This black velvet cake is a spooky twist on the classic red velvet — rich, dark, and packed with bittersweet chocolate flavor. Naturally colored with black cocoa powder and layered with dark chocolate buttercream, it’s a showstopper perfect for Halloween, gothic events, or when I just want to impress. With the tang of buttermilk and the depth of black cocoa, this cake has all the luxurious texture of velvet cake, but with a mysteriously delicious vibe.

Why You’ll Love This Recipe

I love how this cake balances bold flavor with an ultra-moist crumb. The black cocoa powder brings that unmistakable Oreo-like richness, while the buttermilk adds a subtle tang that keeps each bite balanced. It’s easy to assemble, despite its dramatic appearance, and the frosting is just as luxurious as the cake itself. Whether I’m aiming to impress guests or simply want a rich chocolate dessert, this recipe never fails to deliver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

all-purpose flour
granulated sugar
black cocoa powder
baking powder
baking soda
fine salt
hot water
instant espresso or coffee
buttermilk (room temperature)
vegetable or canola oil
large eggs (room temperature)
vanilla extract or vanilla bean paste

For the Frosting:

unsalted butter (room temperature)
black cocoa powder
vanilla extract or vanilla bean paste
fine salt
powdered sugar
heavy whipping cream (room temperature)
dark chocolate chips (melted and cooled)

Directions

To Make the Cake Layers:

I preheat the oven to 350°F (175°C), grease and line three 8-inch or four 7-inch cake pans.
I whisk together the flour, sugar, black cocoa, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, I mix the hot water with espresso powder until dissolved.
I stir in buttermilk, oil, eggs, and vanilla into the espresso mixture.
I pour the wet ingredients into the dry and mix by hand until smooth (the batter is thin — that’s normal).
I divide the batter evenly between the pans and bake for 24–27 minutes.
Once baked, I cool the cakes in the pans for 10 minutes, then flip them out onto wire racks to cool completely.
After cooling, I level the tops with a serrated knife if needed.

To Make the Frosting:

I beat the butter until smooth, then add cocoa powder, vanilla, and salt, mixing until combined.
I gradually add powdered sugar, pouring in the cream halfway through to help with consistency.
I stir in the melted (but cooled) dark chocolate and mix until everything is silky and incorporated.
If needed, I add a drop of black gel food coloring for a deeper black shade.

To Assemble:

I stack and frost the cake on a cake board, spreading buttercream between each layer.
I coat the entire cake with a thin crumb layer, chill it, then add the final thick coat.
I smooth the frosting and decorate as desired.

Servings and timing

This black velvet cake yields 20 servings.
Here’s how long I typically spend making it:

Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling + Decorating Time: 30 minutes
Total Time: About 1 hour and 5 minutes

Variations

Cream Cheese Frosting: I sometimes swap 1 cup of butter in the buttercream for cream cheese to create a tangy black cream cheese frosting.
Red Velvet Throwback: Want something more traditional? Replace black cocoa with regular Dutch-process cocoa and add red gel coloring for a gothic red velvet twist.
Mini Cakes or Cupcakes: I’ve baked this recipe as cupcakes and even mini layer cakes — just adjust baking time to about 16–18 minutes for cupcakes.

Storage/Reheating

I find this cake stores beautifully:

Unfrosted layers: Wrapped tightly, they can be frozen for up to 2 months.
Frosting: I keep extra frosting in the fridge for up to a month or freeze for 3 months. Once thawed, I give it a stir to bring it back to life.
Frosted cake: It stays fresh in the fridge for up to a week, or in the freezer for a month. I let it sit at room temp for 1–2 hours before serving.

FAQs

Can I make this cake without the espresso powder?

Yes, I’ve made it without espresso before — just use hot water on its own. The espresso enhances the chocolate flavor, but the cake will still be delicious without it.

Is black cocoa necessary or can I use dark cocoa powder?

I prefer black cocoa for its deep flavor and natural coloring, but dark cocoa works as a substitute. If I use dark cocoa, I often add a bit of black gel food coloring to achieve the same intense color.

Can I use springform pans?

The batter is thin, so springform pans may leak. I’ve had better luck with traditional cake pans. If I must use springform, I wrap the bottom in foil or add a bit of extra flour to thicken the batter slightly.

How do I get the frosting black without it tasting bitter?

Using black cocoa and melted dark chocolate helps me get the color naturally. I only add a tiny bit of gel coloring if needed, so it never tastes artificial.

Can I make this cake ahead of time?

Absolutely — I often bake the layers a day or two in advance and freeze them. The frosting also holds up well when made ahead, and the finished cake stays fresh for days thanks to the buttercream.

Conclusion

This black velvet cake has become one of my favorite bakes for when I want something dramatic, rich, and indulgent. The texture is soft and moist, the color is naturally striking, and the taste is pure chocolate bliss with a hint of tang. Whether I’m baking for Halloween, a themed party, or just because I love dark chocolate, this recipe never disappoints.