Black Velvet Cake (Without Food Coloring)

This Black Velvet Cake is the one I make when I want a cake to stop the room. It has three tall layers, a moist, velvety crumb, and a deep black color that comes only from black cocoa powder. There's no food coloring in it. Black cocoa buttercream fills and covers every layer. It works for birthdays, Halloween parties, and any night you want dessert to look dramatic.

By Olya Shepard · Baker: Layer Cakes, Cookies & Desserts

Another fun twist on velvet cakes is this Red Velvet Cake with Purple Frosting and Blackberries. If you'd rather have bite-size, try these Red Velvet Heart Truffles.

🥚 The Ingredients

The cake batter is pourable and glossy, and it's very dark. The buttercream is rich and smooth.

Refer to the recipe card below for the full list of ingredients and measurements.

📝 Ingredient Notes and Substitutions

• Black cocoa powder: This is an ultra-Dutch-processed cocoa, heavily alkalized. It gives the cake its near-black color and a smooth, mild flavor that reminds me of chocolate sandwich cookies. It's the reason there's no food coloring here. Buy a good brand, because the color depends on it.
• Buttermilk: It keeps the crumb soft and tender. Room temperature blends into the batter more easily.
• Vegetable oil: Oil keeps the cake moist for days, so it's still soft on day three.
• Hot brewed coffee: It deepens the chocolate flavor. The cake won't taste like coffee.
• Apple cider vinegar: A small amount adds to the velvety texture.
• Heavy cream: Use it to loosen the buttercream. Add it a spoonful at a time.
• Blackberries: They're optional. I like the sharp, juicy contrast against all that chocolate, and they look striking on black.

📌 Tips and Tricks for Perfect Black Velvet Cake

• Use high-quality black cocoa powder. It gives you the darkest color.
• Bring cold ingredients to room temperature. The batter comes out smoother.
• Don't overmix. Once the flour goes in, stir just until it's combined.
• Line the pans with parchment. The layers release cleanly.
• Chill the crumb coat. Twenty minutes in the fridge makes the final coat of frosting much easier to apply.
• Sift the cocoa and powdered sugar. This gives you a smoother buttercream.
• Add the cream gradually. Stop when the frosting is spreadable.
• Use a warm knife. Wipe it between cuts for clean slices.
• Plan ahead if you can. The cake tastes even better the next day.

👩🏼‍🍳 Getting Started with Black Velvet Cake

Step 1: Preheat the oven to 350°F. Grease three 8-inch round cake pans and line them with parchment paper.

Step 2: In a medium bowl, whisk the flour, black cocoa powder, baking soda, baking powder, and salt.

Step 3: In a large bowl, whisk the granulated sugar, brown sugar, buttermilk, oil, eggs, vanilla, and apple cider vinegar until smooth.

Step 4: Gradually add the dry ingredients to the wet ingredients. Mix just until combined.

Step 5: Slowly stir in the hot coffee until the batter is smooth.

Expert Tip: No electric mixer for the batter? A whisk and a rubber spatula are enough. Save the mixer for the buttercream, because you'll want it for the long beating time.

👨‍🍳 How to Bake Black Velvet Cake

Step 1: Divide the batter evenly among the three pans.

Step 2: Bake for 22 to 26 minutes. A toothpick in the center should come out clean or with a few moist crumbs.

Step 3: Cool the cakes in the pans for 10 minutes. Move them to wire racks and cool completely, about 1 hour.

👩🏼‍🍳 How to Make the Buttercream

Step 1: Beat the butter for 10 to 15 minutes until light and fluffy.

Step 2: Gradually beat in the powdered sugar and black cocoa powder. Mix in the vanilla and salt.

Step 3: Add the heavy cream one tablespoon at a time until the frosting is smooth and spreadable. Beat for 3 to 5 minutes until fluffy.

👩🏼‍🍳 How To Make Cake Layers

Step 1: Set one cake layer on a plate. Spread about 1 cup of buttercream over it. Repeat with the second layer and another cup of buttercream, then add the third layer.

Step 2: Apply a thin crumb coat over the whole cake. Refrigerate for 20 minutes.

