Black Velvet Cake

A shiny black velvet bundt cake with a glossy glaze is seen from above. The cake has a rich, dark color, and its smooth surface reflects light, creating an elegant visual effect on a white background.

5 from 2 votes

This Black Velvet Cake, rich with black cocoa and a hint of vanilla, is perfect for special occasions. Its moist, tender crumb works beautifully as a Bundt cake, layer cake, or cupcakes.

Course cake, Dessert

Cuisine American

Keyword black red velvet cake, black velvet bundt cake, Black Velvet Cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 422

Author Erren Hart

Ingredients

1¾ cup granulated sugar
3 cups all-purpose/plain flour
1½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk at room temperature
12 tablespoons butter melted
1 cup vegetable oil
1 teaspoon vinegar
2 teaspoons vanilla extract
4 tablespoons black cocoa powder
1 tablespoon black food coloring gel as needed

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C) and grease a 10 or 12-cup bundt cake or two 9-inch pans for a layer cake. For cupcakes, line two 12 section cupcake pans with liners.
In a large mixing bowl, combine the buttermilk, eggs, melted butter, vegetable oil, vinegar, vanilla extract, and black cocoa powder. Stir well until smooth and fully blended. Check the color of the mixture; if a deeper black is desired, add black food coloring gel a little at a time until the desired shade is reached.
In a separate bowl, whisk together the granulated sugar, flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Scrape the sides and bottom of the bowl as you mix to ensure all ingredients are incorporated.

For A Bundt Cake

Pour the batter into the greased 10 or 12-cup bundt pan and bake for 50 to 70 minutes or until a cake tester comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before glazing.
Prepare the glaze and drizzle over the cooled cake. Then serve and enjoy.

For A Layer Cake

For two 9-inch layer cakes, divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Begin checking for doneness at 30 minutes.
Allow cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before adding any frosting or glaze.

For Cupcakes

Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Begin checking for doneness at the 18-minute mark to avoid overbaking.
Let the cupcakes cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to be frosted or served as desired.

Notes

NOTES:

To glaze the cake in the photos, I used my shiny black glaze recipe, which is a shiny black cream cheese glaze with edible glitter added to it for a beautiful result.

This recipe makes 24 cupcakes and serves 12 as a bundt cake or 10 as a layer cake. The nutritional facts are based on 10 servings.

TIPS:

For a smooth batter, ensure the buttermilk, eggs, and melted butter are at room temperature. Cold ingredients can cause the batter to clump or not mix well.
Mix all wet ingredients thoroughly before adding dry ingredients. This helps prevent overmixing, which can lead to a dense cake.
If using black food coloring gel, add it slowly until you achieve the desired shade. This prevents over-coloring and keeps the taste neutral.
Grease pans thoroughly, especially for the Bundt cake, to ensure the cake is released cleanly. You can dust with a bit of cocoa powder instead of flour for a cleaner look.
Stir until ingredients are just combined, and no dry flour is visible. Overmixing can cause the cake to become tough and lose its tender texture.
Check your cake or cupcakes a few minutes before the recommended time to avoid overbaking. Cakes should spring back when touched, and a toothpick should come out clean or with just a few crumbs.
Allow cakes to cool in the pan briefly, then fully cool on a rack. This prevents melting any glaze or frosting and keeps the cake moist.
For Bundt cakes, let the cake rest in the pan for 10 minutes before turning it out. This helps prevent it from sticking and breaking.

Nutrition