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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.
Servings: 12 slices
slices
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
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.
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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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.
