Description
Black Velvet Cake is a rich and elegant twist on classic red velvet, featuring deep dark layers made with black cocoa powder and a touch of cream cheese for a soft, velvety texture. It’s filled with whipped cream (optionally with crushed Oreos) and frosted with smooth vanilla buttercream for a dramatic and delicious dessert.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup (1 stick) 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
- 1½ cups heavy cream or heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 8–10 crushed Oreo cookies (optional)
- 1½ cups (3 sticks) unsalted butter, softened
- 6 cups powdered sugar (for buttercream)
- 2 teaspoons vanilla extract (for buttercream)
- 2–4 tablespoons whole milk or cream
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together cake flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a small bowl, mix milk, vegetable oil, and vanilla extract. Set aside.
- In a large mixing bowl, beat cream cheese and butter until smooth. Gradually add granulated sugar and beat until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- With mixer on low, alternate adding dry ingredients and milk mixture in three additions of dry and two of wet, beginning and ending with dry. Mix just until combined.
- Slowly pour in hot coffee and mix until incorporated. Batter will be thin.
- Divide batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean or with moist crumbs.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make whipped cream filling: Chill mixing bowl and beaters. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in crushed Oreos if using. Set aside.
- To make buttercream: Beat softened butter until smooth. Add vanilla extract. Gradually add powdered sugar and mix on low, then medium speed. Add milk or cream as needed for consistency. Beat 3–5 minutes until fluffy. Add salt to taste.
- Assemble the cake: Place first cake layer on a serving plate. Pipe a ring of buttercream around the edge and fill center with whipped cream. Sprinkle with Oreos if using. Repeat with second layer. Top with third cake layer.
- Apply a thin crumb coat of buttercream and chill for 15–30 minutes.
- Finish frosting with a smooth final layer of buttercream and decorate as desired.
Notes
- Use Dutch-processed cocoa if black cocoa isn’t available, but expect a lighter color.
- The cream cheese in the batter adds moisture without tasting like cheesecake.
- For a twist, add raspberry jam or cherry preserves between layers.
- Omit Oreos from the filling for a smoother texture.
- Turn the batter into cupcakes—bake for 18–20 minutes at 350°F.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
