This Black Velvet Cake is a dramatic and elegant twist on the classic red velvet. Instead of red food coloring, it uses black cocoa powder to give the cake its deep, dark color. The texture is soft and velvety thanks to a unique addition of cream cheese in the batter, which adds richness without overwhelming flavor. The cake is layered with a light whipped cream filling (with optional crushed Oreos) and finished with a smooth vanilla buttercream, creating a perfect contrast between bold appearance and balanced taste.

Why I’ll Love This Recipe

I love how this cake manages to feel both luxurious and approachable. The batter comes together with ease, but the result looks and tastes like something from a bakery. The dark chocolate flavor from black cocoa is rich without being too intense, and the combination of whipped cream and buttercream gives the cake both lightness and structure. I also enjoy that the cake feels versatile — great for a birthday, a dinner party, or just when I’m craving something bold and indulgent. Plus, it’s always fun to surprise people with a cake that’s black instead of red!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cake

• 8 ounces cream cheese, softened

• 1 stick (½ cup) unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs, room temperature

• 2¾ cups cake flour

• ½ cup black cocoa powder

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons vanilla extract

• 1 cup whole milk

• ⅓ cup vegetable oil

• ½ cup hot coffee (or hot water)

For The Whipped Cream Filling

• 1½ cups heavy cream or heavy whipping cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• 8–10 crushed Oreo cookies (optional)

For The Vanilla Buttercream Frosting

• 3 sticks (1½ cups) unsalted butter, softened

• 6 cups powdered sugar

• 2 teaspoons vanilla extract

• 2–4 tablespoons whole milk or cream (adjust for desired consistency)

• A pinch of salt

Directions

1. Prepare The Pans
   Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

2. Combine Dry Ingredients
   In a medium mixing bowl, whisk together cake flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Combine Liquid Ingredients
   In a separate small bowl, mix the whole milk, vegetable oil, and vanilla extract. Set aside.

4. Cream Butter And Cream Cheese
   In the bowl of an electric mixer, beat softened cream cheese and butter on medium speed until smooth. Gradually add granulated sugar and continue beating for about 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

5. Add The Eggs
   Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.

6. Alternate Adding Dry And Wet Mixtures
   With the mixer on low speed, add the flour mixture and milk mixture alternately, beginning and ending with the flour. Do this in three additions of dry and two additions of wet. Mix just until combined — do not overmix.

7. Add Hot Coffee
   Slowly pour the hot coffee into the batter and mix just until everything is incorporated. The batter will be somewhat thin — that’s normal.

8. Bake The Cakes
   Divide the batter evenly among the prepared pans. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Cool The Cakes
   Let the cakes cool in the pans on a wire rack for 10 minutes. Then remove the cakes from the pans and allow them to cool completely before filling and frosting.

10. Make The Whipped Cream Filling
    Chill the mixing bowl and beaters for 10–15 minutes before starting. Beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold in crushed Oreos if using. Set aside or refrigerate until ready to use.

11. Make The Vanilla Buttercream
    In a large bowl, beat softened butter on medium speed until smooth. Add vanilla extract. Gradually add powdered sugar, mixing on low at first, then increasing to medium speed. Add milk or cream as needed to reach your desired consistency. Beat for 3–5 minutes until fluffy. Add a pinch of salt to balance sweetness.

12. Assemble The Cake
    Place one cake layer on a cake board or serving plate. Pipe a ring (or “dam”) of buttercream about ¼ inch inside the edge of the layer. Fill the center with whipped cream and sprinkle crushed Oreos if desired. Add the second cake layer and repeat the process. Top with the third layer.

13. Crumb Coat And Chill
    Use a thin layer of buttercream to coat the entire cake. This traps crumbs and smooths the surface. Chill in the refrigerator for at least 15–30 minutes.

14. Final Frosting And Decoration
    Apply the final coat of buttercream, smoothing with an offset spatula or bench scraper. Decorate as desired — piping borders, adding mini Oreos, or sprinkling cookie crumbs are all great finishing touches.

Servings And Timing

• Servings: 14 to 16 slices

• Prep Time: 25 minutes

• Bake Time: 25 to 30 minutes

• Cooling And Assembly Time: About 1 to 2 hours

Variations

• Different Frosting: I like swapping the vanilla buttercream with cream cheese frosting or even chocolate ganache when I want a richer finish.

• Skip The Oreos: I sometimes leave out the crushed Oreos in the filling for a cleaner flavor and smoother texture.

• Add Berries: A thin layer of raspberry or cherry preserves between cake layers pairs beautifully with the deep chocolate flavor.

• Marble It: Swirl in a bit of red velvet or regular chocolate batter for a fun marbled effect.

• Use Cupcake Tins: Turn this batter into cupcakes by adjusting bake time to 18–20 minutes.

Storage/Reheating

This cake needs to be refrigerated due to the whipped cream filling. I store it in a cake container or cover it loosely with plastic wrap. Before serving, I let it sit at room temperature for about 1–2 hours so the buttercream softens.

If I want to make the cake ahead of time, I bake and cool the layers, wrap them tightly in plastic wrap, then foil, and freeze them for up to 3 months. To thaw, I leave the layers wrapped at room temperature for about 30 minutes, then unwrap and continue decorating.

Leftovers keep well in the refrigerator for 3–4 days. I avoid microwaving slices to reheat — instead, I let them sit at room temperature to soften.

FAQs

What Makes Black Velvet Cake Different From Red Velvet Cake?

Black velvet uses black cocoa powder instead of food coloring, giving it a richer chocolate flavor and a dark, striking appearance. It also skips vinegar and buttermilk, which are more common in red velvet.

Can I Use Regular Cocoa Powder Instead Of Black Cocoa?

Yes, but the cake won’t have the same dark color or smooth, mellow chocolate flavor. I recommend using Dutch-processed cocoa if black cocoa isn’t available, but avoid natural cocoa for this recipe.

Will The Cream Cheese Make The Cake Taste Like Cheesecake?

Not at all. The cream cheese simply adds moisture and richness to the texture. I find that the chocolate flavor remains front and center.

Can I Use This Recipe For Cupcakes?

Absolutely. Just divide the batter into cupcake liners, filling each about two-thirds full. Bake at 350°F for 18–20 minutes, or until a toothpick comes out clean.

How Far In Advance Can I Make This Cake?

I often bake the layers up to 2 days ahead and keep them wrapped at room temperature or freeze them. The fully assembled cake can be made 1 day ahead and stored in the fridge until ready to serve.

Conclusion

Black Velvet Cake is one of those desserts that impresses everyone without needing complicated steps. I love the contrast of rich chocolate layers with light cream filling and fluffy buttercream. The visual appeal is just as strong as the flavor — and with a few simple variations, I can make it feel different every time. Whether for a holiday, birthday, or just because, this cake always delivers.