What does black cocoa taste like?

Black cocoa powder isn't quite as chocolatey as regular, unsweetened cocoa powder. It has a rich, non-bitter flavor, that's smoother and less pronounced than traditional Dutch processed or unsweetened cocoa powder.

Can I only serve this cake at Halloween?

No, this black velvet layer cake is perfect to make anytime! You could make it at Christmas as a "coal" inspired cake, "over the hill" birthday parties, or really any celebration you can think of. Change the frosting color on the outside to represent what you're celebrating and enjoy this cake all year long.

Can I use this recipe to make cupcakes instead?

If you want to make black velvet cupcakes, try this recipe instead!

How do I make this cake taller?

If you want more than a two layer cake, you can easily make two batches of the cake batter and stack 4 layers. OR you can use the same recipe and bake in 6 inch cake pans for a smaller, but taller 3 layer cake. (keep in mind, baking time will be different so keep an eye out.)

What's the difference between red and black velvet?

Red velvet cake is often dyed red and made with unsweetened cocoa powder and buttermilk. This black velvet cake is naturally colored, make with black cocoa powder, and my recipe uses vinegar and whole milk instead of buttermilk.

Am I able to make the cake ahead of time?

Yes, this cake can be made a day ahead of time. Once you frost and decorate the cake, store it in the fridge overnight, but take it out 2-3 hours before you plan on serving so it's at room temperature.

Best Ever Black Velvet Cake

a slice of black velvet cake on a white plate.

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This is the BEST Black Velvet Cake! Two layers of moist, tender, cake that is naturally black (no food dye needed), and tastes reminiscent of Oreos. This is a simple, one bowl recipe that bakes up in less than 30 minutes and is perfect for your Halloween festivities!

Author: Nicole Radcliffe
Prep Time: 15 minutes
Cook Time: 23 Minutes
Total Time: 38 minutes
Yield: 14 Servings 1x
Category: Cake
Method: Baking
Cuisine: American

Ingredients

Units Scale

For The Cake:

220g all purpose flour
200g granulated sugar
70g black cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
240g whole milk
120g neutral flavored oil (vegetable, canola, avocado)
60g full-fat sour cream
2 large eggs- room temperature
1 tablespoon white vinegar
120g boiling water

For The Buttercream:

226g salted butter (2 sticks)- room temperature
400g powdered sugar
40g black cocoa powder
2-3 tablespoons whole milk
Small pinch of salt (omit if using salted butter)

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Instructions

Preheat the oven to 350°F and line the bottoms two 8 inch round cake pans with parchment paper and spray the sides of the pans with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
To the dry ingredients, add in the milk, oil, sour cream, eggs, and white vinegar. Use a wooden spoon to mix everything together until well incorporated.
Next, carefully pour the boiling water into the cake batter and again, mix carefully until the batter is smooth. (it will seem thin, that's ok!)
Divide the chocolate cake batter between the two prepared pans and place into the preheated oven.
Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Carefully remove the cakes from the oven and allow them to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Once the cakes are cool, you can start making the black cocoa buttercream. To make that, place softened butter into a large mixing bowl and use a hand mixer (or stand mixer) to beat for 2-3 minutes until light and fluffy.
Next, add the powdered sugar, black cocoa powder, milk, and salt (if needed) to the butter. Mix on low speed until fully incorporated, then turn the speed up to medium/high and beat for 2-3 minutes.
To stack your cake, place one layer onto your cake stand, spread buttercream on top, place on the top layer, then cover the entire cake in frosting, decorate, and enjoy!

Notes

Use room temperature ingredients: Using room temperature ingredients ensures that they blend together easier when mixing, thus resulting in a smoother batter.
Measure ingredients properly: You'll notice that the ingredients in the recipe card are listed in grams, and that's because it's the most accurate way to bake.
Don't over mix the batter: When stirring everything together, keep mixing until the ingredients are just combined.
Substitute boiling water with coffee: No, your cake won't taste like coffee, but it will have a more pronounced chocolate flavor.
Don't double the recipe: If you're looking to do a four layer cake, make the same recipe in two batches. Cakes can be finnicky and don't do well always if you simply double the ingredients.
Have fun with decorations: Have fun and get creative when decorating! Go for a naked cake look, fully frosted, vintage piping, or keep it easy with themed sprinkles. Whatever you do, just make sure to have fun!
Storing: Place a sheet of parchment paper where cake is cut to lock in moisture and store cake in an airtight container at room temp for 2 or in the fridge for up to 5 days. Or cut cake into slices and keep in an airtight container.

Keywords: black velvet cake recipe, Halloween black velvet cake, black cocoa cake

Find it online: https://www.coleinthekitchen.com/best-ever-black-velvet-cake/