ingredients with a spoon to avoid dense cake.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American