Black Velvet Cake with Dark Chocolate Buttercream Recipe

If you’re craving a cake that’s as visually stunning as it is decadently delicious, you’re in the right place. I absolutely adore sharing my Black Velvet Cake with Dark Chocolate Buttercream Recipe because this cake has everything I look for—deep, rich chocolate flavor with a velvety texture that melts in your mouth, plus that buttercream frosting is just the perfect creamy contrast you didn’t know you needed. Whether it’s a special occasion or just a sweet treat to brighten your day, this recipe is guaranteed to impress and satisfy every time.

this Recipe

Ingredients You’ll Need

Everything in this cake works together to create that signature “black velvet” experience. I always recommend using quality black cocoa powder and real dark chocolate for the best results. Getting the right balance of wet and dry ingredients is key here, so don’t skip on measuring carefully!

• All-purpose flour: Make sure to spoon and level or better yet, use a kitchen scale for accuracy to get that perfect crumb.
• Granulated sugar: Sweetens the cake while helping with moisture retention.
• Black cocoa powder: This is the star for the deeply dark color and bold chocolate taste—don’t substitute with regular cocoa.
• Baking powder & baking soda: Provide just the right lift to keep your texture light and tender.
• Fine salt: Balances sweetness and enhances the chocolate flavor.
• Hot water: Helps bloom the cocoa powder and espresso for richer flavor and smoother texture.
• Instant espresso or coffee: I toss this in to deepen the chocolate flavor without adding a coffee taste.
• Buttermilk: Adds moisture and a subtle tang, helping with tenderness.
• Vegetable or canola oil: Keeps the cake moist and soft.
• Large eggs: Bind ingredients and aid with structure—room temperature eggs mix better.
• Vanilla extract or vanilla bean paste: Adds a warm undertone and rounds out the flavors wonderfully.
• Unsalted butter: For the buttercream, make sure it’s soft but not melted to get that perfect fluffy texture.
• Powdered sugar: Helps with smooth, silky buttercream.
• Heavy whipping cream: Lightens the buttercream, making it luxuriously creamy.
• Dark chocolate chips: Melted and cooled into the frosting for an extra dimension of intense chocolate goodness.

Variations

I love that this recipe is a great canvas for your creativity—you can tweak the buttercream or even add in some fun flavors. Try things out and make it your own!

• Espresso Boost: I once added an extra teaspoon of espresso powder to both the batter and the frosting, which made the chocolate flavor pop even more—perfect for coffee lovers.
• Spicy Kick: Adding a pinch of cinnamon or cayenne to the batter gave my cake an unexpected but delightful warming hint.
• Dairy-Free Version: For friends who avoid dairy, swapping butter with a high-quality vegan butter and using coconut cream instead of heavy cream for frosting works surprisingly well.
• Fruit Layer: If you want to add some fruity freshness, spread a thin layer of raspberry jam between the cake layers before frosting—it adds brightness that cuts through the richness.

How to Make Black Velvet Cake with Dark Chocolate Buttercream Recipe

Step 1: Prep and Combine Your Dry Ingredients

Start by preheating your oven to 350°F (175°C)—temperature is key here. Line and grease three 8-inch cake pans or four 7-inch pans if you prefer smaller layers. In a large bowl, whisk together your flour, sugar, black cocoa powder, baking powder, baking soda, and salt until evenly combined. I find that giving these ingredients a good whisk helps distribute the leaveners so your cake rises evenly.

Step 2: Mix the Wet Ingredients Separately

In a separate bowl, stir the hot water into the instant espresso until dissolved—this step unlocks the deep chocolate flavor. Then add your buttermilk, oil, eggs, and vanilla extract, giving everything a quick stir to blend. Keeping the wet ingredients in a separate bowl at this point ensures even mixing once combined with the dry ingredients.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry mix and fold gently by hand just until everything is incorporated. Don’t overmix here—your batter will be on the thinner side, but that’s exactly what you want for a delicate crumb. Overworked batter means tougher cake, so patience pays off!

Step 4: Bake Your Cake Layers Evenly

Divide the batter evenly among your prepared pans. I’ve discovered that weighing batter into each pan takes the guesswork out—it seriously makes your cake layers bake evenly with a uniform height. Before popping the pans in the oven, bang them gently on the counter a couple of times to release trapped air bubbles. Bake for about 24–27 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs.

Step 5: Cooling and Leveling

Allow your cake layers to cool in the pans for 10 minutes, then loosen with an offset spatula and flip onto wire racks. Once cooled completely, use a serrated knife to level the tops. Level layers stack better and create a more polished final cake. If you want to save time later, wrap them tightly and freeze—they thaw beautifully!

Step 6: Make the Dark Chocolate Buttercream

Beat softened unsalted butter for about 30 seconds until smooth. Then add black cocoa powder, vanilla extract, and salt, mixing on low until combined. Slowly add powdered sugar, pausing halfway to pour in the heavy cream—it keeps your frosting silky and workable. Finally, mix in the melted, cooled dark chocolate—make sure it’s not hot, or it will melt your butter. If you want a truly jet-black frosting, I like to add a bit of black gel food coloring here.

Step 7: Assemble and Frost Your Cake

Place your first cake layer on a greaseproof cake board and use a dollop of frosting to anchor it. Spread an even layer of buttercream on top, then repeat with remaining layers. Apply a thin crumb coat to seal in crumbs and chill the cake for 30 minutes in the fridge (or 10 minutes in the freezer) until firm. Then add a thicker second layer of frosting, smoothing it beautifully with a bench scraper. Feel free to decorate with piping or chocolate shavings if you want that extra wow factor.

How to Serve Black Velvet Cake with Dark Chocolate Buttercream Recipe

Garnishes

I usually keep garnishes simple so the cake itself shines—I like to sprinkle a few dark chocolate curls or shards on top or add some fresh berries for a pop of color and brightness. Edible gold leaf can make this cake really feel special too! Whatever you choose, keep it elegant and not over the top.

Side Dishes

If you’re serving this at a party, I love pairing this cake with whipped cream or a scoop of vanilla bean ice cream. For something lighter, a fresh berry compote or a simple fruit salad balances the richness perfectly.

Creative Ways to Present

For celebrations, I’ve piped elegant rosettes around the edges using an open star tip and added a dusting of cocoa powder or shimmer dust for extra drama. For a casual gathering, a simple naked cake style—just a thin crumb coat with exposed layers—inside a cake dome looks rustic but gorgeous.

Make Ahead and Storage

Storing Leftovers

After I’ve enjoyed a slice or two, I tightly wrap leftover cake slices or store whole cakes in an airtight container in the fridge—it keeps them moist and fresh for up to a week. Just remember to bring cake to room temperature before eating to enjoy the full flavor and texture.

Freezing

I highly recommend freezing cake layers before assembly if you want to get ahead. Wrapped tightly, they freeze beautifully for up to 3 months. You can also freeze frosted cakes; just flash freeze them until firm, then wrap well to prevent freezer burn. When ready, thaw overnight in the fridge.

Reheating

To refresh leftover cake slices, I pop them in the microwave for about 15 seconds—it warms the chocolate and softens buttercream just enough to recapture that freshly baked feeling without melting the frosting.

FAQs

Final Thoughts

Honestly, this Black Velvet Cake with Dark Chocolate Buttercream Recipe has become my go-to when I want to wow friends and family without fuss. Its rich color and deep chocolate flavor always get compliments, and it’s surprisingly easy to make if you follow these steps. I hope you’ll try it out soon and enjoy every luscious bite just as much as I do—baking it always feels like a little celebration in my kitchen, and I’m sure it will for you, too.

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