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Black Velvet Cake

Black Velvet Cake is a stunning dessert combining rich chocolate with the subtle tang of buttermilk and a hint of cocoa depth. Featuring a dark, velvety crumb and silky cream cheese frosting, this elegant cake delivers a perfect balance of decadence and approachability.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup strong brewed coffee or hot water
  • 1 teaspoon instant coffee powder
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Measuring cups and spoons
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Spatula or wooden spoon
  • Sifter or fine-mesh strainer
  • Toothpick for testing doneness
  • Wire cooling racks
  • Offset spatula for frosting
  • Cake turntable (optional but helpful)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease two 9-inch round pans with butter or baking spray, then line the bottoms with parchment paper for easy removal.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined and lump-free.
  3. In a medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract together until smooth and slightly frothy.
  4. Stir the instant coffee powder into the hot brewed coffee until completely dissolved to bloom the coffee flavor.
  5. Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until combined, avoiding overmixing.
  6. Add the coffee mixture to the batter and stir until just incorporated; the batter will be thin and glossy.
  7. Divide the batter evenly between the prepared pans and bake on the middle rack for 32 to 37 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the cakes to cool in the pans for 10 minutes, then remove from pans onto wire racks, peel off parchment paper, and cool completely to room temperature (about 1 hour).
  9. Beat the softened cream cheese and unsalted butter together on medium speed until light and fluffy, approximately 2 minutes.
  10. Gradually add powdered sugar, 1 cup at a time, beating on low speed after each addition. Add vanilla extract and a pinch of salt, then beat on medium speed for an additional 1 minute until fluffy.
  11. Place one cake layer on your serving plate or turntable. Spread a generous layer of frosting over the top, leaving about a half-inch gap from the edges.
  12. Top with the second cake layer, pressing gently to adhere. Spread the remaining frosting over the top and sides evenly using an offset spatula.
  13. Optionally create swirls or patterns with the frosting. Chill the frosted cake for at least 2 hours or overnight before serving for best flavor and clean slices.

Notes

Use Dutch-process cocoa for the best flavor. Bring all ingredients to room temperature before mixing, especially for frosting. Avoid overmixing batter to keep crumb tender. Store frosted cake refrigerated up to 4 days. Freeze unfrosted layers up to 3 months and frosted cake up to 1 month, thawing before serving.