A dramatic twist on the classic red velvet, this black velvet cake is rich, moist, and topped with smooth cream cheese buttercream—perfect for Halloween, gothic-themed events, or anyone who loves a bold dessert.

Why You’ll Love This Recipe

• Stunning deep black color

• Moist, chocolatey cake with just the right crumb

• Smooth, tangy cream cheese buttercream

• Perfect for celebrations or standout desserts

Ingredients

For the Cake:

• 2½ cups (310g) all-purpose flour

• ⅓ cup (35g) unsweetened cocoa powder

• 1½ tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1¾ cups (350g) granulated sugar

• 2 large eggs

• 1 cup (240ml) buttermilk

• ¾ cup (180ml) vegetable oil

• ¾ cup (180ml) brewed coffee (hot)

• 1 tbsp vanilla extract

• 1½ to 2 tsp black food coloring (adjust to desired intensity)

For the Frosting (Cream Cheese Buttercream):

• 1 cup (225g) unsalted butter, softened

• 1 cup (225g) cream cheese, softened

• 4 cups (500g) powdered sugar

• 1½ tsp vanilla extract

• Pinch of salt

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Kcal: Approximately 450 per serving

Directions

Step 1: Prepare the Pans

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Step 3: Whisk the Eggs and Sugar

In another bowl, whisk the sugar and eggs together until smooth and slightly pale.

Step 4: Add Wet Ingredients

Add buttermilk, vegetable oil, hot brewed coffee, vanilla extract, and black food coloring to the egg mixture. Whisk to combine thoroughly.

Step 5: Combine Wet and Dry

Gradually add the wet mixture into the dry ingredients, mixing until just combined. Do not overmix.

Step 6: Fill the Pans

Divide the batter evenly between the prepared cake pans.

Step 7: Bake

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.

Step 9: Make the Frosting

In a large bowl, beat the softened butter and cream cheese until smooth and fluffy.

Step 10: Add Sugar and Flavor

Gradually beat in powdered sugar, vanilla extract, and a pinch of salt until light and fluffy.

Step 11: Assemble the Cake

Place one cake layer on a serving plate. Frost the top, add the second layer, and cover the entire cake with the remaining frosting.

Tips & Variations

Go darker:
Use black cocoa powder for an even deeper color and rich flavor.

Use gel food coloring:
Gel or paste food coloring gives a bolder black without watering down the batter.

Add texture:
Decorate with chocolate shavings or crushed Oreos on top.

Make cupcakes:
This recipe also works beautifully as 24 standard-sized cupcakes. Bake for 18–20 minutes.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! The cake layers can be baked a day ahead and wrapped tightly. Frost the next day.

Does it taste like food coloring?
Not if you use high-quality gel or paste food coloring. You only need a small amount.

Can I skip the coffee?
The coffee enhances the chocolate flavor, but you can replace it with hot water if preferred.

Final Thoughts

This Black Velvet Cake is bold in both flavor and appearance. Rich, moist, and topped with luscious cream cheese frosting, it’s a memorable dessert that’s sure to turn heads and please palates. Perfect for any occasion that calls for something a little extra.