Black Velvet Cake

5 from 6 votes

This black velvet cake recipe has a natural black color that tastes just like the outer shell of Oreo cookies. Black cocoa powder is used in both the cake layers and to make the black buttercream. This would be a perfect cake to serve at any Halloween party.

Prep Time25

Cook Time25

Decorating Time15

Total Time1 35

Course: Dessert

Cuisine: American

Servings: slices

Calories: 610kcal

Author: Karissa Parrish

Equipment

Three 6-Inch Cake Pans
Electric Stand Mixer
Mixing Bowls
Cake Decorating Tools

Ingredients

Black Velvet Cake

1 ¾ cups all-purpose flour
1 ½ cups sugar
¾ cup black cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup warm water
1 cup milk, room temperature
2 large eggs, room temperature
⅓ cup vegetable oil (or canola)
1 teaspoon vanilla extract

Black Buttercream

1 ½ cups unsalted butter (3 sticks), room temperature
3 ½ cups powdered sugar
¾ cup black cocoa powder
¼ cup heavy whipping cream
1 teaspoon vanilla extract
Halloween sprinkles

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.

Black Velvet Cake

In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt. Set aside.
In a medium-sized mixing bowl, whisk together the warm water, milk, eggs, vegetable oil, and vanilla extract until combined. Slowly add the wet ingredients into the dry, whisking until a wet batter forms (do not overmix).
Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.

Black Buttercream

In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
Add the powdered sugar, black cocoa powder, and heavy whipping cream and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).

Assemble

If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting.
Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again until frosted to your desire. Place the cake in the freezer for 10 more minutes.
I decorated the top by using the Wilton 1M and added Halloween sprinkles. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

Notes

- - Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
  - Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
  - Dividing the Batter: To make sure I evenly divide up the batter amongst the cake pans I use a ½ measuring cup to scoop the batter into each pan. I count as I go and then switch to a tablespoon as I get less and less batter.
  - Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keeps them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.
  - Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a cake.

Nutrition