I’ve always loved red velvet cake, but when I spotted black velvet cake on a dessert menu, I knew I had to try it! That’s when I started experimenting to get the most beautiful black cake with the intense flavor of black cocoa and the same moist texture as my red velvet cake. After a few tries, I finally nailed it, and I’m excited to share this unique spin on the classic dessert with you. Trust me—it’s as delicious as it is beautiful!
Where To Buy Black Cocoa Powder
This cake is extra rich and moist without being as dense as some chocolate cakes. What makes black velvet cake unique is the use of black cocoa powder. This special cocoa gives the cake its dark color and deep flavor. The cocoa powder goes through a process that removes acidity, creating a smooth, rich taste without bitterness. It also has about half the fat of regular cocoa powder, making the cake a bit lighter. The final result is a striking, dark cake with a bold chocolate taste. The black cocoa balances out the sweetness, giving the cake a rich flavor without being too intense.
Achieving The Blackest Color
Depending on the brand you buy, some black cocoa powder may have undertones of red or orange, so black food coloring may be necessary to get a true black. I find black food coloring gel works best. I used liquid food coloring when I shot the video, but it took a lot to get an intense color, and too much food coloring can affect the flavor of the cake. I mix the liquid ingredients with the cocoa powder before adding it to the dry ingredients, as it allows you to get the best color without overmixing the batter. Once it’s mixed in, if the color isn’t a deep black, add the food coloring until you get a deep black.
How To Make Black Velvet Cake
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. I made my cake as a bundt, but the recipe card offers instructions for a layer cake and cupcakes. Preheat and prepare the pan: Preheat your oven to 325°F (163°C) and grease your Bundt pan thoroughly. Greasing the pan ensures the cake doesn’t stick and comes out in one piece. Mix the dry ingredients: In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt together. Sifting helps eliminate lumps and combines the ingredients evenly. Combine the wet ingredients in a separate bowl with the black cocoa powder. If the color isn’t a deep enough black, add black food coloring gel a little at a time until you achieve a deep black. Mix wet and dry ingredients: Slowly incorporate the wet mixture into the dry ingredients. Stir gently to avoid overmixing, which can make the cake dense. Bake: Pour the batter into your prepared pan and bake for 50 to 75 minutes. The cake is ready when a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Glaze: Once the cake is completely cool, glaze it with your preferred Icing. I used my Shiny Black Glaze (which is cream cheese based), but you can use any icing you choose.
The photo below shows how you can make striking Halloween cupcakes, too. I made mine with my chocolate ganache frosting and added black food coloring gel. Freezing Instructions: Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw the cake at room temperature when ready to serve, and add the glaze once fully defrosted. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