Step 3: Frost the top and sides with the remaining buttercream. Smooth it or make swirls, or pipe it with a bag and tip. Top with blackberries if you like.

Here are more resources on cake building, including How to Dependably Build a Layer Cake, What Is a Cake Dam and Why Every Layer Cake Needs One and How to Tell When Cake Is Done Baking.

Black Velvet Cake (without food coloring)

This Black Velvet Cake is a dramatic three-layer dessert with an incredibly moist, velvety crumb and a naturally deep black color from black cocoa powder-no food coloring needed. Filled and frosted with rich black cocoa buttercream, this showstopping cake is perfect for birthdays, Halloween parties, and special occasions.

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Course: Dessert

Cuisine: American

Keyword: black cake without food coloring, black cocoa cake, black velvet cake

Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 slices

Author: Olya Shepard

Equipment

• 3 (8-inch) round cake pans
• parchment paper
• large mixing bowl
• medium mixing bowl
• Electric mixer
• Rubber spatula
• Wire cooling racks
• offset spatula
• measuring cups and spoons

Ingredients

For the Black Velvet Cake

• 2 cups all-purpose flour
• 1 cup black cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup light brown sugar packed
• 1 cup buttermilk
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• ¾ cup hot brewed coffee

For the Black Cocoa Buttercream

• 2 cups unsalted butter softened
• 7 cups powdered sugar
• 1 cup black cocoa powder
• 6 to 8 tablespoons heavy cream
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• Blackberries optional, for decorating

US Customary - Metric

Instructions

• Preheat the oven to 350°F.
• Grease and line three 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and black cocoa powder.
• In a large bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, vanilla extract, and apple cider vinegar until smooth.
• Gradually add the dry ingredients to the wet ingredients and mix just until combined.
• Slowly stir in the hot coffee until the batter is smooth.
• Divide the batter evenly among the prepared cake pans.
• Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
• To prepare the buttercream, beat the butter for 10 to 15 minutes until light and fluffy.
• Gradually beat in the powdered sugar and black cocoa powder.
• Mix in the vanilla extract and salt.
• Add the heavy cream, one tablespoon at a time, until the frosting is smooth and spreadable.
• Beat for 3 to 5 minutes until light and fluffy.
• Place one cake layer on a cake plate.
• Spread about 1 cup of buttercream evenly over the top.
• Repeat with the second cake layer and another cup of buttercream.
• Place the third cake layer on top.
• Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes.
• Frost the top and sides with the remaining buttercream. You can use a piping bag and tip to pipe on the remaining frosting.
• Create swirls or smooth the frosting as desired.
• Top with fresh blackberries if desired.

Calories: 825kcal

Notes

 

• Make ahead: Bake the layers a day early and wrap them well. Frost the next day so you're not decorating a warm cake.
• Pan swaps: Two 9-inch pans also work. Check for doneness a few minutes earlier or later than the stated bake time.
• Cupcakes: Fill liners about two-thirds full and bake for roughly 18 to 20 minutes.
• Color deepening: The buttercream often darkens after resting, so a gray-brown frosting right after mixing is fine.
• Frosting amount: There's enough buttercream to pipe. For a smooth, un-piped finish, you may have a little left over.

Nutrition Facts

Black Velvet Cake (without food coloring)

Amount per Serving

Calories

825

% Daily Value*

Fat

 

36

g

55

%

Saturated Fat

 

22

g

138

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Cholesterol

 

133

mg

44

%

Sodium

 

383

mg

17

%

Potassium

 

247

mg

7

%

Carbohydrates

 

125

g

42

%

Fiber

 

3

g

13

%

Sugar

 

104

g

116

%

Protein

 

6

g

12

%

Vitamin A

 

1148

IU

23

%

Vitamin C

 

0.05

mg

0

%

Calcium

 

79

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

🍽️ How to Serve

• Bring slices to room temperature before serving. The crumb is softest and the buttercream is creamiest then.
• Use a warm knife for clean slices.
• Pile fresh blackberries on top for a Halloween party.
• Serve with cold milk or a hot cup of coffee.

🙋🏽‍♂️ Frequently Asked Questions

Ready to bake the blackest cake on the block? Go for it! When you do, take a photo, post it on Instagram, and tag me with your hashtag.