Make a bold statement with this Black Velvet Cake, a rich and dramatic twist on classic chocolate cake. Moist, dark layers are tinted with black food coloring and filled with sweet blackberry preserves, then finished with a luscious chocolate buttercream. It’s the ultimate showstopper dessert for celebrations or elegant events.
🖤 Why You’ll Love This Cake
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Deep, dark chocolate flavor
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Gorgeous black color with a fruity blackberry contrast
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Moist texture thanks to buttermilk and oil
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Perfect for birthdays, gothic weddings, or Halloween!
🍰 Ingredients
For the Black Velvet Cake Layers
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2 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsweetened cocoa powder
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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1 cup buttermilk, room temperature
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½ cup vegetable oil
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2 large eggs, room temperature
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2 tsp vanilla extract
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1 cup boiling water
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½ cup black food coloring gel
For the Chocolate Buttercream Frosting
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1 cup unsalted butter, softened
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4 cups powdered sugar
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½ cup unsweetened cocoa powder
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¼ cup heavy cream
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2 tsp vanilla extract
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½ cup blackberry preserves (for filling)
For Garnish (Optional but Stunning)
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Fresh blackberries
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Dark chocolate shavings
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Fresh mint leaves
🧁 Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients
In a large bowl, sift together:
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Flour
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Sugar
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Cocoa powder
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Baking powder
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Baking soda
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Salt
3. Add Wet Ingredients
In a separate bowl, whisk together:
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Buttermilk
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Oil
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Eggs
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Vanilla
Add the wet mixture into the dry ingredients and stir until well combined.
4. Add Boiling Water and Color
Carefully mix in the boiling water and black food coloring gel. The batter will be thin—this is normal.
5. Bake
Divide the batter between the cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. Make the Frosting
Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder. Add cream and vanilla and beat until smooth and light.
7. Assemble the Cake
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Place one cake layer on a serving plate. Spread a layer of blackberry preserves on top.
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Repeat with the second layer. Top with the third layer.
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Frost the entire cake with chocolate buttercream.
8. Decorate
Garnish with:
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Fresh blackberries
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Chocolate shavings
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Mint leaves for a fresh contrast
📋 Recipe Recap
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Prep Time: 30 minutes
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Bake Time: 35 minutes
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Total Time: 1 hour 5 minutes
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Calories: ~450 per slice
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Yields: 12 servings
💡 Tips & Variations
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No black food gel? Mix equal parts of blue, red, and green gel color to create a deep black hue.
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Make ahead: Bake the layers a day in advance and refrigerate.
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Add texture: Sprinkle crushed chocolate cookies between layers for crunch.
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Dairy-free option: Use plant-based milk and dairy-free butter substitutes.
